Gluten-free French Butter Cake Recipe
The best Gluten-free French Butter Cake Recipe and incredibly easy! Gooey, rich, and made with simple ingredients for a perfect dessert every time.
You know that moment when you need a dessert that looks fancy but secretly takes almost zero effort? That’s exactly what this gluten-free French butter cake delivers. I stumbled on this recipe years ago when my sister-in-law asked me to bring something “impressive” to Thanksgiving, and honestly, I panicked a little—until I remembered this gooey, buttery masterpiece.
The best French butter cake recipe starts with a cake mix (yes, really!) and transforms into something that tastes like you spent hours in the kitchen. The bottom layer is dense and chewy, while the top gets this crackly, sweet crust that’s absolutely irresistible. It’s one of those gluten-free flour desserts that makes people forget they’re eating gluten-free at all.
What I love most is how forgiving this recipe is for beginners. You don’t need fancy equipment or professional baking skills—just two bowls, a whisk, and about five minutes of mixing. Well… maybe ten if you stop to lick the spoon like I always do.
Table of Contents
Gluten-free French Butter Cake Recipe
Equipment
- 9×13 inch baking dish
- Large mixing bowls
- Whisk or hand mixer
- Spatula
Ingredients
Bottom Layer
- 1 box Pillsbury Gluten-Free Yellow Cake Mix
- ½ cup butter melted
- 2 eggs
Top Layer
- 1 8oz block cream cheese softened
- 2 eggs
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F and lightly grease a 9×13 inch baking dish with butter or cooking spray. Set it aside while you mix up the layers—this cake comes together so fast, you’ll want everything ready to go.
- In a large bowl, combine the cake mix, melted butter, and 2 eggs. Stir everything together until it’s completely incorporated and forms a thick, sticky dough. Don’t worry if it looks dense—that’s exactly what you want for that perfect chewy bottom layer.
- In a second large bowl, beat together the softened cream cheese, 2 eggs, powdered sugar, and vanilla extract until the mixture is smooth and creamy. Make sure there are no cream cheese lumps—a hand mixer works great here, but a whisk and some elbow grease will do the trick too.
- Press the cake mix mixture firmly into your prepared baking dish, spreading it evenly across the bottom. Use your hands or the back of a spatula to create an even layer that reaches all the corners.
- Pour the cream cheese mixture over the bottom layer and gently spread it to cover the entire surface. The top layer should look smooth and glossy, almost like a thick vanilla custard.
- Bake in the center of the oven for 35-40 minutes, until the cake no longer jiggles when you gently shake the pan. The top should be golden with slight cracks—that’s how you know it’s perfect. Skip the toothpick test; this gooey butter cake stays intentionally soft in the middle.
- Remove the pan from the oven and let it cool completely on a wire rack. I know it’s tempting to dig in right away, but cooling allows the layers to set properly and makes cutting so much easier.
- Once cool, cut into generous squares and serve. Store any leftovers in an airtight container in the refrigerator for up to a week—though in my house, they rarely last that long!
Notes
Ingredients
| Bottom Layer | Top Layer |
|---|---|
| 1 Pillsbury Gluten-Free Yellow Cake Mix | 1 (8oz) block cream cheese, softened |
| 1/2 cup butter, melted | 2 eggs |
| 2 eggs | 4 cups powdered sugar |
| 1 teaspoon vanilla extract |
Instructions
Step 1: Preheat your oven to 350°F and lightly grease a 9×13 inch baking dish with butter or cooking spray. Set it aside while you mix up the layers—this cake comes together so fast, you’ll want everything ready to go.
Step 2: In a large bowl, combine the cake mix, melted butter, and 2 eggs. Stir everything together until it’s completely incorporated and forms a thick, sticky dough. Don’t worry if it looks dense—that’s exactly what you want for that perfect chewy bottom layer.
Step 3: In a second large bowl, beat together the softened cream cheese, 2 eggs, powdered sugar, and vanilla extract until the mixture is smooth and creamy. Make sure there are no cream cheese lumps—a hand mixer works great here, but a whisk and some elbow grease will do the trick too.
