The Best Ooey Gooey Butter Cake (Gluten-Free) Recipe
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.
- 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, 9x13 cake, sweet dessert, holiday dessert
