Philly Butter Cake Scratch
Indulge in the decadence of classic *Philly Butter Cake Scratch*, a rich, melt-in-your-mouth dessert that celebrates the flavors of traditional Philadelphia baking. This homemade recipe features a buttery, crumbly crust topped with a luscious layer of sweet, gooey cake infused with hints of vanilla and brown sugar. Perfectly balanced with a tender, golden top and a dusting of powdered sugar, this cake is as visually stunning as it is delicious. Easy to prepare in under an hour, it's the ultimate crowd-pleaser for brunches, family gatherings, or any occasion that calls for a touch of indulgence. Try this scratch-made butter cake for a true taste of Philly comfort baking at its best!
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Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 2.25 cups Granulated sugar
- 1.25 cups Unsalted butter
- 0.75 cups Whole milk
- 2 teaspoons Vanilla extract
- 4 pieces Large eggs
- 0.25 teaspoons Salt
- 1 cup Light brown sugar (packed)
- 2 cups Powdered sugar
- 0.5 cups Heavy cream
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
In a large mixing bowl, combine 2 cups of all-purpose flour, 1/4 cup of granulated sugar, and 1/2 teaspoon of salt.
Cut 3/4 cup (1 1/2 sticks) of cold unsalted butter into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Press the crust mixture evenly into the bottom of the prepared 9x13-inch baking pan. Set aside.
In a medium saucepan, melt the remaining 1/2 cup of butter (1 stick) over low heat. Remove from heat and let cool slightly.
In a medium-sized bowl, whisk together the melted butter, 1/4 cup of milk, and 2 teaspoons of vanilla extract.
Gradually add 1 1/2 cups of powdered sugar to the butter mixture, mixing until smooth.
In a clean large bowl, beat together the 4 large eggs, remaining 2 cups of granulated sugar, and 1 cup of packed light brown sugar until well combined and slightly fluffy (about 2-3 minutes).
Slowly incorporate the remaining 1 1/2 cups of flour into the egg mixture. Alternate adding the flour with the milk mixture until fully combined, being cautious not to overmix.
Pour the topping batter over the prepared crust in the baking pan. Smooth out the surface with a spatula.
Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and slightly set. The cake should still be slightly wobbly in the center.
Remove the cake from the oven and let it cool completely in the pan on a wire rack.
Dust the top generously with the remaining 1/2 cup of powdered sugar. Slice into squares and serve.
Nutrition Facts
Calories |
6900 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.0 g | 244% | |
| Saturated Fat | 104.0 g | 520% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1196 mg | 399% | |
| Sodium | 1071 mg | 47% | |
| Total Carbohydrate | 1260.2 g | 458% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 932.2 g | ||
| Protein | 74.4 g | 149% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 546 mg | 42% | |
| Iron | 24.2 mg | 134% | |
| Potassium | 1349 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
