Ooey Gooey Butter Cake
This classic Ooey Gooey Butter Cake features a chewy, buttery crust topped with a rich, velvety cream cheese layer. Using a simple box cake mix shortcut, this decadent dessert takes only 15 minutes of prep time and is guaranteed to be the star of any gathering.
Ingredients
- For the Crust:
- 1 box 15.25 oz Yellow Cake Mix (dry mix only)
- 1/2 cup 1 stick Unsalted Butter, melted
- 1 Large Egg room temperature
- For the Cream Cheese Topping:
- 1 package 8 oz Full-Fat Cream Cheese, softened to room temperature
- 2 Large Eggs room temperature
- 1 tsp Pure Vanilla Extract
- 3 cups Powdered Sugar plus extra for dusting
Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with non-stick spray or line with parchment paper.
- Make the Crust: In a large bowl, mix together the dry yellow cake mix, melted butter, and 1 egg until a thick dough forms.
- Press into Pan: Evenly press the dough mixture into the bottom of the prepared baking pan. Set aside.
- Whip Cream Cheese: In a separate large bowl, use an electric mixer to beat the softened cream cheese until completely smooth and free of lumps.
- Add Wet Ingredients: Beat in the remaining 2 eggs and the vanilla extract until fully combined.
- Incorporate Sugar: Gradually mix in the powdered sugar until the topping is smooth and glossy.
- Layer & Bake: Pour the cream cheese mixture evenly over the prepared crust. Bake for 40-45 minutes. The edges should be golden, but the center should still have a slight jiggle.
- Cool completely: Remove from the oven and let cool completely on a wire rack. For the best texture and clean slices, chill in the refrigerator for at least 2 hours before cutting. Dust with additional powdered sugar before serving, if desired.
