Treebeards butter cake is a decadent southern dessert that has a buttery crust of yellow cake and a rich, gooey cream cheese filling – and it’s all baked together in under an hour. This easy homemade butter cake was originally served at Treebeards, a beloved Houston restaurant and has become a staple for anyone who has had the pleasure of trying it.
Whether you’re a former Houstonian longing for a taste of home or a home baker just discovering this recipe, this guide takes you through everything you need to know from exact measurements and step-by-step instructions to storage tips and common baking mistakes to avoid.
What Is Treebeards Butter Cake?
Treebeards butter cake is the signature dessert of Treebeards, a Houston, Texas restaurant that has been serving down-home Southern food since the late 1970s. Unfortunately, the original Market Square neighbourhood location shuttered in 2020, but there are still several Houston locations in business today. One interesting quirk? They’re all closed on the weekends.
That weekend closure is actually how many home bakers first started making this recipe. If you’re craving a slice on a Saturday or Sunday, you have no choice but to make it yourself.
The butter cake itself is really two different layers a dense, cookie-like bottom crust made from yellow cake mix, and a luscious cheesecake-like filling made from cream cheese, eggs, vanilla, and powdered sugar. The result is a golden, gooey, melt-in-your-mouth treat that’s part comforting, part indulgent. The recipe originally appeared in the Houston Chronicle around 1990 and has been made by home bakers ever since.
Why You’ll Love This Homemade Butter Cake Recipe
This isn’t just another cake recipe. Here’s what makes it special:
- Fast prep time: You only need about 10 minutes of active prep time before the oven does the rest.
- Simple ingredients: Everything you need is likely already in your fridge or pantry.
- Beginner-friendly: No advanced baking skills required. If you can mix ingredients together, you can make this cake.
- Crowd-pleaser: It serves 12, making it ideal for potlucks, family dinners, or any gathering where you want to impress.
Treebeards Butter Cake Ingredients
This easy butter cake recipe uses two sets of ingredients — one for the crust, one for the filling.
Bottom Crust Layer
- 15.25 oz yellow cake mix (Duncan Hines recommended — they still come in 15.25 oz boxes)
- ½ cup (1 stick) butter, melted
- 1 egg
Cheesecake Filling Layer
- 8 oz cream cheese, softened
- 2 eggs
- 2 teaspoons vanilla extract
- 5 cups powdered sugar, divided (3½ cups first, then 1½ cups)
Ingredient Substitutions
- Dairy-free: Swap the butter and cream cheese for non-dairy alternatives. The final result will be very similar.
- Gluten-free: Use a gluten-free yellow cake mix in place of the standard mix. Betty Crocker’s gluten-free yellow cake mix has been used successfully by home bakers.
- Pudding-included cake mix: The original Houston Chronicle recipe calls for a Pillsbury pudding-included cake mix. Either version works well.
How to Make Treebeards Butter Cake: Step-by-Step Instructions
Yield: 12 servings | Prep time: 10 minutes | Cook time: 40 minutes | Total time: 50 minutes
Step 1: Prepare Your Pan and Oven
Preheat your oven to 350°F (or 325°F if using a glass pan). Generously spray a 15×10-inch jelly roll pan with non-stick cooking spray. If you don’t own a jelly roll pan, a standard 13×9-inch baking pan works too — just expect a slightly longer bake time.
Step 2: Make the Bottom Crust
With an electric mixer on low speed, beat the dry cake mix, melted butter and 1 egg until moistened. Increase to medium speed and beat for 2 minutes. The dough will be thick and almost like stiff play dough.
Press mixture evenly into bottom and sides of prepared pan. Moisten your hands and gently press it down. It’s much easier than using a spoon or spatula.
Step 3: Make the Cream Cheese Filling
In a large mixing bowl, add the softened cream cheese, two eggs, vanilla extract and 3½ cups of the powdered sugar. Mix on low speed until the ingredients are just moistened and coming together.
One handy trick is to cover the mixer with a clean kitchen towel before cranking up the speed. It also stops powdered sugar from making a cloud in your kitchen. Cover and mix on high speed for 5 minutes.
With the mixer still on low, remove the towel and add the remaining 1 1/2 cups of powdered sugar. Add the towel and mix on high for five more minutes. The filling should be light, fluffy and smooth.
Step 4: Assemble and Bake
Pour the cream cheese filling over the crust and spread it out evenly with a spatula.
Bake at 350 degrees F for about 40 minutes or until the top is light golden brown. Keep an eye on it toward the end – you want the top to be golden, not dark brown. During baking, the center will tend to sink and bubble while the edges will rise up slightly. This is totally normal and a big part of what makes this cake so wonderfully gooey.
