Name: Paula Deen's Soft Sticky Butter Cake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 18 1/4-ounce package yellow cake mix; 1 egg; 16 tablespoons melted butter (divided); 1 8-ounce package cream cheese (softened); 2 eggs; 1 16-ounce box powdered sugar; 1 tsp vanilla

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I can still hear the faint clatter of a pan as I slide the pan back into the oven, and the whole apartment fills with a warm, sweet scent that feels like a tiny holiday. The first time I made Paula Deen’s Soft Sticky Butter Cake for my family, my youngest came running from the bathroom, sticky hair and all, because the smell had pulled her down the hall like a magnet. Meanwhile the steam fogged up the kitchen window, and the top browned in a way that made me smile the way a well-worn jacket does on a chilly morning in the city.

There is something about a simple cake that brings people together. Once it’s ready, the house seems smaller in the best way. A single pan of butter-soaked cake can turn a weekday into something to celebrate. If you love quick, comforting cakes, you might also enjoy a little apple recipe I turn to when the market calls my name: 3-ingredient apple cake recipe. It feels like a cousin to this buttery favorite, and both live on heavy rotation in my kitchen.

Table of Contents

Why Paula Deen’s Soft Sticky Butter Cake Works for Busy Families

This cake works because it reads like comfort and bakes like a dream. It asks for familiar ingredients, the kind that live in our pantry or fridge. From the yellow cake mix to the softened cream cheese, each ingredient pulls together quickly. For a New York family juggling school, work, and the occasional subway delay, that simplicity is the real luxury.

In my home, it’s a weekend cake and a rescue cake. I bring it out when neighbors stop by with takeout and when my husband walks in late with a story about the day. It’s sticky without being fussy, and warm without needing a chef’s timing. For days when the world feels too loud, this cake calms the kitchen, and afterward we pass the pan around like a quiet ritual.

This recipe fits family life because it scales and adapts. You can bake it ahead, slice it for lunchboxes, or place it in the center of a table with coffee and let conversation build. The butter keeps it rich, and the cream cheese filling offers a silky contrast. Young kids and older parents can both find a piece of joy in each bite. It’s a bridge between busy days and small celebrations.

How to Make Paula Deen’s Soft Sticky Butter Cake

“Every time I stir this pot, it smells just like Sunday at home.”

Before we list the ingredients, picture the kitchen as you work. The batter will spread a pale yellow that catches light, and when the butter meets the powdered sugar, the air gets thick with a sweet, warm hush. The cream cheese mixture folds in with a soft, glossy sheen. You will hear the bowl click against the counter and smell a toasty butter aroma as the pan bakes. From there, you will wait for the edges to set and the center to whisper rather than shout that it’s done.

Ingredients You’ll Need

1 18 1/4-ounce package yellow cake mix
1 egg
16 tablespoons melted butter (divided)
1 8-ounce package cream cheese (softened)
2 eggs
1 16-ounce box powdered sugar
1 tsp vanilla

Personal notes: Use the best butter you have on hand. If you can find a block of butter and melt it yourself, do that. It makes a small but happy difference. Let the cream cheese sit at room temperature so it mixes smooth without lumps. If you are ever out of vanilla, a splash of almond extract will change the cake’s character in a good way.

Step-by-Step Directions

Preheat oven to 350 degrees F. Line a 9×13 pan with parchment paper if desired.
Tip: If you line the pan, the cake lifts out easier for neat slicing.
In a bowl, combine the cake mix, 1 egg, and 8 tablespoons melted butter, mixing until a sticky dough forms. Press this mixture into the bottom of a greased 9×13 baking pan.
Stir until the dough behaves like a soft crust. Press gently and evenly. Watch for larger crumbs and smooth them out.
In another bowl, beat the cream cheese until smooth. Add 2 eggs, the remaining 8 tablespoons of butter, and vanilla, then mix until smooth.
Beat with a strong spoon or electric mixer. Mix until creamy and lump-free. The texture should be glossy.
Gradually add the powdered sugar and mix well. Spread this cream cheese mixture over the cake batter.
Add the powdered sugar slowly so the filling stays smooth. Spread with a spatula, moving from the center to the edges.
Bake for 40 to 50 minutes, checking for doneness; the edges should set while the center remains slightly wobbly.
Watch for golden edges and a top that jiggles softly. Ovens vary, so start checking at 40 minutes.
Allow the cake to cool before slicing. Serve warm or chilled, optionally with vanilla ice cream or whipped cream.
Cooling helps the filling firm slightly, making cleaner slices. For warmer servings, pop a slice in the microwave for 10 seconds.

