Gooey Brown Butter Cake Recipe

It's not always fair to judge a dish by its name, but it's hard to deny that gooey butter cake is both a great name and a great-tasting treat. Born in St. Louis, Missouri during the 1940s, the cake's origin is a bit unclear — some say a German baker mistakenly created gooey butter cake while trying to bake coffee cake, while others say it was purposefully developed by a master baker. Either way, the sticky-sweet treat is still a hit today. Here, Kara Barrett has created a recipe that places a scrumptious, mature twist on the St. Louis classic. "Brown butter and dark brown sugar bring a nuttier, richer taste to the gooey filling," she says.

If you're not a big baker, don't be intimidated by this recipe — it's relatively straightforward and relies on a convenient shortcut: boxed cake mix. "A lot of gooey cakes opt for the cake mix; I think it saves time for home bakers and still tastes delicious," Barrett explains. Here's how to whip up your very own gooey brown butter cake.

Good news: For the most part, this recipe consists of pantry staples, specifically eggs, corn syrup, brown and white sugar, flour, vanilla extract, salt, yellow cake mix, and of course, butter. "I opted for dark corn syrup since it has molasses and I thought it would go well with the brown butter and dark brown sugar. But use what you have on hand. This is a very forgiving cake," Barrett notes.

Meanwhile, preheat your oven to 350 F and grease your cake pan.

Considering it's the star of the show, it's no surprise that this recipe starts with making brown butter. It may sound fancy, but it's not difficult: Simply melt the butter in a saucepan over medium, then let it cook until it browns. Don't forget to stir, and make sure you keep an eye on it so it doesn't burn.

The cake base is sort of a combination of dough and batter. Make it by combining your boxed cake mix with eggs and more melted butter. Once you have a thick, uniform mixture, press it into your greased cake pan.

Now, it's time to get gooey. For the filling, stir together your browned butter, one egg, vanilla, and corn syrup, then mix in the salt and sugar. Finally, incorporate the flour a little at a time, then spread your finished filling over the cake base and pop it in the oven.

Once your gooey butter cake is baked (it'll look gooey, don't worry, you didn't underbake it), you must patiently wait until it's cooled. Then, cut it up, sprinkle it with powdered sugar, and enjoy. "I wouldn't make it more than a day ahead of time," Barrett notes. "It's best fresh from the oven." So, the next time you're entertaining a group and want to treat them to something sweet, nutty, and buttery, you can't go wrong with this gooey brown butter cake.