Decadent Ooey-Gooey Butter Cake
Indulge in the rich, buttery goodness of this Decadent Ooey-Gooey Butter Cake, inspired by Paula Deen’s beloved creation. This delightful dessert features a base of chewy yellow cake mix, layered with a velvety cream cheese filling that has an almost custard-like texture. Perfect for parties and gatherings, this cake is always a crowd-pleaser and is praised for its unique combination of flavors and textures. Serve it warm or chilled for a blissful treat that will keep everyone coming back for seconds! This recipe comes from 'The Cake Mix Doctor' by Anne Byrn and is a must-try for any dessert lover.
N/A
Servings
N/A
Calories
6
Ingredients
Ingredients
yellow cake mix
1 (18 1/4 ounce) package (none)
butter
16 tablespoons (melted, divided (2 sticks))
large eggs
3 (2 for filling, 1 for crust)
cream cheese
1 (8 ounce) package (at room temperature)
pure vanilla extract
1 teaspoon (none)
confectioners' sugar
3 3/4 cups (sifted)
Instructions
1
Preheat your oven to 350°F (175°C) and place a rack in the center. Prepare an ungreased 13x9-inch baking pan and set aside.
2
In a large mixing bowl, combine the yellow cake mix, 8 tablespoons of melted butter, and 1 egg. Using an electric mixer, beat on low speed for 2 minutes until the mixture forms a ball. Use your fingertips to evenly pat the mixture over the bottom of the prepared pan, smoothing it out as necessary.
3
For the filling, leave the cream cheese in the same mixing bowl and blend it with an electric mixer on low speed until fluffy, about 30 seconds.
4
Add the remaining 2 eggs, 1 teaspoon of vanilla extract, and 8 tablespoons of melted butter to the cream cheese. Mix on medium speed for 1 minute until fully combined.
5
Gradually add the sifted confectioners' sugar and mix on medium speed for about 1 minute until the sugar is well incorporated. Be sure to scrape down the sides of the bowl with a rubber spatula to ensure an even mix.
6
Pour the cream cheese filling over the crust in the baking pan. Carefully spread it out with a rubber spatula to cover the entire surface and reach the edges.
7
Bake in the preheated oven for 45-47 minutes, or until the top is well browned but the center jiggles slightly when shaken.
8
Remove the cake from the oven and allow it to cool on a wire rack for at least 30 minutes before cutting into squares. Serve warm or at room temperature.
9
Store any leftover cake covered in aluminum foil at room temperature for up to 4 days or in the refrigerator for up to 1 week. It can also be frozen for up to 6 months; just thaw overnight in the refrigerator before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Decadent Ooey-Gooey Butter Cake?
It is a rich dessert featuring a chewy yellow cake mix crust and a velvety cream cheese filling.
Whose creation inspired this recipe?
This recipe is inspired by the beloved creation of Paula Deen.
Which book is this recipe sourced from?
It comes from 'The Cake Mix Doctor' by Anne Byrn.
What is the recommended oven temperature?
The oven should be preheated to 350 degrees Fahrenheit (175 degrees Celsius).
Where should the oven rack be placed?
The rack should be placed in the center of the oven.
What size baking pan should I use?
A 13x9-inch baking pan is required for this recipe.
What ingredients make up the cake crust?
The crust consists of one package of yellow cake mix, 8 tablespoons of melted butter, and 1 egg.
How long should I beat the crust mixture?
Beat the mixture on low speed for 2 minutes until it forms a ball.
How do I spread the crust in the pan?
Use your fingertips to evenly pat the mixture over the bottom of the prepared pan.
What state should the cream cheese be in?
The cream cheese should be at room temperature for the filling.
How long do I blend the cream cheese alone?
Blend the cream cheese on low speed until fluffy, which takes about 30 seconds.
How many eggs are added to the filling?
Two eggs are added to the cream cheese filling.
How much vanilla extract is used?
One teaspoon of pure vanilla extract is required.
How much butter goes into the filling?
The filling requires 8 tablespoons of melted butter.
How much confectioners' sugar is needed?
The recipe calls for 3 and 3/4 cups of confectioners' sugar.
Does the confectioners' sugar need to be sifted?
Yes, the sugar should be sifted before being added to the filling.
How long do I mix the filling after adding sugar?
Mix on medium speed for about 1 minute until the sugar is well incorporated.
Why should I scrape down the sides of the bowl?
Scraping the sides with a rubber spatula ensures an even mix of all ingredients.
How do I apply the filling to the crust?
Pour the filling over the crust and spread it carefully with a spatula to reach the edges.
What is the total baking time?
The cake should bake for 45 to 47 minutes.
How do I know the cake is finished baking?
The top should be well browned, and the center should jiggle slightly when shaken.
How long should the cake cool?
Allow it to cool on a wire rack for at least 30 minutes before cutting.
Can I serve this cake warm?
Yes, the cake can be served warm or at room temperature.
How do I store leftovers at room temperature?
Store covered in aluminum foil at room temperature for up to 4 days.
How long does the cake last in the refrigerator?
The cake can be refrigerated for up to 1 week.
Can the butter cake be frozen?
Yes, it can be frozen for up to 6 months.
How should I thaw the frozen cake?
Thaw the cake overnight in the refrigerator before serving.
What size cake mix package is used?
An 18.25 ounce package of yellow cake mix is used.
What is the texture of the cream cheese filling?
The filling has a velvety, almost custard-like texture.
Is this recipe good for large groups?
Yes, it is described as a crowd-pleaser that is perfect for parties and gatherings.