Dessertscookiesandcups
Copycat Butter Cake
This butter cake recipe is inspired by both the warm butter cake at California Pizza Kitchen as well as at Crumbl Cookie. It is moist, tender, and SO good topped with vanilla ice cream!
👥 8 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 10 min🔥 Cook: 30 min👤 Shelly📖 cookiesandcups
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- mixing bowl
📝 Preparation Steps
1
Preheat the oven to 375°. Coat a 9- inch round cake pan with nonstick spray. Line the bottom of the pan with a round of parchment paper and spray again with nonstick spray. Sprinkle about 1 1/2 tablespoons of granulated sugar in the bottom of the pan evenly and around the sides of the pan. Set aside. (*see note for making individual cakes)
granulated sugar, plus more for coating the pan1 cup
2
In the bowl of your stand mixer fitted with the paddle attachment mix the butter and remaining 1 cup of the granulated sugar together on medium speed for ⏱️ 5 minutes. You want the butter to be super light and fluffy. Add in the vanilla extract, the baking powder, and the salt and mix for ⏱️ 30 seconds to incorporate.
granulated sugar, plus more for coating the pan1 cupvanilla extract (or 1 1/2 teaspoons vanilla extract and 1/2 teaspoon almond extract)2 teaspoonsbaking powder1 teaspoon
3
Add in the eggs one at a time, mixing well after each. Scrape the sides of the mixing bowl as necessary. Turn the mixer to low and add in the flour and the buttermilk in alternating additions beginning and ending with the flour until combined and smooth.
large eggs3buttermilk1 cup
4
Spread the batter into the prepared pan and bake for 25 – ⏱️ 30 minutes, or until the center is set and a toothpick comes out clean.
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