Paula Deen's Ooey Gooey Butter Cake



  • Alternate adding dry ingredients and milk to the wet mixture. Stir in vanilla.
  • Pour half the batter over the butter-sugar mixture in the pan. Bake for 18–20 minutes (edges set, center slightly jiggles).

3. Add the Second Layer & Bake Again:

  • Pour the remaining batter over the partially baked layer. Bake an additional 15–18 minutes until a toothpick comes out clean.

4. Let It “Gooey-ify”:

  • Let the cake cool in the pan for 15 minutes . The residual heat will melt the sugar mixture into a gooey layer between the layers.

5. Frost & Serve:

  • While the cake cools, make the frosting: Beat butter, powdered sugar, milk, and vanilla until smooth.
  • Once the cake is cool, invert it onto a platter (the gooey layer will now be on top!). Frost generously.

Pro Tips for Ooey Gooey Perfection 🌟

  • Cake Hack: For extra moisture, add ¼ cup sour cream or buttermilk to the batter.
  • Gooey Fix: If the caramel layer isn’t melty enough, microwave the pan for 10 seconds before inverting.
  • Frosting Stability: Add a pinch of salt to the frosting for balance.
  • Serve Warm: Slice and serve with vanilla ice cream or whipped cream!

Why This Works 🧪

  • Layered Magic: The bottom butter-sugar mixture caramelizes and seeps into the cake, creating that iconic gooey texture.
  • Butter Science: The high fat content (from butter) keeps the cake super moist and rich.
  • Southern Flair: Brown sugar + corn syrup = that signature caramel flavor Paula Deen loves!

Variations to Try 🎨

  • Nutty Delight: Stir ½ cup chopped pecans into the batter.
  • Coffee Lover’s Twist: Add 1 tsp instant coffee granules to the batter for depth.
  • Gluten-Free Option: Use a 1:1 gluten-free flour blend.

Final Thoughts 🍯

This cake is a decadent Southern masterpiece —the kind of dessert that makes you want to wear pajamas and Netflix-binge all day. Paula Deen’s ooey gooey butter cake is a timeless classic that’ll stick to your ribs (and your soul).


 

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