Serious Eats: Recipes

Philadelphia Butter Cake

[Photographs and original illustrations: Cakespy]

Philadelphia Butter Cake is almost indescribably rich: if you can imagine Gooey Butter cake but minus the cream cheese, and with a base that is somewhat like a crushed, compressed danish, you're getting the right idea.

Note: Salted butter is suggested for the base, but not necessary; if you only stock unsalted butter, feel free to use that with a pinch of salt, or just on its own.

Regarding the vanilla extract, if you want a pale yellow hue, use clear vanilla extract; if you don't mind about a lemony hue, use regular vanilla extract; it taste good both ways.

About the author: Jessie Oleson is a Philadelphia-based writer, illustrator, gallery owner, and cake anthropologist who runs Cakespy, an award-winning dessert website. Her first book came out in October 2011; she is currently at work on her second book.

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