Name: Outback Steakhouse Butter Cake Recipe
Prep time: 30 min
Cook time: 50 min
Total time: 3 h 20 min
Yield: 10
Cuisine: American
Ingredients: 1½ cups all-purpose flour; ½ cup granulated sugar; ½ cup unsalted butter, softened; 1 large egg; 1 teaspoon vanilla extract; ½ teaspoon baking powder; ¼ teaspoon salt; ⅓ cup unsalted butter, softened; ¾ cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 cup all-purpose flour; 1 teaspoon baking powder; ⅓ cup whole milk; 8 ounces cream cheese, softened; 3 cups powdered sugar; 2 large eggs; 1 teaspoon vanilla extract; ⅓ cup unsalted butter, melted; 2 cups fresh strawberries, hulled and sliced; 1 cup heavy cream; 2 tablespoons powdered sugar; ½ teaspoon vanilla extract

Jump to Recipe

If the butter cake is the only reason you order dessert at Outback Steakhouse, this copycat recipe is about to change your weekend.

This homemade Outback Steakhouse Butter Cake layers a buttery cookie crust, a tender vanilla cake, and a rich, gooey cream cheese topping -all baked together in one 9×13 pan until deeply golden. Sliced into signature triangles and finished with fresh strawberries and pillowy whipped cream, it delivers that same warm, indulgent restaurant experience at a fraction of the price.

It’s the ultimate make-at-home dessert for birthdays, holidays, potlucks, or any night you deserve something spectacular.

Table of Contents

What Does Outback Butter Cake Taste Like?

This dessert is pure buttery indulgence with three distinct textures in every bite. The bottom cookie crust is firm, shortbread-like, and lightly crisp, giving the whole slice structure.

The middle cake layer is soft, moist, and vanilla-forward with a tender crumb. Then comes the star: the gooey cream cheese topping, which bakes into a golden, slightly caramelized surface over a molten, almost custard-like center.

It’s sweet and rich, but the gentle tang of cream cheese keeps it from feeling cloying. Fresh strawberries and whipped cream add brightness and a cool, creamy contrast to the warm cake.

Ingredients & Kitchen Equipment

Ingredients

For the Butter Cookie Crust

1½ cups all-purpose flour
½ cup granulated sugar
½ cup unsalted butter, softened
1 large egg
1 teaspoon vanilla extract
½ teaspoon baking powder
¼ teaspoon salt

For the Cake Layer

⅓ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
⅓ cup whole milk

For the Gooey Cream Cheese Layer

8 ounces cream cheese, softened
3 cups powdered sugar
2 large eggs
1 teaspoon vanilla extract
⅓ cup unsalted butter, melted

For Serving

2 cups fresh strawberries, hulled and sliced
1 cup heavy cream
2 tablespoons powdered sugar
½ teaspoon vanilla extract

Kitchen Utensils

9×13-inch baking pan
Stand mixer or electric hand mixer
3 medium mixing bowls
Rubber spatula
Measuring cups and spoons
Offset spatula (for spreading layers)
Wire cooling rack
Sharp knife (for slicing triangles)
Whisk or mixer for whipped cream
Serving plates

Preparation Time, Baking Time & Servings

Prep Time: 30 minutes
Par-Bake Time (crust): 10–12 minutes
Bake Time: 45–50 minutes
Cooling Time: 2 hours
Total Time: Approximately 3.5 hours
Servings: 10 triangles
Difficulty: Intermediate

How to Make Outback Steakhouse Butter Cake

Step 1 -Make the Cookie Crust Dough

Preheat your oven to 350°F and grease a 9×13-inch baking pan. Cream ½ cup softened butter with ½ cup granulated sugar until light and fluffy, then beat in 1 egg and 1 teaspoon vanilla extract. Mix in 1½ cups flour, ½ teaspoon baking powder, and ¼ teaspoon salt until a soft, dough-like mixture forms. Press it evenly into the bottom of the prepared pan.

Step 2 -Par-Bake the Crust

Bake the crust alone until just set but not browned, about 10–12 minutes. This partial bake is essential -it keeps the crust from turning soggy under the wet layers that follow.

