If you've ever been to Del Frisco's Double Eagle Steakhouse, then you know their butter cake is a must-have dessert. This rich and buttery Del Frisco's Butter Cake recipe is based on that all-time favorite.
This decadent dessert is definitely not for the faint of heart, but it's definitely worth trying if you're looking for a special treat. The recipe is surprisingly easy to follow, so you can easily make it at home. Just be prepared to indulge in some serious deliciousness!
Why you will love this recipe
With its crunchy edges and moist center texture, this Del Frisco Butter Cake replica is a sensory taste treat. The recipe is simple to follow, and the ingredients are easy to find.
It's kind of like three desserts in one, with cake, caramel sauce, butter pecan ice cream, and whipped cream served together in a beautiful presentation. This decadent dessert that will impress your friends and family.
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Ingredients
- All Purpose Flour
- Sugar, regular white granulated sugar.
- Butter
- Eggs
- Milk
- Salt
- Baking powder
- Baking soda
- Vanilla extract
- Coarse Sugar like Demerara or Turbinado for coating the mini cake pans.
Toppings to Buy for finishing the Del Frisco Butter Cake
- Butter Pecan Ice Cream for topping cake. Any brand will be fine.
- Caramel Sauce for drizzling on cake. I used the Smuckers Caramel Ice Cream Topping.
- Whip Cream for finishing off as garnish. You can get the kind in the aerosol can for a fast solution, or use a home Whip Cream aerosol dispenser!
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How to Make Del Frisco's Butter Cake
You will need to prepare your cake pans first. Use six 4" mini springform pans. Butter each pan and put a parchment or wax paper circle in each can pan bottom.
Put 1 ½ teaspoons of coarse sugar in each cake pan then tilt the pan so sugar coats the sides. Tip out any loose sugar into your sink. Turn your oven on to preheat and set the prepared cake pans aside.
Step 1. Mix Up the Cake Batter
Measure the flour, salt, baking powder, and baking soda into a bowl and mix them well. Measure the sugar, egg, milk, and vanilla in another and mix until just blended, not creamed.
Add the flour mixture in two or three portions in the sugar, egg, vanilla, and milk mixture using a hand mixer. Mix well, the cake batter will be thick.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post
Step 2. Fill the Cake Pans
Mix the batter until is is smooth. Scrape the sides to make sure everything is mixed in well.
Divide batter among the six pans and smooth out evenly. Tap each pan on the counter to settle out air pockets.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Step 3. Bake and Cool the Cakes
Bake in the oven (see recipe card below for temp and time) and cool 15 minutes on a rack.
After the cakes are cool, unfasten the springform bands and remove the cakes.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Putting the Del Frisco Cake Together
To serve the Del Frisco Butter Cake, you will put one slightly warm 4" cake on a plate. Top with a scoop of butter pecan ice cream, drizzle with caramel sauce, and then put a dollop of fresh whipped cream next to the scoop of ice cream. Serve to your guests.
Like I said, this is not for the faint of heart! But it is divinely delicious. You get a crunchy crust from the coarse sugar baked into the sides of the cake. You get a warm buttery cake with a soft moist center, all topped with caramel, butter pecan ice cream, and whipped cream.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Serving Suggestions
Serve this beautiful, decadent dessert with a special meal, a gathering of friends, or to finish off a lovely family meal. It would be a delicious finish to a Sous Vide Ribeye Steak dinner, or after a Grilled Steak with Feta Salad.
Add our Cheesecake Cocktails for an ultimate, over the top romantic dessert cocktail to accompany your Del Frisco Butter Cake.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Variations
You can use Salted Caramel ice cream or just regular Vanilla ice cream if Butter Pecan is not to your liking. The original Del Frisco Butter Cake uses the Butter Pecan ice cream though.
Equipment
- 4" Springform pans (6)
- 4" Parchment paper circles
- Whip Cream Dispenser
- N2o Whip Cream dispenser cartridges
These little mini springform pans give this cake their famous crunchy sides and softer centers. The parchment circles ensure the sugar doesn't stick to the buttered pan bottom and lets you remove the cake easily.
The whip cream dispenser lets you fill with your own heavy cream (get the 40% fat at Costco!) and dispense it anytime, anywhere at a fraction of the cost of Ready Whip. The dispenser saves a ton of time and there's no mixer clean up!
