Ooey Gooey Cake
Ooey Gooey Cake is a rich, sweet butter cake topped with a cream cheese layer that bakes up – you guessed it – ooey and gooey. This is one cake you won’t be able to resist!
This cake. Oh my gosh, this cake. This Ooey Gooey Cake.
It looks so plain, so bland…so unassuming. It’s none of those things, I assure you. One bite of this little cake, and you’re stepping into dangerous territory.
And let’s get this out of the way right now: yes, this recipe uses a cake mix (gasp!). You know I prefer making things from scratch when I can – but there are those times that necessitate something made quickly.
This cake doesn’t even need frosting.
To be honest, I only piled that little fluff of whipped cream and cherry on the top for the photograph and to give it a little more visual interest. You could most certainly serve it this way (you’ll never see me turning down whipped cream), but the cake absolutely stands on its own.
As it bakes, the top forms just a slightly flaky layer, but once you cut into it you’ll see just why this is called an ooey gooey cake.
It’s sweet and it’s rich, and it’s a wonderful dessert to share for summer events since there is no chocolate or frosting that you have to worry about keeping cool.
I used a yellow cake mix here, but I think you could really try it with any flavor you’d like. The possibilities are endless! If you try it with a different version – let me know, I’d love to hear!
*I found this recipe on a slip of paper down in my grandma’s recipe box. When I Googled “Ooey Gooey Cake,” about a million search results popped up, including one from Paula Deen. After doing a bit more research, I discovered some history behind this cake: one story indicates that the cake originated in Germany in the 1930’s, when a German baker added the wrong proportions of ingredients to a coffee cake he was making. Other stories claim the cake originated in St. Louis in the 1940’s. Whatever the true history…I’m just glad I found the recipe…YUM! ?
- ½ cup (8 tablespoons) butter, softened
- 1 yellow cake mix (do NOT prepare as directed)
- 4 eggs, divided
- 8 ounces cream cheese, softened
- 1 box (1 pound) powdered sugar
- Preheat oven to 350 degrees F. Spray a 9x13 pan with baking spray and set aside.
- In a large bowl with an electric mixer, mix butter, cake mix and 2 eggs until well blended. The dough will be VERY stiff. Press the dough into the bottom of the prepared cake pan.
- Clean out the mixing bowl, and then beat cream cheese, remaining 2 eggs and powdered sugar until smooth. Pour the powdered sugar mixture over the cake dough. Do NOT stir.
- Bake 30 minutes at 350 degrees F or until golden brown.
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