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Butter Cake is California Pizza Kitchen’s signature dessert. It’s made up of two layers – a cake layer and a creamy cheesecake layer – that are perfectly baked in individual portions, served warm and topped with a simple scoop of vanilla ice cream.
This copycat version of the CPK butter cake recipe is seriously so good, you guys. You won’t be able to get enough of this warm butter cake, topped with a layer of cheesecake, flavored with a hint of vanilla.
I promise, it’s a love at first bite situation.
This is the perfect dessert for a special occasion and one that the entire family will enjoy!
Ingredients for this CPK Butter Cake Recipe
We’re using basic ingredients here, nothing fancy!
Here’s what you’ll need to make the best butter cake recipe ever:
The Cake Layer
The Cheesecake Layer
- Cream cheese
- Sugar
- Egg white
- Vanilla extract
Special Equipment Needed for this California Pizza Kitchen Butter Cake Recipe
You’ll need six ramekins, or other small individual pans, to make this delicious butter cake. If you don’t have ramekins, here are some other options:
1. Small 4-inch springform pans
How to Make this CPK Butter Cake Recipe
Make the Cake Layer
Make the delicious cake layer by beating the butter, sugar and cream cheese together. Then, add the egg, vanilla and salt. Finally, beat in the flour.
Measure out 6 tablespoons of cake batter into each of your 6 ramekins.
Use the back of a spoon to smooth the cake layer and make sure it’s as level as possible.
Make the Cheesecake Layer
Clean your mixer and get started on the top layer, the cream cheese layer. (You could also do this in a separate bowl using a hand mixer.)
Simply beat together the sugar, cream cheese, egg white and vanilla. Now, measure one tablespoon of cheesecake batter into each ramekin.
Use the back of a spoon to spread the cheesecake batter evenly across the cake batter.
Bake the Butter Cakes
Now, place the ramekins onto a baking sheet and bake according to the instructions in the recipe card below. (Please note, the cooking time will vary if you’re using alternatives to ramekins.)
Set them onto a cooling rack when they come out of the oven.
How to Serve this CPK Butter Cake Recipe
It’s important to wait until these butter cakes are completely cooled to room temperature before trying to release them from the ramekins.
Once the cakes are cool, run a knife around the edges before releasing the cakes. They should release pretty easily, as long as you remembered to coat each ramekin generously with nonstick cooking spray.
Now, you can serve your gooey butter cake any way you like! Some of my favorite serving suggestions:
- Whipped Cream: Serve each little sweet dessert with a dollop of freshly whipped cream for an extra layer of indulgence.
- Fresh Berries: Garnish the plate with a handful of fresh berries like strawberries, raspberries or blueberries. This is a great option especially during the warmer months.
- Vanilla Ice Cream: A scoop of ice cream is always a good choice. Warm the cake slightly and let the ice cream melt on top. Heaven.
- Caramel Drizzle: Drizzle warm caramel sauce over the top just before serving to elevate the flavor profile.
Variations and Substitutions for this CPK Butter Cake Recipe
This is a great dessert to experiment with because of its mild flavor and ease of preparation. Here are a few variations to try:
- Gluten-Free Cakes: Substitute the all-purpose flour with your favorite 1-to-1 gluten free flour blend.
- Try Different Extracts: Swap out the vanilla extract for almond extract or maple extract for unique flavor twists.
- Citrus Twist: Incorporate a hint of citrus flavor by adding lemon or orange zest to the batter.
What’s the difference between Butter Cake and Pound Cake?
Butter cake is similar to pound cake in its sweet, smooth flavor.
But butter cake has more volume, less density and a lighter texture than pound cake.
How to Store this CPK Butter Cake
If you have any leftovers of California Pizza Kitchen’s butter cake, there are a couple of ways to store them:
- Refrigeration: Store the cakes in an airtight container or tightly wrapped with plastic wrap in the refrigerator. They will stay fresh for several days.
- Freezing: For longer storage, you can freeze each individual cake separately. Wrap each piece tightly in plastic wrap and place them in a freezer-safe bag. Thaw them in the refrigerator before serving.
If you find yourself obsessed with butter cake after trying this, you’ve got to check out my Salted Caramel Kentucky Butter Cake. You won’t regret it!
When you make this creamy butter cake recipe, I’d love to hear about it! Drop a rating or leave a comment below. Enjoy!
For more copycat recipes, try these:
- Best Snickerdoodle Cookies (Crumbl Copycat)
- White Hot Chocolate Recipe (Starbucks Copycat)
- White Chocolate Raspberry Swirl Bundt Cake (Nothing Bundt Cakes Copycat)
For more of my best dessert recipes, try these:
- Easy Mini Apple Pies (Single Serving Recipe)
- The Best Florida Key Lime Pie
- Best Ever Cowboy Coffee Cake with Buttermilk
Creamy Butter Cake Recipe (California Pizza Kitchen)
Ingredients
Cake Layer
- 3/4 cup all-purpose flour
- 1 cup unsalted butter 2 sticks
- 1 cup sugar
- 1 large egg
- 2 oz. cream cheese room temperature
- 1 tsp. vanilla extract
- 1/4 tsp. salt
Cheesecake Layer
- 3 oz. cream cheese room temperature
- 3 Tbsp. sugar
- 1 egg white
- 1/4 tsp. vanilla extract
Instructions
- Preheat oven to 325 degrees. Coat 6 ramekins with nonstick cooking spray.
- Make the cake layer: Beat butter, sugar and cream cheese together in the bowl of a stand mixer fitted with the paddle attachment. Beat in the egg, vanilla and salt.
- With the mixer running on low speed, slowly add the flour until incorporated. Pour 6 Tbsp. cake mixture into each ramekin.
- Clean the bowl of the stand mixer and place it back on the stand. (Alternatively, do the next step in a separate large bowl.)
- Make the cheesecake layer: Beat the sugar and cream cheese together. Slowly beat in the egg white and vanilla until combined. Pour 1 Tbsp. of the cheesecake batter on top of the cake layer in each ramekin.
- Place the ramekins on a baking sheet. Bake 45- 50 minutes, until tops are golden brown. Transfer ramekins to a wire rack to cool. Once completely cool, run a knife around the edges of each cake to release them from the ramekins.
- Serve warm or at room temperature with a scoop of ice cream.
Jocelyn Egbert says
Can you tell me what size in oz I need to use for the ramekins without overflowing them? What did you use? I am thinking a 5 or 6 oz?
Jackie says
Hi Jocelyn, the ramekins I use have a 5 oz. capacity to the upper lip, and a 6 oz. capacity to the very top. You’re fine with the 5 oz, the cakes don’t come to the top when you bake them. Hope this helps 🙂
Jocelyn says
My whole family loved this cake! My only struggle was my battery seem to fill my ramekins up which were 4 ounces way more than in the video. They ended up overflowing so they did not look very pretty but they tasted delicious so I may have to adjust that on future recipes I’m wondering if I just mix the batter too much and made it too fluffy and it took up more volume and the ramekins Anyway I serve this with vanilla ice cream and a raspberry compote and it was delicious. Give it a try.!
Jackie says
Hi Jocelyn, I’m so glad your family loved the butter cakes! Maybe divide the batter up between more ramekins next time? The raspberry compote sounds delicious, btw 🙂