Rich, chewy and deeply comforting, these maple butter squares strike a balance between a dense cake base and an almost custard-like cream cheese topping. Real maple syrup runs through both layers, bringing warm caramel and butterscotch notes without the need for complicated preparation.

The recipe makes 18 to 24 pieces, takes about 15 minutes to prepare and needs 30 to 35 minutes in the oven when baked in a metal tin.

What You’ll Need

8 oz cream cheese, at room temperature

8 tbsp unsalted butter, melted and cooled

Cooking spray

1 box yellow cake mix, 13.25 to 15.25 oz

1/2 cup plus 2 tbsp maple syrup, divided

4 large eggs, divided

2 cups icing sugar, plus extra for dusting

1/4 tsp kosher salt

1/4 tsp maple extract, optional

Use 100% maple syrup rather than pancake syrup, as genuine maple syrup provides the distinctive caramel-like flavour that defines these squares. Bringing the cream cheese to room temperature also makes it much easier to blend smoothly into the topping.

1. Prepare The Tin

Heat the oven to 350°F (about 175°C).

Lightly coat a 9 x 13-inch baking tin, preferably metal, with cooking spray. Line the base and the two longer sides with parchment paper, leaving at least 1 inch hanging over the edges.

That overhang acts as a sling, making it much easier to lift the finished bake from the tin without damaging the soft topping.

2. Make The Maple Base

Place the melted and cooled butter, cake mix, 1/4 cup maple syrup and 2 eggs in the bowl of a stand mixer fitted with the paddle attachment.

Beat on medium speed for 25 to 30 seconds, until the mixture becomes smooth and very thick.

Spread the batter evenly across the prepared tin. The mixture is deliberately much denser than ordinary cake batter because the cake mix is being used to create a chewy base rather than a light sponge.

3. Mix The Creamy Layer

Wipe out the mixing bowl and paddle attachment; there is no need to wash them completely.

Add the softened cream cheese, remaining 2 eggs, remaining 1/4 cup plus 2 tablespoons maple syrup, 2 cups icing sugar, kosher salt and maple extract, if using.

Beat on medium-low speed for 40 to 45 seconds, scraping down the sides of the bowl once or twice. A few tiny pieces of cream cheese are perfectly acceptable and should disappear during baking.

Pour the mixture over the cake layer and gently spread it into an even surface.

4. Bake Until Golden

Bake for 30 to 32 minutes, until the edges are golden brown and the topping has puffed slightly.

Avoid baking until the centre becomes completely firm. The characteristic soft, gooey texture develops as the squares cool.

Transfer the tin to a cooling surface and leave the bake to cool completely for about 2 hours. Cutting it too early can cause the soft upper layer to lose its shape.

5. Lift And Slice

Using the parchment overhang, carefully lift the entire slab onto a chopping board. Dust the surface lightly with icing sugar, then cut into 18 larger or 24 smaller squares.

The result should have three contrasting textures: lightly chewy edges, a substantial buttery base and a soft maple-infused topping.

Storage Tips

Keep the maple squares refrigerated in an airtight container for up to one week.

For longer storage, wrap them securely and place them in a freezer-safe container for up to four months. Frozen squares can be thawed in the refrigerator for about 1 hour or left at room temperature for 15 to 20 minutes before serving.

If you use a glass or ceramic baking dish rather than metal, the baking time may increase to around 50 minutes. The longer exposure to heat also means the topping is likely to become less gooey.

These maple squares are particularly satisfying once fully cooled, when the creamy maple layer settles against the chewy base. A light dusting of icing sugar is all they need before serving, allowing the buttery texture and warm maple flavour to remain the focus.