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Treebeards Butter Cake Recipe
Mary Johnson

Treebeards Butter Cake

A rich and gooey Southern dessert featuring a buttery yellow cake crust topped with a sweet cream cheese filling. This easy homemade butter cake is soft, creamy, and perfect for family gatherings, holidays, potlucks, or a comforting homemade treat.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • Crust Layer
  • Yellow cake mix 15.25 oz
  • ½ cup melted butter
  • 1 egg
  • Cream Cheese Filling
  • 8 oz cream cheese softened
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 5 cups powdered sugar divided
  • Optional
  • Powdered sugar for topping
  • Fresh berries
  • Whipped cream
  • Vanilla ice cream

Equipment

  • Mixing bowls
  • Electric mixer
  • 15x10-inch jelly roll pan or 13x9-inch baking pan
  • Measuring cups and spoons
  • Rubber spatula
  • Non-stick cooking spray
  • Kitchen towel
  • Knife

Method
 

  1. Preheat oven to 350°F and grease the baking pan.
  2. Mix cake mix, melted butter, and 1 egg until a thick dough forms.
  3. Press the dough evenly into the prepared pan.
  4. Beat cream cheese, eggs, vanilla, and 3½ cups powdered sugar until smooth.
  5. Add remaining powdered sugar and mix until fluffy.
  6. Spread the cream cheese filling over the crust.
  7. Bake for about 40 minutes until lightly golden.
  8. Cool completely before slicing and serving.

Notes

Use the correct cake mix size (15.25 oz) for the best texture.
Avoid overbaking to keep the center soft and gooey.
Let the cake cool fully before cutting for cleaner slices.
Store covered in the refrigerator for 3 to 5 days.
Freeze individual slices for up to 2 to 3 months.