Recipe

Ooey Gooey Butter Cake

A buttery, chewy cake with a gooey cream cheese center and crisp golden edges.

By Matt Campbell

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4.8

A thick slice of ooey gooey butter cake on a small white plate, dusted with powdered sugar, with a fork resting on a linen napkin on a warm kitchen table

If you have ever wanted a dessert that feels like it is bending the rules of what cake is allowed to be, this is it. Ooey gooey butter cake is soft in the middle, a little chewy at the edges, and rich in that “I will just cut a smaller slice” kind of way. It is not fluffy. It is not delicate. It is unapologetically buttery and creamy, with a top that sets into a crackly, powdered-sugar-friendly finish.

This version keeps ingredients accessible and the steps low drama: a simple cake mix base, then a cream cheese topping that bakes into the gooey layer. You do not need fancy technique, just a bowl, a mixer, and the confidence to not overbake it. That jiggle in the center is the whole point.

Butter, eggs, cream cheese, vanilla, powdered sugar, and a box of yellow cake mix arranged on a tidy kitchen counter with warm natural light

Why It Works

Two textures, one pan: a sturdy buttery base that supports a molten, cheesecake-like top.
Big flavor with simple ingredients: cake mix does the heavy lifting while butter, vanilla, and cream cheese bring the “wow.”
Forgiving bake: the center should look slightly underdone when it comes out, so you are not fighting dryness.
Make-ahead friendly: it slices cleaner after a chill, which is great if you need neat squares for sharing.

Pairs Well With

Storage Tips

Food safety note: Because this has cream cheese, let it cool completely, then refrigerate. It can sit out for serving, but do not leave it at room temperature for more than about 2 hours.

Refrigerator: Store covered in the fridge for up to 5 days. The texture firms up, in a good chewy-fudgy way.

Freezer: Slice into squares, wrap individually, and freeze up to 2 months. Thaw overnight in the fridge.

Best reheat move: If you like it extra gooey, microwave a square for 10 to 15 seconds. Not longer, unless you want molten sugar lava.

Common Questions

Is ooey gooey butter cake supposed to be underbaked?

Yes. The edges should be set and lightly golden, but the center should still look a little jiggly. It finishes setting as it cools. If you bake until the center looks fully firm, it will lose the gooey magic.

How do I know it’s done?

Look for edges that are set for about 1 to 2 inches all the way around, a top that looks shiny and crackly, and a center that wobbles when you nudge the pan but does not slosh like liquid. If you cut it while it is warm, it will seem looser than it really is, so let it cool fully first.

Do I have to use a cake mix?

No, but cake mix is the classic shortcut and it works really well here. If you want a from-scratch base, you can use a simple butter cake batter, but the texture will shift a bit lighter and less chewy.

Can I use a different cake mix flavor?

Absolutely. Yellow is the classic, but butter golden, vanilla, or even spice cake are great. Chocolate also works, but the topping will brown differently, so watch the edges.

Why did my top layer crack?

Cracks are normal and honestly kind of charming. They usually happen as the sugary topping sets and cools. A dusting of powdered sugar makes it look intentional, because it is.

Can I make it in a 9x9-inch pan instead?

Yes. A 9x9-inch pan makes a thicker cake. Keep the recipe the same, but plan on a longer bake, usually 45 to 60 minutes. You still want set edges and a center that jiggles a little when you nudge the pan.

Why is it runny in the middle after cooling?

Most of the time it is either underbaked or it was sliced before it cooled. Next time, bake a few minutes longer and use the visual cues. Also, chilling for 1 to 2 hours makes the cleanest slices and helps the center fully set.

Why is mine dry?

Overbaking is the usual culprit. Pull it when the edges are set and the center still jiggles. If you are using a dark or nonstick pan, start checking a few minutes early since it tends to bake faster and brown more aggressively.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9x13-inch baking dish (or 9x9-inch pan for a thicker cake)
Mixing bowls
Hand mixer or stand mixer
Rubber spatula
Measuring cups and spoons
Parchment paper (optional, but highly recommended). Line the pan with a parchment sling with overhang on two sides for easy lift-out and cleaner slices.
Fine mesh sieve for powdered sugar (optional, but makes you feel fancy)

I love desserts that taste like you made a plan, even if you absolutely did not. Ooey gooey cake is my go-to when I need something that reads “special occasion” but still lets me keep the kitchen vibe relaxed. The first time I baked one, I thought I messed it up because the center was doing that little wobble. Turns out that wobble is the feature, not the bug. Now I treat it like a finishing move: pull it when the edges look confident and the middle is still living its best gooey life.