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Ooey Gooey Butter Cake

Courtesy Jocelyn Delk Adams

Chef notes

This authentic gooey butter cake has a chewy blondie texture bottom topped with a custardy cream cheese layer of perfection. It is the true, original St. Louis classic.

Technique tip: Make sure your cream cheese is completely at room temperature in order to make sure that the top custard layer is smooth and lump-free.


Bottom Cake Layer
  • 1 (15.25-ounce) box classic yellow cake mix
  • 2 large eggs, room temperature
  • 1/2 cup (1 stick) unsalted butter, melted
Gooey Top Layer
  • 2 large eggs, room temperature
  • 2 cups powdered sugar
  • 8 ounces cream cheese, room temperature
  • 1/2 teaspoon pure vanilla extract
  • 1 pinch salt


For the bottom cake layer:


Preheat your oven to 350 F.


Prepare a 9- by 13-inch baking pan with the nonstick method of your choice (I recommend the parchment paper method).


In a large bowl, whisk together all the ingredients until combined and thick. Evenly pat the batter into the bottom of the prepared pan.

For the gooey top layer:


In the bowl of your stand mixer fitted with the whisk attachment, beat the eggs, sugar, cream cheese, vanilla extract and salt over low speed. Once the sugar is fully incorporated, turn your mixer speed to high. Continue beating until all ingredients are well-blended.


Pour the batter into the prepared pan, on top of the bottom layer, and spread it evenly across the pan using a spatula. Bake for 30-35 minutes. The center should still be gooey and will look under-baked.


Let cool for 10-15 minutes. Serve in the pan at room temperature.