Ooey Gooey Butter Cake Recipe

Prepare and preheat

Preheat the oven to 350°F (175°C). Line a 9x9-inch (or equivalent 8x8) square baking pan with parchment paper, leaving a 1–2 inch overhang on two sides for easy removal; lightly grease the parchment.

In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.

Stir in the melted butter, the egg, milk, and vanilla until a slightly thick but spreadable batter forms. Scrape the batter into the prepared pan and smooth into an even layer with a spatula. Set aside while you prepare the topping.

In a large mixing bowl, beat the room-temperature cream cheese with a hand mixer (or stand mixer with paddle) until smooth and free of lumps, about 1–2 minutes.

Add the melted warm butter and beat on low until incorporated and smooth.

Add the powdered sugar in two additions, mixing on low speed between additions to avoid a sugar cloud; scrape the bowl as needed so everything becomes uniform.

Add the eggs, one at a time, mixing until each is incorporated. Stir in the vanilla and salt and mix just until smooth; do not overbeat.

Pour the cream cheese topping over the prepared cake batter in the pan and spread gently into an even layer using an offset spatula. Tap the pan lightly on the counter to remove any air bubbles.

Bake in the preheated oven for 30–38 minutes, until the edges are lightly golden and the center still jiggles slightly when you gently shake the pan (the center will set as it cools). Rotate pan halfway through baking if your oven has hot spots.

Remove from oven and let the cake cool completely in the pan on a wire rack (about 1.5–2 hours). Once cooled, refrigerate at least 1 hour for cleaner slices (optional but recommended). Use the parchment overhang to lift the cake from the pan and transfer to a cutting board.

While the cake bakes or cools, make the coulis. Combine the blueberries, granulated sugar, lemon juice, and water in a small saucepan over medium heat.

Bring to a gentle simmer, stirring occasionally, and cook until the berries have softened and released their juices, about 6–8 minutes.

If you want a thicker coulis, mix the cornstarch with 1 teaspoon cold water to make a slurry and stir it into the simmering berries; cook 1 minute more until slightly thickened. Remove from heat.

For a smooth coulis, let the cooked mixture cool for 5 minutes then puree with an immersion blender or in a countertop blender until smooth. For a chunkier sauce, gently mash with a fork or potato masher. Taste and adjust sweetness or lemon as needed. Chill until ready to serve.

Dust the top of the chilled cake lightly with the reserved powdered sugar.

Cut the cake into 9 squares. Spoon or drizzle the blueberry coulis over individual slices, or serve the coulis on the side. Garnish with fresh blueberries if desired.

Store any leftover cake covered in the refrigerator for up to 4 days. Store coulis in an airtight container in the fridge for up to 5 days; reheat slightly or serve cold.