Introduction

Enjoy a rich and decadent treat with this gluten-free Ooey Gooey Butter Cake. It’s perfectly sweet, creamy, and has a buttery crust that everyone will love. Whether you’re gluten-free or not, this cake is sure to become a favorite dessert.

The Best Ooey Gooey Butter Cake (Gluten-Free) Recipe - Recipe Image

Ingredients

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
8 ounces cream cheese (softened)
3 cups powdered sugar
1/2 tsp vanilla extract
2 large eggs
Additional powdered sugar for dusting (optional)

Instructions

Step 1: Preheat your oven to 350°F. Grease a 9×13 inch baking pan.
Step 2: In a large mixing bowl, combine the gluten-free yellow cake mix, melted butter, egg, and 1 tsp vanilla extract. Mix until well combined; the mixture should be a bit crumbly.
Step 3: Press the crumbly mixture firmly into the bottom of the prepared pan to form the crust.
Step 4: In another bowl, beat the softened cream cheese until smooth. Add the 2 eggs, 1/2 tsp vanilla extract, and powdered sugar. Mix until smooth and fully combined.
Step 5: Pour the cream cheese mixture evenly over the crust in the pan.
Step 6: Bake for 40-45 minutes or until the edges are golden brown and the center is set. If the top begins to brown too quickly, cover loosely with aluminum foil.
Step 7: Cool the cake completely in the pan on a wire rack. For best results, refrigerate for 1–2 hours before cutting to make slicing cleaner and easier. Optionally, freeze for about an hour before cutting for even neater slices.
Step 8: Once chilled, cut into squares and dust with additional powdered sugar if desired. Serve and enjoy!

Tips & Variations

For a regular version, substitute with your favorite yellow cake mix instead of gluten-free.
Make sure the cream cheese is well softened to avoid lumps in the filling.
To add a twist, try mixing in a handful of mini chocolate chips or chopped nuts into the cream cheese layer.
Cover the cake with foil if baking causes the top to brown too fast, to prevent burning.

Storage

Store the cake covered in the refrigerator for up to 4 days. It tastes best chilled and can be reheated slightly in the microwave for a warm, gooey treat. For longer storage, freeze cut pieces in an airtight container for up to 2 months. Thaw in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yellow cake mix instead of gluten-free?

Yes, you can substitute regular yellow cake mix if you do not need the cake to be gluten-free. The texture and flavor will be similar and still delicious.

How do I know when the cake is done baking?

The edges should be golden brown and the center should be set, but still slightly soft. If it jiggles too much in the middle, it needs more time. Avoid overbaking to keep it gooey.

The Best Ooey Gooey Butter Cake (Gluten-Free) Recipe

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★★★★★

4.8 from 124 reviews

This Gluten-Free Ooey Gooey Butter Cake is a rich, buttery dessert with a tender crust and a creamy cream cheese topping, perfect for those seeking a gluten-free treat without compromising on flavor. It features a simple two-part batter baked to golden perfection and finished with an optional dusting of powdered sugar for an irresistible finish.

Author: zara
Prep Time: 15 minutes
Cook Time: 40-45 minutes
Total Time: 1 hour to 1 hour 15 minutes (excluding chilling time)
Yield: 12–16 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Crust

1 15 oz box gluten-free yellow cake mix (can substitute with regular cake mix)
1 1/4 sticks butter, melted
1 large egg
1 tsp vanilla extract

Cream Cheese Topping

8 ounces cream cheese, softened
3 cups powdered sugar
1/2 tsp vanilla extract
2 large eggs

Optional

Additional powdered sugar for dusting

Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan thoroughly to prevent sticking and ensure easy removal of the cake.
Make the Crust Mixture: In a large mixing bowl, combine the gluten-free yellow cake mix, melted butter, 1 egg, and 1 teaspoon of vanilla extract. Mix until well combined; the mixture will be slightly crumbly.
Form the Crust: Press the crumbly cake mixture evenly into the bottom of the prepared baking pan to create the cake base.
Prepare Cream Cheese Topping: In a separate bowl, beat the softened cream cheese until completely smooth. Add the 2 large eggs, 1/2 teaspoon vanilla extract, and powdered sugar. Mix thoroughly until smooth and fully combined.
Assemble the Cake: Pour the cream cheese mixture evenly over the pressed crust, spreading it gently with a spatula 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. If the top browns excessively, cover with aluminum foil to prevent burning.
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 before cutting to ensure clean slices. Alternatively, freeze the cake for about an hour for even cleaner cutting.
Slice and Serve: Once chilled, cut the cake into squares and dust the tops with additional powdered sugar if desired. Serve and enjoy the rich, ooey gooey goodness!

Notes

The cake can be made with regular yellow cake mix if gluten-free ingredients are not required.
Chilling the cake before slicing makes for cleaner and neater slices.
Cover with foil if the cake browns too quickly during baking to avoid burning.
Use room temperature cream cheese for best mixing results and a smooth topping.
This cake can be stored in the refrigerator for up to 3-4 days.
Freezing the cake for an hour before slicing helps achieve clean cuts, especially if you plan to serve it later.

Keywords: Gluten-free butter cake, Ooey gooey butter cake, Cream cheese dessert, Easy gluten-free dessert, Butter cake recipe, Gluten-free baking