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