My baking addiction started years ago, and one of the first cakes I truly mastered was nicks butter cake recipe. Nicks butter cake recipe is a rich, buttery dessert topped with a creamy layer of sweetened cream cheese.
I made this nicks butter cake recipe because it brought back memories of old-fashioned homemade cakes I used to see on cooking shows and baking blogs.
I was watching a classic baking series where this nicks butter cake recipe was featured, and I felt inspired to recreate it in my own kitchen.
Today, I’m here to share my personal, step-by-step method for making nicks butter cake recipe from scratch.
About This Nicks Butter Cake Recipe
Nicks butter cake recipe is a classic homemade dessert made from simple, rich ingredients that create a soft, moist, and buttery base.
The cake is topped with a smooth cream cheese layer that adds a subtle sweetness and creamy texture. This recipe starts by creaming butter and sugar, then blending in eggs, vanilla, flour, and milk for a well-balanced batter.
The cream cheese topping is gently layered before baking, giving the cake its signature finish. Baked in ramekins, each portion is individually sized and evenly cooked.
This nicks butter cake recipe brings warmth and tradition into the kitchen, delivering a satisfying dessert every time.
How To Prepare Nicks Butter Cake Recipe?
Let’s make nicks butter cake recipe together with simple, clear steps to ensure great results. I’ll walk you through the process and suggest useful tools, though you don’t need everything to succeed.
With basic equipment and these easy instructions, you’ll bake a moist, buttery cake topped with creamy goodness that everyone will enjoy.
Recipe Overview
Preparation Time: 15 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 5 minutes
Course: Dessert / Cake
Cuisine: American
Yield: about 10 people
Utensils
- Ramekins (Individual-Sized Baking Dishes),
- Mixing Bowls
- Electric Mixer Or Whisk
- Spatula
- Measuring Cups And Spoons
- Baking Sheet Or Tray
- Cooling Rack
Ingredients
For the cake
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup whole milk or buttermilk
For the topping
- 8 oz cream cheese, softened
- ⅓ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
1. Prepare the oven and ramekins
Preheat your oven to 350°F (175°C). Butter and lightly flour 6 to 8 ramekins (depending on size) to prevent sticking. Set them on a baking sheet to make handling easier.
2. Make the cake batter
In a large bowl, cream the softened butter and sugar together using an electric mixer or whisk until the mixture is light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
3. Combine dry ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk or buttermilk. Start and end with the dry ingredients. Mix until just combined; do not overmix.
4. Prepare the cream cheese topping
In a medium bowl, beat the softened cream cheese until smooth. Add the sugar, egg, and vanilla extract, mixing until creamy and well combined.
5. Assemble the cakes
Divide the cake batter evenly among the prepared ramekins, filling each about two-thirds full. Spoon a layer of the cream cheese topping on top of each ramekin, spreading gently to cover the batter.
6. Bake and cool
Place the baking sheet with ramekins into the oven and bake for 45-50 minutes or until a toothpick inserted into the cake (not the topping) comes out clean. Remove from oven and allow to cool in the ramekins for 10-15 minutes before serving.
Notes: Using ramekins gives the cake a charming, individual presentation and helps with even cooking. Buttermilk adds a subtle tang and tenderness, but whole milk works fine if that’s what you have.
Make sure the butter and cream cheese are softened for easy mixing. The cream cheese topping adds a rich, creamy layer that balances the buttery cake perfectly.
Nutrition Facts Of Nicks Butter Cake Recipe
| Nutrition | Amounts |
|---|---|
| Calories | 400 kcal |
| Fat | 22g |
| Carbohydrates | 35g |
| Protein | 5g |
| Sugar | 25g |
Why We Love This Recipe
We love this nicks butter cake recipe because it delivers a rich, buttery flavor paired with a smooth cream cheese topping that adds just the right balance.
The texture is soft and moist, making it deeply satisfying from the first spoonful. It offers a nostalgic taste that reminds many of home baking traditions.
The ingredients are straightforward, yet the result feels special and comforting. Baking it in ramekins gives it a personal touch, perfect for serving individually.
Whether for a casual treat or a small celebration, this nicks butter cake recipe stands out as a reliable favorite in any home baker’s collection.
Creative Ways to Use Nicks Butter Cake Recipe
Nicks butter cake recipe isn’t just for special occasions—it’s a versatile dessert that fits into everyday life and celebrations alike. Here are more thoughtful and delicious ways to enjoy it:
◆ Serve at Dinner Parties: Impress guests by serving individual portions in ramekins topped with a dusting of powdered sugar or a drizzle of caramel sauce. The personal serving size feels elevated and thoughtful.
◆ Transform into a Layered Dessert: Slice the baked cake horizontally and layer with whipped cream, fresh fruit, or even chocolate ganache for a trifle-style treat.
◆ Add to Brunch Menus: This cake pairs beautifully with fresh fruit, coffee, and other brunch dishes. Its buttery richness complements both sweet and savory brunch spreads.
◆ Bake Ahead and Store: Bake the cakes a day ahead and refrigerate. The flavors deepen over time. Warm slightly before serving for the best texture.
◆ Use as a Base for Shortcake: Swap traditional shortcake for slices of Nick’s butter cake and layer with macerated strawberries and whipped cream for a delightful twist.
