This Gooey Butter Cake recipe is a St. Louis staple that's indulgently sweet with complex textures and butterscotch notes.
Preheat the oven to 350°F (180°C) and line a 9x9 inch (23x23cm) square baking pan with enough parchment paper or aluminum foil to hang over the edges (for easy releasing).
Thoroughly mix the flour, butter, 2/3 cup (4oz/115g) brown sugar, 1/2 cup (4oz/115g) granulated sugar, 2 eggs, baking powder, and salt together and then spread evenly into your prepared pan.
Then mix the remaining ½ cup (3oz/85g) brown sugar and 2 eggs with the powdered sugar, cream cheese, and vanilla.
Pour this mixture on top of the first layer (without stirring it together) and bake for about 1 hour, or until the cake is set but still jiggles slightly when shaken.
Let cool in the pan slightly before cutting into 9 squares. Serve warm with whipped cream. Store leftovers in an airtight container in the refrigerator for up to three days.