Philadelphia Butter Cake Recipes

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PHILADELPHIA BUTTER CAKE

This is a requirment by my family whenever we have a get together. It is really easy and uses store bought items!

Provided by Judy Wisniewski

Categories     Cakes

Number Of Ingredients 6



Philadelphia Butter Cake image

Steps:

  • 1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan. Beat together 1 egg, cake mix, & butter for 5 mins. Mix and pour into prepared pan flatten like a crust Cream together cream cheese, confectioners' sugar, 2 eggs, and vanilla extract. Pour on top of the cake base. Bake 35-40 minutes until browned and a litte gooey inside.

3 eggs
1 box french vanilla cake mix
1/2 c butter softened
8 oz cream cheese
16 oz confectioners' sugar
1 tsp vanilla extract

PHILLY BUTTER CAKE [SCRATCH]

Make and share this Philly Butter Cake [scratch] recipe from Food.com.

Provided by drhousespcatcher

Categories     Breads

Time 40m

Yield 12 serving(s)

Number Of Ingredients 14



Philly Butter Cake [scratch] image

Steps:

  • Peel potatoes and boil until tender. Drain and reserve 3/4 c of cooking water. Mash the potatoes and stir in the potato water; set aside. Dissolve yeast in the warm water and add the 1 teaspoons salt.
  • Add the yeast mixture to the potato mixture; mix on low speed to blend.
  • Cream the butter and add the 1 c of sugar a little at a time along with the salt and beaten eggs.
  • Stir in the yeast mix. Mix well and add 3 c of the flour (1 c at a time) beating vigorously after each cup.
  • Dough should be soft but not wet so add up to 1/2 cup more flour if necessary. Cover bowl and let rise until doubled, about one hour.
  • Grease a 9x13 pan or two 8" square pans. When dough has doubled, punch down and turn onto floured surface and sprinkle top with flour. Let rest five minutes. Roll to 1/2 to 3/4" thick and as close to the shape of the pan as possible. Place in the pan/pans, cover and let rise until doubled.
  • Make topping by creaming the butter. Beat in the sugar and flour. Add eggs, one at a time and beat well after each. Add just enough milk to make the mixture easy to spread over the cake; it should not be runny.
  • After gently spreading the topping on the risen dough, bake in preheated oven at 350 for 35-45 minutes. Let cool in pan.

Nutrition Facts : Calories 482.1, Fat 17.6, SaturatedFat 10.4, Cholesterol 111.7, Sodium 577.7, Carbohydrate 75.3, Fiber 1.8, Sugar 42.4, Protein 7.2

2 medium white potatoes
4 1/2 teaspoons active dry yeast, equals 2 packages
1/4 cup water
1 cup sugar
1 teaspoon sugar
4 tablespoons butter
2 teaspoons salt
2 large eggs, well beaten
3 -3 1/2 cups all flour
3/4 cup butter
1/2 cup flour
1 1/2 cups sugar
2 large eggs
3 -4 tablespoons milk

GOOEY PHILADELPHIA GERMAN BUTTER CAKE (BUTTERKUCHEN)

This is great breakfast cake. The topping should be gooey. Cherry pie filling can be added as a topping for variety.

Provided by Kathy

Categories     Breads

Time 2h30m

Yield 16 serving(s)

Number Of Ingredients 14



Gooey Philadelphia German Butter Cake (Butterkuchen) image

Steps:

  • Mix sugar, shortening, and salt in a bowl.
  • Add egg, and beat together for 1 minute.
  • Dissolve yeast in warm milk.
  • To egg/sugar mixture, add flour, then yeast mixture and vanilla, beating about 3 minutes (with dough hook or by hand).
  • Turn dough onto lightly floured board and knead 1 minute.
  • Place in a lightly greased bowl, cover with a towel and let stand in a warm place to rise 1 hour or until double.
  • Make Topping: Cream butter in a mixer.
  • Mix together flour and sugar; gradually beat into butter.
  • Add eggs, one at a time, beating well after each addition.
  • Add vanilla.
  • Gradually add just enough milk to bring mixture to an easy spreading consistency, being careful not to make it too runny. Set aside until dough is doubled and ready for use.
  • When dough is doubled, punch it down and divide in two sections.
  • Roll or pat halves into bottom of two well-greased 8" square pans (or a 13x9 pan).
  • Crimp edges halfway up sides to hold topping. Prick dough with a fork to reduce bubbling.
  • Spread topping evenly over dough. Let stand 20 minutes. Heat oven to 375°F.
  • Bake 30 minutes for 13x9 or 20 minutes for 8x8 or until top is just golden and crusty, but still gooey.
  • DO NOT OVERBAKE!

Nutrition Facts : Calories 347.4, Fat 16.4, SaturatedFat 8.7, Cholesterol 69.8, Sodium 58.9, Carbohydrate 46.4, Fiber 0.7, Sugar 28.3, Protein 4.3

1/4 cup granulated sugar
1/4 cup butter flavor shortening or 1/4 cup butter
1/4 teaspoon salt
1 large egg
1 (1/4 ounce) packet active dry yeast
1/2 cup warm milk (105-115 degrees F)
2 1/4 cups flour
1 tablespoon vanilla extract
1 cup unsalted butter
2/3 cup flour
2 cups superfine sugar (Must use Extra Fine!!)
2 extra-large eggs
4 -5 tablespoons milk
1 teaspoon clear vanilla extract (optional)

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Top Asked Questions

What is Philadelphia butter cake?
Philadelphia Butter Cake. If you've never heard of it, are you ever in for a treat. Philadelphia Butter Cake is a rich, buttery cake with a gooey center that's served in bar form. Judging by the picture and the name, you might be tempted to think that Philadelphia Butter Cake is similar to Gooey Butter Cake, a St. Louis specialty.
How do you make a cake with baking paper?
Heat oven to 350 degrees. Place parchment paper in a 12x12 pan. 2) Combine cake mix, butter, and 2 of the eggs and mix well. 3) Press into the prepared pan. Make sure it's even. You do not want any thick spots. 4) For the filling, you'll need to mix powdered sugar, 2 eggs, vanilla, and cream cheese.
What is the difference between New Jersey buttercakes and Philadelphia buttercakes?
The biggest difference between the two city’s buttercakes is that Philly buttercakes tend to be more runny. Anyway, I enjoyed reading your story and for the record, my favorite bakery buttercakes in that area are from Stock’s Bakery in Philly, and Pisker’s Bakery across the river in Westville, NJ.
What is the difference between St Louis and Philadelphia buttercakes?
I grew up on the St. Louis style of buttercake and then lived around Philly for 13 years, so I’ve enjoyed both. The biggest difference between the two city’s buttercakes is that Philly buttercakes tend to be more runny.

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