Why you’ll love this dish
I still remember the hum of my mom’s mixer and the sweet, buttery smell that meant somebody was making a treat for the whole family. A single pan could feed a Sunday crowd or a week of lunchbox surprises, and that feeling — warm kitchen, easy hands, happy mouths — is what I chase every time I bake. This simple, saucy dessert does exactly that: it brings a cozy, familiar comfort and a little shine of indulgence to ordinary days.
I’m Maggie Hart, a 58-year-old home cook from Louisville, Kentucky, and I run a little corner of the internet called Gemmir Kitchen. I grew up with my elbows on the counter next to my mom, leafing through tattered church cookbooks and learning the kind of recipes that travel well — casseroles, skillet dinners, slow-cooker supper, and desserts that feel like a hug. My cooking style stays practical and family-friendly: pork-free by default, easy to follow, and tested under real weeknight pressure. I talk you through every step in my warm, clear voice so you can make things that taste homemade without the fuss. If you love creamy, nostalgic sweets, you might enjoy my take on a classic like Grandma’s Limoncello Mascarpone Cake and you’ll find the same straightforward, forgiving approach in this Mascarpone Gooey Butter Cake. I write recipes that fit into life, not the other way around, because comfort should be simple and welcoming.
How this recipe comes together
This Mascarpone Gooey Butter Cake comes together in two friendly layers: a buttery cake base and a creamy mascarpone topping. You whisk the cake mix with melted butter and a single egg, press it into the pan, then blend mascarpone with eggs, powdered sugar, vanilla, and a pinch of salt for a silky, sweet crowning layer. The technique is forgiving — you’re not looking for perfect creaming or long resting times — which makes the Mascarpone Gooey Butter Cake ideal for busy evenings, potlucks, or when you want a dessert that behaves like a polished bakery treat without a lot of hassle.
The batter for the topping spreads over the cake layer and bakes into that signature gooey center around the edges with a set, custardy middle. The mascarpone adds a gentle tang and extra silkiness compared with cream cheese, and the powdered sugar gives you that classic sweet goo. Because this recipe uses pantry-friendly ingredients and a box cake mix, it’s quick to throw together after work or when an unexpected guest drops by. I like to pull it out of the oven while it’s still slightly wobbly so the center stays irresistibly gooey, but it also slices neatly after chilling for a firmer, tidy presentation. The Mascarpone Gooey Butter Cake keeps the warm flavors of southern baking while feeling a little more elegant thanks to the mascarpone. It’s an easy shortcut that tastes like you spent hours fussing over it.
Ingredients
- 1 (18.25 oz) package yellow cake mix
- 1/2 cup unsalted butter, melted
- 1 large egg
- 1 (8 oz) package mascarpone cheese, softened
- 2 large eggs
- 1 (16 oz) powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a 9×13 inch baking dish thoroughly.
- In a medium bowl, combine the yellow cake mix, melted butter, and 1 large egg.
- Stir the cake mix mixture until it is well combined and evenly moistened.
- Press the cake mix mixture firmly and evenly into the bottom of the prepared baking dish.
- In a separate bowl, add the softened mascarpone cheese and beat until smooth.
- Add the 2 large eggs to the mascarpone and mix until fully incorporated.
- Gradually add the powdered sugar to the mascarpone mixture and beat until smooth and free of lumps.
- Stir in the vanilla extract and the 1/4 teaspoon salt until evenly distributed.
- Pour the mascarpone mixture gently over the pressed cake layer, spreading it evenly.
- Place the baking dish in the preheated oven and bake for 40 to 45 minutes, or until the top is set and lightly golden.
- Remove the dish from the oven and allow the cake to cool completely before slicing and serving.
Serving ideas
This Mascarpone Gooey Butter Cake shines on its own but also loves a little accompaniment. For a classic southern feel, serve a square with a scoop of vanilla ice cream and a dusting of powdered sugar for contrast. The cool ice cream balances the cake’s dense, silky center and gives a pleasant temperature contrast. If you’re serving it for a gathering, cut the cake into small squares and arrange them on a platter; guests can grab a small, decadent bite without needing a fork. For an afternoon coffee crowd, offer it alongside hot coffee or tea — the slight tang of mascarpone pairs beautifully with black coffee and helps tame the sweetness.
If you want to dress the cake up for a special occasion, top each piece with fresh berries or macerated strawberries to add brightness and color. You can also spoon a warm berry compote over the top for a simple, elegant finish. The Mascarpone Gooey Butter Cake takes well to a drizzle of caramel or a sprinkle of toasted nuts for added texture. For a lighter option, serve smaller portions with whipped cream lightly sweetened and flavored with a bit of orange or lemon zest to cut through the richness. When friends ask for something nostalgic but grown-up, this cake fits the bill every time.
How to keep leftovers
Leftover Mascarpone Gooey Butter Cake keeps wonderfully, and choosing the right storage method preserves the gooey texture or firms it up if you prefer. For short-term storage, cover the pan tightly with plastic wrap or transfer slices to an airtight container and store in the refrigerator for up to five days. Refrigeration helps the mascarpone topping stay stable and prevents the powdered sugar and filling from getting grainy. If you like your slices chilled, refrigerate them and serve straight from the fridge; they cut cleanly and hold their shape for neat plating.
