This copycat California Pizza Kitchen Butter Cake recipe is sweet, moist, and maybe even better than the original! Try it once, and you’ll be hooked!
Ingredients:
For the Cake Batter
215 grams of Unsalted Butter (1 cup)
55 grams of Cream Cheese (2 ounces)
225 grams of White Sugar (1 cup)
1 large Egg
1/4 teaspoon of Salt
90 grams of All-Purpose Flour (3/4 cups)
1 teaspoon of Vanilla Extract/Paste
For the Cream Cheese Layer
60 grams of Cream Cheese (3 ounces)
35 grams of White Sugar (3 tablespoons)
1/2 large Egg
1/4 teaspoon of Vanilla Extract/Paste
Method:
Preheat the oven to 325°F/ 163°C and spray the ramekins with cooking spray. Line the bottom of each with a disc of parchment paper. (I used my spring form pan for this, but wow was it messy. The butter leaked out onto the bottom of the oven, and lets just say I could have smoked a ham. Also, due to the size, it took a lot longer to bake, beware.)
For the Cake Batter:
Beat the butter and cream cheese (cake batter) until smooth, then incorporate the sugar in a large bowl. Mix until light and fluffy.
Add the egg and vanilla, and mix until fully incorporated.
Add the salt and half of the flour to the bowl and gently stir with a spatula.
Add the rest of the flour and gently mix until you no longer see flour streaks.
Set the cake batter aside.
For the Cream Cheese Layer:
Beat the cream cheese and sugar until well combined in a medium bowl.
Add the half egg (whisk a whole egg in a small bowl and add half to the batter by weight).
Add the vanilla and mix until smooth and lump-free.
Set aside.
For the Butter Cake:
Place the ramekins on a cookie sheet so you can move them around easily.
Divide the cake batter between the four greased ramekins. It should be about 1 cup each.
Gently smooth the top with a spatula or butter knife.
Divide the cream cheese mixture between the four ramekins, pouring it on top of the cake batter. It should be pretty thin.
Bake the butter cakes for 55-65 minutes or until a toothpick inserted in the middle comes out clean.
Remove from the oven and leave to cool slightly on a wire rack – about 5-10 minutes.
Run a butter knife around the edges and release the cakes onto plates.
Serve warm with a scoop of ice cream.
borrowed from: https://www.bakedbyclaire.com/blog/copycat-california-pizza-kitchen-butter-cake-recipe/