Decadent Neiman Marcus Cake With Browned Butter
A legendary dessert with a sophisticated twist. This Neiman Marcus cake features a rich, browned-butter cake base topped with a silky, crackly cream cheese layer that is perfectly gooey and sweet.
Equipment
- 13x9-inch baking pan
- Light-colored skillet
- Large Mixing Bowl
- Electric Mixer
- Spatula
Ingredients
- 1 (15.25 ounce) package yellow cake mix
- 4 large eggs
- 0.5 cup butter melted
- 1 teaspoon vanilla extract
- 3.5 cups confectioners' sugar
- 8 ounces cream cheese softened
Instructions
Prep the pan and brown the butter
- Heat the oven to 350 degrees F (175 degrees C) and grease a 13x9-inch baking pan, ensuring the corners are well-coated for easy removal.
- In a light-colored skillet, melt the 1/2 cup butter over medium heat. Keep it moving until golden-brown specks appear and it smells nutty. Remove from heat immediately and stir in a pinch of sea salt.
Mix and press in the base
- In a large bowl, combine the yellow cake mix, 2 of the eggs, the browned butter, and the vanilla extract. Stir until a thick, stiff dough forms.
- Press the dough evenly into the prepared pan. Use the back of a spatula lightly sprayed with cooking spray to smooth the surface and reach the edges.
Whip the cream cheese topping
- In a separate bowl, beat the confectioners' sugar with the softened cream cheese until smooth and fluffy.
- Add the remaining 2 eggs and mix again until the batter is silky and pourable. Pour this over the cake base and spread it to the corners.
Bake, then cool completely
- Bake for about 35 minutes, or until the edges are set and golden and the center has a gentle jiggle.
- Let the bars cool completely in the pan before slicing to ensure clean, distinct layers.
Notes
Storage Instructions: These bars keep well at room temperature in a covered container for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze individual wrapped squares for a quick treat.
Temperature Secret: Ensure your cream cheese and eggs are at room temperature. This is the key to a silky, lump-free topping that bakes into a beautiful glossy finish.
The Jiggle Test: To avoid overbaking, look for a center that wobbles like set gelatin rather than sloshing like liquid. The internal temperature should be between 175-185°F.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 285kcalCarbohydrates: 42gProtein: 3gFat: 12gSaturated Fat: 7gCholesterol: 55mgSodium: 210mgPotassium: 45mgSugar: 32gVitamin A: 350IUCalcium: 40mgIron: 0.8mg
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