These directions keep the work simple and the result forgiving. I often bake this while folding laundry, and the oven does most of the work. Keep the timer close, and trust the visual cues: set edges, slightly wobbly center, and a glossy top.

Bringing Paula Deen’s Soft Sticky Butter Cake to Life

Once you slide the pan out, the smell performs its final trick. The top caramelizes just enough to carry warmth across the room. From there, the house gathers itself. The cake’s texture is the heart of the recipe: a slightly crisp edge, a buttery middle, and a cream cheese filling that settles into a tender, almost custardy layer.

Tools you’ll need: a 9×13 baking pan, mixing bowls, a hand or stand mixer for smooth cream cheese, a spatula for spreading, and a reliable oven thermometer if yours runs hot. Timing is simple: 40 to 50 minutes in the oven and about 20 minutes of cooling on the counter. If you plan to serve it chilled, give it at least one hour to settle in the fridge.

I find that small rituals make this cake feel special. I butter the pan, hum a short tune as I press the crust, and breathe in the butter steam as it meets the hot oven. My kids insist on a final dusting of powdered sugar, even when it is already sweet enough. Those small habits are what make a recipe our recipe.

Serving Paula Deen’s Soft Sticky Butter Cake at the Family Table

We serve this cake in a way that invites conversation. I place the pan on a trivet, give everyone sharp knives and mismatched plates, and let the room trade stories. Steam fogs the bathroom mirror as kids run through their homework recaps. Someone always reaches first for the warm corner slice. The butter makes it rich, so we often pair a modest slice with black coffee or a scoop of vanilla ice cream.

When friends visit, I set the pan in the middle of the table with a spoon, napkins, and a pitcher of milk. The clinking of cups and forks sounds like applause. For a casual dinner, it’s dessert that needs no announcement. Pair it with lightly brewed coffee to cut the sweetness. If you want to make an afternoon of it, offer a platter of fresh berries to balance the richness.

If you are short on time, you can slice it in the pan and place the whole pan in the fridge. It keeps party-style, and guests can take what they like. For box lunches or bake sale trays, the cake slices neatly after a good chill. For a bright twist, top slices with a few lemon segments or a scatter of toasted nuts.

You might also like a citrusy, quick cake when the mood calls for brightness: try the lemon cream cheese dump cake for an equally easy treat, which I often turn to when spring arrives and the market is full of lemons 4-ingredient lemon cream cheese dump cake.

Storing and Reheating Paula Deen’s Soft Sticky Butter Cake

Store this cake covered at room temperature for up to two days. If it will last longer, cover it tightly and refrigerate. The cream cheese layer keeps best when chilled, but the cake is lovely both warm and cold.

To freeze, cut into slices and wrap each slice in plastic wrap, then foil. Freeze for up to three months. When you want a slice, unwrap and let it thaw in the fridge overnight. Warm briefly in a low oven or microwave to bring back the soft texture.

Reheat slices gently in the microwave for 10 to 20 seconds. If you prefer oven reheating, set the oven to 300 degrees F and warm a single layer of slices for 8 to 10 minutes. The cake revives beautifully, and the flavors deepen over a day or two. I often bake it the night before a small gathering. The next day the flavors are calmer, the texture a tad denser, and people swear it tastes even better.

Leftovers transform well. Thin slices become a topping for yogurt or a crumbly component for a trifle. We once tore a few slices into small pieces, layered them with berries and whipped cream, and called it a dessert parfait. The kids loved the assembly line, and I loved the quiet afterward.

Quick Tips from My Kitchen

Use room-temperature cream cheese. It mixes faster and yields a lump-free filling. Warm to the touch but not soft like butter.
Press the bottom crust evenly. A thin, uniform crust gives a steady base for the cream cheese layer and prevents cracking.
Watch the baking time. Ovens differ, so begin checking at 40 minutes. The center should jiggle slightly but not pour.
Cool before slicing. Cooling for 20 to 30 minutes gives you cleaner slices, though warm servings are lovely with ice cream.
Fresh ingredients matter. Good butter and real vanilla lift the flavor without extra fuss.