Why My Recipe Works
This recipe follows time-tested techniques that deliver consistent, bakery-quality results at home. Creaming the butter and sugar together creates a light, airy structure, helping the cake rise evenly and stay moist.
Using whole milk or buttermilk enhances the richness and ensures a soft, tender crumb. The balance of flour to fat prevents dryness without making it overly dense.
The cream cheese topping gently bakes into a silky layer that complements the buttery base without overpowering it.
Baking in ramekins helps with even heat distribution, allowing each portion to bake perfectly. Every element is measured to support flavor, texture, and simplicity.
Top Baking Tips For Perfect Results
1. Butter, eggs, and dairy mix better when they’re not cold. This helps create a smoother batter and better texture.
2. Use dry measuring cups for flour and sugar, and liquid measuring cups for milk or buttermilk. Level off flour with a straight edge.
3. Once the flour is added, mix gently. Overmixing can cause a dense, tough cake.
4. Always make sure your oven is fully heated before baking for consistent results.
5. Use a toothpick or skewer to check the center. It should come out clean or with a few moist crumbs.
6. Let cakes rest in the ramekins for at least 10–15 minutes. This helps set the texture and enhances flavor.
How To Store Leftovers
Let the nicks butter cake recipe cool completely before storing. If baked in ramekins, cover each with plastic wrap or foil. For removed cakes, place them in an airtight container.
Store in the refrigerator for up to 4–5 days. To serve, reheat in the microwave for 15–20 seconds or let sit at room temperature until soft.
You can also freeze the butter cake (without the topping) by wrapping tightly in plastic and foil freeze for up to 2 months. Thaw overnight in the fridge, then reheat gently before serving.
(FAQs) About Nicks Butter Cake Recipe
Can I use salted butter instead of unsalted?
Yes, but reduce the added salt in the recipe by half to avoid an overly salty flavor.
What’s the difference between using whole milk and buttermilk?
Buttermilk adds a subtle tang and slightly more moisture. Whole milk works well, but buttermilk gives a softer texture.
Can I bake this in a regular cake pan instead of ramekins?
Absolutely. Use a greased 9×13-inch pan or two 8-inch round pans. Adjust the baking time and check for doneness with a toothpick.
How do I know when it’s fully baked?
Insert a toothpick in the center (not through the cream cheese topping). If it comes out clean or with a few moist crumbs, it’s done.
Can I make the batter ahead of time?
It’s best to bake the batter right after mixing. However, you can prepare the cream cheese topping a day ahead and refrigerate it.
Conclusion
My easy and delicious ideas are made for anyone who loves baking at home. Nicks butter cake recipe is one of those simple creations that brings joy from the very first bite.
I am sure you are inspired to make it in your own kitchen. Once you spoon into that soft, buttery cake with its creamy topping, you’ll understand why it’s a favorite.
Baking at home should feel comforting, fun, and rewarding. Enjoy every step, and most of all, enjoy every bite you create.
More Butter Cake Recipes You’ll Love
Old Fashioned Lemon Butter Cake Recipe
Peanut Butter Mug Cake Recipe [3-Steps Make]
Duncan Hines Butter Golden Cake Mix Recipes
Butter Cookie Cake Recipe With Biscoff Buttercream
Traditional Breton Butter Cake Recipe
Nicks Butter Cake Recipe
Equipment
- Ramekins (Individual-Sized Baking Dishes),
- Mixing bowls
- Electric mixer (or whisk)
- Spatula
- Measuring cups and spoons
- Baking Sheet Or Tray
- Cooling rack
Ingredients
For the cake
- 1 cup 2 sticks unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup whole milk or buttermilk
For the topping
- 8 oz cream cheese softened
- ⅓ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
Prepare the oven and ramekins
- Preheat your oven to 350°F (175°C). Butter and lightly flour 6 to 8 ramekins (depending on size) to prevent sticking. Set them on a baking sheet to make handling easier.
Make the cake batter
- In a large bowl, cream the softened butter and sugar together using an electric mixer or whisk until the mixture is light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Combine dry ingredients
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk or buttermilk. Start and end with the dry ingredients. Mix until just combined; do not overmix.
Prepare the cream cheese topping
- In a medium bowl, beat the softened cream cheese until smooth. Add the sugar, egg, and vanilla extract, mixing until creamy and well combined.
Assemble the cakes
- Divide the cake batter evenly among the prepared ramekins, filling each about two-thirds full. Spoon a layer of the cream cheese topping on top of each ramekin, spreading gently to cover the batter.
Bake and cool
- Place the baking sheet with ramekins into the oven and bake for 45-50 minutes or until a toothpick inserted into the cake (not the topping) comes out clean. Remove from oven and allow to cool in the ramekins for 10-15 minutes before serving.
Notes
| Nutrition | Amounts |
|---|---|
| Calories | 400 kcal |
| Fat | 22g |
| Carbohydrates | 35g |
| Protein | 5g |
| Sugar | 25g |
Hi! I’m Sophia, your trusted cake guide with years of hands-on baking experience. I’m passionate about creating delicious and wholesome cakes that bring happiness to every occasion and home. Whether you’re a beginner or seasoned baker, I’m here to share tips, recipes, and inspiration to make your baking journey enjoyable and rewarding. From classic flavors to healthy twists, my goal is to help you discover the joy of baking and sharing beautiful cakes with family and friends.