Philadelphia Butter Cake Recipe
Philadelphia butter cake recipe has a rich, buttery flavor with a soft, tender yeast base and a sweet, creamy topping that melts in the mouth. The cake combines a golden, slightly bread-like bottom with a luscious, gooey cream cheese and butter layer on top.
Equipment
- Mixing bowls (large and medium)
- Hand or stand mixer
- Wooden spoon or spatula
- Measuring cups and spoons
- 9×13 inch baking pan
- Whisk
- Small saucepan (to warm milk)
- Cooling rack
Ingredients
For the Base:
- ¼ ounce 1 packet active dry yeast
- ½ cup 120 ml whole milk, warmed to 105–115°F (40–45°C)
- 4 tablespoons ¼ cup or 57 g unsalted butter, softened
- ¼ cup 50 g granulated sugar
- 2¼ cups 280 g all-purpose flour
- ½ teaspoon kosher salt
- 1 large egg at room temperature
- 2 teaspoons pure vanilla extract
For the Topping:
- 2 oz heavy cream
- 6 oz cream cheese softened
- 2 cups 14 oz white sugar
- 1 egg yolk
- ¼ teaspoon salt
- 2 large eggs
- ½ cup 4 oz unsalted butter, melted
- 2 teaspoons vanilla extract
Instructions
Activate the Yeast
- Warm the milk until it reaches about 105–115°F (40–45°C). Stir in the yeast and a pinch of sugar. Let it sit for about 5–10 minutes, or until it becomes foamy and active.
Prepare the Dough Base
- In a large mixing bowl, cream together the softened butter and sugar until smooth. Add the egg and vanilla extract, mixing well.
Combine the Dry Ingredients
- In a separate bowl, whisk together the flour and salt. Gradually add this mixture to the butter mixture, alternating with the warm milk and yeast mixture. Mix until a soft dough forms.
Knead and Let Rise
- Knead the dough lightly on a floured surface for about 3–5 minutes. Place it into a greased bowl, cover with a clean towel, and let rise in a warm spot until doubled in size (about 45–60 minutes).
Prepare the Baking Pan
- Once the dough has risen, gently press it evenly into a greased 9×13-inch baking pan. Make sure the dough reaches all edges.
Make the Creamy Topping
- In another bowl, beat the cream cheese until smooth. Add sugar, melted butter, egg yolk, eggs, heavy cream, salt, and vanilla extract. Beat until creamy and fully combined.
Assemble the Cake
- Pour the cream cheese mixture evenly over the yeast base. Spread it carefully with a spatula so it covers the entire surface.
Bake the Cake
- Place the pan in a preheated oven at 350°F (175°C). Bake for 40–45 minutes, or until the top is golden brown and set around the edges but slightly soft in the center.
Cool and Serve
- Allow the cake to cool completely on a rack before slicing. Serve slightly warm or at room temperature. The center will have a rich, buttery, gooey texture true to the classic Philadelphia butter cake.
Notes
Notes:
For best results, ensure all ingredients are at room temperature before mixing, especially butter, eggs, and cream cheese. Do not over bake its signature texture should stay gooey in the center.
If the top browns too quickly, cover with foil midway. The flavor deepens after resting overnight, making it even richer and more delicious the next day.
Nutrition Facts Of Philadelphia Butter Cake Recipe
Calories: 420 | Total Fat: 22 g | Saturated Fat: 13 g | Cholesterol: 110 mg | Sodium: 190 mg | Carbohydrates: 49 g | Sugars: 32 g | Protein: 6 g