So let’s just say, I haven’t met a Gooey Butter Cake I didn’t absolutly love and this one does not disappoint! Red Velvet Gooey Butter Cake! Saying the words send shivers up my spine. This cake is awesome for any occasion (or just because you want it!) but it is definitely the perfect dessert for Valentine’s Day. If you are not familiar with Gooey Butter Cakes you should be. There really is not an easier dessert to make and there are so many possibilities!
I didn’t even know Gooey Butter Cake existed until my good friend and employee Connie O. went to Georgia on vacation. She went to The Lady & Sons Restaurant for dinner and tried the Gooey Butter Cake. When she came back to work raving about this dessert, I just had to make it! I immediately found the recipe in one of my many Paula Deen cook books. I had made so many of her recipes over the years but never Gooey Butter Cake. Wow! Just wow! Of course it was a hit with my customers at LD’s Specialties & Gourmet Café, so I began making every variation I could think of and the customers gobbled them up!
The Original Gooey Butter Cake was created, not by Paula Deen, which totally blew my mind, but completely by accident, in the late 1930’s in a bakery in St. Louis Missouri. The modern version of Gooey Butter Cake is very different from the “accidental” version but, for convenience, has been updated over the years. The recipe is a base of yellow cake mix, butter and one egg, topped with a gooey layer of butter, cream cheese, eggs and powdered sugar. Once this is baked you have a golden gooey dessert that will melt in your mouth! Get the recipe here Gooey Butter Cake
Like I said, the possibilities are endless! If you can dream up a flavor combination you can make it into a Gooey Butter Cake. Simply change the cake base flavor and or the topping flavor and Bam! I promise your life will never be the same!
Get some flavor inspiration here Park Avenue Coffee they make 79 flavors of Gooey Butter Cake!
- 1 box red velvet cake mix (I use Duncan Heinz but use your favorite)
- 3 large eggs – divided
- 2 sticks butter – divided and melted or very soft. You can use margarine, but the results are not the same
- 1 8 ounce cream cheese, softened or at room temp
- 1 pound (16 ounce box) of powdered sugar
- 2 teaspoons vanilla
- Preheat oven to 350 degrees.
- With a mixer combine the cake mix with 1 egg and 1 stick of melted/softened butter.
- Place this in the bottom of a 13 x 9 pan that has been lightly greased. I used a 10″ springform pan this time just for fun!
- In another bowl (you can use the same bowl if you like, and I usually do because I am very lazy, but with the red velvet cake mix the cream cheese layer will turn pink. It is very pretty like that but today I wanted it to bring white) combine the cream cheese and the other stick of melted/softened butter. Beat until smooth.
- Add 2 eggs and vanilla. Mix well.
- Add powdered sugar and mix well again.
- Pour and spread this over the cake base.
- Bake at 350 degrees for 25-30 minutes depending on your oven. Do not over bake this! Every fiber of your being will beg you to leave it in a few more minutes so it is totally set in the middle. Don’t. Do. It!!! It should still be jiggly when you take it out of the oven. This is what makes it gooey. Let it cool down on the counter top before you cut it, and get ready to Gooey Butter Cakegasam!