How to Make Ooey Gooey Butter Cake (a.k.a. Neiman Marcus Cake) — A Sweet Southern Classic with a Glamorous Past
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There are a few desserts so rich, buttery, and downright irresistible that they earn a nickname — and Ooey Gooey Butter Cake tops that list. Known in some kitchens as Neiman Marcus Cake, this beloved treat has midwestern roots but all the flair of a glamorous Southern dessert table.
It’s a cake that never quite behaves like one — soft and gooey in the center, golden at the edges, and dusted with a generous snowfall of powdered sugar. Originally created by accident (as so many good recipes are), the story goes that a St. Louis baker mis-measured his ingredients and ended up with something too rich and buttery to call anything but “Ooey Gooey.”
By the time it was renamed Neiman Marcus Cake in the 1970s, it had become the ultimate potluck and holiday party favorite — with layers of cream cheese, butter, and sugar so decadent they felt straight out of a department store café.
🎥 Watch: How to Make the Original Ooey Gooey Butter Cake
In this video, I walk you through the classic version step by step — the buttery crust, the creamy filling, and how to bake it just right so it stays perfectly gooey in the center. You’ll also get a peek into the retro baking roots that made this cake a mid-century icon.
Whether you call it Ooey Gooey Butter Cake or Neiman Marcus Cake, this dessert is pure comfort food with a hint of elegance. It’s perfect for holiday gatherings, church socials, or simply pairing with a cup of coffee on a slow Sunday afternoon.
I love that this recipe connects both sides of American baking history — the Midwestern tradition of resourceful home bakers, and the 1970s trend of indulgent “company-worthy” cakes made from simple pantry ingredients.
There are many variations, from pumpkin and chocolate chip to lemon and strawberry, but this original version is the one that started it all — soft, buttery, and unforgettable.
