Gooey Brown Butter Cake

My Artist Date (in Sugar Form)

The cravings kicked in this week — sugar plus sugar plus sugar plus more sugar.I doubled the honey in my tea, set it in the window to sunbathe until it was extra strong, and before I knew it, I was deep in late-night Instagram scrolling. Exceptionally dangerous territory.

That’s when I stumbled across a video from @piesandtacos making something called a gooey butter cake.First of all — what is that? Second of all — I knew immediately I needed to have some.

I’ve been reading The Artist’s Way, and one of my artist dates this week was to make this gooey butter cake — but, of course, with a twist. I browned the butter. Because that nutty, caramel aroma? It takes everything to the next level.

I threw on some smooth jazz and just vibed out. Focused on the ingredients, the textures, the smells — making sure everything looked ready. That the gooey layer was silky before pouring it in. That the brown butter had cooled just enough before joining the mix. I even gave the cream cheese time to soften completely.

It’s funny — this date really started in the morning.Laying out the ingredients, letting them transform to room temp, cleaning the space before and after. It felt like mindfulness in motion. Slow. Intentional. Deliciously domestic in the best possible way.

Gooey Brown Butter Cake. Photo by Jessica Nichole.

Week One of The Artist’s Way

I’m officially in Week One. I actually started doing the Morning Pages before I even made it to Chapter 1 — and for the past three days, I’ve been deep in daily pages, affirmations, and weekly activities.

It’s been exciting because I can feel the unlocking happening — the unblocking, the loosening. The weekly tasks are so playful that you can’t help but laugh and smile while doing them. And that, I think, is the whole point — to reconnect with that childlike joy.

Trying things out. Being silly. Experimenting without judgment. Even some of my writing sounds silly, but it feels free.

So when it came to making this cake, I had to keep reminding myself — it’s not about the Instagram moments or the shots I can capture on camera. It’s about having fun. It’s about taking in information through my senses instead of moving on autopilot.

When I noticed the cake layer felt dry — more crumbly than pliable — I didn’t panic. I listened. My intuition told me it needed more moisture, so I added about four tablespoons of almond milk. And that tiny adjustment made all the difference.

Moments like that are the magic of this practice — a reminder that creativity isn’t just in art or writing; it’s in how we respond, adapt, and play. It’s a conversation between you and whatever’s in front of you.

Whether you’re reading The Artist’s Way, trying to have more fun in the kitchen, or just want a slice of this delicious-ass cake — enjoy yourself.

Here’s the recipe.

Ingredients

Crust Layer

• 2 cups all-purpose flour

• 1 cup granulated sugar

• 1 tablespoon baking powder

• ½ cup (1 stick) unsalted butter, melted

• 1 large egg

• 3–4 tablespoons almond milk (as needed for moisture)

Gooey Layer

• 8 oz (1 block) cream cheese, softened

• 2 large eggs

• 1 teaspoon vanilla extract

• ½ cup (1 stick) unsalted butter, browned and cooled

• 3 ¾ cups powdered sugar

Directions

1. Preheat & Prepare the Pan: Preheat oven to 350°F (175°C). Grease and line a 9×13-inch pan with parchment paper.

2. Make the Crust: In a large bowl, combine flour, sugar, and baking powder.Add melted butter and egg and mix until crumbly. Add almond milk 1 tablespoon at a time until the mixture resembles soft cookie dough — it should press together easily without crumbling.Press evenly into the bottom of the prepared pan. Set aside.

3. Brown the Butter for the Gooey Layer: In a light-colored saucepan, melt ½ cup butter over medium heat. Swirl occasionally until it turns amber and smells nutty (3–5 minutes). Remove from heat and let cool for 5–10 minutes.

4. Make the Gooey Layer: Beat cream cheese until smooth. Add eggs and vanilla; mix well.Slowly pour in the cooled brown butter and beat until silky.Gradually add powdered sugar until the mixture is glossy and thick.

5. Assemble & Bake: Pour the gooey mixture over the crust and spread evenly.Bake for 40–45 minutes, until edges are golden and the center still has a gentle jiggle. Do not overbake — the gooey center is the heart of it.

6. Cool & Serve: Allow to cool in the pan until room temperature before cutting. Dust with powdered sugar if desired.

If you want to watch me vibe out while making this cake, head over to my YouTube channel — you can catch my artist date live in action.