Gluten-Free French Butter Cake Recipe
Introduction
This Gluten-Free French Butter Cake is delightfully rich and creamy, featuring a tender crust topped with a luscious cream cheese layer. It’s an easy dessert that feels indulgent but comes together quickly, perfect for anyone craving a classic cake without gluten.
Ingredients
- 1 Pillsbury Gluten-Free Yellow Cake Mix
- 1/2 cup butter, melted
- 2 eggs (for bottom layer)
- 1 (8 oz) block cream cheese, softened
- 2 eggs (for top layer)
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Step 1: Preheat your oven to 350ºF and lightly grease a 9×13-inch baking dish.
- Step 2: In a large bowl, combine the gluten-free cake mix, melted butter, and two eggs. Mix until fully incorporated.
- Step 3: In a separate large bowl, beat together the softened cream cheese, two eggs, powdered sugar, and vanilla extract until smooth.
- Step 4: Press the cake mix batter evenly into the prepared baking dish.
- Step 5: Pour the cream cheese mixture over the cake layer and spread it out evenly.
- Step 6: Bake in the center of the oven for 35-40 minutes. The cake is done when the top no longer jiggles when you move the pan. A toothpick test won’t work for this cake.
- Step 7: Remove from the oven and allow the cake to fully cool before cutting into squares and serving.
Tips & Variations
- Make sure the cream cheese is softened to room temperature for a smoother top layer.
- For extra flavor, add a teaspoon of almond extract to the cream cheese mixture instead of vanilla.
- Use a gluten-free cake mix you trust for the best texture.
Storage
Store leftovers in an airtight container in the refrigerator for up to one week. Because of the cream cheese topping, this cake is best enjoyed chilled or at room temperature. Reheat gently if desired, but avoid microwaving to keep the texture intact.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular cream cheese for this cake?
Yes, regular cream cheese works perfectly for the topping. Just make sure it is softened before mixing to ensure a smooth layer.
Why won’t the toothpick test work for this cake?
The creamy top layer doesn’t set like a traditional cake batter, so a toothpick will come out with some residue even when the cake is fully baked. Instead, look for a firm top that no longer jiggles when you gently shake the pan.
PrintGluten-Free French Butter Cake Recipe
A delicious and moist Gluten-Free French Butter Cake featuring a rich butter cake base layered with a creamy, sweetened cream cheese topping. Perfect for those seeking a gluten-free dessert option that is indulgent yet easy to make.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Total Time: 50-55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: French-American
- Diet: Gluten Free
Ingredients
Bottom layer:
- 1 box Pillsbury Gluten-Free Yellow Cake Mix
- 1/2 cup butter, melted
- 2 eggs
Top layer:
- 1 (8 oz) block cream cheese, softened
- 2 eggs
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350ºF (175ºC) to ensure it’s hot and ready for baking the cake.
- Prepare Baking Dish: Lightly grease a 9×13 inch baking dish with butter or non-stick spray to prevent sticking and set aside.
- Make Bottom Layer: In a large bowl, mix together the gluten-free yellow cake mix, melted butter, and 2 eggs until the ingredients are fully incorporated, forming the cake batter.
- Prepare Top Layer: In a separate large bowl, combine the softened cream cheese, 2 eggs, powdered sugar, and vanilla extract. Beat this mixture thoroughly until smooth and creamy.
- Assemble Cake: Press the cake batter mixture evenly into the bottom of the prepared baking dish. Then, pour the smooth cream cheese mixture over the top and spread it out evenly.
- Bake: Place the pan in the center of the preheated oven and bake for 35-40 minutes. The cake is done when it no longer jiggles when you move the pan. Note that the toothpick test is not effective for this cake.
- Cool and Serve: Remove the cake from the oven and allow it to cool completely before cutting into squares. Serve and enjoy!
- Storage: Store any leftovers in an airtight container in the refrigerator for up to one week to maintain freshness.
Notes
- The toothpick test doesn’t work well for this cake due to the creamy top layer; rely on the jiggle test instead.
- Ensure the cream cheese is fully softened before mixing to avoid lumps in the top layer.
- Use a well-greased pan to easily remove the cake after baking.
- Leftover cake is best kept refrigerated to prevent spoilage from the cream cheese.
Keywords: gluten-free cake, French butter cake, cream cheese cake, gluten-free dessert, easy gluten-free recipes
