This butter cake has been a Sunday staple in my kitchen for years, the kind of dessert that brings people into the house simply because they can smell it before they see it. I first wrote this version down after an afternoon of tinkering with a boxed yellow mix and a leftover block of cream cheese. The combination surprised me: a soft, buttery cake base that puffs gently while baking, a silky cream cheese layer that sets to a spreadable cloud, and a warm butter sauce that soaks in at just the right moment. It is comforting but celebratory, reliably moist and slightly retro in the best way.

I remember serving this at a family reunion where my cautious aunt took a bite and declared it "dangerously good" before returning for seconds. The textures are the real reason this dessert works: the cake gives structure and a toasted exterior, the cream cheese adds richness and a fine crumb, and the butter sauce creates an almost custardy finish that keeps every forkful glossy. It is not fussy, and yet it feels special, which is why I turn to it for holidays, potlucks, and quiet weekend tea time.

Ingredients

• Yellow cake mix: One standard 15.25 ounce package provides a consistent structure and quick crumb. Choose a brand you like for flavor; avoid mixes with pudding inserts since the extra moisture is unnecessary.
• Unsalted butter: Use high quality butter for both the batter and sauce; it contributes to flavor and sauce sheen. I prefer European-style butter for a deeper, creamier taste.
• Large eggs: Room temperature eggs incorporate better and give a lighter rise. If eggs are cold, place them in warm water for 10 minutes before using.
• Vanilla extract: Pure vanilla at 1 teaspoon brightens the batter and ties the layers together; use good quality extract for cleaner flavor.
• Cream cheese: Eight ounces, softened to room temperature, makes the cream cheese layer smooth; full fat yields the best texture and flavor.
• Powdered sugar: Four cups creates a stable, lightly sweetened cream cheese layer that spreads like frosting but sets firmer once chilled.
• Salted butter (for sauce): Using salted butter in the sauce balances the sweetness; if you only have unsalted, add a pinch of fine salt.
• Granulated sugar and evaporated milk: These form the base of a caramel-like butter sauce; evaporated milk adds body and a slight caramel note without making it heavy.

Instructions

Step 1 - Preheat and prepare the pan: Preheat the oven to 350 degrees Fahrenheit. Lightly spray or grease a 9 by 13-inch baking pan and line the bottom with a piece of parchment for easier removal if desired. Accurate oven temperature ensures proper rise and browning. Step 2 - Make the batter and press it in: In a medium bowl, beat together the cake mix, 1/2 cup melted unsalted butter, the two large room temperature eggs, and 1 teaspoon vanilla until just combined. The batter will be thicker than from scratch batters; spread and press it evenly into the prepared pan using a spatula or lightly oiled fingers. Pressing ensures an even base and a tender edge. Step 3 - Prepare the cream cheese layer: Using a stand mixer or handheld mixer, beat 8 ounces softened cream cheese with 1/4 cup melted unsalted butter until smooth and lump free. Add two large room temperature eggs and 1 teaspoon vanilla, beating until glossy. Reduce speed to low and add 4 cups powdered sugar gradually until fully incorporated and silky. Spread this mixture gently over the cake batter in an even layer; work carefully to avoid digging into the base. Step 4 - Bake: Place the pan in the preheated oven and bake for about 40 minutes, until the top is golden and puffy and a toothpick inserted near the center comes out with a few moist crumbs rather than wet batter. The center may still be slightly soft; it will firm as it cools. Step 5 - Make the butter sauce while baking: Combine 1/4 cup salted butter, 3/4 cup granulated sugar, and 1/2 cup evaporated milk in a small saucepan. Bring to a simmer over medium heat and cook for about 5 minutes, whisking frequently so the sugar dissolves and the mixture thickens slightly and turns a light golden color. Remove from heat and whisk in 1 teaspoon vanilla extract. The sauce should be glossy and pourable once slightly cooled. Step 6 - Pour sauce and rest: When the cake comes out of the oven, poke a few shallow holes with the handle of a wooden spoon or the tip of a skewer if you want more sauce penetration. Pour the warm butter sauce evenly over the entire surface, letting it soak in. You can pour while the cake is warm for deeper soak or wait until it is room temperature for a more set finish. Chill or serve warm.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. If you want to freeze, wrap the pan tightly in plastic wrap and then foil, or cut into portions and wrap individually; freeze for up to 3 months. To thaw, move to the refrigerator overnight and bring to room temperature before serving, or warm gently in the microwave for 10 to 20 seconds to revive the sauce. Use glass or BPA-free plastic containers and avoid stacking while still warm to preserve the cream cheese layer texture.

Ingredient Substitutions

If you prefer to avoid boxed mixes, use a homemade yellow batter (about 2 1/4 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon salt, 1 cup sugar, 1/2 cup softened butter, 2 large eggs, 1 teaspoon vanilla, 1/2 cup milk). For a lighter sauce, swap half the evaporated milk for whole milk and increase simmer time slightly. Use low-fat cream cheese for a lighter layer, though texture will be less rich. For a gluten-free option, choose a gluten-free yellow cake mix and verify powdered sugar cross-contamination policies.

Serving Suggestions

Serve slices warm with a scoop of vanilla ice cream or a dollop of softly whipped cream to echo the cake's creamy elements. Fresh berries or a simple berry compote add bright acidity that balances the sauce. For a brunch setting, pair with a lightly roasted coffee and citrus-scented tea. Garnish with a few toasted sliced almonds or a light dusting of powdered sugar for an elegant touch.

Cultural Background

Butter cakes are a longstanding tradition in American and European home baking, often appearing in mid-20th century cookbooks as celebratory yet accessible desserts. The addition of a sweetened cream cheese layer and a pourable butter sauce is a modern interpretation that leans into texture contrast and indulgent mouthfeel. This combination echoes layered desserts such as tres leches or custard-topped cakes, blending simplicity with a luxurious finish.

Seasonal Adaptations

In summer, top with macerated berries and a squeeze of lemon zest to brighten the richness. For fall and winter, fold a teaspoon of ground cinnamon and a pinch of nutmeg into the cream cheese filling, and replace part of the vanilla in the sauce with a splash of bourbon for depth. Holiday variations can include a sprinkle of toasted pecans or a drizzle of spiced caramel.

Meal Prep Tips

To streamline for gatherings, bake the base and cream cheese layer a day ahead and refrigerate. Warm the sauce and pour it over shortly before serving, or pour it earlier and chill to serve slices cold. Divide into individual portions for grab-and-go treats and label containers with dates. Use shallow airtight containers to preserve the sauce texture and avoid sogginess.

This cake is a reminder that simple ingredients, treated with care, can become something memorable. Whether you serve it at a holiday table or make it on a rainy afternoon, it has a way of making ordinary moments feel like a small celebration. Enjoy and make it your own with the variations and tips above.