Gooey Butter Cake with Brown Butter
This gooey butter cake takes the nostalgic St. Louis classic to the next level with nutty brown butter and a rich, silky cream cheese filling. It’s golden, gooey, and guaranteed to impress.
Equipment
- Mixing Bowls
- Hand or stand mixer
- 9x9-inch baking pan
- Saucepan
- Rubber Spatula
Ingredients
Crust
- 1 box golden butter yellow cake mix boxed mix for the base
- 1/2 cup salted butter browned for nutty flavor
- 2 eggs
Filling
- 8 oz cream cheese softened
- 4 cups powdered sugar (1 pound)
- 1/4 cup light brown sugar
- 1 tsp vanilla extract
- 1 egg
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 9x9-inch pan.
- In a saucepan over medium heat, brown the butter until golden and nutty. Stir often and remove from heat once deep golden. Let cool 5 minutes.
- Combine cake mix, browned butter, and eggs in a bowl. Mix until dough forms. Press evenly into the bottom of the prepared pan.
- In another bowl, beat cream cheese, powdered sugar, brown sugar, vanilla, and egg until smooth and fluffy.
- Pour filling over the crust, spreading gently to leave a slight rim at the edge.
- Bake for 40–45 minutes until the top is set with a slight jiggle in the center. Do not overbake.
- Cool completely. Dust with powdered sugar before slicing into squares and serving.
Notes
This cake is even better the next day! Chill overnight and reheat or serve cold. Dust with powdered sugar just before serving for the best look.
Nutrition
Calories: 430kcalCarbohydrates: 52gProtein: 4gFat: 23gSaturated Fat: 13gCholesterol: 85mgSodium: 390mgPotassium: 70mgSugar: 42gVitamin A: 510IUCalcium: 60mgIron: 1.3mg
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