Ooey Gooey Butter Layer Cake with Orange Cream Filling
This decadent three-layer butter cake features a rich orange cream cheese filling between layers and creamy vanilla frosting. The cake itself is tender and moist from buttermilk and sour cream, while the signature gooey butter filling is made with a custard-like base of eggs, butter, and orange juice that's cooked until thick and silky. Perfect for special occasions and celebrations, this impressive dessert requires some planning with chilling time but delivers an unforgettable indulgent experience that butter cake lovers will adore.
Ingredients
- 3 sticks unsalted butter, softened, plus more for greasing
- 3 ½ cups all purpose flour, plus more for dusting
- 3 cups granulated sugar, divided
- 8 large eggs, divided
- 1 tablespoon vanilla extract, plus 1 teaspoon
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ¼ cups buttermilk
- 1 cup sour cream
- 2 sticks butter, softened and divided
- 2 8 oz packages cream cheese, divided, softened and cubed
- 6 cups confectioner's sugar
- ⅓ cup orange juice
Instructions
- 1
Preheat oven to 350°F
- 2
Grease three 9-inch round pans with butter and dust with flour
- 3
Cream 3 sticks butter and 2 1/2 cups sugar until light and fluffy, about 5 minutes
- 4
Add 5 eggs one at a time, beating well after each addition
- 5
Beat in 1 teaspoon vanilla
- 6
Combine flour, baking powder, baking soda and salt in medium bowl
- 7
Mix flour mixture into egg mixture alternating with buttermilk, beginning and ending with flour
- 8
Stir in sour cream with rubber spatula
- 9
Divide batter among prepared pans and smooth tops
- 10
Tap pans to release air bubbles
- 11
Bake until toothpick inserted in center comes out clean, 25 to 30 minutes
- 12
Cool in pans 10 minutes, then turn out onto wire racks
- 13
Cool completely before assembling
- 14
Melt 1 stick butter in double boiler over simmering water
- 15
Remove from heat and whisk in 3/4 cup sugar, orange juice and 3 eggs until smooth
- 16
Return to heat and cook, whisking constantly, until very thick, 15 to 20 minutes
- 17
Whisk in 1 package cream cheese
- 18
Remove from heat and cool 30 minutes
- 19
Cover filling with plastic wrap touching surface and chill at least 4 hours
- 20
Place one cake layer on serving plate
- 21
Spread half the butter filling over cake
- 22
Add second layer inverted and spread with remaining filling
- 23
Top with third layer inverted
- 24
Cover and freeze at least 1 hour
- 25
Beat 1 package cream cheese, 1 stick butter and 1 tablespoon vanilla until light and fluffy, 2 minutes
- 26
Beat in confectioner's sugar 1/2 cup at a time on low speed
- 27
Chill frosting 10 minutes if too soft
- 28
Remove cake from freezer and frost top and sides
- 29
Store covered in refrigerator until serving
Tips
When making the butter filling, don't worry if it thins out at first as it heats up - this is normal and it will thicken as moisture evaporates with continued cooking.
Keep whisking constantly while cooking the filling to prevent curdling, and watch for air bubbles that could make the filling less smooth.
If the frosting becomes too soft to spread, chill it in the refrigerator for 10 minutes before using to firm it up.
Good to Know
Store covered in refrigerator for up to 3 days
Cake layers can be made 1 day ahead and wrapped. Filling can be made up to 2 days ahead.
Serve chilled, allow to sit at room temperature 10 minutes before slicing for easier cutting
Common Mistakes
Don't skip the chilling time for the filling or it won't hold its shape between layers
Avoid beating air into the butter filling while whisking to prevent bubbles
Don't frost the cake while warm or the frosting will melt
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this cake ahead of time?
Yes, the assembled cake can be made up to 2 days ahead and stored covered in the refrigerator. The cake layers can also be baked and frozen for up to 1 month.
What if I don't have a double boiler?
You can create a makeshift double boiler by placing a heatproof bowl over a saucepan with simmering water, making sure the bottom doesn't touch the water.
How long will this cake keep?
The cake will keep covered in the refrigerator for up to 3 days. The flavors actually improve after the first day as everything melds together.