St Louis Butter Cake (Print Version)
# Ingredients:
→ Bottom Layer
01 -
1 teaspoon vanilla extract
02 -
¼ cup milk, room temperature
03 -
1 egg, room temperature
04 -
1¾ cups regular sugar
05 -
8 tablespoons butter, softened
06 -
¼ teaspoon salt
07 -
2 teaspoons baking powder
08 -
2½ cups all-purpose flour
→ Cream Cheese Topping
09 -
2¾ cups powdered sugar, plus extra for sprinkling
10 -
⅛ teaspoon salt
11 -
1 teaspoon vanilla extract
12 -
2 eggs, room temperature
13 -
4 tablespoons melted butter, cooled slightly
14 -
8 ounces softened cream cheese
# Instructions:
01 -
Turn your oven on to 350°F. Get a 9x13-inch pan ready by lining it with parchment paper and spraying it with nonstick spray, or just spray it directly.
02 -
Stir together salt, baking powder, and flour in a medium bowl. In another bowl, beat the sugar and butter together until it's nice and fluffy (about 3-4 minutes). Crack in the egg, then add the vanilla and milk. Mix in the dry ingredients in three parts, blending after each.
03 -
Take the batter for the bottom layer and press it evenly into your prepared pan.
04 -
Beat the cream cheese until creamy. Pour in the melted butter and blend. Stir in eggs, vanilla, and salt but don't overdo it. Slowly add powdered sugar, a cup at a time, and mix on low until smooth.
05 -
Evenly pour the cream cheese mixture on the cake layer and spread it out.
06 -
Pop it in the oven for 35-45 minutes, until the edges turn golden and only the middle wiggles a bit. Check every couple of minutes to avoid overbaking since the middle should stay soft.
07 -
Leave the cake to cool completely, which will take about 3 hours, before cutting it up.
08 -
Dust the top with powdered sugar. To get neat slices, warm your knife with hot water and wipe it clean with each cut.
# Notes:
01 -
Room temperature ingredients work best for this.
02 -
Don't open the oven door before the first 40 minutes of baking.
03 -
You can leave the cake out for 3 days or keep it in the fridge for up to a week.