Ooey Gooey Butter Cake From Scratch is a simple classic cake with a  shortbread like gooey butter cake and creamy, pudding like filling. This ooey gooey butter cake  really needs no introduction. It’s a classic recipe that many have fallen in love with over the years.

Where did gooey butter cake come from? I love reading the history of how different foods were created. The gooey butter cake dates back to the 1930’s when a baker’s cake recipe went all wrong and ended up with a pudding-like filling. Ooey Gooey Butter Cake from Scratch Often times gooey butter cake is made starting with a cake mix, but today we’re sharing a recipe that is totally from scratch. Don’t let those words scare you off.

Be sure to use melted butter so it comes together easily. Using a food processor helps those eggs and butter get perfectly blended so that your crust stays together. Soften the cream cheese so that the filling ends up smooth. This is one cake that will completely satisfy your sweet tooth! To easily remove the cake from the pan, we recommend lining the pan with foil and spraying it with cooking spray. Allow the foil to hang out over the edges of the pan. After the cake is baked, you can lift up on that foil and pull the bars out of the pan as a sheet so that you can make clean, even cuts.

The toothpick test does not work on this cake because you want it to be ooey gooey! So how do you know the cake bars are done? Don’t sprinkle the cake with powdered sugar until it is completely cooled. If the cake is warm at all, the powdered sugar will melt in instead of dusting the top. How do you store gooey butter cake?

Because of the gooey filling in this cake, we recommend storing gooey butter cake in the refrigerator. It will be ok at room temperature for a few hours, but be sure to store any leftovers in an airtight container in the refrigerator for best keeping. We use ours for everything from smoothies to milkshakes to crushing ice to chopping veggies. One of my most used kitchen pans.