Description
This Ooey Gooey Butter Cake is a delightful, rich dessert featuring a buttery cake base topped with a luscious, creamy cream cheese layer. Baked until golden and slightly crusted on top, it offers a perfect balance of gooey sweetness and tender crumb, making it ideal for serving at gatherings or as a comforting treat.
Ingredients
Cake Layer
- 2 1/4 cups (293g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup (168g) unsalted butter, melted
- 1 1/2 cups (310g) sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Cream Cheese Topping
- 8 ounces cream cheese, room temperature
- 4 cups (460g) powdered sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, melted
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (180°C). Line a 9×13 inch cake pan with parchment paper that hangs over the sides and spray it with non-stick baking spray. This setup will help you easily lift the cake out after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt until combined. Set aside for later.
- Combine Wet Ingredients for Cake Layer: In a large mixing bowl, combine the melted butter and sugar until well mixed. Then add the eggs and vanilla extract, mixing thoroughly until smooth.
- Add Dry Ingredients to Wet: Gradually add the dry flour mixture to the wet ingredients, mixing just until combined. Be careful not to overmix; the batter should remain thick.
- Spread Cake Batter: Pour the batter into the prepared cake pan and spread it evenly across the bottom. Set aside as you prepare the topping.
- Prepare Cream Cheese Mixture (Part 1): In a mixing bowl, beat the cream cheese and half of the powdered sugar until smooth and creamy. Then add the remaining powdered sugar and mix again until fully incorporated.
- Add Eggs to Topping: Add the eggs, one at a time, to the cream cheese mixture. Beat well after each addition, making sure to scrape the bowl’s edges and bottom to ensure even mixing.
- Finish Cream Cheese Mixture: Stir in the vanilla extract and melted butter until the mixture is smooth and evenly combined.
- Assemble and Spread Topping: Pour the cream cheese topping over the cake batter in the pan and spread it into an even layer.
- Bake: Place the pan in the preheated oven and bake for 30-40 minutes. The cake is done when the top has a light crust and turns lightly golden.
- Cool and Serve: Remove the cake from the oven and allow it to cool at room temperature. You can serve it immediately at room temperature or refrigerate until firm before slicing.
- Storage: Store any leftovers in the refrigerator for 4-5 days. The cake can be enjoyed chilled or at room temperature according to your preference.
Notes
- Make sure the cream cheese is softened to room temperature to avoid lumps in the topping.
- Do not overmix the cake batter to ensure a tender crumb.
- Using parchment paper with overhang makes it easy to lift the cake out of the pan for clean slicing.
- Serve chilled for a firmer texture or at room temperature for a softer, gooier bite.
- Store leftovers covered in the refrigerator for best freshness up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
