Butter Cake Layers Delight

This butter cake is a rich, comforting dessert that has been a favorite in my family for years. Its moist cake base paired with a smooth cream cheese layer and finished with a luscious homemade butter sauce makes it irresistibly delicious for any occasion.

I first served this at a family gathering and immediately everyone asked for the recipe. Now it’s the go-to dessert for holidays and celebrations around here.

Ingredients

• Cake Layer: One package yellow cake mix — a reliable base that keeps the cake moist and tender. Half a cup unsalted butter, melted — adds richness and depth of flavor. Two large eggs at room temperature — help the batter come together smoothly. One teaspoon vanilla extract — enhances the cake’s sweetness and aroma.
• Cream Cheese Layer: Eight ounces cream cheese, softened to room temperature — provides a velvety texture and tangy contrast. Quarter cup unsalted butter, melted — blends into the cream cheese for smoothness. Two large eggs at room temperature — keeps the cream cheese layer light and fluffy. One teaspoon vanilla extract — boosts flavor complexity. Four cups powdered sugar — sweetens and thickens the layer nicely.
• Butter Sauce: Quarter cup salted butter — adds a buttery richness that balances sweetness. Three quarters cup granulated sugar — caramelizes slightly giving a golden color and mellow sweetness. Half a cup evaporated milk — gives the sauce a creamy body without being too heavy. One teaspoon vanilla extract — rounds out the sauce with warm notes.

Instructions

Sauté the Pan and Preheat the Oven:

Preheat your oven to 350 degrees Fahrenheit and generously spray a 9 by 13-inch baking pan with baking spray to ensure the cake doesn’t stick later.

Prepare the Cake Layer:

In a mixing bowl, combine the yellow cake mix, melted unsalted butter, eggs, and vanilla extract. Beat everything together until you have a smooth batter. Press this batter evenly into the prepared pan, a firm but gentle press will help create a solid base but don’t overwork it.

Make the Cream Cheese Layer:

In a separate bowl, beat the cream cheese, melted butter, eggs, and vanilla extract together until smooth and fluffy. Lower the mixer speed and gradually add the powdered sugar until the mixture becomes creamy and fully combined. Spread this layer evenly over the cake base with a spatula, making sure to cover all edges.

Bake the Cake:

Place your assembled cake pan in the preheated oven and bake for 40 minutes or until the top is golden and has puffed up nicely. A toothpick inserted in the center should come out mostly clean with just a few moist crumbs.

Prepare the Butter Sauce:

While the cake is baking, melt the salted butter, granulated sugar, and evaporated milk together in a saucepan over medium heat. Bring to a simmer and cook for about five minutes, whisking continuously so it thickens slightly and takes on a light golden hue. Remove from heat and stir in the vanilla extract.

Finish with Butter Sauce:

Once the cake is out of the oven, you can choose to pour the butter sauce over it immediately so it soaks in warm, or wait until the cake cools slightly for a thicker topping. Slice and serve your luscious butter cake.

Cream cheese is my favorite part of this cake. Years ago while making it for my mom’s birthday, I underestimated how much the cream cheese layer would add to the overall texture. It surprised everyone with its richness and made this simple cake feel truly special.

Storage Tips

Store any leftovers covered tightly with plastic wrap or in a sealed container at room temperature for up to two days or refrigerate for up to a week to keep the cream cheese layer fresh. To enjoy the butter sauce at its best, gently warm the cake before serving. Avoid freezing if you want the freshest texture but if you do freeze, wrap the cake in foil and plastic wrap and thaw slowly in the fridge overnight for best results.

Ingredient Substitutions

For a dairy-free version, you can swap cream cheese for a non-dairy cream cheese alternative and use a plant-based butter substitute in the sauce. If you don’t have evaporated milk, regular milk reduced by simmering gently until thicker works in a pinch. Vanilla extract can be replaced with almond extract for a different but pleasant flavor twist.

Serving Suggestions

Serve this butter cake slightly warm with a scoop of vanilla ice cream for an indulgent dessert. A dusting of cinnamon or nutmeg on top complements the buttery notes beautifully. Pair with fresh berries or a berry compote if you want some freshness to cut through the richness.

This butter cake combines comforting flavors with a delightful texture; perfect for celebrations or everyday treats.

FAQs about Recipes

→ What kind of cake mix works best for this dessert?

A classic yellow cake mix provides the ideal texture and flavor, complementing the creamy layer and butter sauce perfectly.

→ How should the cream cheese layer be prepared for smoothness?

Soften cream cheese to room temperature and beat it with butter, eggs, vanilla, and powdered sugar until smooth and fluffy for an even spread.

→ What is the purpose of the butter sauce topping?

The butter sauce adds a rich, glossy finish with a warm sweetness that enhances the cake and cheese layers.

→ Can I prepare the butter sauce in advance?

Yes, the butter sauce can be made ahead and gently reheated before pouring over the cake to maintain its texture.

→ At what temperature and for how long should the cake be baked?

Bake the layered cake at 350°F for about 40 minutes until it turns golden and puffy.