Can I be honest? If I had the option, I’d make a different kind of ooey gooey butter cake every week. I am totally not joking. EVERY. SINGLE. WEEK. Who knows, if things got really crazy I might even make TWO different kinds in one week! I just love it so much. But that would bore you, wouldn’t it? I mean, you’d think “Wow, Sarah, seriously? What about cookies and pie and brownies??” Right? Oeey gooey butter cake 24/7?? Boring! And I definitely don’t want to bore you so I will refrain from indulging my ooey gooey butter cake obsession. For now.
I actually realized it’s been about a year since I have posted this recipe for Chocolate Ooey Gooey Butter Cake so I thought it was high time I make one. And man, it is such a struggle to make desserts for the 4th of July that are red, white and blue. Let’s face it, unless you go the totally unnatural red and blue dye route, what are you left with?? Blueberries, strawberries and raspberries. That’s it! So I thought this cake might be a little different but still incorporate the patriotic tones of July 4th.
And bonus: this cake is AH-MAZING. It was all I could do to keep from eating the whole thing. Poor Jeremy is really cutting out sugar right now and proclaimed that he would be relinquishing his duties as my official taste-tester (I know, I know…how dare he?!!?), but he could not resist having a bite of this cake. It is so good. Whatever get-together you have coming up, take this and it will be gone in no time!
- 1, 18.25 oz. Red Velvet Cake Mix
- 1 Large Egg
- 1 Stick Butter, melted
- 1 t. Pure Vanilla Extract
- 5 Drops Red Food Coloring (the cake mix was a bit dark and I wanted a bit brighter red)
- 1, 8 oz. Pkg Cream Cheese
- 2 Large Eggs
- 2 t. Pure Vanilla Extract
- 3¾ c. Powdered Sugar
- 1 Stick Butter, melted
- 1 c. (11.5 oz.) Blueberry Spreadable Fruit (or jam/preserves)
- Preheat oven to 350 degrees. Lightly grease a 9×13 baking pan.
- In the bowl of an electric mixer, combined the cake mix, egg, butter, vanilla and red food coloring and mix well. Pat into the bottom of prepared pan and set aside.
- In the bowl of an electric mixer, beat the cream cheese until smooth. Add eggs, one at a time and then the vanilla. Add powdered sugar and beat well. Reduce speed of mixer and slowly add in butter. Pour filling onto cake mixture and spread evenly. Stir the blueberry spreadable fruit to get it loosened up and then drop by spoonfuls on top of the filling. Gently swirl the blueberry spreadable fruit with a knife into the filling.
- Bake for 42-45 minutes until filling looks set and no longer wet or jiggly. Cool completely and cut into squares.