Learn How To Make This Homemade Chess / Ooey Gooey Cake

Growing up my aunt made the most amazing cake ever! A chess cake! It was one of my favorites and what everyone begged me to bring to holiday get-togethers as an adult. It was not until doing a deep dive into trying to learn how to make this Homemade Chess Cake that I learned that calling it a ‘Chess Cake’ is only what the Southerners call it. The North calls it an ‘Ooey Gooey Cake’. Whatever you call it, it is made the same and absolutely delicious. The only issue I had with it is it is made with a box cake recipe and I have been trying to stay away from processed foods.

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I searched for a recipe but they all seemed to be using the boxed cakes. So I set out to make one from scratch. I stumbled onto Cakes by MK and saw her amazing Classic Butter Cake Recipe which I looked at as a base idea on how to make a butter cake and then started playing around with measurements. Her cake is delicious but is a ‘fluffy’ cake and I needed my cake to not rise in the traditional sense.

I tried 5 different cake recipes (some that tasted horrible) before I found the perfect combination of ingredients. Now I am sharing it here with you. Because I know if you follow Sam and me, you too are on a venture of learning how to eat healthier, and let’s face it – a box cake is just not the way to go!

Call it a Chess Cake or Ooey Gooey Cake – I just call it Good!

EQUIPMENT

• 1 Pan
• 1 Silicone Spatula
• 1 Mixer Both a Stand Mixer or Hand Mixer will work
• 1 Large Bowl
• Measuring Cups Sizes: 1 Cup, 3/4 Cup
• Measuring Spoons Sizes: 1 Teaspoon, 1/2 Teaspoon

INGREDIENTS  

Cake Bottom

• 2 Sticks Butter Cold and Salted
• 1 Cup Sugar
• 1 1/2 Tsp Vanilla
• 1 Egg
• 1 3/4 Cups Flour
• 2 Tsp Baking Powder

Cake Top

• 1 – 8 oz. Block Cream Cheese
• 1 Egg
• 2 Cups Powdered Sugar

INSTRUCTIONS

Cake Bottom:

The first thing you need to do is get your pan ready. Grease it up to help it not stick. I love to use equal parts flour, oil, and shortening for my cakes. I got this recipe from a friend who bakes cakes for a living. With this recipe, I never had a cake stick to the pan. So to use this little trick simply take a tablespoon of each, mix them together, and then rub the mixture all over the pan in a thin layer. Set the pan aside and let’s get busy making this cake. (wink)

I love using my stand mixer because everything is just easier. But regardless of what you have it all follows the same simple instructions of getting it in the bowl and mixing it thoroughly. So, in a large bowl add 1 cup of sugar and 2 sticks of cold butter. If using a hand mixer it will probably help to cut the butter into 1″ sections. You want to mix it until everything comes together smoothly.

Add 1 egg and 1 1/2 tsp. vanilla to the sugar-butter mixture and mix until everything is smooth.

Mix in 1 3/4 cup flour and 2 tsp. of baking powder. If your bowl is large you can add in everything and just mix. If your bowl is on the smaller side, adding a little at a time will help to prevent the flour from flying all over the counter when you start mixing it. Mix thoroughly.

Your batter should be a thick cookie dough consistency. Press it into the pan adding a small thin lip around the side creating a short-sided bowl.

Cake Top:

In a large bowl mix 1 – 8 oz box of cream cheese and 1 egg until smooth.

Add in powdered sugar. Again if using a smaller bowl go slow or it will blow everywhere. If you have a large stand mixer – add away!

Mix until the mixture has a silky consistency.

Now for the fun part. Pour the mixture into the bowl you created and using a spatula spread evenly to the edge covering everything completely.

Pop this into a cool oven and set it to Bake at 350º F for ten minutes.

Once you hit the 10-minute mark turn the oven down to 325º F and set it for 35 minutes.

Depending on your oven you may need to cook it a bit longer. Check on it at the end looking for a golden crust as pictured below. Every oven is slightly different.

Once your cake is done it needs to cool before cutting into it. The topping of the cake is a bit runny when hot and needs to set. For fast results pop it into the fridge for about 2 hours. Don’t be surprised if the middle sinks a bit. It is normal.

Once cooled cut it into square pieces. I usually cut it into about 20 pieces. It is so sweet and is a perfect dessert. Or even better – next to my cup of coffee as a sweet treat at breakfast time. haha

Let me know if you try my recipe and what you think. I hope you enjoy it. (wink) And if you love this recipe check out our other ones >>HERE<<

Homemade Chess / Ooey Gooey Cake

Regardless if you are from the North or the South we can all agree that this cake is a classic! And this made from scratch version I created doesn't disappoint. It is rich, sweet, and perfect next to coffee or for your family gathering as an easy grab and eat cake.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Cool Down Time 2 hours hrs

Total Time 3 hours hrs

Course Dessert

Cuisine American

Servings 20 Squares

Equipment

• 1 Pan
• 1 Silicone Spatula
• 1 Mixer Both a Stand Mixer or Hand Mixer will work
• 1 Large Bowl
• Measuring Cups Sizes: 1 Cup, 3/4 Cup
• Measuring Spoons Sizes: 1 Teaspoon, 1/2 Teaspoon

Ingredients

  

Cake Bottom

• 2 Sticks Butter Cold and Salted
• 1 Cup Sugar
• 1 1/2 Tsp Vanilla
• 1 Egg
• 1 3/4 Cups Flour
• 2 Tsp Baking Powder

Cake Top

• 1 – 8 oz. Block Cream Cheese
• 1 Egg
• 2 Cups Powdered Sugar

Instructions

 

Cake Bottom Instructions

• Grease your Pan.
• Cut butter into 1" sections and then mix Butter and Sugar in a large bowl until fully combined.
• Add the Egg and the Vanilla and mix until everything comes together smoothly.
• Add Flour and baking powder to the bowl and mix until you have like a cookie dough consistancy.
• Plop it into the pan and flatten it out to cover the bottom. Leave a small thin edge to help hold in the cream cheese topping.

Cake Top Instructions

• In a large bowl mix cream cheese with egg until smooth.
• Mix in small amounts of powdered sugar until fully incorporated with a silky consistancy.
• Pour the topping onto the top of the cake bottom filling the bowl you have created. Using your spatula spread the topping until all of the bowl is filled.

Baking Instructions

• Place the cake in the center of the oven and turn on the oven to 350º. Bake for 10 minutes.
• After 10 min lower the temperature of the oven to 325º and cook for 35 – 40 min. (Or until the top is golden brown.) Be sure to watch it if this is your first time cooking this recipe. Every oven heats differently.
• Pull the cake out of the oven and allow it to cool completely before cutting it. I like to place mine in the fridge to cool it down quickly. This can take up to 2 hours.
• Slice it into 1 1/2 – 2 inch squares and serve.

Notes

This is not a typical cake so inserting a toothpick into the center will be wet still. The key is to look at the top of the cake and it is ready when it is a golden brown color. 

That being said, the cheese sets as it cools. So if you try to cut it while hot know that it will be a bit runny. This is normal. Be sure to let it cool completely before cutting for the best results.

Keyword Baking, Dessert