If you’ve been searching for a dessert that feels truly indulgent – the kind that makes people close their eyes on the first bite – you’ve just found it.
This Gluten-Free French Butter Cake is buttery, gooey, deeply satisfying, and shockingly easy to make.
It has a soft, golden cake base with a luscious cream cheese filling baked right on top. And yes, it’s completely gluten-free – but honestly? You’d never know it.
Whether you’re baking for yourself, your family, or bringing something special to a gathering, this cake delivers every single time.
Let’s get into it.
What Is French Butter Cake?
French Butter Cake – also lovingly called Gooey Butter Cake – is a St. Louis classic that’s been making people swoon for decades.
The idea is beautifully simple: a dense, buttery cake base topped with a silky cream cheese and powdered sugar filling that bakes into something almost magical.
The top gets slightly golden and crackled. The inside stays soft and gooey. It’s somewhere between a cake and a custard bar, and it is absolutely divine.
This gluten-free version captures everything you love about the original – with zero compromise on flavor or texture.
Why You’ll Love This Recipe
First: it’s fast. You’re looking at 10 minutes of prep, 35-40 minutes in the oven, and then you just wait for it to cool. That’s it.
Second: it’s a crowd-pleaser. Every time this cake shows up at a table, it disappears. People can’t believe it’s gluten-free.
Third: it’s deeply nourishing in that “treat yourself well” kind of way. Real butter. Real cream cheese. Real eggs. No junk, no mystery ingredients.
You deserve a dessert that’s made with love – and this one absolutely is.
Ingredients You’ll Need
The beauty of this recipe is how few ingredients it takes to create something so spectacular.
For the bottom layer (the cake base):
1 box Pillsbury Gluten-Free Yellow Cake Mix (17 oz)
½ cup butter, melted
2 eggs
For the top layer (the gooey cream cheese filling):
1 block (8 oz) cream cheese, softened
2 eggs
4 cups powdered sugar
1 teaspoon vanilla extract
That’s literally it. Eight ingredients, two layers, one unforgettable cake.
Step-by-Step Instructions
This recipe is genuinely foolproof. Here’s exactly how to make it:
Step 1: Preheat your oven to 350°F.
Lightly grease a 9×13 inch baking dish and set it aside.
Step 2: Make the cake base.
In a large bowl, mix together the gluten-free cake mix, melted butter, and 2 eggs until fully combined. The mixture will be thick – that’s exactly right.
Step 3: Press it into the pan.
Press the cake mixture evenly into the bottom of your greased baking dish. It doesn’t have to be perfect. Just spread it out to cover the bottom.
Step 4: Make the cream cheese filling.
In a second bowl, beat together the softened cream cheese, 2 eggs, powdered sugar, and vanilla until completely smooth. Take your time here – a smooth filling means a silky top layer.
Step 5: Pour and spread.
Pour the cream cheese mixture over the cake base and spread it evenly all the way to the edges.
Step 6: Bake.
Bake in the center of your oven for 35–40 minutes. You’re looking for the filling to be set and no longer jiggly when you gently move the pan.
Important: Don’t use a toothpick test on this one. The gooey filling will always come out “wet” – that’s the point! Trust the jiggle test instead.
Step 7: Cool completely before cutting.
This step is non-negotiable. If you cut into the cake before it’s cooled, the filling will run everywhere. Patience here pays off big time. Let it cool to room temperature, then slice into squares and serve.
Tips for the Best Results
A few little secrets that make a big difference:
Use softened cream cheese, not cold. Cold cream cheese won’t beat smooth, and lumps in your filling means an uneven texture. Take it out of the fridge at least 30 minutes before you start.
Don’t overbake. The magic of this cake is the gooey center. Pull it out when the edges are set and golden and the center has just a very slight jiggle. It will firm up as it cools.
If your oven runs hot, check at 30 minutes. If the edges are browning fast but the middle is still very jiggly, loosely cover with foil and give it 5–10 more minutes.
For thicker layers, use an 8×11 inch pan instead of 9×13 and add about 5 minutes to your bake time. The extra height makes it even more dramatic and delicious.
Let it cool fully – ideally at room temperature for at least an hour. If you can refrigerate it overnight, even better. The texture the next day is absolutely incredible.
Fun Variations to Try
Once you make this once, you’ll want to make it a dozen different ways. Here’s how to mix it up:
Strawberry Butter Cake: Use a gluten-free strawberry cake mix for the base. Serve with fresh sliced strawberries on top. So pretty, so good.
Lemon Butter Cake: Add the zest of one lemon and a tablespoon of lemon juice to the cream cheese filling. Bright, refreshing, and absolutely gorgeous.
Chocolate Butter Cake: Swap in a gluten-free chocolate cake mix. The combination of chocolate base and cream cheese filling is next-level.
Funfetti Butter Cake: If you can only find Pillsbury Gluten-Free Funfetti mix at your store, use it! Just sift out the sprinkles if you prefer a cleaner look. It tastes amazing either way.
Berry-Topped Butter Cake: The richness of this cake pairs beautifully with fresh berries. Pile on strawberries, blackberries, or raspberries right before serving for a stunning, lighter-feeling finish.
Pie Filling Topping: Try spooning a little cherry, blueberry, or strawberry pie filling on top of each slice before serving. A seriously crowd-pleasing combination.
Can You Make This Dairy-Free Too?
Yes! With a few simple swaps, you can make this cake both gluten-free AND dairy-free.
Use a plant-based butter (like Earth Balance or Melt) in place of regular butter.
For the cream cheese, Kite Hill makes a fantastic dairy-free cream cheese that works beautifully in this filling.
The texture may be very slightly different, but it will still be rich, gooey, and completely delicious.
How to Store It
This cake keeps wonderfully – which is great news, because you’ll want to make it ahead.
Store any leftover cake covered in the refrigerator for up to one week. The cold actually improves the texture, making the layers even more defined and satisfying.
You can also cover it with a flour sack towel at room temperature overnight if you’re serving it the next day. Just don’t leave it out longer than that since the cream cheese filling needs to stay chilled.
As for freezing – while it’s possible, the cream cheese layer can change texture slightly after thawing. Best enjoyed fresh or refrigerated!
A Note on Gluten-Free Cake Mixes
This recipe was originally tested with Pillsbury Gluten-Free Yellow Cake Mix, which you can usually find at Walmart. It’s a 17 oz box and works perfectly here.
If you can’t find Pillsbury, King Arthur Gluten-Free Yellow Cake Mix is another fantastic option. It comes in a larger bag, so just measure out 17 oz worth before using.
Bob’s Red Mill Gluten-Free Vanilla Cake Mix also works – if you use that one, add about ¼ cup of water to the base since the mix tends to be thicker.
And if you’d prefer to skip the box mix entirely, you can make a homemade gluten-free yellow cake mix from scratch. It works just as beautifully.
Who Is This Cake For?
This cake is for the woman who wants to bring something truly special to the table – and not spend all day doing it.
It’s for the mom who wants to bake something her whole family will love, whether or not they eat gluten-free.
It’s for the host who wants her dessert table to look and taste like it came from a French bakery, with none of the stress.
It’s for you – on a Tuesday night, when you just need something warm, sweet, and comforting.
Because you deserve that. Fully and completely.
What People Are Saying
“I made this for a bridal shower and it was by far the most commented-on dish at the party. No one could believe it was gluten-free!” – Sara
“My family had eaten all of it by the time I went for seconds – which never happens when I bake gluten-free!” – Sonya
“A young boy entered this in a baking competition with very little help and won first place. Everyone devoured it!” – Claudia
When a recipe wins baking competitions and bridal showers alike, you know it’s a keeper.
Frequently Asked Questions
Can I use a regular (non-gluten-free) cake mix?
Yes! As long as the box is 17 oz, it should work just fine. Simply follow the same instructions.
Why is the top crackled and golden?
That’s exactly what’s supposed to happen! The powdered sugar in the cream cheese filling creates that beautiful crackled top as it bakes. It’s a sign you did everything right.
My edges are browning faster than the center. What do I do?
Loosely tent the pan with foil for the last 5–10 minutes of baking. This lets the center finish cooking without over-browning the edges.
Can I reduce the sugar?
You can try using 3 cups of powdered sugar instead of 4 for a slightly less sweet version. The filling may be a touch gooier, but that’s not necessarily a bad thing!
Can I bake this in cupcake form?
Several readers have asked about this for events and grab-and-go gatherings! It should work – just watch the bake time carefully and reduce it significantly since individual portions bake much faster.
Can I make this the day before?
Absolutely. This cake is actually better the next day after chilling in the fridge overnight. Just cover it well and slice when ready to serve.
Ready to Make It?
There’s something almost meditative about baking a cake this simple and this good.
Two layers. A few humble ingredients. A little oven time. And out comes something that genuinely looks and tastes like it came from a French patisserie.
Make it for your family. Bring it to a party. Bake it just for yourself on a slow weekend morning.
However you enjoy it – savor every single bite.
You made something beautiful. And it shows.
Gluten-Free French Butter Cake
Ingredients
Bottom Layer:
- 1 box (17 oz) Pillsbury Gluten-Free Yellow Cake Mix
- ½ cup (1 stick) butter, melted
- 2 large eggs
Top Layer:
- 1 block (8 oz) cream cheese, softened to room temperature
- 2 large eggs
- 4 cups powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
- Preheat your oven to 350°F. Lightly grease a 9×13 inch baking dish and set aside.
- In a large bowl, mix together the gluten-free cake mix, melted butter, and 2 eggs until fully combined. The dough will be thick.
- Press the cake mixture evenly into the bottom of the prepared baking dish.
- In a second large bowl, beat together the softened cream cheese, 2 eggs, powdered sugar, and vanilla extract until completely smooth with no lumps.
- Pour the cream cheese mixture over the cake base and spread evenly to the edges.
- Bake in the center of the oven for 35–40 minutes, until the edges are set and golden and the center no longer jiggles when you gently shake the pan. Do not use a toothpick test – the gooey center will always appear underdone.
- Remove from oven and allow to cool completely to room temperature before cutting into squares. Do not rush this step.
- Store leftovers covered in the refrigerator for up to one week.
Notes
- Make sure your cream cheese is fully softened before mixing. Cold cream cheese will not beat smooth.
- King Arthur or Bob’s Red Mill GF cake mix can substitute for Pillsbury – use 17 oz by weight.
- For thicker layers, use an 8×11 inch pan and add 5 minutes to the bake time.
- This cake is even better the next day after chilling overnight in the refrigerator.
- For a dairy-free version, use plant-based butter and a dairy-free cream cheese such as Kite Hill.
- Serve topped with fresh berries, a spoonful of pie filling, or simply as-is. All options are excellent.
Calories: ~380 | Fat: 16g | Carbohydrates: 56g | Sugar: 44g | Protein: 4g
