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

a slice of butter cake on a green plate with a fork

5 from 5 votes

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

This ooey gooey butter cake recipe features two layers– a dense cake base and a gooey cream cheese top. Baked into a sweet and tasty cake that is perfect for any occasion! Every bite is magic! Even better, we’re using boxed cake mix to speed up the process while still yielding baked-from-scratch results!

Prep Time5

Cook Time45

Total Time50

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings: Slices

Ingredients

Bottom Layer

1 15 oz box gluten-free yellow cake mix (can sub regular cake mix)
1 1/4 sticks butter melted
1 large egg
1 tsp vanilla extract

Top Layer

8 ounces cream cheese softened
3 cups powdered sugar
1/2 tsp vanilla extract
2 large eggs
Additional powdered sugar for dusting optional

Instructions

Preheat your oven to 350°F. Grease a 9x13 inch baking pan.
In a large mixing bowl, combine the gluten-free yellow cake mix, melted butter, egg, and vanilla extract. Mix until well combined. It should be a bit crumbly.
Press the mixture into the bottom of the prepared pan to form a crust.
In another bowl, beat the softened cream cheese until smooth. Add the eggs, vanilla extract, and powdered sugar. Mix until smooth and combined.
Pour the cream cheese mixture over the crust, spreading it evenly.
Bake in the preheated oven for about 40-45 minutes or until the edges are golden brown and the center is set. If it becomes too brown, cover with aluminum foil.
Allow the cake to cool completely in the pan on a wire rack. For best results, refrigerate the cake for 1–2 hours before cutting, as this makes slicing cleaner and easier. Once chilled, cut the cake into squares and dust the top with powdered sugar. (You can also freeze the cake for about an hour before cutting for even cleaner slices.)

Notes

Expert Tips

Mixins: This butter cake recipe is delicious on its own, but feel free to add chopped pecans or shredded coconut to the “crust mixture” for a little extra texture and crunch. You can also add chocolate chips, white chocolate chips, or chocolate chunks to the top layer.

Cutting: I recommend storing this cake in the fridge for at least one hour before cutting. Refrigerating overnight before cutting yields the best results and flavor.

Dairy-Free: For a dairy free version, use vegan butter sticks (not the spreadable kind), and your favorite unflavored, dairy-free cream cheese.

Mixer: You can use a stand mixer with the paddle attachment or an electric hand mixer. Just be careful not to over-mix.

Serving Tips

Serve your delicious butter cake with fresh fruit, fresh berries, a scoop of ice cream, or by itself. It’s a versatile dessert that works well for all celebrations– as a birthday cake, anniversary cake, or holiday cake. Decorate and top accordingly and trust me when I say you will have NO leftovers!

Storage Tips

Store leftovers in an airtight container at room temperature for up to 2 days. For longer shelf life, store it in the refrigerator for up to a week.

To freeze, wrap the butter cake tightly with plastic wrap, then store it in a freezer-safe container or freezer bag. It should last in the freezer for up to 3-4 months. Thaw before serving.

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