Gluten-Free French Butter Cake

Name: Gluten-Free French Butter Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: French
Ingredients: 1 box Pillsbury Gluten-Free Yellow Cake Mix; 1/2 cup (113 g) butter, melted; 2 eggs (for cake layer); 1 (8 oz) block cream cheese, softened; 2 eggs (for cream cheese topping); 4 cups powdered sugar (confectioners’ sugar); 1 teaspoon vanilla

There are few things as quietly indulgent as a warm square of butter cake: the first breath you take carries a soft, caramel-vanilla aroma that fills the kitchen; the crumb yields with a gentle, tender pull and gives way to a creamy layer that melts on the tongue. This Gluten-Free French Butter Cake is comfort wrapped in simplicity — rich, slightly dense, and impossibly buttery with a sweet cream cheese topping that balances the cake’s golden body. It’s the kind of bake that feels like a hug: nostalgic, homey, and utterly satisfying.

Bake this for a cozy Sunday morning with coffee, bring it to potlucks and neighborhood gatherings, plate it for holiday brunches, or keep a tray in the fridge for an easy dessert option that travels well. Because it’s made from a gluten-free cake mix and straightforward pantry ingredients, it’s also a surprisingly quick option when you want something special without the fuss.

At a Glance

Prep Time: 15 minutes
Cook Time: 35–40 minutes
Total Time: ~55 minutes (including brief cooling)
Servings: about 12 squares (9×13 pan)
Difficulty Level: Easy — great for home bakers of any level

Dietary Insights
Nutrition estimates below are approximate per serving (1 of 12) and were calculated using standard ingredient values from government nutrient databases (USDA FoodData Central). Values will change if you swap ingredients or adjust serving size.

Calories: ~470 kcal
Protein: ~5 g
Total Carbohydrates: ~70 g
- Sugars: ~45 g
- Fiber: <1 g
Total Fat: ~18 g
- Saturated Fat: ~10 g
Sodium: ~300–450 mg (depends on cake mix brand)
Cholesterol: ~90 mg

Notes on these numbers: powdered sugar and the cake mix supply most of the carbohydrate and sugar load; butter and cream cheese contribute most of the saturated fat. For precision tailored to the exact brands you use, run the ingredients through a nutrition calculator or an app that references USDA FoodData Central. For general dietary guidance about saturated fat, sodium, and sugars, reputable sources include government health pages and professional sites such as the CDC and Mayo Clinic.

Why You’ll Love It

Irresistible aroma and texture: buttery, tender cake with a smooth, slightly tangy cream cheese topping that creates an elegant contrast.
Crowd-pleaser: simple to scale, easy to transport, and a familiar comfort flavor that appeals to kids and adults alike.
Speed and ease: uses a gluten-free cake mix for a reliable base—less measuring, fewer steps, and predictable results.
Special-diet friendly feel: gluten-free without feeling like a compromise. With minor swaps this can also be adapted for dairy-free or lower-sugar diets.

Method & Process

Ingredients

1 box Pillsbury Gluten-Free Yellow Cake Mix
1/2 cup (113 g) butter, melted
2 eggs (for cake layer)
1 (8 oz) block cream cheese, softened
2 eggs (for cream cheese topping)
4 cups powdered sugar (confectioners’ sugar)
1 teaspoon vanilla

Optional ingredients and substitutions:

For a less sweet top: reduce powdered sugar to 3 cups and add 1–2 tbsp Greek yogurt to maintain creaminess.
Dairy-free: use vegan butter and a dairy-free cream cheese (texture will vary).
Swap the cake mix for another gluten-free brand if desired—baking time may vary slightly.
Add 1 tsp lemon zest to the cream cheese layer for bright citrus notes.
For a richer flavor, use browned butter in the cake layer (cool slightly before mixing).

Directions

Preheat oven to 350ºF (175ºC). Lightly grease a 9×13 inch baking dish and set aside.
In a large bowl, mix together the first three ingredients (cake mix, melted butter, and 2 eggs) until completely incorporated.
In a second large bowl, combine the remaining ingredients (cream cheese, 2 eggs, powdered sugar, and vanilla) and beat until smooth.
Press the cake mix mixture evenly into the prepared baking dish.
Pour the cream cheese mixture on top, and spread evenly.
Bake in the center of the oven for 35–40 minutes, until the cake no longer jiggles when moved (the toothpick test won’t work on this cake!).
Remove from oven and allow to cool completely (this helps the cream cheese layer set).
Once cake is cool, cut into squares and serve.
Store any leftovers in the refrigerator for up to a week.
Enjoy!

