Best 7 Turtle Ooey Goey Cake Recipes

OOEY GOOEY BUTTERCAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking pan with nonstick spray.
• Combine the granulated sugar and butter in a stand mixer fitted with the paddle attachment on medium speed until blended. Add the eggs, vanilla and buttermilk and beat to combine. Whisk together the flour, baking powder and salt in a separate bowl. With the mixer on low, add the flour mixture to the wet mixture in three parts, mixing well between each addition and scraping down the bowl to fully combine. Put the dough in the prepared baking pan and press into an even layer across the bottom.
• For the gooey: Beat together the cream cheese and butter in the cleaned mixer bowl until combined. Using the low stir setting, add the confectioners' sugar and eggs in three parts, alternating between the two and scraping down the sides of the bowl as needed, until combined. Mix in the vanilla and buttermilk. Pour the mixture over the dough in the pan and use a spatula to smooth over the top.
• Bake until the cake has set and the edges are golden brown, 50 to 55 minutes. Cool for 15 minutes, then dust with more confectioners' sugar before serving.

OOEY GOOEY BUTTER CAKE

Steps:

• For the crust: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch glass baking dish with cooking spray.
• Combine the cake mix, nutmeg, vanilla and eggs in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until smooth, about 1 minute. Add the melted butter and mix just until combined. Spread the mixture evenly in the prepared baking dish.
• For the filling: Beat the cream cheese in a clean mixer bowl with the paddle on medium speed until light and smooth, scraping the sides occasionally, 1 to 2 minutes. Add the vanilla bean paste and eggs and beat until smooth. Add the melted butter and beat until smooth. Add the confectioners' sugar and beat on low speed to incorporate, and then beat on medium until light and smooth, about 1 minute. Pour over the cake layer and smooth the top with a spatula.
• Bake until the edges are puffed and golden brown and the center is just set, 35 to 40 minutes. Let cool before cutting into squares to serve.

OOEY GOOEY BUTTER CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Mix cake mix and 2 eggs together in a bowl. Add butter and vanilla extract; mix until batter is smooth and thick. Spread batter into the prepared baking dish.
• Beat confectioners' sugar, cream cheese, and 2 eggs together in a bowl until smooth; spread over batter.
• Bake in the preheated oven until sides of cake are pulled away from dish and browned, 25 to 35 minutes. Cool cake completely. Sprinkle more confectioners' sugar over cooled cake.

A CANADIAN FOODIE'S ORIGINAL CHEATER TURTLE CAKE RECIPE

Steps:

• Pre-heat oven to 350F; place rack is in middle
• Prepare 9 inch springform cake pan: butter and flour bottom
• Place disc of parchment paper on bottom; butter both sides of it
• Follow directions on box; pour 1/2 batter into springform pan (best to be less than half than more than half)
• Place in oven; bake for 15 minutes (set timer)
• Place all ingredients into small heavy sauce pan; heat, stirring regularly, until caramels are melted and all ingredients fully incorporated into a thick mass
• Prepare the nuts and chocolate so they are ready when the cake comes out of the oven
• Remove cake from oven at 15 minutes; surface tension should be taught
• Starting with chocolate around outer edge of pan and in toward middle, sprinkle completely over cake until covered single layer
• Repeat process with toasted pecans; stir caramel filling and pour along inside of pan rim in the same manner as the chocolate and the nuts, until completely covered with chocolate
• Pour remaining cake batter over caramel filling, ensuring that it is completely covered with batter
• Return cake to oven; bake another 50 to 60 minutes, until toothpick comes out completely clean in the middle: when in doubt, don't take it out.... best to not have middle sink (leave in 5-6 more minutes or up to 60 minutes)
• Remove from oven and rest for 20 minutes on cake rack: set timer for 20 minutes
• Instructions for Storing Cake until Service:
• Cake must still be warm to push toasted pecans vertically against side of caramel filling; pecans of same size look best, spaced at regular intervals (work quickly)
• For easy removal of cake from pan later, set cake on top of large sheet of plastic wrap with spring form bottom still in tact; wrap cake up sides (usually takes 2-3 sheets of wrap), even if still warm and set back into springform pan
• Store in fridge or wrap completely and store in freezer
• Thaw completely, if frozen; remove springform pan
• Set on serving tray or pedestal; dust with icing sugar
• If there is a dip in the cake, fill with toasted pecans; dust with more icing sugar
• Slice and serve with a sprig of mint, a berry, and whipping cream

GOOEY BUTTER CAKE

Steps:

• Preheat oven to 325°. In a large bowl, combine flour, sugar, baking powder and salt. In another bowl, whisk together melted butter, egg and vanilla; add to flour mixture and stir to combine. Press onto bottom of a greased 13x9-in. baking dish., For topping, in a large bowl, beat cream cheese and eggs until smooth. Add confectioners' sugar and stir to combine. Pour over crust. Bake until center is almost set and edges start to brown, 40-45 minutes. Cool 1 hour on a wire rack. Sprinkle with additional confectioners' sugar if desired.

OOEY GOEY CAKE

Steps:

• Grease and flour one 13x9 inch pan. Preheat oven to 350 degrees F (175 degrees C).
• Mix together cake mix, melted butter, and 1 egg. Press into prepared pan.
• In separate bowl mix cream cheese, 2 eggs, and confectioners' sugar. Pour over first layer.
• Bake at 350 degrees F (175 degrees C) for 40 minutes.

DISNEY WORLD'S OOEY GOOEY TOFFEE CAKE

Steps:

• Preheat oven to 350 degrees. Generously grease and flour a 9 x 13 inch pan or cupcake/muffin tins.
• In a mixing bowl combine cake mix, egg and softened butter until well blended. Gently press into bottom of prepared pan.
• Then in another bowl beat the cream cheese until smooth. Add in eggs, vanilla, and butter and mix well. Then add in the powdered sugar and beat until well blended.
• Fold in the chocolate chips and toffee chips. Spread over the cake mix bottom that is in the prepared pan.
• Bake for about 40 minutes. You'll want it to be golden brown and the center just a little gooey.
• This serves about 24 if you make it in a 9 x 13 or in cupcake tins.
• **If making these in the cupcake tin you will want to roll the bottom cake mixture into about 24 little balls and press gently into the generously greased and floured cupcake tins. (Do not use cupcake liners, they stick really bad) Then add a generous spoonful of the cream cheese mixture to the top of each. Cook for about 25 to 30 minutes.
• Cool and loosen around the edges with a small knife before removing from pan. They may stick a little so loosen gently and lift out.
• Top with a scoop of vanilla ice cream and ice cream toppings.