Gluten Free Butter Cake 

Before my son was diagnosed with celiac, I used to make a dessert called butter cake for my husband.  It was the easiest thing EVER.  I actually felt like I was cheating that his favorite dessert was something I could whip up in under ten minutes with things I already had on hand.  Bad day at work?  Butter cake.  Birthday?  Butter cake.  Surprise company?  Butter cake.  Wednesday?  Butter cake. 

Celiac changed that.  I tried with multiple variations of GF cake mixes and never found the right combo.  

Until now.  

Today is my husband’s birthday, and I surprised him this afternoon with a GF butter cake.  The filling is naturally GF, so it was just a matter of figuring out the yellow cake mix base.  

Let’s begin.  

Melt a stick of butter (8 TBSP).  If you only have margarine, put the computer down and go to the store for butter. 

Mix in a pinch of salt, 2 TBSP canola oil, and an egg until smooth.  The oil is the key to keeping the crust moist.

Mix in a box of King Arthur GF yellow cake mix.  I can find this in the stores for about $6 or sometimes a little less on Amazon.  I’ve tried other mixes, and they have not given a great texture.  If someone else finds a good one, I’d love to hear about it! The texture will be that of a crumbly dough.  

Press the mixture into a 9×13″ pan sprayed with GF non-stick spray.  

Bake base at 350 degrees F for 10 minutes.  GF products often take a little longer to bake than their wheat-containing counterparts, so this step helps to ensure the crust will not be soggy.  

While the base is baking, beat a softened block of cream cheese. 

Add 3 eggs in, one at a time, and incorporate each in before adding the next.  Be sure to scrape down the sides.

Mix in a one pound box of powdered sugar, 1/4 tsp kosher salt, and 1 tsp of vanilla until blended.  Then beat on medium high for two minutes. 

By now, your base should be done. 

Pour the cream cheese mixture on top.  Bake at 350F for 35-40 minutes until center isn’t wiggly and top is brown.

Ours took about 38 minutes. 

You can eat it warm or (as my husband prefers) chilled.  Either way, it’s delicious. 
Gluten Free Butter Cake

  • 8 oz cream cheese (Neufchâtel will work too), softened
  • 4 eggs
  • 8 TBSP (1 stick) unsalted butter
  • 2 TBSP canola oil
  • Kosher salt
  • 1 box King Arthur Flour gluten free yellow cake mix
  • 1 lb powdered sugar 
  1. Preheat oven to 350 degrees F.
  2. Melt butter and mix in 1 egg, oil, and a pinch of salt until well blended.  Stir in cake mix until the consistency of a crumbly dough.  Press dough into greased 9×13″ dish and bake for 10 minutes. 
  3. While crust bakes, beat cream cheese.  Add in 3 remaining eggs one at a time, scraping the sides between additions.  Once creamy, add vanilla, 1/4 tsp salt, and powdered sugar.  Mix until blended and then beat on medium-high for two minutes. 
  4. Remove crust from oven and pour cream cheese mix on top.  Bake for 35-40 minutes until center is set and top is slightly browned.  
  5. May serve warm or chilled.  Goes great with ice cold milk or coffee. 
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