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Ooey Gooey Butter Cake

Ooey Gooey Butter Cake

  • Prep Time: 10 minutes
  • Total Time: 1 hour plus cooling time
  • Yield: 4 dozen 1 1/2 inch squares


  • 2 cups all purpose flour
  • 1 1/2 cups sugar
  • 1/2 cup nonfat dry milk
  • 1 tablespoon baking powder
  • 2 pinches salt
  • 1 1/2 sticks unsalted butter, melted
  • 3 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 8 ounces cream cheese, at room temperature
  • 1 box confectioners' sugar
  • 1/4 teaspoon almond extract


  • Grease and flour a 9- by 13-inch baking pan and preheat the oven to 350°F.

    In a large mixing bowl, combine the flour, sugar, dry milk, baking powder and salt. Add the melted butter, 1 of the eggs, and 1 teaspoon of the vanilla and stir until well-blended. Press onto the bottom of the baking pan in an even layer.

    In a separate bowl, beat the remaining 2 eggs, remaining 1/2 teaspoon vanilla, cream cheese, confectioners' sugar, and almond extract until very smooth. Pour the egg-cream cheese mixture over the first layer, transfer to the oven, and bake until the cake rises and then falls and is golden brown with a crispy layer on top, about 40 minutes.

    Transfer to a cooling rack and allow to cool slightly before serving either warm or at room temperature.

    Cake cuts into neat squares when still warm.

Recipe Details