Maple Gooey Butter Cake is the ultimate indulgence, blending rich, buttery goodness with the warm, comforting sweetness of maple. In just 15 minutes of prep, you’ll create a dessert that’s irresistibly gooey on the inside with a golden, slightly crisp crust. The velvety texture melts in your mouth, while the maple flavor adds a cozy, autumnal twist that feels like a hug in every bite. Perfect for any occasion, this cake is as easy to make as it is impossible to resist.
With only 50 minutes of baking, your kitchen will fill with the heavenly aroma of caramelized maple and butter. Each slice offers a luscious, creamy center that contrasts beautifully with the tender, cake-like edges. Whether served warm or at room temperature, this dessert is a crowd-pleaser that’s sure to leave everyone reaching for seconds. Simple, decadent, and utterly satisfying, it’s a treat that feels both nostalgic and excitingly new.
Ingredients for Maple Gooey Butter Cake
- For the Bottom Layer:
- 2¾ cups (13¾ oz/389 g) all-purpose flour
- ⅔ cup (5 oz/142 g) granulated sugar
- ¾ cup (4½ oz/128 g) dark brown sugar (light brown sugar works too)
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup (8 oz/225 g) butter, melted (unsalted preferred)
- ⅓ cup (4 oz/115 g) dark maple syrup (substitute with light maple syrup if needed)
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- For the Topping:
- 1 cup (8 oz/225 g) cream cheese, at room temperature
- ¾ cup (3 oz/85 g) powdered sugar
- 2 large eggs, at room temperature
- ½ cup (5 oz/142 g) dark maple syrup
- ¼ teaspoon maple extract (or 1 teaspoon vanilla extract as a substitute)
Step-by-Step Instructions
- Preheat the oven to 325°F (165°C). Butter a 9×13-inch (23×33-cm) baking pan, line it with parchment paper, and butter the parchment. Sprinkle a little flour into the pan, tap out the excess, and set aside.
- Make the Bottom Layer:
- In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, and salt.
- In a medium bowl, whisk together the melted butter, maple syrup, egg, and vanilla extract.
- Combine the wet ingredients with the dry ingredients until well incorporated.
- Spread the mixture evenly in the prepared pan.
- Make the Topping:
- In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese on medium speed until smooth and lump-free.
- Lower the speed to low and mix in the powdered sugar until blended.
- Add the eggs one at a time, scraping down the sides after each addition.
- Mix in the maple syrup and maple (or vanilla) extract until smooth.
- Assemble and Bake:
- Pour the topping mixture evenly over the bottom layer in the pan.
- Bake for 45-50 minutes, or until the edges are set and firm but the center still jiggles slightly when shaken.
- Cool and Serve: Let the cake cool to room temperature (about 2 hours) before cutting into squares. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Perfect Pairings: Serving Suggestions
Maple Gooey Butter Cake is a rich and indulgent treat that pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a touch of elegance, drizzle extra maple syrup over the top or sprinkle with toasted pecans. Serve it as a dessert at brunch or as a sweet ending to a cozy dinner.
Keep It Fresh: Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. To enjoy it warm, reheat individual slices in the microwave for 10-15 seconds or in a preheated oven at 300°F (150°C) for 5-7 minutes. Let it cool slightly before serving to maintain its gooey texture.
Mix It Up: Recipe Variations
For a twist, try adding a layer of caramel or chocolate chips between the bottom and topping layers. You can also swap the maple extract for almond or coconut extract for a different flavor profile. If you prefer a nutty crunch, fold in chopped walnuts or pecans into the bottom layer.
Quick Tips: Time-Saving Hacks
To save time, prepare the bottom layer while the oven preheats. Use a stand mixer for the topping to ensure a smooth and lump-free consistency. If you’re short on time, let the cake cool for just 1 hour instead of 2—it will still be delicious, though slightly softer when cutting.
Essential Tools: Equipment Guidance
A 9×13-inch baking pan is key for this recipe, and lining it with parchment paper ensures easy removal. A stand mixer or hand mixer is ideal for the cream cheese topping, but a whisk and some elbow grease will work too. Don’t forget a spatula for spreading the layers evenly!
Maple Gooey Butter Cake
Ingredients
For the Bottom Layer
- 2¾ cups all-purpose flour 13¾ oz/389 g
- ⅔ cup granulated sugar 5 oz/142 g
- ¾ cup dark brown sugar 4½ oz/128 g
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup butter, melted 8 oz/225 g
- ⅓ cup dark maple syrup 4 oz/115 g
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
For the Topping
- 1 cup cream cheese, at room temperature 8 oz/225 g
- ¾ cup powdered sugar 3 oz/85 g
- 2 large eggs, at room temperature
- ½ cup dark maple syrup 5 oz/142 g
- ¼ teaspoon maple extract (or 1 teaspoon vanilla extract)
Instructions
- Preheat the oven to 325°F (165°C) and butter and line with parchment a 9×13-inch (23×33-cm) baking pan. Butter the parchment, then sprinkle in a little flour and tap out the excess. Set aside.
- To Make the Bottom Layer: In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, and salt.
- In a medium bowl, whisk together the butter, maple syrup, egg, and vanilla extract.
- Combine the wet with the dry ingredients until well incorporated, then spread evenly in the prepared pan.
- To Make the Topping: In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese on medium speed until smooth and lump free.
- Lower the speed to low and mix in the powdered sugar until blended.
- Add the eggs one at a time and scraping down the sides after each addition, then add the maple syrup and the maple or vanilla extract.
- Pour the top layer over the bottom layer and bake until the edges are set and firm but the center still jiggles when it’s shaken, 45-50 minutes.
- Let cool to room temperature (about 2 hours) before cutting into squares and serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
