Butter cake is a fun dessert. It takes vanilla cake mix, turns it into a soft, splendidly sweet base, then tops it with a truly delicious cream-cheese vanilla layer that Take all of these parts and pieces, toss them together into Ooey Gooey Butter Cake Bars, and this recipe may be as good as dessert gets. Butter cake topped with a cream cheese layer is baked into an ooey gooey cake that you can't resist!

Ingredients of Ooey Gooey Butter Layer Cake

  1. It's of Cake.
  2. It's 1 1/2 cup of Butter, softened.
  3. You need 2 1/4 cup of Sugar.
  4. You need 5 large of Eggs.
  5. Prepare 1 tsp of Vanilla.
  6. Prepare 3 1/2 cup of All-purpose flour.
  7. Prepare 1 tbsp of Baking powder.
  8. You need 1/2 tsp of Baking soda.
  9. You need 1/4 tsp of Salt.
  10. You need 1 1/4 cup of Buttermilk.
  11. You need 1 cup of Sour cream.
  12. It's of Ooey Gooey Butter Filling.
  13. Prepare 1/2 cup of Butter.
  14. It's 3/4 cup of Sugar.
  15. It's 1/3 cup of Orange juice.
  16. You need 3 large of Eggs.
  17. It's 1 of (8 oz.) Cream cheese, softened.
  18. You need of Cream Cheese Frosting.
  19. It's 1 of (8 oz.) Cream cheese, softened.
  20. Prepare 1/2 cup of Butter, softened.
  21. It's 1 tbsp of Vanilla.
  22. It's 6 cup of Confectioners sugar.

Ooey Gooey Butter Layer Cake instructions

  1. Cake: Preheat oven to 350°. Spray 3 (9") cake pans with nonstick baking spray with flour..
  2. In a large bowl, beat butter and sugar at medium speed with a mixer until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla..
  3. In a medium bowl, combine flour, baking powder, baking soda, and salt. Gradually add to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Stir in sour cream. Spoon batter into prepared pans..
  4. Bake for 18 to 22 minutes or until a wooden pick inserted in center comes out clean. Cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks..
  5. Spread Ooey Gooey Butter Filling between layers. Cover and freeze for at least 1 hour..
  6. Spread Cream Cheese Frosting over top and sides of cake. Garnish with fresh cherries, if desired. Store cake, covered, in refrigerator up to 3 days..
  7. BUTTER FILLING: In the top of a double boiler, melt butter over simmering water. Remove from heat..
  8. Whisk in sugar, orange juice, and eggs until mixture is smooth. Return double boiler to heat, and cook, whisking constantly, for 15 to 20 minutes or until very thick. Whisk in cream cheese. Remove top pan from heat, and cool for 30 minutes..
  9. Spoon mixture into a bowl, and cover with plastic wrap, pressing plastic wrap onto surface of filling. Chill for at least 4 hours or up to 3 days..
  10. CREAM CHEESE FROSTING: In a large bowl, beat cream cheese, butter, and vanilla at medium speed with a mixer until creamy. Gradually add confectioners sugar, beating until smooth..

In a separate bowl beat cheese until fluffy. recipes. This cake is a legendary Depression-era mistake. The story goes something like this: A baker in St. Louis accidentally mixed up the ingredient proportions for his cake, resulting in a gooey texture. Gooey butter cake (also "Ooey Gooey butter cake", occasionally "chess cake") is a type of cake traditionally made in St.

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