Gluten Free Butter Cake | California Pizza Kitchen-Style
This gluten free butter cake is cheesecake on top, moist, tender and rich butter cake below. Just like the original, from CPK!
Servings: 6 servings
Equipment
- 4 4-inch ramekins and/or springform pans
- Stand mixer fitted with paddle attachment or handheld mixer
Ingredients
For prepping the pans
- 2 tablespoons (28 g) unsalted butter at room temperature
- ¼ cup (50 g) granulated sugar
For the cake layer
- ¾ cup (105 g) all purpose gluten free flour blend (I used Better Batter; please click thru for full info on appropriate blends)
- ¼ teaspoon xanthan gum (omit if your blend already contains it)
- 2 tablespoons (18 g) cornstarch replace with more Cup4Cup if that is your all purpose gluten free flour blend
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- 1 cup (200 g) granulated sugar
- 6 tablespoons (84 g) unsalted butter at room temperature
- 1 (50 g (weighed out of shell)) egg at room temperature, beaten
- 1 teaspoon pure vanilla extract
- 6 tablespoons (3 fluid ounces) milk at room temperature
For the cheesecake layer
- 1 package (8 ounces) cream cheese (the block kind) at room temperature
- 3 tablespoons (36 g) granulated sugar
- 1 (50 g (weighed out of shell)) egg at room temperature
- ⅛ teaspoon kosher salt
- 1 teaspoon pure vanilla extract
Instructions
- Preheat your oven to 375°F.
- Prep 4 4-inch ramekins and/or springform pans by greasing the bottom and sides of each generously with softened butter and sprinkling with an even layer of sugar. Tap the sugar around the pans to coat the entire buttered surface. Set the pans aside.
Make the cake layer.
- In a large bowl, place the flour, cornstarch, baking powder, salt and sugar, and whisk to combine well.
- Create a well in the center of the dry ingredients and add the butter, egg, vanilla and milk, and mix to combine. The batter should be thick but relatively fluffy.
- Divide the batter evenly among the prepared baking dishes, spread it into an even layer in each, and set them aside.
Make the cheesecake layer.
- In the bowl of a stand mixer fitted with the paddle attachment or a large bowl with a hand mixer, place the cream cheese and beat on medium-high speed until light and fluffy.
- Add the sugar, egg, salt and vanilla, beating to combine well after each addition. The mixture should be light and fluffy.
- Divide the cheesecake layer among the ramekins, on top of the cake layer, and spread into an even layer.
Bake.
- Place the pans on a large rimmed baking sheet, spaced evenly apart from one another, and place in the center of the preheated oven.
- Bake until the cakes are mostly set on top, with just a little bit of jiggle in the center when shaken lightly from side to side (20 to 25 minutes, depending upon the size of the ramekin).
- Remove from the oven, transfer the pans to a wire rack immediately and allow to cool completely in the pans.
- Unmold the cooled cakes by either removing the sides of the springform pans or lifting the cake out carefully with a small offset spatula.
