Yes, you can, but it will change the cake in a real way, so I want you to know what you’re trading.

Yellow cake mix has a certain type of balance. It’s very neutral and sturdy, and lets the cream cheese layer be the focus. Chocolate cake mix has cocoa, more sugar, and it’s a softer cake. The cake will be richer and much more desserty, but the contrast between the base and the topping won’t be as distinct.

Texture-wise, chocolate cake mixes are more tender. The base is going to feel softer and slightly more fragile, especially when it’s warm. Letting it cool completely before cutting matters even more here if you go this route.

Flavor-wise, I think it would be good, just very different. You’ll end up with something closer to a chocolate–cream cheese dessert than a classic gooey butter cake. If that’s ok, it’s an ok swap. Just don’t expect it to be the same as the yellow cake version.

Let me know if you do it and how it turned out.

Yes, you can make this with a gluten-free yellow cake mix, but it won’t be exactly the same, and I want to be clear about what will and won’t change so you’re not disappointed.

The body of this cake depends on the base being sturdy enough to hold the cream cheese layer while still staying tender underneath. Most gluten-free cake mixes use a blend of rice flour and starches, which in my experience tend to bake a little softer and more delicate. That means the base will be slightly more fragile, especially when it’s warm, and the finished cake will feel a bit more tender overall.

Flavor-wise, it will taste good. The cream cheese layer does most of the work, and the butter extract brings the richness through the whole cake. Texture is where you’re going to notice the difference. I would let the cake cool completely, and even chilling it briefly before cutting, so the layers have time to fully set and hold together.

One important note for celiac safety, which I don’t need to tell you, because you are very aware, but I’m going to say anyway, make sure every ingredient you’re using is certified gluten-free, including the cake mix, butter extract, and confectioners’ sugar. Cross-contact can sneak in where you don’t expect it.

So yes, it’s doable, and it will still be very good. Just expect a slightly softer base and give it the time it needs to set before slicing. If you go into it with that expectation, it’s a solid gluten-free adaptation.

Let me know how it turns out if you try it.