The Best Ooey Gooey Butter Cake (Gluten-Free) Recipe
This gluten-free Ooey Gooey Butter Cake is a rich, indulgent dessert featuring a crumbly cake crust topped with a luscious, creamy butter cheese layer. Perfectly baked to golden edges with a soft, gooey center, it delivers a delightful balance of textures and flavors. Ideal for anyone seeking a gluten-free treat or a delicious twist on a classic butter cake.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Total Time: 1 hour 0 minutes to 1 hour 15 minutes (excluding chilling time)
- Yield: 12-16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Cake Crust
- 1 15 oz box gluten-free yellow cake mix (can substitute regular cake mix)
- 1 1/4 sticks butter, melted
- 1 large egg
- 1 tsp vanilla extract
Butter Cheese Topping
- 8 ounces cream cheese, softened
- 3 cups powdered sugar
- 1/2 tsp vanilla extract
- 2 large eggs
Optional Topping
- Additional powdered sugar for dusting
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan thoroughly to prevent sticking.
- Make the cake crust: In a large mixing bowl, combine the gluten-free yellow cake mix, melted butter, one egg, and one teaspoon vanilla extract. Mix until well combined; the mixture should be slightly crumbly.
- Press crust into pan: Evenly press the crumbly mixture into the bottom of the prepared baking pan to form an even crust layer.
- Prepare butter cheese topping: In a separate bowl, beat the softened cream cheese until smooth and creamy. Add the two eggs, half a teaspoon of vanilla extract, and powdered sugar. Mix until the topping is smooth and fully combined.
- Assemble the cake: Pour the butter cheese mixture evenly over the crust, spreading gently to cover the entire surface.
- Bake the cake: Place the pan in the preheated oven and bake for 40 to 45 minutes, or until the edges turn golden brown and the center is set but still slightly gooey. If the cake starts to brown too quickly, cover loosely with aluminum foil to prevent overbrowning.
- Cool and chill: Remove the cake from the oven and allow it to cool completely in the pan on a wire rack. For best results, refrigerate the cake for 1 to 2 hours to set it, which makes cutting cleaner and easier.
- Serve: Once chilled, cut the cake into squares. Optionally, dust the tops with additional powdered sugar before serving. For extra clean slices, you may freeze the cake for about an hour before cutting.
Notes
- Make sure the cream cheese is softened to avoid lumps in the topping.
- Press the crust firmly to prevent it from falling apart after baking.
- If using regular cake mix instead of gluten-free, check ingredients for any allergens if needed.
- Covering the cake with foil partway through baking can help prevent overbrowning on the edges.
- Chilling the cake before slicing improves the texture and makes it easier to cut neat squares.
- The cake can be frozen after baking and chilling; thaw slightly before serving.
Keywords: gluten-free butter cake, ooey gooey butter cake, cream cheese dessert, gluten-free dessert, easy butter cake recipe
