Introduction

Ooey Gooey Butter Cake is a rich, creamy dessert that combines a buttery crust with a smooth cream cheese topping. This gluten-free version doesn’t skimp on flavor, making it perfect for anyone avoiding gluten but craving something sweet and indulgent.

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 and grease a 9×13 inch baking pan.
Step 2: In a large mixing bowl, combine the gluten-free yellow cake mix, melted butter, 1 egg, and 1 tsp vanilla extract. Mix until well combined; the mixture should be a bit crumbly.
Step 3: Press this mixture evenly into the bottom of the prepared pan to form a crust.
Step 4: In a separate bowl, beat the softened cream cheese until smooth. Add the 2 eggs, 1/2 tsp vanilla extract, and powdered sugar, then mix until smooth and fully combined.
Step 5: Pour the cream cheese mixture over the crust and spread it out evenly.
Step 6: Bake for 40-45 minutes or until the edges turn golden brown and the center is set. If it browns too quickly, cover it loosely with aluminum foil.
Step 7: Let the cake cool completely in the pan on a wire rack. For cleaner slicing, refrigerate the cake for 1–2 hours before cutting. Optionally, you can freeze it for about an hour before cutting to get even neater squares. Dust with additional powdered sugar before serving if desired.

Tips & Variations

Using regular cake mix instead of gluten-free works just as well and may yield a slightly lighter crust.
Chilling the cake thoroughly before slicing helps prevent it from falling apart and makes serving easier.
Try adding a teaspoon of almond extract to the cream cheese filling for a subtle nutty flavor.
For a festive touch, top with fresh berries or a drizzle of chocolate sauce.

Storage

Store the cake covered in the refrigerator for up to 4 days. It can also be frozen for up to a month; thaw overnight in the fridge before serving. Reheat slices slightly in the microwave for a soft, gooey texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes! This cake actually tastes better after chilling for a few hours or overnight, which helps the flavors develop and makes slicing much easier.

Is this recipe suitable for other dietary restrictions?

While gluten-free, this recipe contains dairy and eggs. For dairy-free or vegan adaptations, you would need to substitute cream cheese and eggs with appropriate alternatives, but textures and flavors may vary.

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

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★★★★★

4.5 from 123 reviews

This Best Ooey Gooey Butter Cake is a decadent, rich dessert made with a crumbly gluten-free yellow cake crust topped with a smooth, sweet cream cheese filling. It’s baked to golden perfection, then chilled for easier slicing. Perfectly gooey and satisfying, this cake is an irresistible treat for any occasion, easily adaptable with regular cake mix if gluten is not a concern.

Author: Isabella
Prep Time: 15 minutes
Cook Time: 40-45 minutes
Total Time: 1 hour 15 minutes to 1 hour 30 minutes (including cooling and chilling)
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

Filling

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

Preheat and prepare pan: Preheat your oven to 350°F (175°C) and 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, one egg, and one teaspoon vanilla extract. Mix until well combined and the texture is slightly crumbly.
Press crust into pan: Press this crumbly mixture firmly into the bottom of the prepared baking pan to form an even crust layer.
Prepare filling: In a separate bowl, beat the softened cream cheese until smooth and creamy. Add the two eggs, half a teaspoon vanilla extract, and three cups of powdered sugar. Mix well until fully combined and smooth.
Assemble the cake: Pour the cream cheese mixture evenly over the crust layer in the baking pan and spread it out evenly with a spatula.
Bake: 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 slightly gooey. If the top begins to brown too much, tent with aluminum foil to prevent burning.
Cool and chill: Remove from the oven and allow the cake to cool completely in the pan on a wire rack. For best slicing results, refrigerate the cake for 1–2 hours before cutting to firm it up and make cleaner cuts. Alternatively, freeze for about an hour before slicing.
Serve: Once chilled, cut the cake into squares and dust with additional powdered sugar if desired. Serve and enjoy!

Notes

You can substitute regular yellow cake mix if gluten is not a concern.
If the cake darkens too much while baking, cover loosely with foil to avoid burning.
Chilling or briefly freezing before slicing significantly helps create neat, clean pieces.
Store any leftovers tightly covered in the refrigerator for up to 4 days.
This cake is rich and sweet, so small slices are recommended for serving.

Keywords: Ooey Gooey Butter Cake, Gluten Free Cake, Cream Cheese Dessert, Easy Cake Recipe, Gooey Cake, Gluten Free Dessert