Some bakes are made for neat afternoon-tea plates, while others are gloriously soft, buttery and just a little bit messy. These ooey gooey bars belong firmly in the second camp. A tender vanilla cake base sits underneath a rich cream cheese layer that bakes into a crackled golden top while staying beautifully soft in the centre.
They are the sort of thing to make when you need an easy dessert that still earns plenty of compliments. The ingredients are simple, the two layers take minutes to mix, and the oven does the rest. Once cooled, the bars have crisp edges, a fudgy middle and that distinctive buttery sweetness that makes the American classic so memorable.
A small square with coffee is more than enough to make an ordinary afternoon feel rather lovely. Dust the top lightly with icing sugar and arrange the bars on a proper serving plate, and nobody needs to know the recipe started with a box of cake mix.
They need only five core ingredients. A cake mix shortcut keeps the preparation quick without making the finished bars feel ordinary.
The texture is genuinely special. You get a soft cake base, a rich cream cheese centre and a delicate golden crust in every bite.
They are ideal for sharing. One tin makes 18 small but satisfyingly rich bars for parties, coffee mornings or a casual pudding.
You can make them ahead. The bars slice particularly well once completely cool, so they are an easy dessert to prepare the day before.
They are easy to customise. Lemon, chocolate, berries and warm spices can all change the flavour without changing the basic method.
They look more impressive than the work involved. A dusting of icing sugar is all they need for a beautiful, bakery-style finish.
What You'll Need for Ooey Gooey Bars
The ingredients are divided between the buttery cake base and the cream cheese topping. Bring the cream cheese and eggs to room temperature before mixing for the smoothest result.
Note: Yellow cake mix is a common American ingredient but is harder to find in the UK. A 425–435g (15 oz) box of Betty Crocker vanilla cake mix works well and is often stocked by larger Tesco and Asda stores or Amazon UK. A similar-sized supermarket own-brand vanilla sponge mix is also suitable.
For the cake base:
425g (15 oz) yellow or vanilla cake mix
115g (½ cup) unsalted butter, melted and slightly cooled
1 large egg, at room temperature
For the gooey cream cheese layer:
225g (8 oz) full-fat cream cheese, softened
450g (1 lb or about 4 cups) icing sugar, sifted
2 large eggs, at room temperature
1 teaspoon vanilla extract, optional but recommended
A little extra icing sugar for dusting, optional
Use full-fat block-style cream cheese if you can find it. Standard full-fat Philadelphia from a tub also works in the UK, but avoid whipped or light versions because their extra moisture can make the topping difficult to set.
An electric mixer makes the cream cheese layer much smoother, but nothing else is specialist.
How to Make Ooey Gooey Bars
Step 1: Prepare the Tin and Oven
Heat the oven to 130°C fan / 150°C conventional (300°F). Line a 23x33cm (9×13-inch) tin with baking paper, leaving enough overhang to lift the cooled bars out. Lightly grease any exposed sides so the sugary edges release cleanly.
Step 2: Mix the Buttery Cake Base
Put the cake mix, melted butter and one egg into a large bowl. Stir until they form a thick, soft dough with no dry pockets remaining. Press the mixture evenly across the base of the prepared tin and into the corners. The dough is sticky, so lightly dampened fingertips or the back of a spoon will make this much easier.
Step 3: Beat the Cream Cheese
In a clean bowl, beat the softened cream cheese for about one minute until completely smooth. Add the remaining two eggs and vanilla, then beat again until combined. Starting with softened cream cheese prevents small lumps that are almost impossible to remove once the sugar is added.
Step 4: Add the Icing Sugar
Add the sifted icing sugar in three or four additions, mixing on low speed after each one. Once incorporated, beat briefly on medium speed until the topping looks smooth, thick and glossy. Scrape down the bowl so there are no streaks of unmixed cream cheese around the sides.
Step 5: Layer and Bake
Pour the cream cheese mixture over the cake base and spread it level. Bake for 40 to 50 minutes, until the top is golden and crackled around the edges but the centre still has a slight wobble. Do not wait for the middle to look completely firm. It continues setting as it cools, and overbaking loses the soft texture that gives these bars their name.
Step 6: Cool Before Slicing
Leave the bars in the tin until completely cool, which takes at least 90 minutes. Use the baking paper to lift them onto a board, then cut into 18 small rectangles or squares. Wipe the knife between cuts for neater edges and add a light dusting of icing sugar just before serving.
Tips for the Best Ooey Gooey Bars
Use room-temperature ingredients. Soft cream cheese and eggs that have lost their fridge chill blend together more evenly and create a smoother topping.
Sift the icing sugar. It may feel like an unnecessary extra step, but it prevents hard sugar lumps and gives the cream cheese layer a more polished texture.
