ooey gooey butter cake
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Ooey gooey butter cake

A St. Louis institution, ooey gooey butter cake is just as it's named - it's a little bit ooey and a little bit gooey. 
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Dessert
Cuisine: American
Keyword: Bars, Cake
Servings: 24
Author: Eva Bakes


  • 1 cup (2 sticks) unsalted butter divided
  • 2 teaspoons vanilla extract divided
  • 1 package yellow cake mix
  • 3 eggs
  • 8 ounces (1 package) cream cheese, softened
  • 1 pound powdered sugar


  • Preheat your oven to 350 degrees F. Generously grease or line a standard 9"x13" baking pan and set aside.
  • Melt 1 stick of the butter and set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, mix the cake mix, 1 teaspoon of the vanilla extract, 1 egg and the 1 stick of melted butter together on medium speed. The mixture will be thick and almost putty-like.
  • Transfer the batter to your prepared pan and spread it evenly on the bottom of the pan. Set aside. Do not wash the mixing bowl.
  • Melt the remaining 1 stick of butter and set aside.
  • In the same mixing bowl, beat the cream cheese on medium speed until it is smooth and creamy. Then add the remaining 2 eggs, remaining 1 teaspoon of vanilla extract, and melted butter. Continue mixing on medium speed until everything comes together.
  • Turn the mixer to low and slowly add in the powdered sugar until everything just comes together. Then turn the mixer to high and beat until everything is completely smooth.
  • Pour this on top of the other batter and smooth the top.
  • Bake in your preheated oven for 45-50 minutes or until the top is golden brown and the center is no longer jiggly. 
  • Allow the cake to cool before slicing and serving.


Leftover cake should be stored, covered, at room temperature or in the refrigerator and will keep for several days.
Source: Ample Hills Creamery cookbook by Brian Smith and Jackie Cuscuna