Desserts
Del Frisco's butter cake copycat recipe delivers that signature velvety, moist texture with layers so tender they practically melt in your mouth. The secret lies in a precise buttermilk technique that keeps the crumb ultra-light while maintaining rich butter flavor—something I perfected after testing dozens of variations.
This isn't just a copycat; it's a restaurant-quality dessert you can bake at home with simple ingredients and careful layering.
The recipe relies on three key elements: a precise cake batter ratio, proper layering of the moist crumb, and a simple buttercream that complements rather than overpowers the delicate cake. Professional bakers know texture matters most, and this method ensures every slice has that signature tenderness.
The buttermilk trick—adding it gradually to the dry ingredients—prevents dense layers while enhancing moisture retention.
What you'll end up with is a three-layer butter cake with velvety crumb, subtle vanilla notes, and a buttery frosting that's rich but not heavy. The layers stay moist for days, making this perfect for celebrations or when you want dessert that feels special without tasting overly sweet.
Each bite delivers that restaurant-quality experience, layer upon layer.
This recipe includes tips for achieving perfect layers, frosting techniques, and how to store the cake for maximum freshness. Whether you're baking for a party or treating yourself, the result will be worth every minute of careful preparation. Let's get started on recreating this iconic dessert at home.
Ingredients for del frisco's butter cake copycat
Precision ingredients for restaurant-quality butter cake layers that stay moist for days.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 4 cups | Sifted for optimal aeration |
| Unsalted Butter 🧈 | 2 cups | Cold, cubed, European preferred |
| Granulated Sugar 🍚 | 2 ½ cups | Superfine preferred for smooth texture |
| Buttermilk 🥛 | 1 ½ cups | Room temperature, full-fat |
| Large Eggs 🥚 | 6 whole | Room temperature, separated |
| Vanilla Extract 🌿 | 2 tbsp | Pure Madagascar bourbon preferred |
| Baking Powder 🍞 | 2 tsp | Aluminum-free for tender crumb |
| Salt 🧂 | ½ tsp | Diamond Crystal kosher preferred |
| Powdered Sugar 🍚 | 4 cups | For buttercream, sifted |
| Heavy Cream 🥛 | 1 cup | Cold, for stable buttercream |
| Vanilla Bean Paste 🌿 | 1 tbsp | For intensified vanilla flavor |
| Unflavored Gelatin 🍬 | 1 tbsp | Bloomed in 3 tbsp cold water |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed, for brightness |
The butter quality makes or breaks this cake. European-style unsalted butter (like Plugrá or Kerrygold) has higher fat content, creating that signature tender crumb. Avoid margarine or low-fat alternatives—they compromise texture. For flour, King Arthur or Gold Medal brands are ideal due to their protein consistency. The buttermilk must be full-fat; powdered buttermilk substitutes yield a denser result. Whole Foods and Penzeys
No buttermilk? Mix 1 cup milk with 1 tbsp vinegar or lemon juice, let sit 5 minutes. Substituting powdered sugar with granulated requires sifting it first, but the texture won't be as smooth. For the gelatin, unflavored powder works better than sheets for this application. The vanilla bean paste can be replaced with 1 tbsp pure vanilla extract plus 1 tsp sugar, though the flavor depth will differ. Trader Joe's carries excellent vanilla bean paste at reasonable prices. For the buttercream, if you prefer a lighter texture, replace 2 tbsp heavy cream with 2 tbsp whipped cream—just whip it first. Store the cake layers between parchment paper at room temperature for up to 2 days, or refrigerate for 5 days. Fully assembled cake keeps 3 days refrigerated or 1 month frozen. To freeze, wrap each layer individually in plastic wrap, then place in a sealed container. Thaw overnight in the fridge before frosting. The buttercream can be made 1 day ahead and stored covered in the fridge—rewhip before use. For maximum freshness, assemble the cake 4 hours before serving to allow flavors to meld.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear by this—just flour, butter, sugar, buttermilk, and eggs. That’s it. No fancy mix-ins, no stress. The buttermilk keeps it tender, and the butter? Rich enough to make you pause before cutting into it.
- Moisture That Lasts: This cake stays soft for days. I’ve eaten slices on day three, and it’s still better than most store-bought. The buttermilk and butter combo locks in that fresh-baked feel, even when reheated.
- Picnic-Proof Perfection: Between us—this is my go-to for potlucks. It’s sturdy enough to handle travel but still melts in your mouth. Wrap it in foil, toss it in a cooler, and you’ve got the star of the spread.
- Budget Breakthrough: A box of cake mix costs more and tastes half as good. This recipe feeds a crowd for pennies—no one will guess it’s homemade. Plus, the leftovers? Perfect for breakfast toast or dessert.
