This insanely damp copycat butter cake recipe is Crumbled butter cake and Hot butter cake dupe from California Pizza Kitchen. I have both (multiple times), and I found them to be very similar in texture and flavor. So if you enjoy either of them or like hot butter cakes, you’ll love this simple recipe!
Why do you like this imitation butter cake?
easy! This butter cake recipe has minimal ingredients and is easy to make. This is the perfect recipe to start a bakery that you really want to impress. Dupet! As the name suggests, this is a “imitation” recipe inspired by both California pizza kitchen butter cakes and butter cakes on the menu every few weeks. They both are dense and moist, served warmly with ice cream or served with a scoop of whipped frosting on crumbl! Adaptability! This cake (after it’s cooled) has a texture that is very similar to an incredibly wet pound cake. It’s the perfect cake to use for strawberry shortcake, served with honey drizzled with powdered sugar or whipped cream and berries.
Butter cake ingredients
This cake recipe has minimal ingredients that are part of its appeal. You may have everything in your kitchen now, it’s too appealing! As always, don’t forget to scroll to the recipe card at the bottom of the post, using the complete list of ingredients and instructions!
butter. This recipe uses salted butter. This is a very simple recipe, so I want to add as many flavors as possible to enhance the minimum ingredient list! Using salted butter prevents the cake from being bland. Granule sugar. I use a few for the cake dough, but some coat the bread, creating a slightly crispy crust on the freshly baked cake. delicious! Baking powder and salt. Both of these ingredients are standard in most cake recipes. Baking powder helps to raise the cake, while salt creates a flavor base. If you are using saltless butter, you don’t need to increase the amount of additional salt. Vanilla extract. You can also use vanilla bean paste in this recipe or in combination with vanilla and almond extract. I prefer to keep it simple with all vanilla, but when I tested it with almond extract it is also very good. It gives it more “wedding cake” flavor. egg. This recipe uses large sized eggs. Add one at a time to the batter and mix thoroughly between each addition. Buttermilk. The buttermilk in this recipe gives the cake a very soft bread crumb. Texture maker! If you don’t have buttermilk in your fridge, you can check out my recipes for how to make homemade buttermilk. It’s a very simple and perfect solution! flour. I use simple all purpose flour in this recipe!
Tips for making this copycat crumble butter cake
Use all room temperature materials. This is mostly a best practice when baking. Because it ensures that your cake (or whatever you bake) is evenly baked! You can create it just before or just before you provide the service. The beauty of this cake is intended to be served warmly, so you don’t have to worry too much about chilling it before you enjoy it! If you’re making it in advance, heat the cake in the microwave before serving! Or you can certainly enjoy it at room temperature. Don’t mix! Once you have mixed flour and buttermilk to create a batter, do not continue mixing. The kindness of this cake is part of its appeal, and the overmix produces a very thick cake!
Bake these two ways
I work with this recipe to prepare even easier if you don’t have ramekins if you don’t have ramekins, as individual servings like California pizza kitchens and crumbles, or as a whole cake served as slices.
As a single serving, prepare the indicated recipes and prepare individual ramekins with stick spray and small rounds of parchment. Apply granulated sugar to the ramekin and fill it with 3/4. Bake for 25 minutes or until the center is set and the toothpick is clean. For one cake, prepare a 9-inch round bread with non-stick spray and arrange round parchment paper at the bottom of the bread. Spread the entire pot with a few tablespoons of granulated sugar and fill the bread with cake dough. Bake for about 30 minutes or until the cake is set in the center and the toothpick is clean.
How to serve butter cake
The fun part of this copycat butter cake recipe is that you can enjoy many ways. Here are some inspirations:
Comes with vanilla ice cream. This is my favorite way to enjoy this cake when it’s warm. The ice cream melts and creates the most brooding, buttery cake experience ever! That’s all. If you’re baking the whole cake, enjoy this slice at room temperature with a cup of coffee for breakfast. You will not be disappointed. Comes with whipped cream and berries. Whether you make this as a single serving or as a sliced cake, you can serve it with fresh whipped cream and berries like strawberry for an insanely delicious strawberry shortcake!
Storage Instructions
Store this cake at room temperature for up to 3 days. You can also freeze this cake in an airtight container for up to two months. Thaw at room temperature before serving or warming.
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explanation
This butter cake recipe is inspired by both the California pizza kitchen and the warm butter cake from Crumbl Cookie. It’s moist, soft and topped with vanilla ice cream is very good!
1 cup Salt butter, room temperature
1 cup Add granular sugar to coat the pot
1 tsp baking powder
1 tsp Kosher salt
2 tsp Vanilla extract (or 1 tsp 1/2 Vanilla extract and 1/2 tsp Almond extract)
3 Big egg
1 1/2 cup All purpose flour
1 cup Buttermilk
Preheat the oven to 375°. Coat the 9-inch round cake pan with a non-stick spray. Arrange round parchment paper at the bottom of the bread and spray again with non-stick spray. Sprinkle 1 1/2 tablespoons of crushed sugar at the bottom of the bread and around the sides of the pan. Please put it aside. (*See notes for individual cake production)
In a bowl of a stand mixer with paddle attachment, mix butter and remaining 1 cup granulated sugar at medium speed for 5 minutes. You want the butter to be very light and fluffy. Add vanilla extract, baking powder and salt and mix for 30 seconds to incorporate.
Add the eggs one at a time and mix each well. If necessary, rub the sides of the mixing bowl. Lower the blender, add the flour and buttermilk, and finish with flour until combined and smooth.
Spread the batter on prepared bread and bake for 25-30 minutes. Alternatively, bake until the center is set and the toothpick is clean.
Note
*To make individual parts use, use 6 oz ramekins. Prepare each with cooking spray, a circle of parchment and granulated sugar as mentioned above. Fill 3/4 full each (approximately 1/2 cup batter). Bake for 25 minutes or until center is set.
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