Description
This Mascarpone Gooey Butter Cake features a tender, buttery cake-mix base topped with a rich, creamy mascarpone and cream cheese filling. With a soft, gooey center and delicate vanilla flavor, these easy dessert squares are perfect for holidays, parties, and family gatherings.
Ingredients
1 box yellow cake mix (about 15.25 oz)
1/2 cup unsalted butter, melted
1 large egg
8 oz mascarpone cheese, softened
4 oz cream cheese, softened
2 1/2 cups powdered sugar
2 large eggs
2 teaspoons vanilla extract
1/8 teaspoon salt
Powdered sugar for dusting, optional
Instructions
Preheat the oven to 350°F (175°C). Grease a 9 x 13-inch baking pan or line it with parchment paper, leaving some overhang for easy removal.
In a large mixing bowl, combine the yellow cake mix, melted butter, and 1 large egg. Stir until the ingredients form a thick dough.
Transfer the dough to the prepared pan and press it evenly across the bottom using your fingers or the back of a spoon.
In a separate bowl, beat the softened mascarpone and cream cheese until smooth and creamy.
Add the 2 large eggs, vanilla extract, and salt. Mix on low speed until combined.
Gradually add the powdered sugar, mixing until the filling is smooth. Scrape down the sides of the bowl as needed. Avoid overbeating.
Pour the mascarpone mixture over the cake base. Use a spatula to spread the filling evenly from edge to edge.
Bake for 35–45 minutes, checking toward the earlier end of the range. The edges should be set and lightly golden, while the center should retain a slight jiggle.
If the surface begins browning too quickly, loosely cover the pan with foil.
Remove the cake from the oven and place the pan on a cooling rack. Allow it to cool completely before cutting.
For cleaner slices and a firmer topping, refrigerate the cooled cake for 1–2 hours.
Lift the cake from the pan using the parchment paper, if used. Cut into 16 squares with a sharp knife, wiping the blade between cuts.
Dust with powdered sugar before serving, if desired.
Notes
Let the mascarpone and cream cheese soften slightly at room temperature before mixing to help prevent lumps.
Mix the filling gently and avoid incorporating too much air, which can affect the final texture.
Do not overbake. The edges should be set and lightly golden, while the center should retain a gentle jiggle. The filling will continue to firm as the cake cools.
Allow the cake to cool completely before slicing. Refrigerating it for 1–2 hours helps the topping set and produces cleaner squares.
Use parchment paper with an overhang to make removing the cake easier.
For a lemon variation, add 1 tablespoon of finely grated lemon zest to the filling.
For a chocolate variation, fold 1/3 cup mini chocolate chips into the filling before baking.
For an almond variation, replace the vanilla extract with 1/2 teaspoon almond extract and sprinkle sliced almonds over the top.
For a cinnamon variation, add 1/2 teaspoon ground cinnamon to the cake base.
Serve with fresh strawberries or raspberries to balance the sweetness.
Store the cooled cake in an airtight container in the refrigerator for up to 4 days because the filling contains mascarpone and cream cheese.
To freeze, wrap individual squares or place them in a freezer-safe container with parchment paper between layers. Freeze for up to 2 months for best quality.
Thaw frozen portions overnight in the refrigerator. Serve chilled or allow them to sit briefly at room temperature before eating.
Avoid leaving the cake at room temperature for more than 2 hours.
Nutrition values are approximate estimates per square, assuming 16 servings, and may vary depending on ingredient brands and portion sizes.
- Prep Time: 15
- Cook Time: 40
- Category: Dessert
- Method: Baking
- Cuisine: American