For longer storage, you can freeze individual slices. Wrap each slice tightly in plastic wrap, then place them in a freezer-safe bag or container for up to three months. Thaw in the refrigerator overnight before serving and let sit at room temperature for 30 minutes to soften slightly. If you want to revive a bit of the fresh-baked vibe, pop a thawed slice into a 300°F oven for 5 to 7 minutes to warm the center without drying the edges. No matter how you store it, the Mascarpone Gooey Butter Cake will keep its character — rich, creamy, and comforting — making it a practical treat to bake ahead for parties or to rescue a busy weeknight.
Simple tips for success
Use room temperature mascarpone for the smoothest topping. Cold mascarpone can be lumpy and harder to incorporate, which makes the topping less glossy. Let the mascarpone sit at room temperature for about 30 minutes before you start, and beat it until silky before adding the eggs. Don’t overmix once you add the powdered sugar; just beat until smooth so you keep the topping tender rather than dense. Press the dry cake mix layer firmly and evenly into the pan; that helps it form a sturdy base and prevents the mascarpone layer from seeping into low spots.
Check for doneness by letting the center wobble slightly — it will continue to set as it cools. If you prefer a firmer slice for serving at a potluck, let the cake cool completely and refrigerate for at least an hour before cutting. Use a sharp knife dipped in hot water and wiped clean between slices for pretty edges. Remember that substitutions change texture: swapping in another soft cheese will alter both flavor and set, so stick with mascarpone for the authentic balance that makes this a Mascarpone Gooey Butter Cake. Small touches like letting it rest before slicing and using fresh vanilla make a big difference in the final, comforting result.
Flavor variations
This Mascarpone Gooey Butter Cake welcomes simple twists. Fold a teaspoon of citrus zest into the mascarpone topping for bright, lively notes — lemon or orange both play well. For a chocolate fan, sprinkle a half cup of mini chocolate chips over the cake layer before pouring the mascarpone; they melt into tiny pockets that contrast with the creamy topping. You can also stir a tablespoon of cocoa into the cake mix base for a chocolate-grounded version. Another easy variation is to add a swirl of fruit jam or preserves over the mascarpone before baking and run a knife through it to create ribbons of fruit flavor.
For a spiced winter version, add a half teaspoon of cinnamon and a quarter teaspoon of nutmeg to the mascarpone mixture; these cozy spices pair well with the cake’s buttery base. If you want a nutty crunch, sprinkle chopped toasted pecans or almonds on top after baking. For parties, consider cutting this Mascarpone Gooey Butter Cake into small squares and topping each with a dollop of whipped cream and a tiny berry for bite-size elegance. These tweaks let you keep the easy method while tailoring the dessert to the season or the crowd.
Frequently asked questions
Q: Can I use cream cheese instead of mascarpone?
A: Yes, but expect a tangier, denser topping. Cream cheese will make the topping firmer and a bit sharper in flavor compared with the milder, silkier mascarpone. If you use cream cheese, beat it well to soften and consider adding a tablespoon of cream to loosen the texture.
Q: Do I need to chill the cake before slicing?
A: Chilling makes slicing neater and gives you cleaner squares for serving, but you can serve the Mascarpone Gooey Butter Cake warm if you prefer a gooier center. Let warm slices rest for a few minutes on the plate if serving with ice cream to prevent it from melting too fast.
Q: Can I make this in a smaller pan?
A: You can adapt the recipe to an 8×8 inch pan, but expect thicker layers and a longer bake time. Reduce the oven time at first, then bake until set in the center; test with a gentle jiggle. Thicker cakes will need more cooling time to set properly.
Q: How do I keep the powdered sugar from becoming grainy?
A: Sift the powdered sugar before mixing and beat just until combined. Overbeating can sometimes give a grainy mouthfeel, so stop when the topping looks smooth and glossy.
Q: Is this recipe freezer-friendly?
A: Yes, freeze individual slices wrapped tightly, then thaw in the refrigerator overnight. For a quick revive, warm a thawed slice in a low oven for a few minutes.
Conclusion
This Mascarpone Gooey Butter Cake gives you all the comforting charm of a family-favorite dessert with a silky mascarpone twist that lifts it into something a little special. It’s perfect for busy nights, potlucks, or when you want a dessert that feels like an indulgent hug. If you enjoy a gooey, buttery cake with a creamy finish and want another take on the classic gooey butter idea, check out Bigger Bolder Baking’s gooey butter cake recipe for more inspiration and techniques to perfect the gooey center.
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Mascarpone Gooey Butter Cake
- Total Time: 55 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
A creamy and buttery dessert with a gooey center and a silken mascarpone topping, perfect for busy evenings or potlucks.
Ingredients
- 1 (18.25 oz) package yellow cake mix
- 1/2 cup unsalted butter, melted
- 1 large egg
- 1 (8 oz) package mascarpone cheese, softened
- 2 large eggs
- 1 (16 oz) powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a 9×13 inch baking dish thoroughly.
- In a medium bowl, combine the yellow cake mix, melted butter, and 1 large egg.
- Stir until well combined and evenly moistened.
- Press firmly and evenly into the bottom of the prepared baking dish.
- In a separate bowl, add the softened mascarpone cheese and beat until smooth.
- Add the 2 large eggs to the mascarpone and mix until fully incorporated.
- Gradually add the powdered sugar and beat until smooth and free of lumps.
- Stir in the vanilla extract and salt until evenly distributed.
- Pour the mascarpone mixture over the pressed cake layer, spreading it evenly.
- Bake for 40 to 45 minutes, or until the top is set and lightly golden.
- Allow the cake to cool completely before slicing and serving.
Notes
For optimal texture, use room temperature mascarpone. Refrigerate leftovers for better stability.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern