Outback Steakhouse Butter Cake Recipe

I remember one evening, I stopped by Outback Steakhouse after a long day, just wanting a quick bite. I wasn’t planning to order dessert, but then-our server mentioned their Butter Cake. I gave it a try… and wow.

That rich, warm, buttery slice with a creamy topping and a dust of powdered sugar completely won me over. I couldn’t stop thinking about it for days.

If you want a dessert that feels special but doesn’t take hours to make, this copycat Outback Steakhouse Butter Cake Recipe is perfect.

I’m excited to share this with you because it’s one of my favorite cakes to bake and enjoy. You’ll love how rich and smooth it tastes, just like the one at Outback Steakhouse.

Is Outback Butter Cake Recipe “Top Secret”?

I used to think this recipe was some kind of restaurant secret that only chefs knew about. After trying to copy it at home many times, I realized it’s actually quite simple.

The magic comes from using just the right mix of cream cheese and butter. Most people think it’s hard to make because it tastes so rich and creamy.

But the truth is, this cake uses basic ingredients you probably have in your kitchen right now. The real secret is in the technique – how you layer the crust and topping.

I’ve tested this recipe over and over, and now I know exactly what makes it perfect. It’s not about fancy ingredients or special tools.

It’s about following each step carefully and not rushing the process. Once you try making it yourself, you’ll see why so many people love this dessert.

Outback Butter Cake Ingredients

Here’s what you need for this recipe. I like to lay everything out before I start. Makes things way easier.

Ingredients for the Crust:

• Yellow Cake Mix (1 box, 15.25 oz): This forms the base of our cake. I always use a good quality brand like Duncan Hines or Betty Crocker. The cake mix gives us the perfect texture without having to measure out flour, baking powder, and other dry ingredients. It saves time and makes sure your crust turns out right every time.
• Unsalted Butter (½ cup, melted): Fresh butter is key here. I melt mine in the microwave for about 30 seconds, then stir. Make sure it’s completely melted but not hot. The butter helps bind everything together and creates that rich, buttery flavor we love.
• Large Eggs (2): Room temperature eggs work best. They mix easier and create a smoother texture. If you forget to take them out early, just put them in warm water for a few minutes before using.
• Vanilla Extract (1 teaspoon): Pure vanilla extract makes a big difference in taste. Skip the imitation stuff if you can. This adds that warm, sweet flavor that complements the butter perfectly.

Ingredients for the Topping:

• Cream Cheese (8 oz, softened): This is what makes the topping so creamy and rich. I take mine out of the fridge about an hour before I start cooking. Soft cream cheese mixes much better and won’t leave lumps in your topping.
• Large Eggs (2): Just like with the crust, room temperature eggs work best here. They help create that smooth, custard-like texture on top.
• Vanilla Extract (1 teaspoon): Another dose of vanilla keeps the flavor balanced throughout the whole cake.
• Fresh Lemon Zest (1 teaspoon): This is my secret ingredient! The lemon zest brightens up all the rich flavors and cuts through the sweetness just a little. Use a fine grater and only get the yellow part of the peel.
• Powdered Sugar (4 cups, sifted): Sifting is important here. Lumpy powdered sugar will make your topping bumpy too. I sift mine right before I use it to make sure it’s smooth.
• Additional Powdered Sugar: For dusting on top when the cake is finished. This makes it look pretty and adds extra sweetness.

Helpful Swaps

If you’re missing something or want to tweak this Outback Steakhouse Butter Cake Recipe, here are some swaps that work:

1. Yellow Cake Mix: You can use a white cake mix if that’s what you have. It’ll taste a tiny bit different but still yummy.
2. Unsalted Butter: If you only have salted butter, use it but skip any extra salt if you’re tempted to add it.
3. Cream Cheese: Low-fat cream cheese is okay, but avoid fat-free-it can make the topping watery.
4. Lemon Zest: If you don’t have a lemon, try orange zest or skip it. The cake will still be delicious, just less zesty.
5. Eggs: No good egg substitutes here, sorry! Eggs are key for the texture.

Kitchen Appliances Needed

To make this Outback Steakhouse Butter Cake Recipe, you’ll need:

1. 9×13-inch baking dish: For baking the cake.
2. Mixing bowls: One for the crust, one for the topping.
3. Electric mixer: For blending the cream cheese topping smoothly.
4. Spatula: To spread the crust and topping evenly.
5. Measuring cups and spoons: For accurate ingredient amounts.
6. Zester or grater: For fresh lemon zest.
7. Oven: Preheated to 350°F.
8. Cooling rack: To cool the cake evenly.

