Charleys Steakhouse Butter Cake – Rich & Easy

Hey there, butter lovers! Diego here, and today we're diving fork-first into the legendary Charleys Steakhouse Butter Cake. This isn't your average cake – it's a glorious hybrid of a soft, chewy cookie and a warm, gooey pudding, all wrapped up in a buttery, golden crust.

I remember the first time I had this at a steakhouse, I was so blown away that I immediately started experimenting in my own kitchen. After many trials (and a few butter-soaked disasters), I've nailed a version that's so close to the original, you'll swear you're at the restaurant – but in your pajamas.

The magic is in the simple ingredients and the high heat, which creates that crackly top and molten center. It's embarrassingly easy to throw together, and it always steals the show. So grab your mixing bowl and let's get our butter on!

About the Ingredients

1 cup (2 sticks / 226g) unsalted butter, melted

Use good quality butter. If you only have salted, reduce added salt to 1/4 teaspoon.

2 cups (400g) granulated sugar

Regular white sugar. For a deeper flavor, you can substitute up to 1/4 cup with brown sugar.

4 large eggs, room temperature

Room temperature eggs ensure a smooth batter. If in a hurry, place eggs in warm water for 5 minutes.

1 tablespoon vanilla extract

Pure vanilla extract gives the best flavor. You can use vanilla bean paste for a more intense taste.

1 1/2 cups (190g) all-purpose flour

Standard all-purpose flour works perfectly. For a gluten-free version, use a 1:1 gluten-free blend.

1/4 teaspoon salt

Fine sea salt. This balances the sweetness.

Optional: powdered sugar for dusting

A light dusting adds a pretty finish, but it's completely optional.

Tips & Tricks

• Melt the butter and let it cool slightly before mixing. If it's too hot, it can cook the eggs and create a scrambled mess.
• Mix the batter until just combined. Overmixing can make the cake tough instead of gooey.
• Don't overbake! The center should still look slightly underdone when you pull it out. It will set as it cools.

Step-by-Step Instructions

1. Preheat and Prepare

Preheat your oven to 350°F (175°C). Generously grease a 9-inch pie plate or 10-inch cast iron skillet with butter or non-stick spray.

2. Mix Wet Ingredients

In a large bowl, whisk together the melted butter and sugar until well combined. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.

3. Add Dry Ingredients

Sprinkle the flour and salt over the wet mixture. Gently fold with a spatula until just combined – be careful not to overmix. The batter will be thin and slightly lumpy.

4. Pour and Bake

Pour the batter into your prepared pan. Bake at 350°F (175°C) for 35-40 minutes, or until the edges are golden brown and the top is crackly and shiny. The center should still be slightly jiggly when you gently shake the pan.

5. Cool and Serve

Remove from the oven and let it cool on a wire rack for at least 10 minutes. The center will set as it cools. Dust with powdered sugar if desired, then serve warm.

Delicious Variations

Chocolate Chip Butter Cake

Fold 1 cup (170g) of chocolate chips into the batter before baking.

Lemon Butter Cake

Add 2 tablespoons of lemon zest and 1 tablespoon of lemon juice for a bright twist.

Nutty Butter Cake

Sprinkle 1/2 cup (60g) of chopped pecans or walnuts on top before baking.

How to Store Charleys Steakhouse Butter Cake Recipe

Frequently Asked Questions

I hope you enjoy this buttery, gooey slice of heaven as much as I do. Don't be afraid to make it your own – experiment with add-ins and share your creations with me. Get your hands dirty!

Charleys Steakhouse Butter Cake Recipe

Rich, buttery copycat of Charleys Steakhouse Butter Cake, an easy dessert with a crisp top and gooey center.

★★★★½ 4.8 (156 ratings)

15 minPrep time40 minCook time8Servings410 kcalCalories

Print RecipePin Recipe

🧂 Ingredients

• 1 cup (2 sticks / 226g) unsalted butter, melted
• 2 cups (400g) granulated sugar
• 4 large eggs, room temperature
• 1 tablespoon vanilla extract
• 1 1/2 cups (190g) all-purpose flour
• 1/4 teaspoon salt
• Optional: powdered sugar for dusting

📋 Instructions

1. 1Preheat and Prepare — Preheat your oven to 350°F (175°C). Generously grease a 9-inch pie plate or 10-inch cast iron skillet with butter or non-stick spray.
2. 2Mix Wet Ingredients — In a large bowl, whisk together the melted butter and sugar until well combined. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
3. 3Add Dry Ingredients — Sprinkle the flour and salt over the wet mixture. Gently fold with a spatula until just combined – be careful not to overmix. The batter will be thin and slightly lumpy.
4. 4Pour and Bake — Pour the batter into your prepared pan. Bake at 350°F (175°C) for 35-40 minutes, or until the edges are golden brown and the top is crackly and shiny. The center should still be slightly jiggly when you gently shake the pan.
5. 5Cool and Serve — Remove from the oven and let it cool on a wire rack for at least 10 minutes. The center will set as it cools. Dust with powdered sugar if desired, then serve warm.

👨‍🍳 Chef's Note: This cake is best served warm, straight from the oven. The contrast between the crackly top and the molten center is pure magic.

Servings: 8

Cuisine: American

Course: Dessert

Nutrition (per serving): 410 kcal · 5g protein · 55g carbs · 20g fat

Written by Diego Ramirez
Diego writes about urban gardening and DIY projects for small spaces, turning balconies and windowsills into green retreats. He shares hands-on tips for beginners and seasoned growers alike.