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.

cpk-butter-cake-recipe

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!

Have you ever had the #buttercake from #CaliforniaPizzaKitchen? Get the #recipe here! Click To Tweet

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

About Christina

view all posts

I'm a blogger, media specialist, and most importantly... mother of two! I operate my own business, Media Maven, specializing in media relations, video production, writing, blogging, and event & on-air hosting.

29 Comments

Join the Conversation →

  1. I love homemade desserts. Thanks for sharing.

    shernell / Reply
  2. I’ve never had the Butter Cake at CPK but you have me intrigued! I wonder if I could make a copy-cat healthier version of it! 😀

    Emily / Reply
  3. Wow– this looks amazing! Reminds me of 7-up cake! Totally making this one! Yummy!

    Constance / Reply
  4. Does this use all purpose flour or self rising flour

    Katelyn / Reply
  5. Really good. Loved the flavor. Would be nice served with fresh strawberries sliced and blueberries.

    Constance / Reply
  6. What size cake pan?

    Michele Lowrey / Reply
  7. 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.

    Rose / Reply
  8. 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 🙂

    Pmquarles / Reply
  9. Please comment on the baking powder question! How does this cake rise? Thank you!

    JO ANNE / Reply
    • 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!

  10. 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.

    Cheryl Barnes / Reply
  11. 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

    Theresa Gilmore / Reply
    • 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.

  12. 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!

    Richard / Reply
  13. Salted or unsalted butter?

    Nikki / Reply
  14. 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!

    Sarah / Reply
  15. 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!

    Gizelle / Reply
    • Hi. I’m so glad you like it. In my opinion, the more butter and sugar the better 🙂

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

      Margo / Reply (in reply to Gizelle)

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.