Maple Gooey Butter Cake
Maple Gooey Butter Cake: rich, buttery, and full of warm maple flavor. Made completely from scratch, no cake mix required!
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 20 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter, (softened)
- 2 large eggs
- 1/2 cup pure maple syrup
- 3 tablespoons Greek yogurt or sour cream
- 3 tablespoons milk
- 1 teaspoon vanilla extract
- 12 tablespoons unsalted butter, (softened)
- 1 1/4 cups pure maple syrup
- 1 cup all-purpose flour
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- powdered sugar ((optional for garnish))
Instructions
- 1
Preheat the oven to 350 degrees F, mist a 9×13-inch baking pan with non-stick spray, and line it with parchment.
- 2
In the bowl of a stand mixer, combine the flour, baking powder, baking soda, and salt.
- 3
Stir to combine.
- 4
Add the softened butter, and mix on medium-low speed until the mixture resembles damp sand (about 3 minutes).
- 5
In a large liquid measuring cup, whisk together the eggs, maple syrup, Greek yogurt (or sour cream), milk, and vanilla.
- 6
Pour the liquid into the dry ingredients, and stir together on medium speed for about a minute to a minute and a half.
- 7
Transfer the batter to the prepared pan, spreading it into an even layer.
- 8
Place the soft butter, maple syrup, flour, egg, vanilla, and salt in a small bowl and whisk together until smooth.
- 9
Pour the mixture over the unbaked cake layer.
- 10
Bake for 28 to 32 minutes, or until set underneath but still a little jiggly towards the very center of the cake.
- 11
Cool completely, cut into bars, and dust with powdered sugar for garnish.