Practical tips

Use room-temperature eggs and cream cheese for a smooth, lump-free topping.
Avoid overmixing the cake batter—mix just until combined to keep the crumb tender.
Don’t rely on a toothpick: because of the dense cream cheese layer, the cake can remain moist; instead, gently move the pan—if the cake center still jiggles like loose batter, it needs more time.
Allow the cake to cool completely before slicing for cleaner squares.

Serve It Up

Classic: Serve at room temperature or slightly chilled with a dusting of powdered sugar.
With beverages: pairs beautifully with hot coffee, Earl Grey tea, cappuccino, or a citrusy tea to cut the richness.
Topped: add fresh berries (strawberries, raspberries, or blueberries) or a fruit compote for brightness.
Dessert upgrade: a scoop of vanilla ice cream or a drizzle of caramel or salted caramel sauce makes it decadently indulgent.
Snack-style: cut into smaller squares and serve on a brunch buffet or tea table.

Storage Instructions

Room temperature: Because the cake has a cream cheese layer, do not leave it at room temperature for more than 2 hours per USDA food safety guidelines. For short serving windows (a buffet line), keep covered and return to refrigeration promptly.
Refrigeration: Store in an airtight container or wrapped tightly for up to 5–7 days. Chilling helps the topping firm and improves sliceability.
Freezer: Wrap individual squares tightly in plastic wrap and place in a freezer bag or container for best quality up to 2–3 months. Thaw overnight in the refrigerator before serving; bring to room temperature for 15–30 minutes before eating.

Insider Secrets

For a silkier cream cheese layer, beat the cream cheese first by itself until very smooth before adding eggs and sugar.
Press the cake base evenly with the back of a spoon or your fingertips to create a uniform layer—this prevents thin spots and helps even baking.
If you prefer a lighter top, reduce powdered sugar and fold in 1–2 tablespoons of sour cream or Greek yogurt for tang and a softer texture.
If edges brown too fast, tent loosely with foil after 25 minutes of baking.
Let the cake cool fully before slicing; warm cream cheese is soft and results in messy pieces.

Creative Twists

Lemon-Blueberry Butter Cake: Fold 1 cup fresh blueberries into the batter and add 1 tsp lemon zest to the cream cheese mixture. Toss berries in a tablespoon of gluten-free flour to prevent sinking.
Cocoa Layer: Replace 1/3 cup of the cake mix with unsweetened cocoa powder to make a chocolate base; pair with vanilla cream cheese top.
Maple Pecan: Replace 1/2 cup powdered sugar with 1/3 cup maple syrup (reduce other liquid slightly), and sprinkle toasted chopped pecans on top after baking.
Vegan/Dairy-Free Version: Use a certified gluten-free vegan cake mix (or homemade), vegan butter, dairy-free cream cheese, and an egg replacer such as flax eggs (replace each egg with 1 tbsp ground flax + 3 tbsp water, chilled).
Reduced-Sugar Option: Use powdered erythritol in place of powdered sugar (taste and texture vary); consider adding 1–2 tbsp of cornstarch or powdered fiber to help with texture.

Recipe Q&A
Q: Can I use a different gluten-free cake mix?
A: Yes. Swap brands freely but watch bake time—some mixes absorb liquids differently. Start checking at 30 minutes.

Q: Why won’t a toothpick test work?
A: The dense cream cheese topping prevents a clean toothpick result. Use the jiggle test: the cake should be set and not wobble like batter.

Q: Can I make this ahead?
A: Yes—bake and refrigerate. It can be made a day ahead for best slicing; cold slices cut cleaner.

Q: How can I make it less sweet?
A: Reduce powdered sugar in the topping by 1 cup and add 1–2 tbsp Greek yogurt or sour cream to maintain texture. Or swap some powdered sugar for a lower-calorie powdered sweetener.

Q: Is the cake safe to leave out overnight?
A: No—because of the cream cheese content, refrigerate within 2 hours to stay within safe food-handling guidelines.

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Conclusion

This Gluten-Free French Butter Cake is a deceptively simple showstopper—warm, buttery, and perfect for bringing people together. If you’d like a variation or an alternate gluten-free reference, check recipes and tips for inspiration such as Gluten-Free French Butter Cake | The Frugal Farm Wife and guidance on gluten-free approaches like French Style Gluten Free Butter Cake | Bob’s Red Mill Natural Foods. Try it, share a slice, and tell me how you tweaked it—I love hearing variations and seeing photos from your kitchen.