Use the flat bottom of a measuring cup to press the crust into an even layer. Uneven crust means uneven baking and a slice that falls apart.

Step 3 -Make the Cake Batter

While the crust par-bakes, beat ⅓ cup softened butter with ¾ cup granulated sugar until light and fluffy. Add 2 eggs one at a time, then mix in 1 teaspoon vanilla. Alternate adding the 1 cup flour and 1 teaspoon baking powder with the ⅓ cup whole milk, mixing just until a smooth batter forms. Don’t overmix.

Step 4 -Add the Cake Layer

Pour the cake batter evenly over the warm par-baked crust, spreading gently to the edges with an offset spatula. Work carefully so you don’t disturb the crust underneath.

Step 5 -Make the Gooey Cream Cheese Layer

Beat the 8 ounces of softened cream cheese until completely smooth. Add 2 eggs one at a time, then mix in 1 teaspoon vanilla and ⅓ cup melted butter. Gradually beat in the 3 cups powdered sugar until the mixture is smooth and pourable.

Your cream cheese must be fully at room temperature. Cold cream cheese creates stubborn lumps that never fully smooth out, leaving a grainy gooey layer.

Step 6 -Pour and Bake

Pour the cream cheese mixture evenly over the cake batter layer. Bake for 45–50 minutes, until the top is deep golden brown and only slightly jiggly in the very center. That gentle wobble is exactly what you want -it’s what makes it “gooey” butter cake.

Step 7 -Cool Completely

Let the cake cool completely in the pan on a wire rack, about 2 hours. It continues to set as it cools, so don’t skip this step -cutting too early will cause the layers to slide apart.

Step 8 -Slice Into Signature Triangles

Cut the cooled cake into 5 equal columns, then slice each column diagonally to create 10 triangles – the same presentation Outback uses.

Step 9 -Whip the Cream

Beat 1 cup heavy cream with 2 tablespoons powdered sugar and ½ teaspoon vanilla extract until soft peaks form. Don’t overbeat or it will turn grainy.

Step 10 – Plate and Serve

Top each triangle with whipped cream and freshly sliced strawberries just before serving. Serve at room temperature or slightly warm — the cake turns dense and hard when served straight from the fridge.

Customization & Serving Ideas for Butter Cake

1. Warm It and Add Vanilla Ice Cream

For the full steakhouse dessert experience, warm each triangle for 15–20 seconds in the microwave and top with a scoop of vanilla bean ice cream instead of whipped cream. The contrast between the warm gooey topping and cold ice cream is unbeatable.

2. Swap Strawberries for Seasonal Berries

Fresh raspberries, blackberries, or a mixed berry medley all work beautifully in place of strawberries. Their tartness cuts through the sweetness of the gooey layer just as effectively, and macerating them with a spoonful of sugar creates a light syrup to drizzle over the plate. or another fruity topping option, spoon a little Ball Cherry Jam Recipe over each slice for a glossy, sweet-tart finish that complements the rich butter cake beautifully.

3. Add a Salted Caramel or Chocolate Drizzle

Finish each slice with warm salted caramel sauce or a chocolate ganache drizzle. The salt in particular balances the richness of the butter cake and makes the dessert feel restaurant-plated with almost zero extra effort.

4. Make It a Lemon Butter Cake

Add the zest of one lemon to both the cake batter and the cream cheese layer, plus a tablespoon of fresh lemon juice to the gooey topping. The citrus brightens the entire dessert and pairs exceptionally well with berries.

5. Bake Individual Portions in Ramekins

Divide the layers among 8–10 greased ramekins for elegant single-serving butter cakes. Reduce the bake time to roughly 25–30 minutes and check for that signature slight jiggle in the center. Perfect for dinner parties.

6. Add Toasted Pecans to the Crust

Fold ½ cup of finely chopped toasted pecans into the cookie crust dough for a nutty, buttery crunch reminiscent of classic Southern gooey butter cakes. It adds texture without competing with the creamy topping.

7. Pair It With Coffee or Dessert Wine

Serve alongside a strong espresso, cappuccino, or a glass of moscato. The bitterness of coffee or the light effervescence of a sweet wine cleanses the palate between rich, buttery bites and makes the dessert feel like a complete course.