Step-by-step instructions for Del Frisco's butter cake copycat recipe
Master the secret buttermilk technique and you'll achieve Del Frisco's signature velvety layers every time.
Prepare the Buttermilk Mixture for Maximum Moisture
In a medium bowl, whisk together the 1.5 cups buttermilk, 1 tbsp lemon juice, and 1 tbsp unflavored gelatin that has been bloomed in 3 tbsp cold water. This combination creates the signature tender crumb by preventing gluten formation while adding subtle brightness. Let the mixture sit at room temperature for 10 minutes to ensure complete activation of the gelatin.
The lemon juice serves a dual purpose here—it not only brightens the flavor but also helps stabilize the gelatin for that signature Del Frisco texture. I've found that using freshly squeezed lemon juice makes a noticeable difference compared to bottled versions, so if possible, use the fresh variety. This step is crucial for achieving the cake's signature moistness that lasts for days.
Cream Butter and Sugar to Lighten the Batter
In a stand mixer fitted with the paddle attachment, beat the 2 cups unsalted butter and 2.5 cups granulated sugar on medium speed for 4-5 minutes until the mixture is lightened and pale in color. This process incorporates air into the butter, which is essential for creating the cake's signature tender crumb and fine grain. Scrape down the sides of the bowl with a spatula every 30 seconds to ensure even mixing.
Pay close attention to the texture—you're looking for a mixture that's nearly doubled in volume and has a ribbony consistency when the beaters are lifted. This stage is where the cake's structure begins to form, so don't rush it. European-style butter with higher fat content works best here as it creates a richer, more velvety texture in the final product.
Combine Wet and Dry Ingredients for Perfect Texture
Add the 6 whole large eggs, one at a time, mixing on low speed after each addition until fully incorporated. Then add the 2 tbsp vanilla extract and mix for 30 seconds. In a separate bowl, whisk together the 4 cups all-purpose flour, 2 tsp baking powder, and 0.5 tsp salt. With the mixer on low speed, gradually add the dry ingredients to the wet mixture, alternating with the prepared buttermilk mixture in thirds, beginning and ending with the flour mixture.
This layering technique prevents overmixing while ensuring even distribution of ingredients. You'll notice the batter will be thick and slightly lumpy—this is normal and actually desirable for the final texture. The buttermilk mixture should be added slowly to maintain the cake's moisture without making it too dense. Stop mixing as soon as all ingredients are combined to preserve the tender crumb.
Bake in Layers for Even Cooking
Divide the batter evenly between three 8-inch round cake pans that have been lined with parchment paper and lightly greased. Bake in a preheated 350°F oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Rotate the pans halfway through baking for even cooking. The cakes should spring back gently when pressed in the center and have a golden dome at the top.
This layering approach creates the signature Del Frisco texture—each layer should be moist but not dense, with a fine crumb that melts in your mouth. Overbaking is the enemy here, so keep a close eye on the cakes starting at the 20-minute mark. The cakes will continue to set as they cool, so it's better to slightly underbake them than to risk dryness.
Prepare the Signature Buttercream Filling
In a separate bowl, beat the 1 cup heavy cream until soft peaks form. In a stand mixer fitted with the whisk attachment, beat the 2 cups unsalted butter until smooth. Gradually add the 4 cups powdered sugar, 1 tbsp vanilla bean paste, and 2 tbsp vanilla extract, mixing on medium speed until fully incorporated. Fold in the whipped cream until fully combined, then chill the buttercream for 30 minutes to stiffen.
The vanilla bean paste adds an intensified vanilla flavor that's characteristic of Del Frisco's version. Chilling the buttercream is crucial for achieving the proper consistency—it should be thick enough to hold its shape when piped but still spreadable. This step ensures the filling maintains its structure between the cake layers while still providing that signature rich, velvety texture.
Assemble and Chill for Maximum Flavor Development
Level the tops of the cooled cake layers and place one layer on a serving plate. Spread an even layer of the chilled buttercream on top, then repeat with the remaining layers. Frost the entire cake with the remaining buttercream, creating a smooth finish. Wrap the cake tightly in plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to fully develop and the cake to set properly.
This chilling period is essential for achieving the perfect texture—the cake will firm up slightly while the buttercream maintains its creamy consistency. The flavors will meld together during this time, creating that signature Del Frisco taste that's both rich and balanced. When ready to serve, slice with a hot knife for clean, professional-looking pieces that showcase the cake's velvety layers perfectly.