When using a N2o dispenser for whip cream, add the sugar and vanilla to the cream right in the dispenser. Install a N2o cartridge. Tip the aerosol dispenser back and forth a few times to mix any sugar in to dissolve and let sit for 10 minutes. Then, gently shake to make sure the N2o has dispersed well, and squeeze the trigger for instant whipped cream!
Top Tips
- Buy the caramel sauce, ice cream, and whip cream ahead of time and keep it all cold in the freezer (for the ice cream) or refrigerator (for the caramel and whip cream) so that it does not melt so quickly when you put the cakes together.
- You can make the cakes up ahead of time and warm them in the microwave right before your dessert time. This way you only have to top the cakes with the ice cream, caramel, and whip cream at the last minute.
Frequently asked questions
No, the cake batter itself is very different in each cake. The distinct difference besides the toppings (Mastro's is topped with raspberries or strawberries & whip cream), is the cake texture. Mastro's is fluffy cake, the Del Frisco has a crunchy side with a soft moist, dense center.
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📖 Recipe
Del Frisco's Butter Cake
Equipment
Ingredients
- 2 cups All Purpose flour
- 1 teaspoon salt
- 1 teaspoon Baking powder
- ¼ teaspoon Baking soda
- ⅔ cup butter, softened
- 2 cups sugar (white granulated)
- 2 large eggs
- 2 tablespoon milk
- 1 teaspoon vanilla extract
- 3 tablespoon coarse demerara sugar (or or turbinado sugar)
For the Cake Garnish
- 11/2 cups Butter Pecan Ice cream (¼ cup scoop per cake)
- 12 tablespoon Caramel sauce (2 tablespoons per cake as topping)
- 1 cup Whipped Cream (to dollop on top of each cake)
Instructions
- Preheat your oven to 350° F. Butter each 4" springform pan. Place a parchment paper circle on the bottom of each. Then, place 1 ½ teaspoons of Demerara sugar in each pan. Tip the pan so the sugar coats the sides of the pan. Tip out any excess. Set the pans aside.3 tablespoon coarse demerara sugar
- Measure the flour, salt, baking powder, and baking soda into a medium size mixing bowl. Mix to distribute evenly.2 cups All Purpose flour, 1 teaspoon salt, 1 teaspoon Baking powder, ¼ teaspoon Baking soda
- In a larger mixing bowl, mix the softened butter, sugar, eggs, milk, and vanilla until just mixed. Do not cream, just blend in evenly.⅔ cup butter, softened, 2 cups sugar, 2 large eggs, 2 tablespoon milk, 1 teaspoon vanilla extract
- Add the flour mixture in two to three amounts as you mix with a hand mixer. Using a spatula make sure everything is scraped from the sides and mixed in. Divide batter among the six pans and smooth out evenly. Tap each pan on the counter to settle out air pockets.
- Set in the preheated oven and bake for 25 - 30 minutes. Remove from the oven and set on a rack to cool for 10 minutes, then remove from the springform pans to cool another 15 minutes. If you make these ahead of time, microwave the cakes for 15 seconds to warm back up. Serve with the Pecan Ice Cream, Caramel Sauce, and Whipped Cream.
Putting the Del Frisco Cake together
- Take each slightly warm cake and put a ¼ cup scoop of Butter Pecan Ice Cream.
- Then, drizzle 2 tablespoons of cold caramel sauce on each scoop of ice cream.
- Last, spritz or dollop some whipped cream next to each scoop of ice cream.
- Serve immediately.11/2 cups Butter Pecan Ice cream, 12 tablespoon Caramel sauce, 1 cup Whipped Cream
Notes
- Buy the caramel sauce, ice cream, and whip cream ahead of time and keep it all cold in the freezer (for the ice cream) or refrigerator (for the caramel and whip cream) so that it does not melt so quickly when you put the cakes together.
- You can make the cakes up ahead of time and warm them in the microwave. This way you only have to top the cakes with the ice cream, caramel, and whip cream at the last minute.
Nutrition
Did you make this recipe? We could love to hear from you. Drop us a comment below.
Teresa says
First time trying this. In the interest of savings, can I use large muffin tins? I realize cakes will be smaller..should I adjust cooking time/ temp?
Excited to try !!
Kelly Bloom says
Absolutely! I've not, so not exactly sure how much you may need to adjust your cook time. Start with a typical muffin baking time, but keep and eye on them during that last 10 minutes of bake.