Pro Tips for the Perfect Butter Cake

1. Bring All Dairy and Eggs to Room Temperature

Softened butter, room-temperature eggs, and softened cream cheese emulsify far more smoothly than cold ingredients. This single habit is the difference between a silky gooey layer and a lumpy, separated one. Set everything out 45 minutes before you start.

2. Slightly Underbake for That Authentic Gooey Center

For a denser, chewier crumb closer to the original, pull the cake 3–5 minutes early and let residual heat finish setting the center. The top should be deep golden with a slight wobble in the middle -a fully firm center means you’ve gone too far.

3. Don’t Overmix the Cake Batter

Once the flour goes in, mix only until the batter comes together. Overmixing develops gluten, which produces a tough, bready middle layer instead of the tender crumb this dessert is known for.

4. Par-Bake the Crust Without Fail

Skipping the par-bake is the most common reason copycat butter cakes come out soggy. Those 10–12 minutes create a barrier that keeps the crust distinct and crisp beneath the wet cake and cream cheese layers.

5. Cool Completely Before Slicing

This dessert is structurally fragile while warm. A full 2-hour cool on a wire rack allows all three layers to set, giving you clean triangles with defined layers rather than a delicious but messy scoop.

6. Use a Hot, Clean Knife for Slicing

Run your knife under hot water and wipe it dry between each cut. The heat glides through the gooey topping without dragging it, and wiping prevents crumbs and filling from smearing across the next slice.

7. Never Serve It Cold from the Fridge

Cold butter cake becomes dense and unpleasantly firm as the butter solidifies. Always let refrigerated slices come to room temperature for 20–30 minutes, or warm them briefly, before serving.

Storage & Reheating Guidance

Cover leftovers tightly and refrigerate for up to 4 days, or freeze individual slices for up to 2 months. Always bring to room temperature before serving, or warm a slice in the microwave for 15–20 seconds. Add fresh strawberries and whipped cream only just before serving.

Frequently Asked Questions About Outback Butter Cake

Here, we’ve got you covered with some common questions that people often ask.

Is this the actual Outback Steakhouse butter cake recipe?

No -this is an inspired copycat recipe, not the restaurant’s exact proprietary formula. Chain restaurants don’t publish their recipes. This version recreates the layers, textures, and flavor profile that make the original so beloved, and most people find it every bit as satisfying.

Why is my butter cake center still liquid?

A slightly jiggly center is correct and expected -that’s the “gooey” in gooey butter cake. However, if it’s fully liquid rather than softly set, it needs more oven time. Bake in 5-minute increments, checking until the top is deep golden and the wobble is gentle rather than sloshy.

Can I make Outback butter cake ahead of time?

Yes, and it’s ideal for entertaining. Bake the cake a day in advance, cool completely, cover, and refrigerate. Bring it back to room temperature before serving, then whip the cream and slice the strawberries fresh for the best presentation.

What pan size should I use for butter cake?

A standard 9×13-inch baking pan is correct for this recipe and gives you the right layer thickness for 10 triangle slices. A smaller pan will produce thicker layers that require significantly longer baking and may leave the center underdone.

Can I freeze butter cake?

Yes. Wrap individual cooled slices tightly in plastic wrap, then place in a freezer bag for up to 2 months. Thaw overnight in the refrigerator, then bring to room temperature or warm gently before serving. Always add whipped cream and berries after thawing.

Why did my gooey layer turn out lumpy?

This almost always comes down to cold cream cheese. It must be fully softened before beating, and it should be beaten completely smooth on its own before you add the eggs, vanilla, or melted butter. Adding liquid to lumpy cream cheese locks the lumps in permanently.

Can I use a boxed cake mix to shortcut this recipe?

You can substitute a yellow cake mix for the middle cake layer if you’re short on time, following the box directions. The homemade version has better flavor and a more tender crumb, but the shortcut works in a pinch without dramatically changing the final result.

What do I serve with Outback butter cake?

Fresh strawberries and whipped cream are the classic pairing, just like the restaurant. Vanilla ice cream, a caramel drizzle, or a simple cup of strong coffee all complement the richness beautifully.

Yield: 10