18 July, 2011

Butter Cake. The recipe.

If you've been around for a few whiles, you know how big of an impact the freaking Butter Cake from California Pizza Kitchen made on me. I crave it like a pregnant woman craves ice cream and pickles. I searched and searched and couldn't find a total copycat recipe, but I did find something that is awfully close and will do in a pinch. (If I can't make it to CPK.)

Just writing about it, I can taste it. Now I want cake. Thanks a lot, self.

Anyway, here you go. Make it and love it. And if anyone finds an exact replica of that blasted cake, PLEASE send me the recipe. I'll love you forever.

Butter Cake (mmmmmm)

3 cups all-purpose flour
2 cups sugar
1 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1 cup buttermilk
1 cup butter
2 tsp vanilla extract
4 eggs

Preheat oven to 325ºF (165ºC). Grease and flour a 10 inch Bundt pan.

In a large bowl, mix the flour, 2 cups sugar, salt, baking powder and baking soda. Blend in buttermilk, butter, vanilla and eggs.

Beat for 3 minutes at medium speed (seriously, this step is important or your cake will fall in!). Pour batter into Bundt pan.

Bake in preheated oven for 60 minutes, or until a wooden toothpick inserted into center of cake comes out clean.

Prick holes in the still warm cake (I used a wooden spoon handle but I recommend something smaller. My skewers are MIA or I would have used those). Slowly pour topping over cake. Let cake cool before removing from pan (also incredibly important!).


Topping

3/4 cup sugar
1/3 cup butter
3 TBSP water
2 tsp vanilla extract

In a saucepan, combine all four ingredients. Cook over medium heat until fully melted and combined, but do not boil.

Recipe originally found here.

23 comments:

  1. Ah, that sound soo good.. I can actually feel my butt grow bigger as I think about it!! LOL
    xoxo
    Crystal Lynn

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  2. Mastro's is one of the first restaurants to feature the warm butter cake (personally I think it's better than CPK.) Recipe here: http://daydreamerdesserts.com/2011/02/warm-butter-cake-a-la-mastros-and-a-giveaway.html/
    A Girl In L.A.

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  3. Thanks for the recipe. We devoured our first butter cake a la mode at CPK last night and I was looking for a picture of it to post on fb when I came across your post. Next dinner party, I'm making your bundt version. ;- )

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  4. how does the topping turn out? because at CPK it tastes kind of like cheese cake.. but there's no cream cheese in the topping recipe

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  5. Awesome recipe. IMHO better than CPK! One small thing I have added is I butter and sugar my bundt pan. It gives the cake a little crispy edge, yummo!

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    Replies
    1. Any thoughts on how to make high altitude adjustments for this recipe?

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    2. I live in Utah, so fairly high altitude, and I didn't make any adjustments... so I'm really not sure.

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  6. does it have that crunchy taste at the bottom in this recipe

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    Replies
    1. It doesn't have the crunchy layer on the bottom but it does have a bit of a shell to it - the outside gets sorta crunchy. You could probably do what one commenter suggested and add butter and sugar to your bundt pan to give it more of a crunchy crust!

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  7. can you make this in a 9 x13 pan?

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    Replies
    1. I've never tried! But if you do, let me know how it turns out.

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  9. Can you bake 2 bundt cakes at once? Do you have to adjust the time at all?

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    Replies
    1. I've never tried to do two at once! I imagine you could, and the time would probably need to be extended just a bit, but I really have no idea by how much.

      I'm a complete amateur. :)

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  10. For the cake batter part of the recipe do you use melted butter?

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    Replies
    1. I just use butter at room temperature.

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  11. I just went to CPK today and we had the Butter Cake! OMGosh!!! I came home and googled it and came across your recipe! Looking forward to trying it!!

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  12. We absolutely LOVE the CPK butter cake. So, when I was getting a "Welcome Home" dinner ready for my stepkids, I figured that would be the perfect ending! After searching, I found your recipe. It was absolutely delicious!!!!!! Actually, my awesome stepson said it was better than CPK's!
    I used one of the poster's advice to sugar the pan, and it just rounded out the overall flavor. Thank you so much for sharing!

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  13. For those that sugared the pan, did you flour AND sugar the pan or one or the other? If both, how does the sugar stick?

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  14. I made this and coated the bundt pan with butter and sugar before pouring in the mixture. It was amazing and everyone loved it!

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