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