I like this version of gooey butter cake because it adds layers of flavor without making things complicated. The browned butter adds a caramel-like depth, while the cake mix keeps the base tender and easy. The filling is melt-in-your-mouth sweet, with a slight crust on top that gives way to a soft, gooey center. It’s sweet, simple, and impossible to stop at just one bite.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Crust:
1 box golden butter recipe yellow cake mix
½ cup salted butter (browned)
2 eggs
Filling:
8 ounces cream cheese, softened
4 cups powdered sugar (1 pound)
¼ cup light brown sugar
1 teaspoon vanilla extract
1 egg
Directions
Make the Crust:
I preheat the oven to 350°F and grease a 9×9-inch baking pan.
In a small saucepan over medium heat, I brown the butter. I keep an eye on it, stirring occasionally until it turns golden with a nutty aroma, then remove it from heat and let it cool for about 5 minutes.
In a large mixing bowl, I combine the browned butter with the cake mix and eggs. The mixture will be thick.
I press the dough evenly into the bottom of the prepared baking dish using a spatula or clean hands.
Make the Filling:
In another bowl, I beat the cream cheese, powdered sugar, brown sugar, vanilla, and egg until the mixture is smooth and creamy.
I pour the filling over the crust, spreading it out evenly but leaving a small rim at the edges so the crust can rise slightly around it.
Bake:
I bake the cake in the preheated oven for 40–45 minutes. The top should form a light crust but still have a gooey center—it shouldn’t jiggle like gelatin, but it will be soft.
After baking, I let it cool before dusting with extra powdered sugar and cutting into squares.
Servings and timing
This recipe makes 16 rich servings and takes about 55 minutes total—15 minutes of prep and 40 minutes of baking. I love that it’s easy to prepare ahead of time and perfect for serving at parties or potlucks.
Variations
Sometimes I add a pinch of cinnamon or nutmeg to the filling for a warm, spiced twist. I’ve also used different cake mixes like vanilla or spice cake for a new flavor. If I want an extra-indulgent treat, I serve it warm with a scoop of vanilla ice cream.
Storage/Reheating
I store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days. To reheat, I warm a slice in the microwave for about 15–20 seconds to bring back that fresh-out-of-the-oven softness.
FAQs
What is brown butter, and why use it?
Brown butter is regular butter that’s been cooked until the milk solids caramelize. I use it here because it adds a deep, nutty flavor that complements the sweetness of the filling.
Can I make this in a different size pan?
Yes. I’ve used both 8×8 and 9×13-inch pans. The smaller pans give a thicker, more gooey cake, while a 9×13 yields thinner bars and may need slightly less baking time.
Do I need to refrigerate this cake?
Not necessarily. It’s fine at room temperature for a day or two, but for longer storage, I keep it in the fridge.
Can I use unsalted butter?
Yes, just add a small pinch of salt to the crust mixture to balance the flavor if you’re using unsalted butter.
What’s the best way to cut gooey butter cake?
I let it cool completely before cutting and use a sharp knife wiped clean between cuts for neat squares.
Conclusion
This Gooey Butter Cake with Brown Butter is the kind of dessert I crave when I want something sweet, rich, and full of flavor. With its golden crust and melt-in-your-mouth filling, it’s easy to see why this treat is a classic—especially with the elevated flavor of browned butter. Whether I’m baking for a crowd or just myself, this recipe never lets me down.
