Butter Cake from CPK recipe

Have you ever had the butter cake from California Pizza Kitchen? If not, you should. 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 of course, I add condensed milk to my butter cake recipe because every dessert is better with condensed milk.


Butter Cake Ingredients

  • 2 sticks of butter (softened)
  • 1 cup of sugar
  • 1 1/2 cups of flour
  • 3 eggs
  • 2 teaspoons of vanilla extract
  • 3/4 cup of milk
  • 1/4 cup of condensed milk
  • 1 teaspoon of baking powder (Oops! I forgot this part.)

Click here to pin this recipe on Pinterest!

Butter Cake Directions

  • Heat oven to 375 degrees
  • Butter the bottom of a cake pan (mine is about 9 inches)
  • Take some of that 1 cup of sugar to cover the bottom and sides of the pan
  • Mix all of the ingredients (in the order listed) in a mixer
  • Pour mixture into cake pan (note: this will rise!)
  • Bake for an hour, or until a knife inserted into the middle comes out clean

Christina Nicholson Instagram

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!

[bctt tweet=”Have you ever had the #buttercake from #CaliforniaPizzaKitchen? Get the #recipe here!” username=”@ChristinaAllDay”]

If you like this post, I suggest checking out my recipe for banana bread. It’s my favorite!

37 thoughts on “Butter Cake from CPK recipe”

      1. I have 4 inch cheesecake pans that I would love to use so it’s just like CPK. So you recommend filling them 1/2 or 3/4 of the way to make room for rising?

      1. When I made this, I used about a 9 inch wide cake pan but there was too much batter to I had to split it in two pans. Well it totally burned I think because my pans were not deep enough so they cooked too fast. I’m a very novice baker so please tell me how deep the pan needs to be also. This might be obvious to others but idk what I’m doing over here. ????

  1. Sounds like it’s definitely worth a try. I have all the ingredients so I will make it tomorrow! But I was wondering what size of pan you use? You mentioned in a comment a “standard” round cake pan. I have 8, 9, 10 12, 14 and 16 inch round cake pans. So I’m not sure which the standard is.

  2. I’ve had CPK butter cake a number of times, and I LOVE IT! Gathering all of the listed ingredients from the list that you provided. What I did not see was baking powder. Unless I’m using Cake Flour, most from scratch recipes call for baking powder.
    Please Advise!
    Thanks- A Blessed and Happy Thanksgiving to You 🙂

    1. Hi JoAnne… I don’t think I left that ingredient out of the recipe, but the cake does rise. Mine did without it.

      I’ll have to try this recipe again to be sure I didn’t forget to include it in the blog post and let you know to be sure!

  3. I loved watching your beautiful daughter make and mix this cake. I am going to share it at church for our potluck. I will have to double the recipe though so every one gets a piece. It really looks so good.

  4. Theresa Gilmore

    Where is the original recipe that calls for parchment paper under the butter and sugar? It also incorporated cream cheese on the top. I made THAT recipe quite a few times but now it’s been replaced with this. Could you please let me know where to find it. Thank you

    1. Hi Theresa. This is the only butter cake recipe that has ever been on my blog, but I think I know what you’re referring to. A link to this post was recently added to a recipe website. It was added because a prior butter cake recipe blog post was deleted and no longer exists. That may be what you’re referring to. I’m sorry I can’t help more.

  5. I made this tonight and it came out almost perfect. One thing that was missing was salt. I’m not sure if you assumed the butter was salted but I typically only use unsalted butter when I bake. I’m thinking maybe 1/2 should be enough. Also I made mine in ramakins instead of a pan and my bake time was cut about 15 minutes. Thanks for the recipe!

  6. I made this tonight and it was delicious! I baked it at 375 in a 9″ spring pan. I set my timer for 30 minutes but let it go over. The edges were slightly too done but the rest of the cake was great!

  7. Hello, I’m a 19 year old who likes to bake a lot for fun, so forgive me if this seems a bit obvious. I’m not really understanding the step about putting butter and sugar on the pan. What is it’s purpose? I made it yesterday & again today (it was absolutely delicious, thank you so much for this recipe). The butter & sugar weren’t really giving much taste & I nearly burned it (thankfully I didn’t). Should I he adding more to the pan? Thank you!

    1. It’s just like greasing and flouring a cake pan to keep it from sticking, but she uses butter and sugar instead.

  8. Is there a glaze for this cake? Like butter sugar I seen another one that had a glaze and you poke holes in it and brush the glaze on.

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