Gluten-Free Gooey Toffee Butter Cake

Prep: 10 minCook: 10 min10 servingsmediumAmerican
Gooey Toffee Butter Cake with Cream Cheese Layer

A decadently rich layered dessert featuring a buttery cake base topped with a creamy cream cheese filling studded with toffee bits. The cake develops a signature gooey center that sets this apart from traditional sheet cakes. Perfect for potlucks, family gatherings, or when you need to feed a crowd with something irresistibly sweet. The combination of vanilla, butter, and toffee creates an indulgent treat that's surprisingly simple to make using convenient cake mix as the foundation.

VegetarianGluten-Free

Ingredients

10 servings
  • 1 18.25 oz box yellow cake mix
    white cake mix1:1

    Works equally well

  • 1 egg
  • 2 sticks butter, melted
  • 1 8 oz package cream cheese, softened
  • 2 eggs
  • 1 teaspoon pure vanilla extract
    almond extract1:1adds tree_nuts

    Use less as almond is stronger

    Full guide →
  • 1 16 oz box confectioner's sugar
  • 1 cup chocolate or almond toffee bits
    mini chocolate chips1:1sweet

    Different flavor profile but similar texture

Instructions

  1. 1

    Preheat oven and lightly grease a 13x9x2-inch baking pan

  2. 2

    Combine cake mix, 1 egg and 1 stick melted butter in electric mixer bowl and mix well

  3. 3

    Pat mixture into bottom of prepared pan and set aside

  4. 4

    Beat cream cheese until smooth using electric mixer

  5. 5

    Add 2 eggs, 1 stick melted butter and vanilla to cream cheese

  6. 6

    Add confectioner's sugar and beat well

  7. 7

    Reduce mixer speed and slowly pour in butter, mixing well

  8. 8

    Fold in toffee bits

  9. 9

    Pour filling onto cake mixture and spread evenly

  10. 10

    Bake for 40 to 50 minutes until center is slightly gooey

  11. 11

    Remove from oven and cool completely

  12. 12

    Cut into squares

Tips

Tip 1

Don't overbake - the center should remain slightly gooey for the best texture.

Tip 2

Make sure cream cheese is fully softened before mixing to avoid lumps in the filling.

Tip 3

Cut into small squares as this dessert is very rich and a little goes a long way.

Good to Know

Storage

Cover and refrigerate for up to 5 days

Make Ahead

Can be made 1 day ahead and stored covered at room temperature

Serve With

Serve at room temperature or slightly chilled

Common Mistakes

Watch

Avoid overbaking to maintain the signature gooey center

Watch

Don't skip cooling completely or squares will fall apart when cut

Substitutions

toffee bits→
mini chocolate chips1:1sweet

Different flavor profile but similar texture

Full guide →
yellow cake mix→
white cake mix1:1

Works equally well

vanilla extract→
almond extract1:1adds tree_nuts

Use less as almond is stronger

Full guide →
Find more substitutions →

FAQ

Can I freeze this cake?

Yes, wrap individual squares in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.

What if I don't have toffee bits?

Mini chocolate chips, butterscotch chips, or chopped Heath bars work well as substitutes for similar texture and sweetness.

How do I know when it's done baking?

The edges should be set and lightly golden, but the center should still jiggle slightly when gently shaken.