If you have a case of the blues, Paula Deen’s ooey gooey butter cake recipe is your rainy day cure. There isn’t a gray cloud this moist and rich butter cake can’t chase away.
With plenty of butter and ample cream cheese in the batter, you know this cake is sure to be delightful.
The crumb is so moist, you can eat this butter cake with a spoon just like ice cream! It wouldn’t be a bad idea to scoop some on top either.
Whether you are planning your next celebration or just having a night in, add this butter cake recipe to your list of desserts to try.
Run to the grocery store and gather the goods. Make this butter cake tonight!
Paula Deen’s Ooey Gooey Butter Cake
You don’t have to be a master baker to produce a master dish.
This recipe is artful enough to kindle a sense of accomplishment, but is simple enough to be within everyone’s reach.
Paula Deen has a reputation for butter and this dish proves it. This recipe is heavy on it, and the result is a butter-flavored cake you won’t be able to put down.
Serve it a la mode or topped with jam. The possible variations of this recipe are endless.
Dress this cake up for your fanciest occasion or serve it plain after a weeknight pot roast.
Either way, this ooey gooey butter cake is sure to please your friends and family.
There is nothing like the classic taste of traditional butter cake.
Grab your butter, powdered sugar, eggs, yellow cake mix, and cream cheese because that is all it takes to make this delicious cake.
Ingredients
For a cake this good, the ingredient list is relatively short. That means you probably already have all of the necessities on hand.
Scour your kitchen and grab your stand mixer, you won’t want to go another second without this dessert in your life!
Butter: It wouldn’t be a butter cake without this namesake ingredient. Be sure to use real butter, not margarine, and use unsalted.
This is the main flavor of the cake, and you’ll want to give it to be as rich and authentic as possible.
Eggs: Let us thank our poultry friends for the texture of this cake. If butter brings the ooey, the eggs bring the gooey.
Three eggs are separated into two different steps to guarantee the promised goo at the center of the cake.
Yellow Cake Mix: This ingredient cuts out the measuring of dry ingredients so you can focus on what is really important– taste testing!
Some may consider this cheating, but baking is all about working smarter, not harder. Cake mix allows you to do just that.
Don’t worry, you can still say you made it from scratch.
Cream Cheese: I have never met a recipe that called for cream cheese that I did not like. This ingredient is the holy grail of moist cake batters, and your final product is better off for it.
Vanilla: What’s a dessert without a little vanilla flavoring? The better the quality, the better it tastes, so don’t skimp on your extracts this time around.
Powdered Sugar: If love is the sweetness of life, powdered sugar is the sweetness of this cake. Use the scoop and sweep measuring method to be sure you add the perfect amount.
Tips for Making the Best Butter Cake
This cake is ooey and gooey, as promised, which means it’s also very soft. It can be difficult to remove the sliced cake in whole pieces.
Be sure the crust doesn’t stick to the pan and butter the dish before pressing in the first mixture. This will help each piece slide out with ease.
Because this cake is so moist, the toothpick test will not work when checking for doneness.
After baking for 40-50 minutes, you should have a browned crust and golden top layer. The center will still be gooey, but the cake is fully cooked.
It will continue to set as it cools.
Softened cream cheese at room temperature will combine best with the other ingredients. This ensures the batter is smooth and cream cheese is lump-free.
Bw sure to add in the powdered sugar very last, after all of the other ingredients have been well combined.
Real butter will provide a better flavor for the cake. Be sure to use unsalted, real butter.
Margarine will affect the texture of the cake and salted butter will taste extremely salty.
Butter Cake Vs. Pound Cake
These two cake terms are often used interchangeably, which can be misleading.
Both recipes call for similar ingredients, but the resulting taste and texture are different.
This is because the ratios for the two cakes are different. Pound cake uses a 1:1 ratio, while butter cake has more butter than any other ingredient.
Variations of Paula Deen’s Ooey Gooey Butter Cake
You can switch up the flavor of your butter cake simply by changing the flavor of the cake mix you use.
You can make chocolate or lemon butter cake by using chocolate or lemon-flavored cake mixes. I would be interested to see what a brownie mix might do.
Some other possible flavors are pumpkin and strawberry.
Make your butter cake to match the season by changing up the base flavor being used in the cake.
Paula Deen’s Ooey Gooey Butter Cake
10
servings10
minutes10
minutesIngredients
1 (18 1/4 oz) package yellow cake mix
1 egg
16 tablespoons 16 melted, divided butter
1 (8 oz) package softened cream cheese
2 eggs
1 teaspoon 1 vanilla
1 (16 oz) box powdered sugar
Instructions
- Start by preheating the oven to 350 degrees Fahrenheit.
- In a large mixing bowl, combine one egg, cake mix, and 8 tablespoons of butter.
- Pat this mixture into the bottom of your greased baking dish.
- In a separate bowl, beat the cream cheese until it is smooth.
- Add in the remaining two eggs, vanilla, and butter.
- Mix in the powdered sugar.
- Spread this mixture on top of the crust mixture.
- Bake for 40-50 minutes
- Enjoy this deliciously gooey butter cake.
