Ooey Gooey Butter Layer Cake

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Recipe Courtesy of Paula Deen

Based on 18 Reviews

Servings: 12 to 16
Prep Time: 6 hours 40 min
Cook Time: 50 min
Difficulty: Moderate

Ingredients Add to grocery list

Cake:

3 sticks (1 1/2 cups) unsalted butter, softened, plus more for greasing
3 1/2 cups all-purpose flour, plus more for dusting
2 1/4 cups granulated sugar
5 large eggs
1 teaspoon vanilla extract
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups buttermilk
1 cup sour cream
Butter Filling, for assembling, recipe follows

Frosting:

One 8-ounce package cream cheese, softened
1 stick (1/2 cup) unsalted butter, softened
1 tablespoon vanilla extract
6 cups confectioners’ sugar

Butter Filling:

1 stick (1/2 cup) unsalted butter
3/4 cup granulated sugar
1/3 cup orange juice
3 large eggs
One 8-ounce package cream cheese, softened and cubed

Directions

For the cake: Preheat the oven to 350 degrees F. Grease three 9-inch round baking pans with butter or spray with cooking spray. Flour generously. Alternatively, you can cut out waxed or parchment paper circles to line the bottom of your cake pans.

To prepare the cake, in the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 5 minutes. Be sure to scrape down the sides of the bowl occasionally to incorporate all the sugar with the butter. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla.

In a medium bowl, combine the flour, baking powder, baking soda and salt.

Mix the flour mixture into the egg mixture, alternating with the buttermilk, beginning and ending with the flour. Mix just until incorporated, scraping the sides of the bowl down occasionally. Using a rubber spatula, stir in the sour cream.

Spoon the batter into the prepared pans and smooth the tops. Tap the bottom of the pans to get rid of any air pockets in the batter. Bake until a toothpick inserted into the center of the cakes comes out clean, 25 to 30 minutes.

Let the cakes cool in the pans for 10 minutes. Then remove them from the pans by inverting. Thoroughly cool your cakes on wire racks before frosting them.

To assemble the cake, place one cake layer on a serving plate, with the flat bottom side facing down. Spread half of the Butter Filling over the surface of the cake. Top with another cake layer, inverted, so the bottom of the cake is facing up. Spread with the remaining butter filling. Place the remaining cake layer, also inverted, on top. Cover and freeze for at least 1 hour. While the cake is in the freezer, prepare the frosting.

For the frosting: In the bowl of an electric mixer fitted with the paddle attachment, place the cream cheese, butter and vanilla and beat on medium speed for 2 minutes until light and fluffy. Beat in the confectioners’ sugar, 1/2 cup at a time, with the mixer set on low. If you find the frosting is too soft, just chill it for 10 minutes in the fridge before using.

Remove the cake from the freezer and spread the frosting over the top and sides of the cake. Store the cake, covered, in the refrigerator until the guests arrive.

Butter Filling:

In the top of a double boiler, melt the butter over simmering water. Remove from the heat.

Whisk in the sugar, orange juice and eggs until the mixture is smooth. Return the double boiler to the heat and cook, stirring with a whisk constantly, until the mixture is very thick, 15 to 20 minutes. Whisk in the cream cheese. Remove from the heat and let cool for 30 minutes.

Spoon the filling into a bowl, cover with plastic wrap right up against the surface of the filling to prevent a skin from forming and chill for at least 4 hours.

Cook’s Note: Now, when you’re whisking your gooey butter filling and waitin’ on that filling to get all nice and thick, just keep in mind that before it gets thick, it’ll thin out at first. Don’t worry about that. This happens because the mixture is heatin’ up. But as moisture starts to evaporate, this filling will thicken up. Just remember to keep stirring, and watch out for the air bubbles - you don’t want to beat air into your filling.

Show: Paula's Best Dishes Episode: Deen Family Christmas
Watch Paula on Food Network

Reader Comments:

Very good. All I made was the cake part. I needed a yellow cake for grandparents anniversary. Really like the cake though.

By tammy on March 01, 2012

OOEY GOOEY BUTTER CAKE IS OUT OF THIS WORLD,SO MUCH FOR MY DIET.

By GALE S SLACK on February 21, 2012

In reviewing the Ooey Gooey Butter Layer Cake recipe I understand everything until I get to the butter filling, it says it's a filling......but the cake has been iced already, so is the butter filling actually a topping? Thanks and I need to know this soon since I want to make it for church this Sunday. PJE

By Pamela on February 03, 2012

I want to make the Ooey Gooey Butter Layer cake for my husband's birthday. Many of the review say the cake is too dry. What can I add to keep the cake moist? I was thinking of adding vegetable oil. Thanks.

By Pat on January 23, 2012

Too bad that nobody ever came here to respond to the comments. I made this cake the other day and it was HEAVY and DENSE. I didn't care for the texture and way too sweet for me. I've had a lot better cakes with a lot fewer calories!

