Description
This gluten-free gooey butter cake recipe is a showstopper, offering pure comfort and an unforgettable experience. It's incredibly simple to prepare, boasts a rich, buttery flavor, and features a blissful gooey center, ensuring everyone can enjoy this delightful and inclusive dessert.
Ingredients
1.5 cups Gluten-Free All-Purpose Flour Blend (with xanthan gum)
1.5 cups Granulated Sugar
1 teaspoon Baking Powder
0.25 teaspoon Salt
1 cup Unsalted Butter, melted
3 Large Eggs
1.5 teaspoons Vanilla Extract
8 ounces Cream Cheese, softened
2 cups Confectioners’ Sugar
Instructions
- Prepare the Crust: First, preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking pan. In a large bowl, whisk together 1 ½ cups gluten-free flour blend, 1 cup granulated sugar, baking powder, and salt
- Mix the Dough: Next, add ½ cup melted butter, 2 large eggs, and 1 teaspoon vanilla extract to the dry ingredients. Mix until just combined. The dough will be thick. Press this dough evenly into the prepared baking pan. This forms the base of your gluten free gooey butter cake
- Make the Gooey Topping: In another bowl, beat the softened cream cheese with ½ cup granulated sugar until smooth. Then, beat in the remaining 1 large egg, ½ cup melted butter, and ½ teaspoon vanilla extract. Finally, gradually add the 2 cups confectioners' sugar, beating until the mixture is light and fluffy. This creates the signature gooey layer for your gluten free gooey butter cake
- Assemble and Bake: Carefully pour the cream cheese mixture over the crust. Spread it evenly. Bake for 35-45 minutes, or until the edges are golden brown and the center is set but still slightly jiggly. This jiggly center ensures the "gooey" in your gluten free gooey butter cake
- Cool and Serve: Allow the gluten free gooey butter cake to cool completely in the pan on a wire rack before cutting. Dust with additional confectioners' sugar if desired. Enjoy your homemade gluten free gooey butter cake!
Notes
For a dairy-free version, substitute dairy-free cream cheese and butter alternatives. Ensure your gluten-free flour blend is suitable for baking.
Add a hint of lemon zest to the cream cheese layer for a bright twist.
Scatter chocolate chips over the top before baking for a decadent delight.
Always use room temperature cream cheese for a smooth, lump-free filling.
Do not overmix the crust; overmixing can develop gluten, which is not desired in a gluten-free cake.
For the gooey center, watch for the edges to set but keep the center slightly soft and jiggly. A slightly underbaked center gives the best gooey texture.
Resist the urge to cut into the cake warm; chilling truly enhances the gooey texture.
Store leftover cake in an airtight container in the refrigerator for up to 3-4 days.
For optimal enjoyment, bring individual slices to room temperature before serving, or gently warm in the microwave for 10-15 seconds for a just-baked feel.
This cake freezes well: wrap slices tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw in the refrigerator overnight.
Pairs wonderfully with vanilla bean ice cream, fresh whipped cream, fresh berries (like raspberries or strawberries), or a warm cup of coffee or tea.
You can prepare this cake 1-2 days in advance and store it in the refrigerator.
A good quality all-purpose gluten-free flour blend that includes xanthan gum works best.
If the cake is not gooey enough, it might be overbaked; ensure the center still has a slight jiggle when removed from the oven.
To halve the recipe, use an 8×8 inch pan and adjust baking time accordingly.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 32g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
Keywords: gluten free, gooey butter cake, dessert, sweet treat, comfort food, easy, family favorite