Step 4: Press the cake mix mixture firmly into your prepared baking dish, spreading it evenly across the bottom. Use your hands or the back of a spatula to create an even layer that reaches all the corners.
Step 5: Pour the cream cheese mixture over the bottom layer and gently spread it to cover the entire surface. The top layer should look smooth and glossy, almost like a thick vanilla custard.
Step 6: Bake in the center of the oven for 35-40 minutes, until the cake no longer jiggles when you gently shake the pan. The top should be golden with slight cracks—that’s how you know it’s perfect. Skip the toothpick test; this gooey butter cake stays intentionally soft in the middle.
Step 7: Remove the pan from the oven and let it cool completely on a wire rack. I know it’s tempting to dig in right away, but cooling allows the layers to set properly and makes cutting so much easier.
Step 8: Once cool, cut into generous squares and serve. Store any leftovers in an airtight container in the refrigerator for up to a week—though in my house, they rarely last that long!
Substitutions
Dairy-Free Option: Swap the butter for your favorite dairy-free baking stick and use dairy-free cream cheese. Brands like Kite Hill or Miyoko’s work beautifully in this recipe, and most people can’t tell the difference. The texture stays just as rich and gooey.
Egg-Free Version: You can replace each egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water). Let the mixture sit for five minutes before adding it to your batter. The cake will be slightly less fluffy but still delicious—I’ve made it this way for friends with egg allergies, and they always ask for seconds.
Different Cake Mix Flavors: While yellow cake is traditional, chocolate or vanilla cake mixes create fun variations. According to trusted gluten-free baking resources, most gluten-free cake mixes work interchangeably in recipes like this one. Just make sure whatever mix you choose is certified gluten-free for celiac safety.
Reduced Sugar: If you find traditional gluten-free flour desserts too sweet, reduce the powdered sugar to 3 cups instead of 4. The cake will still have that signature gooey texture but with a less intense sweetness that lets the butter flavor shine through.
Troubleshooting
My bottom layer is too thick to spread: This happens when the cake mix dough gets too stiff. Try warming your melted butter slightly or letting the mixed dough sit at room temperature for a few minutes to soften. You can also wet your hands lightly to press it into the pan more easily.
The top layer cracked too much: Some cracking is normal and actually looks beautiful, but excessive cracking usually means your oven temperature is too high. Double-check with an oven thermometer and consider reducing the temperature by 25 degrees. Every oven runs a little differently, especially when baking gluten-free flour desserts.
The center is still too jiggly: Give it another 5 minutes in the oven and check again. The cake should have a slight wobble but not liquid movement. Remember, it will firm up considerably as it cools, so don’t overbake trying to eliminate all movement.
My cake turned out dry: Overbaking is usually the culprit here. Next time, pull it out when there’s still a very slight jiggle in the center. This is one of those celiac recipes dessert lovers swear by specifically because of its moist, gooey texture, so trust the process and don’t bake it until it’s completely firm.
Storage and Meal Prep
Store your French butter cake in an airtight container in the refrigerator for up to one week. The cool temperature actually enhances the texture, making each square perfectly set and easy to serve. I like to cut the whole pan into squares right away and stack them between layers of parchment paper for grab-and-go convenience.
This cake freezes beautifully for up to three months, which makes it perfect for stress-free entertaining. Wrap individual squares in plastic wrap, then store them in a freezer-safe container. Thaw overnight in the fridge or at room temperature for about an hour before serving—they taste just as amazing as the day you baked them.
Serving Suggestions
Serve these squares slightly chilled or at room temperature with a dollop of whipped cream and fresh berries. The tartness of raspberries or strawberries cuts through the richness perfectly, creating a balanced bite that feels restaurant-worthy. Man, oh man, it’s good with a hot cup of coffee for an afternoon treat.