How To Make the Outback Steakhouse Butter Cake

Step 1 | Make the Crust

In a large mixing bowl, combine the yellow cake mix, melted butter, 2 eggs, and 1 teaspoon of vanilla extract. Stir by hand with a spatula until everything is well mixed. The mixture will be thick, like dough.

Spread it evenly into the bottom of your greased baking dish, pressing it down to cover all corners. It’s the crust, so it doesn’t need to be perfect, just even.

Step 2 | Prepare the Topping

In another bowl, use an electric mixer to blend the softened cream cheese, 2 eggs, and 1 teaspoon of vanilla extract until smooth. Add the fresh lemon zest and mix it in.

Slowly add the powdered sugar, one cup at a time, mixing well after each addition. Pause to scrape down the sides of the bowl to make sure everything is blended.

Step 3 | Assemble the Cake

Pour the cream cheese topping over the crust in the baking dish. Use a spatula to spread it evenly, being careful not to disturb the crust below. Make sure the topping covers the entire crust.

Step 4 | Preheat and Bake

Preheat your oven to 350°F (175°C). Place the assembled cake in the oven and bake for 30-35 minutes. The top should be golden and slightly puffed up, with the center still a bit jiggly-that’s what makes it gooey! Don’t overbake, or it’ll lose that soft, creamy texture.

Step 5 | Cool and Dust

Let the cake cool completely in the pan on a cooling rack, about 1 hour. Once cooled, dust the top with powdered sugar. Use as much or as little as you like for a sweet, pretty finish.

Step 6 | Cut and Serve

Cut the cake into squares or bars. You’ll see the gooey, creamy top and the buttery crust underneath. Serve it up and enjoy!

Recipe Perfection Tips

Here’s my hard-earned advice for the best butter cake ever:

• Soft Cream Cheese is Non-Negotiable: Seriously, let it soften! Cold cream cheese = lumpy topping.
• Sift That Sugar: Lumpy powdered sugar = lumpy topping. Takes 30 seconds, makes a huge difference.
• Don’t Overmix the Crust: Just combine until it comes together. Overmixing can make it tough.
• Press the Crust Firmly: This prevents gaps and gives a solid base.
• The Jiggle Test is Key: Take it out when the center just jiggles slightly. It firms up as it cools.
• Cool Completely: Patience! Cutting warm cake = runny topping mess. Let it cool 1 full hour.
• Fresh Lemon Zest: That little bit of brightness cuts the sweetness perfectly. Don’t skip it!

What to Serve With Outback Butter Cake

This cake is rich and sweet, so I like to pair it with something light. A scoop of vanilla ice cream or a small bowl of fresh berries goes really well with it.

I’ve also tried it with a little whipped cream on top-it’s simple but makes the dessert feel special.

If you’re enjoying it after dinner, a hot cup of coffee or cold glass of milk makes the cake taste even better.

The sweetness of the cake and the smoothness of milk or the bold coffee balance out nicely.

Make Ahead & Storage Tips

You can totally make this cake ahead of time. I sometimes bake it in the morning and let it sit until after dinner. It actually tastes better once it’s cooled and had time to rest.

For storage, cover the baking dish with plastic wrap or foil and keep it in the fridge. It’ll stay good for up to 4 days.

Want to freeze it? No problem. Wrap slices tightly and freeze for up to 1 month.

To eat, thaw in the fridge overnight and warm slightly in the microwave-just 10-15 seconds.

Outback Steakhouse Butter Cake Recipe FAQs

1. How do I know when the cake is done?

The edges will be golden and set, but the center should wobble a bit when you gently shake the pan. It keeps cooking as it cools. A toothpick in the center should come out mostly clean (a few crumbs are okay).

2. Is this the same as Gooey Butter Cake?

It’s very similar! Outback’s version is a little richer, and the lemon zest gives it a unique twist.

3. Can I use homemade cake mix instead of a box?

Yes! Mix 2½ cups flour, 1½ cups sugar, 3 tsp baking powder, and 1 tsp salt. Use the same amounts for butter and eggs. But boxed mix saves time and tastes just like Outback’s version.

4. Why does my topping crack or turn brown?

Overbaking causes cracks. Pull the cake out when the center jiggles slightly. If the top browns too fast, tent it with foil after 20 minutes. Also, avoid overmixing the topping-beat just until smooth.

5. My crust is too hard. What went wrong?

You probably pressed it too firmly into the pan. Lightly pat it down-just enough to cover the bottom. Also, measure your butter exactly; too little makes it dry.

This Outback Steakhouse Butter Cake Recipe is one of those desserts that feels like a little gift with every bite. It’s soft, sweet, and full of flavor.

Making it at home is easier than you might think, and I hope it brings the same joy to your kitchen as it does to mine.

Did you make this recipe? Please leave a ⭐ rating and review!