I once dropped an ooey gooey cinnamon cake—face down—on a cold tile floor in my first real pastry job. I cried. Then laughed. Then scooped up what I could and ate it standing over the sink. Warm, messy, absurdly sweet, and soft enough to need no chewing. That moment? It tattooed the cake’s legacy into my memory forever.
So what is it, exactly? Imagine a cross between a buttery blondie, a cinnamon roll, and lava cake. It’s soft in the center, slightly crisp at the edges, unapologetically rich, and floods your senses with caramelized cinnamon sugar. No restraint, no fluff. Just pure indulgence.
This cake doesn’t whisper dessert—it yells it. It’s a Southern classic reborn through a baker’s rebellious streak. Think of it like a cousin to the St. Louis Gooey Butter Cake… with a spicy twist.
Now, let’s make the best damn ooey gooey cinnamon cake you’ve ever sunk a fork into.
Ingredients & Substitutions
You’ll need two layers here: the base (a chewy, buttery crust) and the topping (the gooey, cinnamon-swirled crown).
For the crust (base layer):
- 1 cup (226g) unsalted butter, melted (or browned, if you fancy)
- 1 box yellow cake mix (or 2 cups all-purpose flour + 1 tsp baking powder + ½ tsp baking soda + ½ tsp salt + ½ cup sugar, if you’re scratch-only)
- 2 large eggs, room temp
- 1 tsp vanilla extract (Madagascar vanilla if you’re posh)
For the gooey top layer:
- 8 oz cream cheese, softened
- 2 large eggs
- 1 tsp vanilla extract
- ¼ tsp salt
- 4 cups powdered sugar (yes, really)
- 2 tsp ground cinnamon (freshly ground if you’re fancy)
- ½ tsp nutmeg (optional but so good it shouldn’t be)
Substitutions & Notes:
- Can’t do dairy? Sub vegan butter and a plant-based cream cheese. Daiya or Kite Hill works okay-ish.
- Gluten-free? Use a 1:1 gluten-free flour mix—Bob’s Red Mill’s version works great here.
- Want less sugar? Sorry, can’t help ya there. This one’s a full-send.
Pro tip: Always taste your cinnamon before committing. Some blends lean sharp and spicy, others floral and sweet. Saigon cinnamon brings punch. Ceylon? More mellow.
Step-by-Step Instructions
1. Preheat and prep.
Set your oven to 350°F (175°C). Grease a 9×13-inch pan like you love it—use butter, not spray. Line with parchment if you hate cleanup.
2. Make the crust layer.
In a bowl, mix cake mix, melted butter, eggs, and vanilla. It’ll be thick—more dough than batter. Press it into the bottom of your pan evenly. Use damp fingers if it sticks, or lightly oil your hands. Don’t skip the edges.
3. Whip the gooey layer.
In another bowl, beat cream cheese till smooth. Add eggs one at a time. Then vanilla, salt, cinnamon, nutmeg. Now the powdered sugar—slowly, unless you like snowstorms. Whip till fluffy and luscious.
4. Pour over the base.
Spread that silky mix over the crust. Use an offset spatula to get it all the way to the corners. No bald spots!
5. Bake—but not too long.
Pop it in for 40 to 45 minutes. Here’s the key: It should jiggle in the middle. If it doesn’t jiggle, you’ve overbaked it. The edges puff and start to brown, but the center should look a bit underdone.
Let cool at least 30 minutes if you want slices. Or dig in warm with a spoon like a savage—no judgment.
Cooking Techniques & Science
So why’s this thing so damn gooey?
It’s all about the sugar-fat balance. The powdered sugar melts into the cream cheese, while the eggs gently firm it up. Not too much, though. We’re aiming for soft curds, not cheesecake.
The cake mix crust forms a sealed bottom layer. Think of it like a chewy shield that traps the goo inside. And because we don’t whip the base, it stays dense—no air pockets to leak goo.
Want to level up? Brown the butter for the base. That adds deep nutty undertones that cling to the cinnamon like a cozy sweater. Game-changer.
Don’t skip the salt. That lil ¼ tsp? It unlocks the flavor depth and keeps this from turning into one-note sugar sludge.
And the cinnamon? Warming spices increase salivation, which makes things feel gooier. That’s not just comfort food—it’s science.
Serving & Pairing Suggestions
There’s no elegant way to serve this. Don’t even try. Embrace the mess.
Cut it warm for maximum goo. Cold, it sets firmer and slices cleaner—great for lunchboxes or smug brunch potlucks.
Top with:
- A scoop of salted caramel ice cream
- A drizzle of bourbon glaze
- A dusting of cinnamon sugar, if you’re extra
Pair it with:
- Black coffee (preferably strong, diner-style)
- Spiced chai latte
- A boozy brunch cocktail (I see you, cinnamon old fashioned)
Presentation? Go rustic. Skip the pristine squares. Serve in jagged slabs on a wooden board. Let people fight over corners.
Why This Cake Matters
This isn’t your polished patisserie tart or a pretentious plated dessert. It’s a nostalgic gut punch. A celebration of butter, sugar, and spice in unapologetic quantities.
It’s about joy, not finesse. The kind of dessert that makes people groan and ask for seconds with cake still on their face.
You don’t need a degree from Le Cordon Bleu to pull this off. But if you understand the principles—emulsion, balance, bake timing—it becomes something greater than the sum of its goo.
Final Expert Tips & Variations
- Let it cool, but not all the way. Warm is the sweet spot.
- Go darker. Add 1 tbsp molasses to the gooey layer for depth.
- Make it boozy. Sub 2 tbsp of the vanilla for spiced rum or bourbon.
- Glaze it. Mix ½ cup powdered sugar + 1 tbsp milk + ½ tsp cinnamon. Drizzle before serving.
- Add crunch. Toss in toasted pecans to the crust layer or over the top for texture.
Oh, and don’t overthink it. This cake doesn’t judge you. It welcomes chaos.
FAQs
1. Can I make ooey gooey cinnamon cake ahead of time?
Absolutely. Bake, cool, cover, and chill. Bring to room temp or warm gently before serving for max goo.
2. Why is my center too runny?
It might be underbaked or your oven temp is off. Invest in an oven thermometer—most lie like a bad ex.
3. Can I freeze this cake?
Yep. Slice it, wrap tightly, and freeze for up to 3 months. Thaw in fridge or nuke it if you’re impatient.
4. Can I use homemade cake mix instead of boxed?
Yes, and I recommend it if you’re picky about sweetness. Just make sure your flour mix includes leavening agents.
5. What if I don’t like cinnamon?
Who hurt you? But seriously—swap for cardamom, allspice, or pumpkin spice. It’s your sugar ride, steer it.
