Reviewed: Nov. 11, 2009

I had a certain dessert in mind when I found this recipe, but had no idea what it was called. This turned out to be exactly what I was looking for! I wound up making several at Christmas last year, including one that I marbled red and green food coloring through. Very yummy!

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rainydayplay

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Reviewed: Nov. 8, 2009

You have to understand that true Philadelphia buttercake, bought on the boulevard in the northeast section of Philly, is gooey and very sweet-you should try it with a can or pie filling cherries on it-almost as good as the bakery version!

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calculator1957

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Reviewed: Nov. 4, 2009

I have had this same recipe for years and it an absolute favorite among family and friends . It's origin is in Philadelphia, hence the title . I get requests for it at family parties for the family who lives in Northern NJ and do not have access to butter cake near their home . It is so sweet and delicious .

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bakergirl

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Reviewed: Jun. 3, 2009

This is an amazing "cake", I've made it many times and always comes out great. Be careful not to overbake it as it will get hard on you quick, and this stuff is heaven when its soft and gooey. I have one question though, does anyone have any tips on how I might make one of these cakes in such a way that it doesnt sink in the middle and rise up along the edges of the pan? I want a more uniform cake. Thanks!

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PolyhymnianMuse

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Reviewed: Apr. 4, 2009

Pretty good, but a little on the rich side.

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catie

Cooking Level: Expert

Living In: Asheville, North Carolina, USA

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Reviewed: Nov. 27, 2008

I am a Chef of 18+ years in Philadelphia and this recipe is simple and darn close to the original. If you think it is going to be like a cheese cake, you're wrong. This is more of a pastry. It is very sweet, so if you're diabetic, be very careful. This a a true Philly dessert. The cake mix does not "pour" like others may think. It is a crust base and must be formed into the pan. If you have any experience making cakes or pies, you should be OK with this. It is very easy to make if you know what you're doing.

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Brian

Cooking Level: Professional

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Nov. 25, 2008

I don't know if it turned out like it was supposed to or looks like it was supposed to, but it tasted great! the cream cheese mixture marbled through and was this dense richness through out...we didn't frost it or anything - it is perfect as is!

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karetha

Cooking Level: Intermediate

Living In: Montrose, Colorado, USA

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Reviewed: Jan. 5, 2008

I searched for and made this recipe at a co-worker's request. I didn't even know what butter cake was. My entire company loved it and now I make it at least 6 times a year for them!

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Lisa S.

Cooking Level: Intermediate

Living In: Pennsauken, New Jersey, USA

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Reviewed: Nov. 18, 2007

I have made this quite a few times. My daughter does the mixing for me (my hands don't work well) and we love it both warm and cold. Tiny pieces are the best though as it is very sweet!

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susi891

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Reviewed: Nov. 6, 2007

This recipe was good. I increased the butter in the crust to 1 stick and added a cup of chopped walnuts. The crust was more moist and the nuts added a great flavor!

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Bruce

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Reviewed: Feb. 12, 2006

this recipe is horrible. first part is to thick and does not pour. the second part had way to much sugar for the average person. when this cake was done,it tasted uncooked.

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laurie

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Reviewed: May 11, 2005

This is incredibly sweet and did not taste as expected. Sorry, will not try it again.

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Rowie

Cooking Level: Intermediate

Living In: Hong Kong, Hong Kong Island, Hong Kong

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Reviewed: Feb. 11, 2004

I have made this twice for my family and they couldn't stop raving about it! It's so easy to make too. I found it easiest to mix the cake mix, butter and egg by hand (sort of messy) or with a spoon because the mixture gets stuck in the beaters of the electric mixer. Other than that this is a quick and easy recipe even for the novice baker!

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CARLIN1

Cooking Level: Beginning

Home Town: Norristown, Pennsylvania, USA

Living In: Jenkintown, Pennsylvania, USA

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Reviewed: Aug. 12, 2003

This cake is very rich and enjoyed by all. I will me making this cake again and again

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CCCHOC

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Reviewed: Mar. 14, 2003

Yummy! Gooey, verrry rich.

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WesMama

Cooking Level: Expert

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Reviewed: Jan. 12, 2003

Delicious! Very easy to make and was enjoyed by all. I'll be making this one again for sure.

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Kristina

Cooking Level: Intermediate

Home Town: Merritt Island, Florida, USA

Living In: Saint Cloud, Florida, USA

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Reviewed: Mar. 12, 2002

This is not what I expected, and it certainly didnt taste like cheescake. The cake mix is very crumby and rather than pour it in the bottom, it has to be pressed. It is quite tasty and very, very sweet. If you fool around with the recipe a bit, i'm sure it could be a very good dessert.

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NICKINPHILLY

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Reviewed: Dec. 24, 2001

My family really loves this one!

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NICOLE8556

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Reviewed: Oct. 29, 2001

I made this for a family picnic and there wasn't any leftovers one of my uncles who is extremely picky had quite a few pieces and compelmented me tons I think this will become a regular at family parties.

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SHANNONK1

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Reviewed: Jun. 11, 2001

i made this receipe for a barbeque....everyone loved it....i will always make this receipe for big gatherings.

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BROWNIES4

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Philadelphia Style Butter Cake

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