By Karen on January 21, 2012

Hi Paula, I love your show and your recipes but I was disappointed when I saw a black man doing push ups on your show and even more disappointed when I saw you put your foot on his back out of disgust. Now I don't watch your show at all but as I was reviewing your website I see how great your recipes are and decided I might just forgive you and come back.

By Michelle on December 31, 2011

Hi Paula! Your show got me in the Christmas spirit, thank you. Hope Bubba wasn't too sore the next day, he really went down. The cake didn't work out for me at all. The layers sunk and were so heavy - almost like the butter recongealed back into sticks. The written directions had me stirring in the cream cheese into the filling over heat - could that be the reason the cheese stayed in little balls? The filling never got fluffy like your show. I still frosted the cake but ended up throwing the whole thing out after the first piece. Wow, it was a lot of work :(

By Tina on December 27, 2011

I got this recipe out of your Christmas magazine and made it for our church Christmas dinner it was Fabulous!! My daughter requested I make it again for our family Christmas. I had said that was a once a year cake, but I couldn't say no. Again it was a hit, she requested I have strawberries with it which was a great addition. Thanks again for the recipe.

By Lucille on December 27, 2011

My daughters (Elina-5 and Eva-2) watched your Christmas episode together the other day... All three of us were laughing! As soon as they see your face on anything--even if we are in the middle of a store--they scream out "Paula Deen!!!!!" I love it Anyway, this is the first Christmas that we will not be spending with family... We moved eleven hours away recently, and it is hard to be this far. But, watching your show is always comforting thank you! I am making this cake with my girls today, and we are giving it as a gift to my husbands boss and his family for Christmas Love and Blessings, Krissy King

By Krissy King on December 22, 2011

I didn't see the show where the Ooey gooey butter layer cake was made,and I can't figure out by reading the directions what you do with the butter filling. Can you send more instructions Thanks

By Diane Albright on December 20, 2011

PAULA, I'M SITTING HERE WATCHING YOUR SHOW WITH THE FLU. NEED I SAY MORE. ALL I CAN DO TO BREATH MUCH LESS LAUGH.BUT I GOTTA TELL YOU, THIS SHOW HAD ME ROLLING! I LAUGHED ALONG WITH YOU GUYS THE WHOLE TIME. JUST REMINDED ME OF MY FAMILY. BUT WHEN BUBBA HIT THE FLOOR, I LIKED TO CHOKED TO DEATH! O BOBBY WAS CRACKIN UP! ANYWAY, JUST WANTED YOU TO KNOW YA'LL (YEA, I'M A COUNTRY GAL TOO) YOU MADE MY DAY. I GUESS YOUR NEVER TOO SICK TO LAUGH. LOVE YA PAULA.

By Anonymous on December 20, 2011

Ms. Paula, my honey and I saw your Christmas show on Monday 12-19-11. It was such a blast to watch all of you and fun you had. So, I got the recipe and I'm going to try this since I just received a new Kitchen Aid mixer for Christmas. Can't wait to try this recipe. It just looked so good. We want to wish you and all of your family the Merriest Christmas and Happy New Year. Thank you Linda Stoll

By Anonymous on December 20, 2011

I watched your Christmas show yesterdy, recorded it and watched it again this morning. LOVED IT!!! You make us feel as if we know you. You and your boys are a HOOT. I am making your cake for Christmas. Love your magazines, your show and feel like I could go next door to see you. Keep up the good work. Glad Bubba didn't get hurt when he fell. All your elves were soooo cute too. Merry Christmas and May God Bless You All (aka. Ya'll)! Diane C.

By Diane Cuming on December 19, 2011

Could you do this recipe as cupcakes? I would probably squirt the butter filling in the cupcakesand pipe the frosting on top.

By Matt P. on December 17, 2011

First off I love love love your show! I saw you make this on your show this morning and it looks incredible! So I will be making this today and im very excited about it. I hope you and your family have a Merry Christmas and God Bless!

By Amy Young on December 17, 2011

Hi, I saw Paula and her son make this cake on one of the Christmas Shows and it looked somewhat advanced, but I thought I could handle it! Boy was I wrong! It started out really good, the butter and the sugar creamed really nice so I knew I was off to a good start. When it was time for the dry ingredients that’s where I started to question things. A Tablespoon of baking powder? I read it 3 times and I followed ALL of the directions! When removing the cakes from the oven, they were beautiful! I Let them cool for 10 mins. in the pans and when I came back to remove them from the pans and place them on the racks they were DOWN! :( I tried to make a go of it any way, but when it was time to put on the filling I was just sad. This is also a VERY HEAVY CAKE. I just want to make sure we’re on the same page with the Tablespoon of Baking Powder. I am not done for and I will try it again! Thank you Paula you are still the best in my cookbook! Fran

By Fran U. on December 16, 2011

Paula, you are an extraordinary cook. I have been inspired by what you do and have done. May GOD bless you and yours always. J

By Jackye Saunders on December 04, 2011

My 10yr old son and I saw Paula cook this cake on her show today, so him and I are going to make it now, I will let you know how it goes=)

By Jen G. on December 03, 2011

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Ooey Gooey Butter Layer Cake

Ingredients Add to grocery list

Directions

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