Maple Gooey Butter Cake: rich, buttery, and full of warm maple flavor. Made completely from scratch, no cake mix required!

Maple Gooey Butter Cake: no cake mix required!  This tasted like a cake version of pancakes with butter & syrup.  food desserts cake

Every once in a while, something awesome happens. Somebody who I’m friends with (outside of the baking/blogging world) shares something so special with me, something really personal that relates in the most beautiful way to what I do here. And then I can share it with you!

A couple of weeks ago, my son got together with a friend from school. I happen to really like the mom of this friend. The two boys had a great time together, and when the mom dropped my son off at home, she brought along a jar of the most incredible maple syrup.

Maple Gooey Butter Cake: no cake mix required!  This tasted like a cake version of pancakes with butter & syrup.  food desserts cake

This mom is originally from Canada, and all her family is still there. Every fall when she goes up to visit, her dad gives her a few gallons of real maple syrup. He taps the maple trees and makes the syrup himself! Can you believe that?

So it’s super small-batch, super high-quality, and super personal. I knew the minute she handed over the jar, that I would have to make something really special, to do it justice.

Behold! Maple gooey butter cake.

Maple Gooey Butter Cake: no cake mix required!  This tasted like a cake version of pancakes with butter & syrup.  food desserts cake

This cake is the perfect vehicle for that sweet, warm, fall flavor. It starts with a moist maple cake on the bottom. This cake layer is a little sturdier and less sponge-y or airy. It’s the kind of cake you can really sink your teeth into. Know what I mean?

And it’s topped with the most incredible gooey, butter-y layer of maple goodness. It smells simply incredible as it’s baking! Like a big stack of buttery pancakes with plenty of real maple syrup.

I first discovered the gooey butter cake about 15 years ago. It was popularized by a Food Network celebrity chef. Her version started with a boxed cake mix, and had a healthy dose of cream cheese in the gooey topping. Then, I discovered the more authentic St. Louis version of gooey butter cake, which has a sweet yeast dough as the base.

Both are incredible, but what I was really after here was a non-yeast, cake version, but without the cake mix. So, voila! I’m so happy to share this, in my mind it’s the best of all possible worlds. And such a great way to get your maple on!

Maple Gooey Butter Cake: no cake mix required!  This tasted like a cake version of pancakes with butter & syrup.  food desserts cake

More great Fall recipes on my “Seasonal Recipes: Fall & Winter” Pinterest board!


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5 stars (4 ratings)

Maple Gooey Butter Cake

Servings: 20
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Maple Gooey Butter Cake: rich, buttery, and full of warm maple flavor. Made completely from scratch, no cake mix required!

Ingredients

For the cake layer

For the gooey butter topping

Instructions
 

To make the cake layer:

  • Preheat the oven to 350 degrees F, mist a 9×13-inch baking pan with non-stick spray, and line it with parchment.
  • In the bowl of a stand mixer, combine the flour, baking powder, baking soda, and salt.
  • Stir to combine.
  • Add the softened butter, and mix on medium-low speed until the mixture resembles damp sand (about 3 minutes).
  • In a large liquid measuring cup, whisk together the eggs, maple syrup, Greek yogurt (or sour cream), milk, and vanilla.
  • Pour the liquid into the dry ingredients, and stir together on medium speed for about a minute to a minute and a half.
  • Transfer the batter to the prepared pan, spreading it into an even layer.

To make the gooey butter topping:

  • Place the soft butter, maple syrup, flour, egg, vanilla, and salt in a small bowl and whisk together until smooth.
  • Pour the mixture over the unbaked cake layer.
  • Bake for 28 to 32 minutes, or until set underneath but still a little jiggly towards the very center of the cake.
  • Cool completely, cut into bars, and dust with powdered sugar for garnish.
Calories: 258kcal, Carbohydrates: 33g, Protein: 3g, Fat: 12g, Saturated Fat: 7g, Cholesterol: 55mg, Sodium: 159mg, Potassium: 120mg, Sugar: 17g, Vitamin A: 390IU, Calcium: 54mg, Iron: 1mg
Cuisine: American
Course: Dessert
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