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If there is one dessert worth making this week, it is Paula Deen’s gooey butter cake. This is the original recipe and it’s so easy with only a yellow cake mix, butter, cream cheese and eggs and it has that classic ooey, gooey middle!
If you’re craving the fall version:
Try our Pumpkin Gooey Butter Cake which adds pumpkin and warm spices to this classic dessert.
Now don’t be confused, this is NOT the traditional St. Louis bakery version. This is Paula Deen’s original gooey butter cake recipe—the easy cake-mix version that made this rich, gooey dessert famous with home bakers.
Don’t worry, I’ll take you through all the trouble shooting below, but first, here’s one I don’t want you to miss:
How do I get the perfect gooey center?
This is so important!! 🚨 Don’t Wait for the Center to Look Fully Set!
You must do the jiggle test on an ooey-gooey dessert. It’s going to look undone, but give the pan a jiggle and then take the cake out of the oven when the edges are golden brown but the center still moves slightly.
What Does Gooey Butter Cake Taste Like?
Imagine a buttery, melt in your mouth yellow-cake crust topped with a rich cream-cheese custard that’s sweet, soft and just a little gooey in the center. It’s somewhere between a cake, cheesecake bar and blondie—but much more wonderful.
This is a pure Southern comfort recipe. Our Ooey Gooey Butter Cake with a dusting of powdered sugar on top makes it look as good as it tastes.
The Surprising Twist on How We Eat Our Gooey Butter Cake
Fair warning: Claire and I did extensive testing on the best way to eat this cake, and the unanimous winner was straight from the fridge the next day. Chilled, dense, and impossibly rich with that cold sprinkle of powdered sugar on top. Do not skip that step.
Ingredients For Ooey Gooey Butter Cake
Just a few simple ingredients come together to create one of the most beloved Southern desserts of all time.
- Yellow cake mix: the no-fuss base that gives this cake its buttery, tender foundation without any extra work.
- Eggs: divided between the two layers, they bind everything together and give both the base and the topping their structure.
- Unsalted Butter: used generously in both layers, it is the soul of this recipe and is responsible for that rich, indulgent flavor in every single bite.
- Cream cheese: the secret to that signature gooey, tangy topping.
- Vanilla: adds warmth and depth to the cream cheese layer and makes the whole cake smell incredible while it bakes.
- Powdered sugar: sweetens the topping and creates that gorgeous, lightly dusted finish.
Six ingredients, one unforgettable cake. That is the beauty of a true Southern classic.
The Secret Solution to Small Cake Mixes
As we all know, cake mix sizes have changed over the years, so here’s the secret:
Keep the same, but I only use a 7×11 pan for anything using a cake mix. Slightly smaller makes for a taller, still perfectly cooked cake.
How to Make Ooey Gooey Butter Cake
This cake comes together quickly and easily with just a couple of bowls and an electric mixer.
- Preheat: Heat your oven to 350 degrees F and lightly grease a 9×13 inch baking pan.
- Mix: Combine the cake mix, one egg, and eight tablespoons of melted butter in a bowl and mix well with an electric mixer.
- Press: Pat the mixture evenly into the bottom of the prepared pan to form the base layer.
- Beat: In a large bowl, beat the cream cheese until smooth, then add the remaining two eggs, vanilla, and eight tablespoons of melted butter and beat until combined.
- Sweeten: Add the powdered sugar and mix until the topping is smooth and well combined.
- Top: Spread the cream cheese mixture evenly over the cake base.
- Bake: Bake for 40 to 50 minutes until golden brown, being careful not to overbake. The center should still have a slight gooey jiggle when it comes out of the oven.
Let it cool before cutting, or better yet, pop it in the fridge and enjoy it chilled the next day for the absolute best texture and flavor.
Problem Solving
Q: The #1 reader problem: “Is it done?”
A: The edges should be set and lightly golden, while the center should still have a noticeable wobble. Don’t wait for the middle to look completely firm—or you’ve probably gone too far. The center will continue to set as the cake cools.
Q: Why is my gooey butter cake runny?
A: There’s a difference between: gooey and runny.
Gooey
- edges set
- top lightly golden
- center jiggles
- filling is thick and custardy
Undercooked
- center looks wet/liquid
- top hasn’t set
- edges aren’t sufficiently browned
Q: Do I need to refrigerate gooey butter cake?
A: Only if it’s been more than 2 days.
How to Store:
Room Temperature: Store the cake in an airtight container or cover the pan tightly with plastic wrap or foil for up to 2 to 4 days.
Refrigerator: Refrigeration extends the shelf life to 5 to 7 days. To reheat: warm them in the microwave for 10 to 15 seconds.
Can I freeze gooey butter cake?
Freeze individual slices or the whole pan wrapped tightly in plastic wrap and foil for up to 3 to 6 months.
Substitutions and Variations
This recipe is a classic worth keeping as is, but there is plenty of room to make it your own.
Swap the yellow cake mix for a chocolate, spice, or lemon cake mix to change the flavor profile entirely.
Add a teaspoon of almond extract alongside the vanilla for a slightly different depth of flavor.
For an extra indulgent touch, swirl in a few spoonfuls of Nutella or peanut butter into the cream cheese layer before baking.
What to Serve with Ooey Gooey Butter Cake
This cake is incredible on its own. If you want to take it over the top, serve it alongside Homemade Vanilla Ice Cream, Whipped Cream, Fresh Strawberry Sauce, or Salted Caramel Sauce. And honestly, a warm mug of Hot Chocolate on the side never hurts either.
Storing and Reheating
Store leftover gooey butter cake covered in the refrigerator for up to 5 days. As Carrian will tell you, it is honestly at its very best eaten cold straight from the fridge. If you prefer it warm, microwave individual slices for 15 to 20 seconds.
This cake also freezes well for up to 2 months. Wrap slices individually in plastic wrap and store in a freezer-safe bag, then thaw in the refrigerator overnight before serving.
This ooey gooey butter cake is the kind of recipe that gets passed down, requested at every gathering, and talked about long after the pan is empty. Rich, buttery, perfectly gooey in the center, and finished with a cloud of powdered sugar, it is Southern baking at its absolute finest. Whether you serve it warm, at room temperature, or straight from the fridge the next day, this cake is outrageously amazing.
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Watch How This Recipe is Made…
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