What You’ll Need
- Yellow cake mix. Use one 15.25-ounce box. Add the dry mix straight from the box.
- Butter. Melt ½ cup, or one stick, for the cake base.
- Eggs. Use one egg in the base and two in the topping.
- Cream cheese frosting. One 16-ounce tub gives the topping its sweetness and creamy texture.
How to Make Ooey Gooey Butter Cake
Stir the dry cake mix, melted butter, and one egg together until a thick dough forms. Press it into an even layer in a greased 9-by-13-inch glass baking dish, working it all the way into the corners.
In a separate bowl, whisk the cream cheese frosting with the two remaining eggs until smooth. Pour the topping over the base and spread it gently with a spatula.
When Is Gooey Butter Cake Done?
Bake at 350°F for about 35–40 minutes. Look for a lightly golden, crackled top and a center that jiggles slightly as a whole. Check that the center reaches 160°F (71°C) before removing the cake from the oven.
How to Cut Clean Squares
Let the cake cool completely in the dish so the topping can settle. Cut it into 12 squares with a sharp knife, wiping the blade between cuts if the topping sticks.
4-Ingredient Ooey Gooey Butter Cake
A buttery yellow cake base with a soft, crackly cream cheese topping.
- Bake time — About 35–40 minutes
- Yield — 12 squares
Ingredients
- 1 box (15.25 ounces) yellow cake mix
- ½ cup (1 stick) butter, melted
- 3 large eggs, divided
- 1 tub (16 ounces) cream cheese frosting
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-by-13-inch glass baking dish.
- Stir together the dry cake mix, melted butter, and 1 egg until a thick dough forms. Press evenly into the bottom of the dish.
- In a separate bowl, whisk the cream cheese frosting with the remaining 2 eggs until smooth.
- Pour the frosting mixture over the base and gently spread it to the edges.
- Bake for about 35–40 minutes, until the top is lightly golden and crackled and the center reaches 160°F (71°C). The center may still have a slight jiggle.
- Cool completely in the dish before cutting into 12 squares.