Have you ever had the butter cake from California Pizza Kitchen? If not, you should. There’s a lot of good food on CPK’s menu, but California Pizza Kitchen’s butter cake takes the cake. (Get it?!)
Then, if you love it as much as I do, you should make it at home with this recipe. It’s not exactly like the butter cake from CPK (it never is), but it’s pretty darn close and is the best butter cake recipe I’ve made. (And in the restaurant, it’s the best dessert.)
And of course, I add condensed milk to my butter cake recipe because every dessert is better with condensed milk. (Some people like cream cheese, but I like condensed milk at room temperature.)
Keep in mind, at CPK the cakes are made individually for single servings and not a large cake for an entire family like this.
For cake pans, I suggest using this set for less than $20 on Amazon. This recipe is for one 9-inch cake pan, however, the butter cake from CPK is made in a smaller cake pan.
With these, the only thing that changes in this recipe is the cooking time if you use the smaller 4-inch or 7-inch pan. The cooking time will be much less, but your butter cake will be more similar to the one at CPK since their portions are much smaller than 9-inches.
Butter Cake from CPK Recipe
Butter Cake Ingredients
- 2 1/2 sticks of butter (softened)
- 1 cup of sugar
- 1 1/2 cups of flour
- 3 whole eggs
- 2 teaspoons of vanilla extract
- 3/4 cup of milk (you can substitute thicker milk, like buttermilk)
- 1/4 cup of condensed milk (optional)
- 1 teaspoon of baking powder
Butter Cake Directions
1. Heat oven to 350 degrees
2. Use non-stick spray or butter the bottom of a round cake pan (Mine is about 9 inches.)
3. Sprinkle some sugar on the bottom of the cake pan and the sides of the pan (This is what creates the light crust of caramelized sugar as a top layer. Parchment paper will prevent sticking, but I don’t use it.)
4. At low speed, mix all of the ingredients (in the order listed) in a large bowl or electric mixer. Note: As you add each item to the mixer you should be mixing them one by one – not waiting until the end to mix them all together.
- softened butter
- vanilla extract
- condensed milk (optional – this is not a key ingredient)
- baking powder
5. Pour batter into cake pan
6. Bake for about 45 minutes, or until a knife inserted into the golden brown middle comes out clean
7. Enjoy your warm butter cake right away with a scoop of vanilla ice cream or set it on a cooling rack to save for later!
At the restaurant, it’s served warm with vanilla ice cream on top. I highly recommend eating it this way… sooooo good!
It’s so easy, even a three-year-old can make it. Seriously, click here to see if you didn’t watch the video!
Besides butter cake, what’s your favorite cake? Red velvet cake, pound cakes, a bundt cake, lemon bars, triple layer chocolate cake, or even key lime pie? Find me on Instagram at @ChristinaAllDay and let me know what your favorite sweet dessert is.
When it’s a special occasion, I know my husband is going to surprise me with this gooey butter cake. It’s always a good choice.