Keep the oven temperature low. These bars bake at 130°C fan / 150°C conventional (300°F), allowing the centre to set gently before the top becomes too dark.
Look for a slight wobble. The edges should be set and golden while the centre still moves a little when the tin is gently nudged. That is the point to take it out.
Let them cool properly. Cutting too soon creates a delicious but shapeless spoonful. Give the filling time to settle if you want tidy bars.
Finish just before serving. Icing sugar can dissolve into the moist top during storage. Dust it over at the last moment for the prettiest contrast against the golden surface.
Serve small portions. These are rich, so 18 modest bars feel much more balanced than 12 oversized pieces. Add fresh berries for colour and a little sharpness.
Make It Your Own
Add lemon. Use lemon cake mix and beat the finely grated zest of one unwaxed lemon into the cream cheese layer for a fresh, bright version.
Make chocolate gooey bars. Replace the vanilla mix with chocolate cake mix and scatter 75g (½ cup) dark chocolate chips over the base before adding the topping.
Bring in berries. Dot 100g (¾ cup) raspberries or blueberries over the cream cheese layer before baking. Fresh berries work better than frozen because they release less liquid.
Add warm spice. Stir 1 teaspoon cinnamon into the cake base and finish the cooled bars with a very light cinnamon-sugar dusting for an autumn version.
Give them a festive finish. A little orange zest in the topping and a scatter of finely chopped dried cranberries make the bars feel right at home on a Christmas dessert table.
Frequently Asked Questions About Ooey Gooey Bars
Why are my ooey gooey bars still runny in the middle?
A slight wobble when they leave the oven is normal, but the centre should not look liquid. Let the bars cool completely for at least 90 minutes because the cream cheese layer firms considerably as it returns to room temperature.
Can I make ooey gooey bars ahead of time?
Yes. Bake them one day ahead, cool completely and store them covered in the fridge. Bring them closer to room temperature for 20 to 30 minutes before serving so the base softens slightly.
What cake mix can I use for ooey gooey bars in the UK?
A 425–435g box of Betty Crocker vanilla cake mix is the closest widely available option. A similar-sized supermarket vanilla sponge mix also works, while lemon or chocolate mix can be used for a different flavour.
Do ooey gooey butter bars need to be refrigerated?
Yes, because the topping contains cream cheese and eggs. Keep the cooled bars in an airtight container in the fridge for up to four days and allow them to soften briefly at room temperature before eating.
Can I freeze ooey gooey bars?
Yes. Freeze completely cooled bars in a single layer until firm, then wrap them individually and store in an airtight container for up to two months. Defrost overnight in the fridge.
How do I know when gooey butter bars are done?
The edges should look set, puffed and golden, with a crackled top. The centre should wobble slightly but should not ripple like liquid when the tin is moved.
Can I make ooey gooey bars without an electric mixer?
You can, provided the cream cheese is very soft. Beat it thoroughly with a sturdy whisk before adding the eggs, then work in the sifted icing sugar gradually until smooth.
How to Store Ooey Gooey Bars
In the fridge: Once completely cool, place the bars in an airtight container with baking paper between the layers. Refrigerate for up to four days. Let them stand at room temperature for 20 minutes before serving for the softest texture.
In the freezer: Freeze the cooled bars on a tray until firm, then wrap them individually in cling film and place them in a freezer-safe container. Freeze for up to two months and defrost overnight in the fridge.
Serving again: These bars do not need reheating. If you prefer them gently warm, microwave an individual piece for no more than 8 to 10 seconds, as too much heat will soften the filling considerably.
Ooey Gooey Bars
Rich American-style butter bars with a soft vanilla cake base and a golden, crackled cream cheese topping. They use only a handful of ingredients but deliver a wonderfully indulgent texture.
Heat the oven to 130°C fan / 150°C conventional (300°F). Line and lightly grease a 23x33cm (9×13-inch) tin.
Mix the cake mix, melted butter and one egg into a soft dough. Press it evenly into the tin.
Beat the cream cheese until smooth, then beat in the remaining two eggs and vanilla.
Gradually mix in the sifted icing sugar until the topping is smooth and glossy.
Spread the topping over the base and bake for 40 to 50 minutes, until golden at the edges with a slight wobble in the centre.
Cool completely for at least 90 minutes before lifting from the tin, slicing into 18 bars and dusting with icing sugar.
Notes
Do not overbake; the centre firms as it cools. Store in the fridge for up to four days or freeze for up to two months. Lemon, chocolate or vanilla cake mix can all be used for different versions.
Share Your Bake
If you make these ooey gooey bars, leave a comment or share a photo with me on Instagram. For another simple sweet treat, browse the recipe collection.
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