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

Introduction

Ooey Gooey Butter Cake is a rich, indulgent dessert that’s surprisingly easy to make. This gluten-free version delivers the same moist, buttery texture and sweet cream cheese topping that makes this cake a beloved treat. Perfect for gatherings or a cozy night in.

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

1. Step 1: Preheat your oven to 350°F. Grease a 9×13 inch baking pan.
2. Step 2: 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 should be a bit crumbly.
3. Step 3: Press the mixture firmly into the bottom of the prepared pan to form an even crust.
4. Step 4: In another bowl, beat the softened cream cheese until smooth. Add the remaining 2 eggs, 1/2 teaspoon vanilla extract, and powdered sugar. Mix until smooth and fully combined.
5. Step 5: Pour the cream cheese mixture over the crust, spreading it evenly.
6. Step 6: Bake in the preheated oven for 40-45 minutes, or until the edges are golden brown and the center is set. If the top browns too quickly, cover loosely with aluminum foil.
7. Step 7: Allow the cake to cool completely in the pan on a wire rack. For cleaner slicing, refrigerate the cake for 1–2 hours before cutting. Dust with additional powdered sugar if desired before serving.

Tips & Variations

• For extra clean slices, freeze the cake for about an hour before cutting.
• You can substitute regular yellow cake mix if gluten is not a concern.
• Add a teaspoon of lemon zest to the cream cheese mixture for a subtle citrus twist.

Storage

Store any leftover cake in an airtight container in the refrigerator for up to 4 days. It can be enjoyed chilled or brought to room temperature before serving. Reheat individual slices briefly in the microwave for a soft, gooey texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, regular yellow cake mix works well as a substitute if gluten is not a concern. The texture and flavor will be very similar.

How do I prevent the cake from browning too much on top?

If the cake starts to brown too quickly during baking, loosely cover it with a piece of aluminum foil to protect the top while the center finishes cooking.

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

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★★★★★

4.6 from 118 reviews

This Best Ooey Gooey Butter Cake recipe is a luscious, gluten-free dessert featuring a rich, buttery crust topped with a creamy, sweetened cream cheese layer. Perfectly baked to golden edges with a soft, gooey center, this cake is ideal for any occasion and easy to prepare in under an hour.

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

Ingredients

Scale 1x2x3x

Crust 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

Filling Ingredients

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

Topping

• Additional powdered sugar for dusting (optional)

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan thoroughly to prevent sticking.
2. Make the Crust Mixture: In a large mixing bowl, combine the gluten-free yellow cake mix, melted butter, 1 egg, and 1 tsp vanilla extract. Mix well until the texture is slightly crumbly but able to hold together.
3. Press the Crust: Press the crust mixture evenly into the bottom of the prepared baking pan, creating a firm base layer for the cake.
4. Prepare Cream Cheese Filling: In a separate bowl, beat the softened cream cheese until smooth. Add 2 eggs, 1/2 tsp vanilla extract, and 3 cups powdered sugar. Mix until fully combined and creamy.
5. Assemble the Cake: Pour the cream cheese mixture over the crust layer in the pan. Use a spatula to spread it evenly across the surface.
6. Bake the Cake: Place the pan in the preheated oven and bake for 40-45 minutes, or until the edges are golden brown and the center is set but still gooey. If the cake browns too fast, cover loosely with aluminum foil to prevent burning.
7. Cool and Chill: Remove the cake from the oven and let it cool completely in the pan on a wire rack. For clean slicing, refrigerate for 1-2 hours or freeze for about an hour before cutting.
8. Serve: Cut the cake into squares and dust the top with additional powdered sugar if desired. Serve chilled or at room temperature.

Notes

• Using gluten-free cake mix makes this cake suitable for those with gluten sensitivities.
• Refrigerating or briefly freezing the cake before slicing helps achieve cleaner cuts.
• If you don’t have gluten-free mix, regular yellow cake mix can be substituted.
• Be careful not to overbake; the center should remain slightly gooey for the perfect texture.
• Use a sharp knife warmed in hot water and wiped dry for best slicing results.

Keywords: ooey gooey butter cake, gluten-free dessert, cream cheese cake, easy baking recipe, American cake, gluten-free butter cake