Step 5: Cool and Slice
Allow the cake to cool completely before slicing. It will be very soft straight from the oven and needs time to set. Once cooled, cut into squares and serve. For an optional finishing touch, dust the top with a light sprinkle of powdered sugar while it’s still warm.
Expert Tips for the Perfect Southern Butter Cake
Even a straightforward recipe has a few nuances worth knowing. Here’s what experienced bakers recommend:
- Use the right cake mix size: The CopyKat recipe specifically recommends Duncan Hines yellow cake mix because it still comes in the 15.25 oz size that the recipe requires.
- Don’t skip the towel trick: Mixing powdered sugar on high without covering the bowl will send sugar flying everywhere. A kitchen towel over the mixer keeps things clean.
- Press the crust firmly: The crust layer needs to be well-packed so it holds its shape and provides a proper base for the filling.
- Don’t overbake: The top should be lightly golden, not dark. Pull the cake out as soon as the color looks right — it will continue to firm up as it cools.
- Cool completely before cutting: Cutting too early will give you a messy, crumbling slice. Patience pays off here.
- Glass pan users: Reduce the oven temperature to 325°F to prevent over-browning on the bottom.
What to Serve With Treebeards Butter Cake
This homemade butter cake is rich and sweet on its own, but the right accompaniment can take it to another level. Here are a few ideas:
- Fresh berries: Strawberries in particular pair beautifully with the sweet, creamy filling — their tartness cuts through the richness perfectly.
- Whipped cream: A light dollop of whipped cream adds a nice contrast in texture.
- Vanilla ice cream: For an indulgent dessert plate, a scoop of ice cream alongside a warm square of butter cake is hard to beat.
- Coffee or tea: A hot beverage balances the sweetness and rounds out the experience.
How to Store and Reheat Treebeards Butter Cake
Storage
Because of the cream cheese in the filling, this butter cake should be refrigerated. When cool, either transfer to an airtight container or cover the pan tightly with aluminium foil or plastic wrap. If stored in the refrigerator properly, it can last three to five days.
Cake freezes well for longer keeping. Individually wrap each slice in plastic wrap or foil before freezing. The butter cake will keep for two to three months if frozen.
Reheating
To reheat refrigerated cake, place slices in a 350°F oven for a few minutes. This preserves both the texture and the structure of the crust better than any other method.
If you’re in a hurry, microwave individual slices in short intervals — 15 to 20 seconds at a time — to avoid making the cake too soft or mushy.
Always defrost frozen slices in the refrigerator overnight before reheating.
Nutrition Information (Per Serving)
Based on 12 servings per batch:
- Calories: 485 kcal
- Carbohydrates: 80g
- Sugar: 65g
- Protein: 4g
- Fat: 16g
- Saturated Fat: 9g
- Sodium: 414mg
Treebeards Butter Cake
Ingredients
Equipment
Method
- Preheat oven to 350°F and grease the baking pan.
- Mix cake mix, melted butter, and 1 egg until a thick dough forms.
- Press the dough evenly into the prepared pan.
- Beat cream cheese, eggs, vanilla, and 3½ cups powdered sugar until smooth.
- Add remaining powdered sugar and mix until fluffy.
- Spread the cream cheese filling over the crust.
- Bake for about 40 minutes until lightly golden.
- Cool completely before slicing and serving.
Notes
Frequently Asked Questions About Treebeards Butter Cake
What makes Treebeards butter cake different from a regular butter cake?
Treebeards butter cake is different because of its unique two-layer design. It features a thick yellow cake crust topped with a sweet, gooey cream cheese filling. The cream cheese layer gives it a cheesecake-like richness that makes it different from traditional butter cakes.
Can I make Treebeards butter cake without a jelly roll pan?
Yes, you can use a standard 13×9 inch baking pan. The baking time may be slightly longer, so check the cake around 40 minutes and remove it when the top is lightly golden brown.
Why does the center of my butter cake sink during baking?
The center sinking is normal and expected. The cream cheese filling softens during baking, causing the middle to sink while the edges rise. This creates the signature gooey texture.
Can I make this butter cake ahead of time?
Yes, Treebeards butter cake can be prepared ahead of time. Bake it, cool completely, cover it, and refrigerate overnight. Serve the next day or gently reheat individual slices.
Is this the same as a St. Louis gooey butter cake?
Both desserts are similar because they use a cake mix crust and a rich cream cheese filling. Treebeards butter cake is a Houston, Texas version with its own regional style and flavor.
Can I add toppings to Treebeards butter cake?
Yes, you can add toppings like powdered sugar, chopped pecans, fresh berries, whipped cream, or serve it with vanilla ice cream for an extra indulgent dessert.
