Ooey Gooey Butter Cake

 This recipe is based on the original ooey gooey cake made famous in St. Louis. I have made my version semi-homemade in that I use a cake mix for the bottom layer, but you can certainly make one from scratch if you prefer! There are two distinct layers in an ooey gooey cake. This one is yellow cake on the bottom and a cream cheese butter flavored layer on top. The bottom layer should be a bit firm, but the top layer is melt-in-your-mouth velvety perfection.

Although this is called ooey gooey butter cake, it is technically a bar. Most recipes are made in a 9×13 pan and then cut into a bar shape, so when you make an ooey gooey butter cake you are technically making a bar! I chose to make mine in a 9×3 round cake pan just because I love round cakes, but if you choose to make yours in a 9×13 pan keep an eye on cooking times. The rest of the recipe is the same!



INGREDIENTS

CAKE

1 package yellow cake mix

2 eggs, room temperature

1 teaspoon vanilla extract

1/2 cup (113g) butter, melted

FILLING

1 package (8 ounces) cream cheese, room temperature

2 eggs

1 teaspoon vanilla

1/2 cup (113g) butter, melted

4 cups confectioners sugar


INSTRUCTIONS

Heat oven to 350 degrees. (I set my convection oven to 325°F)

In a bowl, combine cake mix, 2 eggs, 1 tsp vanilla and the melted butter. Mash together with a fork until all ingredients are fully incorporated.

Spray a 9-inch by 3-inch round cake pan or a 9-inch by 13-inch pan with baking spray or use a piece of parchment in the bottom of the pan.

Press cake mixture into bottom of prepared pan and get it as flat as possible.

Place cream cheese, remaining eggs, vanilla and melted butter in a stand mixer and beat on medium speed until creamy.

Add in confectioners sugar 1 cup at a time (and on low speed) until all sugar has been added.

Pour cream cheese mixture over cake mixture.

Bake for 35-45 minutes. I moved mine from the oven when the edges were brown, but the center was still a bit giggly. You do not want to over cook.

Allow to cool before serving.

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