Paula Deen’s Ooey Gooey Butter Cake

Paula Deen’s Ooey Gooey Butter Cake is a type of buttery pound cake with a creamy topping of powdered sugar and cream cheese. You can make this easily with a boxed cake mix and simple cream filling on top. This gooey butter cake recipe is going to be one of your family’s favorite desserts the first time you make it.

Paula Deen's Ooey Gooey Butter Cake on a white plate with cake in background

If you love easy recipes like this one, you may also enjoy this Chocolate Banana Bread recipe.

Paula Deen’s Ooey Gooey Butter Cake

Our buttery cake is moist and delicious, made with just a few basic ingredients you probably have in your kitchen already. If not, you can get these at any grocery store. There are two parts to this recipe, the fluffy cake on bottom and the rich and buttery cream cheese topping.

Ingredients for butter cake

Ingredients needed:

These are the simple ingredients you need for this easy recipe. In fact, this is the best butter cake recipe you will ever make. For instructions and measurements, scroll down to our recipe card at the bottom of the page.

  • Yellow cake mix
  • Large eggs
  • Vanilla extract
  • Melted butter

Topping ingredients:

  • Cream cheese
  • Eggs
  • Vanilla extract
  • Milk
  • Salt
  • Butter
  • Powdered Sugar
  • Corn starch
a slice of Paula Deen's Ooey Gooey Butter Cake on a white plate

How to cook butter cake from scratch

Preheat your oven: First, heat oven to 350 degrees F and grease a 9×13-inch pan with non-stick baking spray or line it with parchment paper.

Mix: While you wait, combine the cake mix, melted butter, vanilla extract, and eggs in a large bowl until it is thoroughly mixed. Be sure to scrape down the sides of the bowl while mixing.

Fill the pan: Then, spoon the cake batter into the prepared pan, smoothing it out with a spatula, making it as flat as possible.

Make the filling: In the bowl of your stand mixer with the paddle attachment on medium speed, beat the salt, melted butter, cream cheese, vanilla extract, eggs, and milk until it is creamy.

Mix in the sugar: Next, add in the powdered sugar, one cup at a time. Then add the corn starch slowly.

Top with cream cheese filling: Immediately pour the cream cheese mixture over the cake mixture and smooth out evenly.

Bake and serve: Finally, bake for 35 to 45 minutes and allow it to cool before serving.

baked butter cake

Recipe variations:

Different extract: Try using almond extract or some other flavor you may enjoy like orange, lemon, or strawberry.

Bundt: You can make this in a bundt pan instead of a round or square pan, but make sure you thoroughly grease every nook and cranny.

Add fruit: Feel free to add some fresh strawberries or other fruit to the bottom cake layer for a delicious surprise.

Kentucky: Make this a Kentucky Butter Cake recipe by poking holes in the top after it is done. Then pour butter glaze over it. Only poke holes halfway so it doesn’t all stick to the bottom of the pan.

Make butter glaze: To make butter glaze, just mix one cup sugar with ½ cup melted butter and ½ teaspoon vanilla.

Sour cream: Replace half the cream cheese with sour cream for a lighter texture and flavor.

Paula Deen's Ooey Gooey Butter Cake in the baking pan

How to serve:

Serve warm cake with fresh fruit or other toppings. It is light enough for a snack or any time you feel like a sweet treat. You can also try one of these serving ideas:

  • This delicious recipe makes the perfect birthday cake for anyone.
  • Serve this delicious treat for breakfast as a scrumptious coffee cake that everyone will love.
  • Sprinkle powdered sugar on top of the cake for extra sweetness.
  • You can also pour strawberry or raspberry syrup on top.
  • Spread some frosting or whipped cream on top before serving.
  • Vanilla bean ice cream would be the perfect accompaniment for this rich cake.

Frequently asked questions

Can I make my own cake instead of using boxed?

