Discover Paula Deen’s Ooey Gooey Butter Cake
If you’re craving a dessert that perfectly blends a rich, buttery base with a decadently soft, creamy topping, Paula Deen’s Ooey Gooey Butter Cake is your answer. This delightful treat charms with its irresistible texture—a crispy, golden cake layer that supports a luscious, custard-like center that literally melts in your mouth. The warm aroma of vanilla and butter invites you in, while every bite offers a sweet, velvety experience that makes it impossible to stop at just one slice. It’s a Southern classic reimagined for any kitchen enthusiast looking for a crowd-pleasing dessert.
Prep Time, Cooking Time, and Servings
Paula Deen’s Ooey Gooey Butter Cake is surprisingly simple and quick to prepare. You’ll spend about 15 minutes prepping, 35 to 45 minutes baking, for a total time of roughly 1 hour. This recipe yields one 9-inch round cake that easily serves 9 to 12 people, making it perfect for family gatherings or a casual dessert treat.
Ingredients
- 1 box yellow cake mix
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup butter, melted
- 1 (8 oz) package full-fat cream cheese, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon heavy cream
- ½ teaspoon salt
- ½ cup butter, melted
- 4 cups confectioners’ sugar
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Prepare a 9×3-inch round cake pan by spraying it lightly with baking spray to prevent sticking.
- Prepare the cake base: In a medium bowl, combine the yellow cake mix, 2 large eggs, 1 teaspoon vanilla extract, and ½ cup melted butter. Mix thoroughly until all ingredients are fully incorporated and a thick batter forms.
- Press the batter: Transfer the cake mixture to your prepared pan and press it firmly and evenly into the bottom. This will form a sturdy base for the creamy topping.
- Make the cream cheese topping: In a large bowl, beat together the softened cream cheese, 2 eggs, 1 teaspoon vanilla extract, 1 teaspoon heavy cream, ½ teaspoon salt, and ½ cup melted butter on medium speed. Beat until the mixture is smooth and creamy.
- Incorporate the powdered sugar: Gradually stir in the 4 cups of confectioners’ sugar, adding it one cup at a time. Stir well after each addition until the mixture is completely smooth and glossy.
- Assemble the cake: Pour the cream cheese mixture over the pressed cake base. Spread it evenly using a spatula or the back of a spoon to cover the entire surface.
- Bake the cake: Place the cake pan in the preheated oven and bake for 35 to 45 minutes. The top should set but still be slightly soft and jiggle gently when moved.
- Cool completely: Remove the cake from the oven and let it cool completely in the pan on a wire rack before slicing and serving. Cooling helps the layers set perfectly.
Pro Tips for Perfect Ooey Gooey Butter Cake
- Use full-fat cream cheese: It ensures the richest and creamiest filling. Avoid fat-free versions, which can alter texture.
- Don’t overbake: The cake should still have a slight jiggle in the center when done. Overbaking can dry out the gooey topping.
- Soften cream cheese to room temperature: This helps in beating it smoothly with no lumps for an ultra creamy texture.
- Press cake batter firmly: This ensures a sturdy base that won’t crumble when cutting into the creamy layer.
- Cool before slicing: Letting the cake cool thoroughly makes clean cutting easier and enhances flavor melding.
Variations and Substitutions
This recipe is versatile and can be tailored to suit dietary preferences or ingredient availability.
- Healthier swaps: Use half the butter amount and substitute with unsweetened applesauce to reduce fat; substitute half the confectioners sugar with powdered erythritol for a lower-sugar option.
- Flavor twists: Add ½ cup chopped pecans or walnuts to the base for crunch. A teaspoon of lemon zest in the cream cheese layer adds a fresh zestiness.
- Dairy-free option: Use dairy-free cream cheese and vegan butter alternatives. Replace heavy cream with coconut cream.
- Pan shapes: Feel free to bake in an 8×8-inch square pan and adjust the baking time accordingly, checking doneness earlier.
Storage and Reheating Tips
Store leftover Ooey Gooey Butter Cake in an airtight container in the refrigerator for up to 5 days. This maintains freshness and prevents the creamy layer from drying out.
For best texture, let refrigerated slices come to room temperature before serving or gently warm them in a microwave for 10-15 seconds. Avoid overheating as this can cause the gooey topping to melt excessively.
If you want to freeze the cake, wrap it tightly with plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before enjoying.
Frequently Asked Questions
- Can I use a different cake mix?
- Yes, while yellow cake mix is traditional and offers the classic flavor, you can try white or butter cake mixes. Avoid chocolate as it changes the overall flavor profile significantly.
- Is it necessary to soften the cream cheese first?
- Yes, softening the cream cheese makes it easier to mix smoothly with no lumps, resulting in the perfect creamy texture for the topping.
- How do I know when the cake is done?
- The cake should be golden at the edges. The center should appear set but slightly jiggly. It firms up as it cools, preserving its ooey gooey texture.
- Can I make this cake ahead of time?
- Absolutely! You can bake the cake a day before serving. Just refrigerate overnight and serve chilled or warmed slightly. This enhances the flavors and texture.
- Can I double the recipe?
- Yes, but consider using two pans instead of doubling the batter in one pan to ensure even baking throughout.
Nutrition Estimate Per Serving
Each slice of Paula Deen’s Ooey Gooey Butter Cake (based on 12 servings) contains approximately 400 calories, 5 grams of protein, 55 grams of carbohydrates, and 18 grams of fat. While indulgent, this rich dessert is perfect in moderation and guaranteed to satisfy your sweet tooth with every gooey bite.
Paula Deen's Ooey Gooey Butter Cake
Ingredients
- 1 box yellow cake mix
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup butter, melted
- 1 (8 oz) package full-fat cream cheese, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon heavy cream
- ½ teaspoon salt
- ½ cup butter, melted
- 4 cups confectioners’ sugar
Instructions
- Preheat oven to 350°F (175°C). Prepare a 9x3-inch round cake pan by spraying with baking spray.
- Prepare the cake base by combining yellow cake mix, 2 eggs, 1 tsp vanilla extract, and ½ cup melted butter in a bowl.
- Press the mixture firmly into the pan to form an even base.
- Beat softened cream cheese, 2 eggs, 1 tsp vanilla, 1 tsp heavy cream, ½ tsp salt, and ½ cup melted butter on medium speed until smooth.
- Gradually stir in 4 cups confectioners’ sugar, adding one cup at a time until the topping is glossy and homogeneous.
- Pour the cream cheese mixture over the base, spreading evenly with a spatula.
- Bake for 35 to 45 minutes until the top is set and the center jiggles slightly when moved.
Notes
Let the cake cool completely before slicing to prevent the center from oozing.
Store leftovers in an airtight container at room temperature for up to 2 days.