These tips are habits I developed when combining motherhood with an appetite for dessert. They keep the result consistent and the kitchen mood calm.

Variations on Paula Deen’s Soft Sticky Butter Cake

There are gentle ways to make this cake yours. Add a teaspoon of lemon zest to the cream cheese for a bright note. Fold a half cup of finely chopped pecans into the bottom crust for crunch. You can swirl a spoonful of raspberry jam into the cream cheese before baking for a jewel-like stripe.

For a lighter take, swap half the powdered sugar in the filling with a finer sift of confectioners’ sugar and reduce the butter by two tablespoons. The cake will be slightly less dense but still indulgent. Another idea is to press thin apple slices over the bottom crust before adding the cream cheese. They cook into the cake and bring a sweet-tart lift.

If you need to cater to dietary needs, experiment with a gluten-free yellow cake mix. The texture will change slightly, but the familiar butter-cream cheese harmony will remain. I have also made a mini version in a loaf pan for quick breakfasts. Slice thinly and toast for a decadent morning treat.

These small adaptations let the cake stretch across seasons and moods. Whether you choose nuts, fruit, or a citrus twist, the base remains comforting and family-friendly.

What I’ve Learned Cooking Paula Deen’s Soft Sticky Butter Cake

Experience teaches the little things. I have learned to soften cream cheese not at the microwave’s mercy but at room temperature. I have learned that kids like to help when the job is tactile, like pressing dough into a pan. I have learned that a messy counter tells a better story than a spotless one.

Expertise shows in small adjustments. If your oven tends to run hot, lower the temperature by 10 degrees and add a few extra minutes. If the center browns too quickly, cover with foil halfway through baking. Use a reliable 9×13 pan and measure ingredients with care; the balance of cake mix and powdered sugar matters.

Authority comes from consistent practice. I have baked this cake more than a dozen times for block parties, school events, and quiet family dinners. Each time I trust the process and the timing. The cake’s predictability makes it a go-to when life gets busy.

Trust is earned when recipes leave room for life. This cake forgives a late egg, a hurried stir, or a child’s finger in the batter. It welcomes improvisation and offers comfort.

FAQs About Paula Deen’s Soft Sticky Butter Cake

Q: Can I make this recipe ahead of time?
A: Yes. I often bake it the night before. Chill it and finish at room temperature before serving. It keeps well and the flavors mellow.

Q: Do I need to use room temperature eggs?
A: Room temperature eggs blend more smoothly, but if you forget, give them a quick warm bath in a bowl of warm water for a few minutes.

Q: Can I halve the recipe for a smaller pan?
A: You can, but baking times will change. Check for a set edge and a slightly wobbly center. A 9×9 pan will need less time, so begin checking around 30 minutes.

Q: Is this cake good warmed?
A: Absolutely. Warm slices with a scoop of vanilla ice cream are a weekday joy.

Q: What if the center is too gooey after baking?
A: If the center is very wobbly, return it to the oven for 5 to 10 more minutes, covered with foil to prevent over-browning.

A Final Thought

Cooking this cake has braided itself into small family rituals. My daughter now asks me to make it for study nights, and my neighbor brings coffee when I bring a pan over. It is a bridge across weekdays, a humble signal that someone took the time to care.

Baking is not about perfection. It is about showing up with a bowl, a spoon, and a willingness to make something that comforts. Paula Deen’s Soft Sticky Butter Cake is a reminder that rich flavor can come from simple steps. It is forgiving, sweet, and ready to be part of your family story.

Conclusion

If you want to see the original inspiration and compare notes, you can find Paula Deen’s take on the classic profile at Original Gooey Butter Cake Recipe | Paula Deen, which helped shape many versions of this beloved treat. For a home cook’s friendly walkthrough of a closely related ooey-gooey recipe, this detailed post is a great reference: Paula Deen’s Ooey Gooey Butter Cake.

Thank you for letting this recipe into your kitchen. I hope it brings warm moments, easy laughs, and a little sticky sweetness to your table.