Del Frisco’s Butter Cake Recipe (But Make It Fun)

So, you’re craving something warm, gooey, buttery, and borderline illegal in calories… but also want to make it yourself so you can brag about it later? Congratulations, you’re in the right place. Today we’re diving into the glorious world of Del Frisco’s Butter Cake — aka the dessert that makes adults cry happy tears.

Look, I won’t judge if you want to eat this straight from the pan. Honestly, it’s the only correct way. Let’s bake this beautiful monster.

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Why This Recipe Is Awesome

First: it’s stupidly delicious. Like, “I’m not sharing this with anyone, not even my pets” level delicious.

Second: it’s shockingly easy. You’d think a restaurant-level butter cake would require 82 ingredients, a culinary degree, and a prayer. Nope. If you can stir, you can make this.

Third: it’s idiot-proof. Seriously, I didn’t mess it up — and I’ve burned toast on level 1 before.

And finally, it has that perfect combo: crispy edges, melty center, caramelized top… basically dessert royalty.

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Ingredients You’ll Need

Gather these babies:

• Unsalted Butter (1 cup) — because salted butter might mess with your chakras
• Cream Cheese (8 oz) — the secret hero
• Granulated Sugar (1 ¾ cups) — yes, it’s a lot; don’t panic
• Brown Sugar (2 tbsp) — for caramel vibes
• Eggs (2 large + 2 yolks) — full commitment
• All-Purpose Flour (1 ½ cups) — nothing fancy
• Vanilla Extract (2 tsp) — the good kind, not the “smells like alcohol” kind
• Baking Powder (1 tsp) — rise and shine
• Salt (a pinch) — balance, my friend
• Ice cream for serving — optional but also… not really optional

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Step-by-Step Instructions

Alright, apron on. Let’s do this.

1. Preheat your oven to 350°F (175°C).
   Yes, preheat. No, don’t put the cake in cold. This is not the time to experiment.
2. Grease your cake pan (a 9-inch works great).
   I mean really grease it. We’re basically non-stick professionals today.
3. Beat the cream cheese and butter together until smooth.
   It should look like a fluffy cloud of happiness.
4. Dump in the sugars and keep mixing.
   The batter will get glossy, thick, and slightly dangerous-looking.
5. Add the eggs and yolks, one at a time.
   Just go slow-ish. Let each one mix before adding the next. It’s like they need attention.
6. Add vanilla because we’re classy like that.
7. In another bowl, whisk the flour, baking powder, and salt.
   Yes, you have to use another bowl. I know it’s annoying. Do it anyway.
8. Fold the dry ingredients into the wet batter.
   Slow and gentle. No over-mixing or your cake gets tough and angry.
9. Pour the batter into your pan.
   Smooth the top like you’re icing a tiny buttery mountain.
10. Bake for 40–50 minutes.
    Watch the edges turn golden brown and the center puff up like it’s showing off.
11. When a toothpick comes out mostly clean (a little goo is fine), remove and let it cool for 10 minutes.
    Resist the urge to cut. I believe in you.
12. Top with ice cream and let it melt over the warm cake like a cheesy movie moment.

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Common Mistakes to Avoid

• Skipping preheating the oven: I know, shocking advice.
• Using cold butter or cream cheese: please don’t; your batter turns into lumpy chaos.
• Overmixing the batter: this is a cake, not an arm workout routine.
• Taking it out too early: underbaked butter cake is just warm batter pretending to be dessert.
• Forgetting ice cream: I mean… why?

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Alternatives & Substitutions

Want to get creative? Go for it:

• Swap vanilla for almond extract: it gives a fancy bakery vibe.
• Use salted butter: just skip the extra pinch of salt (or ignore me; I’m not the boss of you).
• Add lemon zest: trust me, the brightness cuts the richness.
• Top with whipped cream instead of ice cream: if you’re feeling “light” (lol).
• Make mini butter cakes in ramekins: cute AND portion-controlled… unless you eat all 6. Happens.

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FAQ (Frequently Asked Questions)

1. Can I use margarine instead of butter?
Technically yes, but why hurt your soul like that? Butter or nothing.

2. Do I really need cream cheese?
Yep. That’s what gives it the signature rich, gooey texture. Without it, it’s just… cake.

3. Can I make this ahead of time?
Sure! Warm it up before serving because cold butter cake is just sad.

4. What if I don’t have brown sugar?
Then use white sugar. The brown sugar adds depth, but we won’t fight over it.

5. Can I reduce the sugar?
Yes, but also why? This is butter cake, not a health food.

6. How do I know it’s done baking?
When the edges are golden and a toothpick comes out with tiny moist crumbs, not runny batter.

7. Why did my cake sink in the middle?
Probably underbaked or mixed too aggressively. Be gentle. Treat it like a baby panda.

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Final Thoughts

And that’s it — your homemade version of Del Frisco’s legendary butter cake! Warm, gooey, caramel-y, and basically everything your taste buds deserve.

Now go impress someone — your family, your date, your neighbor, or literally just yourself. Either way, you’ve earned major baking bragging rights.

If you end up eating half the cake before serving it, don’t worry. Same.