Ooey Gooey Butter Layer Cake

Ooey Gooey Butter Layer Cake-Recipe

This butter layer cake recipe is a Paula Deen classic you’ll make over and over.

Ooey Gooey Butter Layer Cake
Makes 1 (9-inch) cake
Write a review
Print
Ingredients
  1. 1½ cups butter, softened
  2. 2¼ cups sugar
  3. 5 large eggs
  4. 1 teaspoon vanilla extract
  5. 3½ cups all-purpose flour
  6. 1 tablespoon baking powder
  7. ½ teaspoon baking soda
  8. ¼ teaspoon salt
  9. 1¼ cups buttermilk
  10. 1 cup sour cream
  11. Ooey Gooey Butter Filling (recipe follows)
  12. Cream Cheese Frosting (recipe follows)
  13. Garnish: fresh rosemary
Instructions
  1. Preheat oven to 350°. Spray 3 (9-inch) round cake pans with nonstick baking spray with flour.
  2. In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
  3. In another large bowl, whisk together flour and next 3 ingredients. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition; stir in sour cream. Spoon batter into prepared pans.
  4. Bake for 18 to 22 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
  5. Spread Ooey Gooey Butter Filling between layers; cover and freeze for 1 hour. Spread Cream Cheese Frosting on top and sides of cake. Garnish with Red Velvet Cake Balls and rosemary, if desired.
Notes
  1. The cake layers can be made ahead and frozen for up to 2 weeks. Wrap slightly warm cake layers in heavy-duty plastic wrap, and freeze in large resealable plastic bags. Let the cake layers thaw overnight in the refrigerator before assembling.
Paula Deen Magazine https://www.pauladeenmagazine.com/
Ooey Gooey Butter Filling
Makes about 1½ cups
Write a review
Print
Ingredients
  1. ½ cup butter
  2. ¾ cup sugar
  3. ¼ cup orange juice
  4. 4 large eggs
  5. 1 (8-ounce) package cream cheese, softened
Instructions
  1. In the top of a double boiler, melt butter over simmering water. Remove from heat, and whisk in sugar, orange juice, and eggs until mixture is smooth. Return double boiler to heat, and cook, whisking constantly, for 10 to 15 minutes or until mixture is very thick. Remove from heat, and whisk in cream cheese until smooth. Let cool for 30 minutes.
  2. Spoon cream cheese mixture into a medium bowl, and cover with plastic wrap, pressing wrap onto surface of mixture to prevent a skin from forming. Refrigerate for at least 4 hours or for up to 3 days.
Paula Deen Magazine https://www.pauladeenmagazine.com/
Cream Cheese Frosting
Makes about 5 cups
Write a review
Print
Ingredients
  1. ½ cup butter, softened
  2. 1 (8-ounce) package cream cheese, softened
  3. 1 tablespoon vanilla extract
  4. 6 cups confectioners’ sugar
Instructions
  1. In a large bowl, beat butter, cream cheese, and vanilla with a mixer at medium speed until creamy. Gradually add confectioners’ sugar, beating until smooth.
Notes
  1. The cake layers can be made ahead and frozen for up to 2 weeks. Wrap slightly warm cake layers in heavy-duty plastic wrap, and freeze in large resealable plastic bags. Let the cake layers thaw overnight in the refrigerator before assembling.
Paula Deen Magazine https://www.pauladeenmagazine.com/

Get more great recipes by ordering your subscription to Cooking with Paula Deen today!