Friday, April 13, 2018

Ooey Gooey Butter Cake

This recipe can be made in bar form with a 9x13 pan or in a round pan as shown above. Last time I made it in a glass 9x13 pan but I think next time I will use a metal pan to get the crust crunchier.  Enjoy!  


Ingredients

Cake

  • 1 pkg yellow cake mix
  • 2 eggs, room temperature
  • 1 tsp. vanilla extract
  • 1 stick butter (1/2 cup, 113g), melted

Filling

  • 1 eight ounce (8ounce) package cream cheese, room temperature
  • 2 eggs
  • 1 tsp. vanilla
  • 1 stick butter (1/2 cup, 113g), melted
  • 4 c powdered sugar

Instructions

  1. Heat oven to 350 degrees. (I set my convection oven to 325°F)
  2. In a bowl, combine cake mix, 2 eggs, 1 tsp vanilla and melted butter. Mash together with a fork until all ingredients are fully incorporated.
  3. Spray 9-inch by 3-inch round cake pan or a 9x13 pan with baking spray or use a piece of parchment in the bottom of the pan.
  4. Press cake mixture into bottom of prepared pan and get as flat as possible.
  5. Place cream cheese, remaining eggs, vanilla and melted butter in stand mixer and beat on medium speed until creamy.
  6. Add in powdered sugar 1 cup at a time (and on low speed) until all sugar has been added.
  7. Pour cream cheese mixture over cake mixture.
  8. 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.
  9. Allow to cool before serving.

Recipe and Photo Source:  I Am Baker 

No comments:

Post a Comment