For special occasions, dust the tops with extra powdered sugar just before serving and add a drizzle of caramel sauce. You can also pair this with your favorite easy dairy-free dessert ideas if you’re serving guests with multiple dietary restrictions. The versatility of this gluten-free flour dessert makes it perfect for everything from casual weeknight treats to holiday celebrations.
Variations
Chocolate Lover’s Version: Add 1/4 cup cocoa powder to the cream cheese layer and reduce the powdered sugar by 1/4 cup. You’ll get a chocolate-vanilla swirl effect that looks impressive and tastes incredible. Top with chocolate chips before baking for even more decadence.
Lemon Butter Cake: Replace the vanilla extract with lemon extract and add 1 tablespoon of fresh lemon zest to the cream cheese mixture. This bright, citrusy twist is perfect for spring gatherings and pairs wonderfully with tea. It’s one of my favorite gluten-free flour dessert recipes for Easter brunch.
Kid-Friendly Funfetti: Stir 1/2 cup of gluten-free sprinkles into the bottom cake layer before pressing it into the pan. Kids go absolutely wild for this colorful version, and it makes birthday celebrations extra special. Just make sure your sprinkles are certified gluten-free if you’re baking for celiac recipes dessert needs.
Pumpkin Spice Seasonal: During fall, add 2 teaspoons of pumpkin pie spice to the cake mix layer and replace 1/4 cup of the powdered sugar with pumpkin puree in the cream cheese layer. Serve it at Thanksgiving alongside your best gluten-free dinner rolls for a complete holiday spread that everyone will love.
Gluten-free French Butter Cake Recipe FAQs
Can I use a different size pan for this recipe?
You can use an 8×8 square pan for thicker squares, but you’ll need to increase the baking time by about 10 minutes. A 9×13 pan gives you the perfect ratio of gooey center to crispy edges. Just watch for that slight jiggle to know when it’s done, regardless of pan size.
How do I know when the cake is fully baked?
The cake is ready when the top is golden brown with a few cracks and the center no longer jiggles like liquid when you gently shake the pan. There should be a very slight wobble, but it shouldn’t look wet or move in waves. Trust your eyes more than a timer with this one.
What’s the best way to cut clean squares?
Let the cake cool completely, then use a sharp knife dipped in hot water and wiped dry between each cut. This creates perfectly smooth edges without dragging the gooey center. You can also chill the cake for an hour before cutting for the cleanest results.
Why is it called French butter cake if it uses cake mix?
Traditional French butter cake (also called “gâteau au beurre”) is known for its rich, buttery layers and gooey texture. This Americanized version simplifies the process with cake mix while maintaining that signature indulgent quality. It’s sometimes called “ooey gooey butter cake” in different regions, but the irresistible result is the same.
Can I make this ahead for a party?
Absolutely! This is actually one of the best make-ahead gluten-free flour desserts because the flavors develop beautifully overnight. Bake it 1-2 days in advance, store it covered in the refrigerator, and let it come to room temperature for about 30 minutes before serving. Your future self will thank you for the stress-free entertaining.
Is this recipe safe for people with celiac disease?
Yes, as long as you use a certified gluten-free cake mix like Pillsbury Gluten-Free and verify all other ingredients are gluten-free. According to the Celiac Disease Foundation’s guidelines on safe baking, cross-contamination prevention is key, so use clean equipment and check all ingredient labels carefully. This attention to detail makes it a reliable choice among celiac recipes dessert options.
This best French butter cake recipe proves that gluten-free baking doesn’t have to be complicated or time-consuming. With just a handful of ingredients and minimal effort, you’ll have a dessert that rivals anything from a fancy bakery. Whether you’re new to gluten-free cooking or looking for your next go-to crowd-pleaser, this gooey butter cake delivers every single time.
Looking for more simple weeknight meal ideas? Try these easy gluten-free chicken taquitos for a quick dinner the whole family will devour. And if you’re building your collection of reliable gluten-free flour dessert recipes, you’ll want to bookmark this one—it’s become my most-requested recipe for everything from potlucks to lazy Sunday afternoons when something sweet sounds absolutely perfect.
