Recipe

Ooey Gooey Butter Cake

A buttery, crackly-topped dessert with a tender crust and a soft, custardy center that stays gloriously gooey.

By Matt Campbell

•

4.8

A tray of ooey gooey butter cake cut into squares, showing a crackly powdered sugar top and a creamy, custardy center on a light kitchen counter

Ooey gooey butter cake is the dessert I make when I want maximum comfort with minimum drama. It has two layers that feel like a magic trick: a thin, buttery crust on the bottom and a sweet, creamy filling on top that bakes into something between cheesecake and vanilla custard, with that signature crackly powdered sugar finish.

This version uses an accessible cake-mix base (no shame, only results) and a filling built on cream cheese, butter, eggs, and powdered sugar. The goal is not “perfectly done.” The goal is set edges, a soft center, and a slice that makes you pause mid-bite.

A metal 9x13 baking pan lined and greased on a bright kitchen counter, ready for ooey gooey butter cake

Why It Works

Texture contrast is the whole point. The bottom layer bakes into a tender, slightly chewy crust that can actually hold the filling.
Cream cheese + butter = custardy gooey. The filling sets like a soft bar cookie with a cheesecake-adjacent richness.
Powdered sugar does double duty. It sweetens, thickens, and helps create that lightly crackly top as the cake cools (then you seal the deal with a dusting).
Simple doneness check. You are looking for lightly golden edges and a center that jiggles like set pudding, not liquid.

Pairs Well With

Storage Tips

Food-safety note: Because this is made with cream cheese and eggs, do not leave it out at room temperature for more than about 2 hours.

Refrigerator: Cover the pan tightly or transfer squares to an airtight container and refrigerate for up to 5 days. The texture gets firmer and more cheesecake-like (not a bad thing).

Freezer: Freeze individual squares wrapped in plastic wrap and then bagged for up to 2 months. Thaw overnight in the fridge.

Best serving tip: For peak gooey, let chilled slices sit out 20 to 30 minutes before eating. If you like it warm, microwave a square for 8 to 12 seconds.

Common Questions

Is ooey gooey butter cake supposed to be underbaked?

It is supposed to be gooey in the center. The edges should look set and lightly golden, and the center should jiggle a bit when you gently shake the pan. If the middle is sloshing like liquid, it needs more time. If you bake until it is fully firm everywhere, you will lose the magic.

Can I make this without a cake mix?

Yes, but the cake mix base is part of the classic shortcut. If you want a from-scratch version, you would make a simple buttery vanilla cake base and press it into the pan. For this recipe, the mix keeps it reliable and weeknight-friendly.

Do I need to refrigerate it because of the cream cheese?

For best food safety, do not leave it out for more than about 2 hours. If you are serving it the same day, you can let slices sit out briefly for the best gooey texture, then cover and refrigerate the rest. If you want to store it overnight or longer, I recommend refrigeration.

Why is my top layer lumpy?

Usually it is cold cream cheese or powdered sugar added too fast. Next time, let the cream cheese fully soften and beat it smooth before adding sugar. If you already baked it, call it “rustic” and dust with extra powdered sugar. Nobody complains.

Can I cut the sugar?

This dessert is meant to be sweet. You can reduce the powdered sugar in the filling by about 1/2 cup, but the texture will be slightly looser and the top less crackly.

A slice of ooey gooey butter cake being dusted with powdered sugar over a parchment-lined tray

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 pan
Stand mixer or hand mixer
Mixing bowls
Rubber spatula
Measuring cups and spoons
Fine mesh sieve (optional for powdered sugar dusting)

I love fancy cooking, but I also love desserts that feel like they were invented by someone who said, “What if we just… added more butter?” Ooey gooey butter cake is that energy. The first time I made it, I pulled it from the oven and panicked because the center still had a wobble. Then it cooled, set into that dreamy custardy layer, and I realized the wobble was the whole point. Now I bake it whenever I need an easy win, or when friends are coming over and I want them to think I tried harder than I did.

Ooey Gooey Butter Cake

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 40 to 45 minutes

Total Time 1 hour 25 minutes to 1 hour 30 minutes (includes cooling)

Servings 12 squares

Ingredients

For the crust

1 box (15.25 oz) yellow cake mix
1/2 cup (1 stick) unsalted butter, melted and slightly cooled
1 large egg
1/2 teaspoon vanilla extract (optional, but nice)
Pinch of kosher salt (optional, especially if using unsalted butter)

Yellow cake mix, a bowl of melted butter, and a cracked egg arranged on a clean kitchen counter with measuring spoons

For the gooey filling

8 oz cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
3 1/2 to 4 cups powdered sugar, sifted if lumpy
1/4 teaspoon kosher salt

To finish

1 to 2 tablespoons powdered sugar, for dusting

Instructions

Prep the pan and oven. Heat oven to 350°F. Grease a 9x13-inch baking pan well (bottom and sides). If you want easy lifting, line with parchment and grease the parchment too.
Make the crust. In a bowl, mix the cake mix, melted butter, egg, vanilla (if using), and a pinch of salt until a thick dough forms. Press it evenly into the bottom of the pan. A spatula or lightly greased hands help.
Beat the filling smooth. In a separate bowl, beat softened cream cheese and softened butter until totally smooth, 1 to 2 minutes. Add eggs and vanilla, then beat again until combined.
Add powdered sugar and salt. With the mixer on low, gradually add 3 1/2 cups powdered sugar and the salt. Beat until glossy and thick. It should be thick and ribbon off the beaters. If it seems very loose, add the remaining 1/2 cup powdered sugar.
Assemble. Pour the filling over the crust and spread to the edges. It is a thick layer, so take a moment to smooth it out.
Bake until set at the edges. Bake 40 to 45 minutes, rotating once if your oven has hot spots. The edges should be lightly golden and set. The center should still jiggle when you gently shake the pan. Do not overbake; it will finish setting as it cools.
Cool, then dust. Cool in the pan for at least 30 minutes (1 to 2 hours is even better for clean slices). Dust with powdered sugar right before serving.
Slice and serve. Cut into squares. For the best texture, serve at room temperature. If you want extra cozy, warm a square for a few seconds and eat it with coffee.