Paula Deen's Ooey Gooey Butter Cake


This iconic Southern dessert is a molten masterpiece—think layers of moist cake soaked in a caramel-like butter-sugar goo , crowned with a velvety vanilla frosting. It’s the kind of cake that makes you say, “Is this legal?” Dive into Paula’s legendary recipe!

Ingredients (Serves 12–16)

For the Cake:

  • 2 cups (400g) granulated sugar (divided )
  • 1 cup (226g) unsalted butter, softened (plus extra for greasing )
  • 3 large eggs (room temperature )
  • 2½ cups (300g) all-purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 cup (240ml) whole milk (room temperature )
  • 2 tsp vanilla extract

For the Ooey Gooey Filling:

  • ½ cup (115g) unsalted butter, cubed
  • 1 cup (200g) light brown sugar
  • ¼ cup (60ml) light corn syrup
  • 1 tsp vanilla extract

For the Frosting:

  • 1 cup (226g) unsalted butter, softened
  • 4 cups (480g) powdered sugar
  • ¼ cup (60ml) whole milk (or heavy cream )
  • 2 tsp vanilla extract

Step-by-Step Recipe šŸ„„

1. Prep the Pan & Make the Gooey Base:

  • Grease a 9x13-inch baking pan and line the bottom with parchment paper.
  • In the pan , melt ½ cup butter in a microwave or stovetop. Add brown sugar and corn syrup. Stir until smooth. Pour into the pan, spreading it evenly to coat the bottom.

2. Bake the First Layer (The “Ooey” Part):

  • Preheat oven to 350°F (175°C) .
  • In a bowl, whisk 1 cup sugar , flour, baking powder, and salt.
  • In another bowl, cream the remaining 1 cup softened butter and 1 cup sugar until fluffy. Add eggs one at a time, mixing well.


 

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