Yes, you can use this simple cake recipe. Combine one cup of all purpose flour, one teaspoon baking powder, and ½ teaspoon salt in a medium bowl and set aside. Then, use the bowl of an electric mixer to beat two sticks of softened butter and one cup of sugar on low speed for three minutes. Add four large eggs, beating well after each one. Fold in the dry ingredients (the flour mixture) before mixing in four tablespoons of yogurt and ½ teaspoon of vanilla.

What is the difference between butter and sponge cake?

There are basically two types of cake recipes, butter and sponge cakes. Butter recipes are dense and have more ingredients like butter and oil. Sponge cakes are airy and light, made from beaten eggs and no extra raising agents like baking powder or baking soda. Most sponge cakes use egg whites (but no egg yolks) with sugar and flour.

a slice of Paula Deen's Ooey Gooey Butter Cake on a white plate with gold fork

What ingredients make a cake moist?

For a moist cake, you want you want to make this cake as is. Make sure not to overbake it. Most cakes are dry because of overbaking. You should also use real butter. This makes a fluffy butter cake moister than any you have ever had.

How to store leftovers:

  • Store: Wrap leftovers in plastic wrap and put them in an airtight container. It will be fine at room temperature for three days or five days in the fridge. 
  • Freeze: Double wrap before putting it in a freezer bag to freeze for up to three months. Or wrap it in plastic and then in aluminum foil.    
  • Thaw: Let it thaw out overnight in the fridge for best flavor.
  • Reheat: Serve chilled, at room temperature, or heat in the microwave for 30 seconds.  

Recipe tips:

  • Butter is the main ingredient, so you want to use the best butter possible. This is not the recipe to scrimp on and buy the cheap stuff.
  • Make sure your ingredients are at room temperature for the best result. This helps them incorporate without too much mixing. Overmixing can cause gluten buildup and make it dry.
  • If you forgot to take your eggs out beforehand, put them in a bowl of warm water for 10 minutes to heat them up a bit
  • Do not open the oven during the baking time. It will cause it to fall and have a sunken center.
  • The middle should be slightly jiggly when you remove it. That is the gooey butter topping.


Paula Deen's Ooey Gooey Butter Cake on a white plate

Paula Deen’s Ooey Gooey Butter Cake

Once you try this popular recipe you will be making it over and over again!


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Paula Deen's Ooey Gooey Butter Cake slice on a white plate

Paula Deen’s Ooey Gooey Butter Cake

Paula Deen's Ooey Gooey Butter Cake is a type of buttery pound cake with a creamy topping of powdered sugar and cream cheese. So delicious!!
4.69 from 22 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 44 minutes
Servings: 10 Servings
Calories: 470kcal
Author: Rob


  • Springform pan
  • Mixing Bowl
  • Measuring cups
  • Measuring spoons
  • Electric mixer
  • Spatula
  • parchment paper


  • 1 box yellow cake mix
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • ½ cup unsalted butter melted
  • 1 ½ package full fat cream cheese softened to room temperature
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
  • ½ teaspoon salt
  • ½ cup unsalted butter melted
  • 4 cups confectioners sugar
  • 1 teaspoon cornstarch


  • Preheat oven to 350 degrees F.
  • Spray a deep 9-inch round cake pan with baking spray and line the bottom with parchment paper.
  • In a large bowl, whisk cake mix, eggs, vanilla, and melted butter until combined.
  • Press the cake mixture into the bottom of the pan, making it as flat as possible.
  • For the filling, in a large bowl beat cream cheese, milk, eggs, vanilla, salt and melted butter on medium speed until combined. Scrape the sides and bottom of the bowl a few times.
  • Stir in the powdered sugar 1 cup at a time and also add the cornstarch.
  • Pour the cream cheese mixture on top of the cake mixture.
  • Bake for 40-45 minutes or until settled.
  • After that cool on a wire rack and serve.


Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes


Calories: 470kcal | Carbohydrates: 91g | Protein: 4g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 522mg | Potassium: 61mg | Fiber: 1g | Sugar: 70g | Vitamin A: 667IU | Calcium: 129mg | Iron: 1mg

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  1. Hello! This looks amazing! Do you think this would work in cupcake form?

    1. I’ve never tried it but I don’t see why not. You would just have to figure out the baking time.