Melty Butter Cake (Print Version)
# Ingredients:
→ Bottom Cake Layer
01 -
2½ cups all-purpose flour
02 -
2 teaspoons baking powder
03 -
¼ teaspoon salt
04 -
8 tablespoons soft unsalted butter
05 -
1¾ cups white sugar
06 -
1 egg, warmed to room temp
07 -
¼ cup milk, not cold
08 -
1 teaspoon vanilla flavoring
→ Top Cream Cheese Layer
09 -
8 ounces softened cream cheese
10 -
4 tablespoons melted unsalted butter, cooled a bit
11 -
2 eggs, not straight from fridge
12 -
1 teaspoon vanilla flavoring
13 -
⅛ teaspoon salt
14 -
2¾ cups confectioners sugar, with extra for topping
# Instructions:
01 -
Heat your oven to 350°F. Spray a 9x13 pan with cooking spray that has flour or put down parchment and hit it with regular spray.
02 -
Mix flour, baking powder, and salt in a bowl. In another bowl, beat butter with sugar till it's light and fluffy, about 3-4 minutes. Add the egg, then pour in milk and vanilla. Add your dry mix in three batches, stirring after each one.
03 -
Spoon the cake mix into your pan and spread it out flat.
04 -
Whip cream cheese until it's creamy. Mix in the melted butter until blended. Toss in eggs, vanilla, and salt, mixing just enough to combine. Slowly add sugar a cup at a time, mixing on low speed until it looks smooth. Don't mix too much.
05 -
Drop the cream cheese mix on top of the cake base and smooth it out evenly.
06 -
Cook for 35-45 minutes until the edges turn golden and the middle still wobbles a bit. Check it every couple minutes if needed, but watch out - baking too long means the center won't be gooey.
07 -
Let the cake sit until it's totally cool, about 3 hours.
08 -
Sprinkle some powdered sugar on top. For neat slices, dunk your knife in hot water and wipe it clean between cuts.
# Notes:
01 -
Room temp ingredients work way better
02 -
Keep the oven closed for the first 40 minutes of cooking
03 -
You can keep this on the counter for 3 days or in the fridge for a week