Description
Butter Cake is a timeless dessert that combines a buttery cake base, a smooth cream cheese layer, and a rich butter sauce. This recipe, created by Jennifer Fishkind, is beginner-friendly and perfect for gatherings, holidays, or simply when you want a sweet homemade treat. With the convenience of a cake mix, it comes together quickly yet delivers bakery-quality results.
Ingredients
For the Cake Layer:
- 1 package yellow cake mix
- ½ cup unsalted butter (melted)
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
For the Cream Cheese Layer:
- 8-ounce block cream cheese (softened to room temperature)
- ¼ cup unsalted butter (melted)
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
For the Butter Sauce:
- ¼ cup salted butter
- ¾ cup granulated sugar
- ½ cup evaporated milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F and grease a 9×13-inch baking pan with nonstick spray.
- Prepare the cake base by mixing yellow cake mix, melted butter, eggs, and vanilla until smooth. Press into the bottom of the pan.
- For the cream cheese layer, beat softened cream cheese, melted butter, eggs, and vanilla until fluffy. Gradually add powdered sugar and beat until fully combined. Spread over the cake layer.
- Bake for 40 minutes, or until golden brown and slightly puffy.
- While the cake bakes, prepare the butter sauce. In a saucepan, combine salted butter, granulated sugar, and evaporated milk. Bring to a simmer over medium heat, whisking often, for about 5 minutes until slightly thickened and golden. Remove from heat and stir in vanilla.
- Pour the butter sauce over the warm or cooled cake. Slice and serve.
Notes
- Serve warm for a gooey, custard-like texture, or let it cool for a firmer slice.
- Pair with fresh berries, whipped cream, or a scoop of vanilla ice cream for extra indulgence.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat individual slices in the microwave for 15–20 seconds for a warm serving.
- Freeze tightly wrapped slices for up to 2 months; thaw overnight in the fridge before serving.