Introduction

Ooey gooey butter cake is a rich, decadent dessert known for its creamy, buttery filling and tender crust. This gluten-free version offers the same irresistible texture and flavor, perfect for anyone avoiding gluten without sacrificing taste.

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 slightly crumbly.
Step 3: Press the 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 turn golden brown and the center is set. If the top browns too quickly, cover loosely with aluminum foil to prevent burning.
Step 7: Let the cake cool completely in the pan on a wire rack. For best results, refrigerate 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 powdered sugar if desired. Serve and enjoy!

Tips & Variations

Use regular cake mix if gluten is not a concern; the texture will be just as delicious.
Make sure the cream cheese is fully softened to avoid lumps in the filling.
For extra flavor, add a teaspoon of lemon zest to the cream cheese mixture.
Try topping the cake with fresh berries or a drizzle of chocolate sauce for an elegant touch.

Storage

Store leftover cake covered in the refrigerator for up to 4 days. Reheat individual pieces briefly at room temperature or enjoy chilled. This cake can also be frozen whole or in portions—wrap tightly and freeze up to 2 months. Thaw overnight in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake dairy-free?

You can try substituting dairy-free cream cheese and butter alternatives, but the texture may vary slightly. Be sure to use products that whip well to maintain the creamy filling.

Why does the cake need to be chilled before cutting?

Chilling firms up the filling, making it easier to cut clean squares without the cake falling apart or becoming too sticky.

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

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★★★★★

4.6 from 100 reviews

This Gluten-Free Ooey Gooey Butter Cake offers a rich, buttery crust topped with a luscious, creamy, sweet cream cheese filling. Perfectly baked to golden perfection, this cake is irresistibly soft and gooey in the center, making it an ideal dessert for those who love indulgent treats without gluten. Easy to prepare and perfect for gatherings, it can be dusted with powdered sugar for an elegant finish.

Author: Stella
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 12 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 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). Grease a 9×13 inch baking pan thoroughly to prevent sticking.
Make the Crust: 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 but should hold together when pressed.
Form the Crust: Press the cake mixture firmly and evenly into the bottom of the prepared baking pan to form the crust layer.
Prepare the Cream Cheese Filling: In a separate bowl, beat the softened cream cheese until smooth and creamy. Add the 2 eggs, 1/2 teaspoon vanilla extract, and the powdered sugar. Mix until the filling is smooth, creamy, and fully combined without lumps.
Assemble the Cake: Pour the cream cheese filling evenly over the crust in the baking pan. Spread gently with a spatula to cover the crust uniformly.
Bake: Place the pan in the preheated oven and bake for 40-45 minutes, or until the edges turn golden brown and the center is set but still gooey. If the top starts to brown too quickly, cover loosely with aluminum foil to prevent burning.
Cool and Chill: Remove the cake from oven and let it cool completely on a wire rack in the pan. For best slicing results, refrigerate the cake for 1–2 hours to firm up. Alternatively, you can freeze the cake for about an hour before cutting to achieve cleaner slices.
Serve: Once chilled, cut into squares and lightly dust the top with additional powdered sugar if desired. Serve and enjoy the gooey, rich texture of this wonderful butter cake.

Notes

Can substitute regular yellow cake mix if gluten-free is not required.
Ensure cream cheese is fully softened to avoid lumps in the filling.
Press the crust mixture firmly for a sturdy base that holds the creamy top well.
Cover with foil if browning too fast during baking.
Refrigerating or freezing before cutting helps achieve clean, neat slices.
This cake is rich and sweet, so small portions are recommended.

Keywords: Buttery cake, gluten-free dessert, cream cheese cake, easy cake recipe, ooey gooey butter cake, 9×13 cake, sweet dessert, holiday dessert