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Pin Recipe
El Amor Kitchen
This cake is distinctive butter flavor, soft crumb, and cheesy toppings, this is truly the best butter cake I’ve ever had. After a bite, I guarantee you’ll agree with me. You’ll love how easy, moist, and fluffy this homemade Butter cheese cake is!
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Dessert
Cuisine American
Servings 15 slices


  • 250 grams (1 cup) Salted butter
  • 150 grams (3/4 cup) Caster sugar
  • 150 grams (3/4 cup) Cream cheese
  • 4 Eggs room temperature
  • 210 grams (1 2/3 cups) All purpose flour
  • 40 gram (1/3 cup) Cornstarch
  • 1 tsp Baking powder
  • 50 ml (3 tbsp) Fresh milk
  • 35 gram (4 tbsp) grated cheddar cheese
  • some grated cheddar cheese for topping


  • Preheat oven to 180 degrees C or 350 degress F, line your loaf pan with baking paper
  • In a medium bowl, mix together all purpose flour, cornstarch and baking powder with the whisk and set aside.
  • In another bowl, add butter and sugar, beat with a standing or hand mixer with low speed until well combined.
  • Add in the cream cheese and  beat again until creamy. Scrape down the side and mix again.
  • Add in the egg one in a time and beat until well combined. You repeat this until the third eggs.
  • Add in 2 tbsp of flour mixture and beat until well combined. Then add the last egg and beat until well combined.
  • Add in half of the flour mixture and beat until well combined. Then add the milk and beat again.
  • Add in the rest of the flour mixture and beat until there are no more flour streaks.
  • Add in the cheddar cheese and mix with the spatula, don't over mix.
  • Pour the batter into prepared 30x11cm or 12x4 inches loaf pan or baking pan like I use on that photo, and sprinkle with cheddar cheese on the top.
  • If you use loaf pan, bake for 50 minutes, but for the baking pan like mine, bake for 30 minutes.
  • Let cool the cake on the cooling rack after you bake and let the cake completely cool. After completely cool, store the cake in the airtight container, don't store in the fridge for this cake, because the cake will be hard.


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