Ooey Gooey Butter Cake
This is a re-post: Easter is this Sunday and I’m sure everyone is either eating out or making something at home and this Ooey Gooey Butter Cake is the perfect dessert to make! Sometimes when we have dinner plans, I still like to have a dessert made for us when we get home. I also like waking up to a breakfast of coffee and dessert :-). This cake is so simply to make so I wanted to pass it along again. I’ve included more links along with this updated post and the history of Ooey Gooey Butter Cake!
St. Louis, MO is known for their Ooey Gooey Butter Cake which was made by accident and has became a staple in the city. We spend time there (about 6 months out of the year) and always make a trip to our favorite bakery (McArthur’s Bakery) for some ooey gooey sweetness. We are back home now and with Thanksgiving being tomorrow, I offered to make a dessert to bring to my sister’s house for Thanksgiving dinner. I told everyone it’s a surprise because I know they LOVE this cake! When I take the lid off this dessert, I know everyone will be smiling for sure!
History of the Ooey Gooey Butter Cake
The cake was supposedly first made by accident in the 1930s by a St. Louis-area German American baker who was trying to make regular cake batter but reversed the proportions of butter and flour. John Hoffman was the owner of the bakery where the mistake was made.
This story alleges that the baker got the butter smears mixed up, resulting in a delicious accident. The mistake was made during the Great Depression, so supplies for ingredients were low and they had no intention to waste food. So, they sold this new cake as it was.
Want more sweet goodness, check out my recipes here! I hope you enjoy them and can use one for your Easter dinner! We are eating at the Grand Concourse this year and can’t wait to have their amazing Easter buffet.
Celebrating with your fur baby? Make them these Banana Bread Pup Cakes!
Looking for Easter table inspiration? Check out my latest Easter Bunny table!
- 1 and ½ cup of melted butter – I used Land O’ Lakes Salted Butter Sticks
- 1 box of yellow cake mix – I used Betty Crocker
- 3 eggs – I used Organic Farm Raised
- 1 8 oz package of Philadelphia cream cheese
- 1 teaspoon of pure Vanilla extract – I used Watkins Original Gourmet. You could probably get away with using 1/2 teaspoon but I like a vanilla flavor. You can also try almond extract as well.
- 4 cups of confection sugar – I call it powdered sugar 🙂
Step One: Mix together yellow cake mix, 1 egg and melted butter into batter and spread evenly into a 9 x 13 inch pan. Don’t get worried when the batter consistency is thicker than a normal cake batter.
Note: Make sure you grease the bottom of the pan. I used PAM Butter spray but you can use either butter or Crisco to wipe down your pan with.
Step Two: Mix together remaining 2 eggs, cream cheese, vanilla, and powdered sugar until creamy and the cream cheese is blended without chunks. Pour over batter until level.
Bake at 350 degrees for approximately 35-45 minutes. With my oven, my cake took 45 minutes. You will know when the top layer starts to get brown that it’s pretty much done and ready to take out.
Cover top with powdered sugar. You can wait until it’s cool but I chose to add the sugar right out of the oven! I couldn’t wait!
Add a side of Starbuck’s Columbian coffee and you’ve got yourself a nice little treat!
Don’t forget to share this post with friends! Photography by Thomas Domitrovich
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