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Ooey Gooey Butter Cake

Our version of this St. Louis classic is flavored with vanilla bean paste and nutmeg and comes together in just a few minutes. It definitely lives up to its name -- it's buttery and gooey, with a crisp cake-mix crust.
  • Level: Easy
  • Total: 1 hr 45 min (includes cooling time)
  • Active: 20 min
  • Yield: 10 to 12 servings
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Ingredients

Crust:

Nonstick cooking spray, for the pan

One 15.25-ounce box yellow cake mix

1/2 teaspoon freshly grated nutmeg

1 teaspoon vanilla extract

2 large eggs

1 stick (8 tablespoons) unsalted butter, melted and cooled

Filling:

One 8-ounce package cream cheese, at room temperature

1/2 teaspoon vanilla bean paste

2 large eggs

4 tablespoons unsalted butter, melted and cooled

3 cups confectioners' sugar

Directions

  1. For the crust: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch glass baking dish with cooking spray.
  2. Combine the cake mix, nutmeg, vanilla and eggs in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until smooth, about 1 minute. Add the melted butter and mix just until combined. Spread the mixture evenly in the prepared baking dish.
  3. For the filling: Beat the cream cheese in a clean mixer bowl with the paddle on medium speed until light and smooth, scraping the sides occasionally, 1 to 2 minutes. Add the vanilla bean paste and eggs and beat until smooth. Add the melted butter and beat until smooth. Add the confectioners' sugar and beat on low speed to incorporate, and then beat on medium until light and smooth, about 1 minute. Pour over the cake layer and smooth the top with a spatula.
  4. Bake until the edges are puffed and golden brown and the center is just set, 35 to 40 minutes. Let cool before cutting into squares to serve.

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