Gooey Butter Cake with Brown Butter
A rich, two-layer Midwestern classic elevated with toasted, nutty brown butter.
Ingredients
- 1 box Golden Butter Recipe Yellow Cake Mix
- 1/2 cup Salted Butter to be browned
- 3 Large Eggs divided
- 8 ounces Cream Cheese softened
- 4 cups Powdered Sugar plus extra for dusting
- 1/4 cup Light Brown Sugar
- 1 teaspoon Vanilla Extract
Instructions
- Begin by browning the salted butter in a small saucepan over medium heat until it smells nutty and reaches a golden amber color, then set aside to cool.
- Preheat the oven and prepare a square baking pan with grease to prevent sticking.
- Mix the box of cake mix with the cooled brown butter and two eggs in a large bowl until a thick dough forms.
- Press the dough firmly into the bottom of the prepared pan, ensuring it reaches all corners.
- Beat the softened cream cheese in a separate bowl until smooth and airy.
- Add the remaining egg, vanilla, light brown sugar, and powdered sugar to the cream cheese, mixing until the filling is velvety.
- Spread the cream cheese filling evenly over the crust in the pan.
- Bake until the edges are golden and set, while the center maintains a slight jiggle.
- Allow the cake to cool completely in the pan to let the gooey center set before slicing.
Notes
• The Jiggle Factor: The center should not be liquid, but it must jiggle slightly when moved; it firms up as it cools.
• Room Temp is Key: Ensure the cream cheese is fully softened to avoid tiny white lumps in your top layer.
• Storage: This cake keeps beautifully in the refrigerator for up to one week in an airtight container.
• Room Temp is Key: Ensure the cream cheese is fully softened to avoid tiny white lumps in your top layer.
• Storage: This cake keeps beautifully in the refrigerator for up to one week in an airtight container.