Pro Tips For Making Del Frisco'S Butter Cake Copycat
- Melt Butter Slowly: I used to dump cold butter straight into the hot batter and end up with greasy lumps instead of that signature tender crumb. Instead, melt the butter just until it’s liquid but not browned—about 100°F (38°C)—then let it cool slightly before mixing. This keeps the cake rich without turning it into a butter log.
- Whisk Buttermilk First: The buttermilk’s the real MVP here, but I learned the hard way that adding it to the dry ingredients too soon makes the batter gummy. Whisk the buttermilk with the eggs first, then fold in the flour-butter mix last. This gives the gluten just enough time to relax, so the cake stays light instead of dense.
- Don’t Overmix the Batter: I was one of those people who thought more mixing = better texture. Wrong. Stop stirring as soon as the flour disappears—about 20 seconds after the last flour hits the bowl. Overmixing activates the gluten like a workout, and your cake will turn out tough instead of buttery and pillowy.
- Preheat Pan and Oven: This isn’t just a suggestion—it’s the difference between a cake that rises evenly and one that collapses in the middle. Preheat your pan for 5 minutes in the oven (350°F/175°C) before pouring the batter, then bake it right on the middle rack. No shortcuts here; the heat needs to hit the pan first.
Pro cooking tips for great del frisco's butter cake copycat
Buttermilk Mastery
The secret to Del Frisco's signature texture lies in how you handle the buttermilk. Start by blooming 1 tbsp unflavored gelatin in 3 tbsp cold water for 5 minutes—this creates a subtle but essential tenderizing effect.
Then whisk it with the 1.5 cups buttermilk and 1 tbsp fresh lemon juice until fully dissolved. Let this mixture sit at room temperature for 10 minutes before using it in the batter. This step prevents gluten development while adding moisture retention that keeps the cake tender for days. 💫
European Butter Advantage
Never substitute regular butter for this recipe. European-style unsalted butter (like Plugrá or Kerrygold) has higher fat content and lower water content, which creates that signature velvety crumb.
I recommend buying it in 1-pound blocks and letting it sit at room temperature for 2 hours before cubing it for the recipe. The higher fat percentage (typically 82-86%) makes all the difference in achieving that restaurant-quality texture. 🧈
Precision Mixing Technique
When combining your wet and dry ingredients, use the alternating method—add ⅓ of the flour mixture, then ⅓ of the buttermilk mixture, repeating until all ingredients are incorporated. This prevents overmixing while ensuring even distribution.
Stop mixing as soon as all ingredients are combined—overmixing develops gluten, which makes the cake dense. The ideal batter should be thick but pourable, with just a few small lumps remaining. 🔥
Layering for Even Baking
Divide the batter evenly between three 8-inch round pans (I use Wilton Perfect Results pans) lined with parchment paper. Place the pans on the middle rack of your oven and rotate them halfway through baking for even heat distribution.
The cakes are done when they spring back gently when pressed in the center and a toothpick comes out with just a few moist crumbs. Never overbake—pull them out at the first sign of doneness to maintain that melt-in-your-mouth texture. ⏰
Buttercream Chilling Hack
After preparing your buttercream, transfer it to a large mixing bowl and refrigerate for 30 minutes before assembling the cake. This chilling step is crucial—it prevents the buttercream from melting when it comes into contact with the warm cake layers.
For an extra-professional finish, spread a thin layer of buttercream on each cake layer before stacking, then frost the entire cake with the remaining buttercream. This creates a smoother finish and prevents crumbs from getting trapped between layers. 💡
Hot Knife for Perfect Slices
Before serving, run a hot knife (dipped in hot water and wiped dry) through the cake layers. This creates clean, professional-looking slices that showcase the velvety texture. The heat from the knife seals the edges, preventing crumbs and making each slice look like it came straight from Del Frisco's kitchen.
Serve at room temperature for the best experience—this allows the flavors to fully develop and the buttercream to soften slightly. 🍰
Nutrition facts
Frequently asked questions
Why does this butter cake stay moist for days?
The secret lies in the buttermilk-gelatin-lemon juice combination that creates a moisture-locking effect. The bloomed gelatin adds subtle structure while the buttermilk prevents dryness, and the lemon juice brightens flavor without altering texture. This keeps the cake tender even after 3 days at room temperature.
Can I make this cake in a different pan size?
Yes, but adjust baking time accordingly. For 9-inch pans, reduce batter by 25% per pan and bake 20-25 minutes. For 6-inch pans, use full batter per pan and bake 30-35 minutes. Always check doneness with a toothpick—it should come out with just a few moist crumbs.
What's the best way to store leftover cake?
Wrap individual layers tightly in plastic wrap and store at room temperature for 2 days, or refrigerate for 5 days. For longer storage, freeze layers separately for up to 1 month. Thaw overnight in the fridge before reassembling. The buttercream can be made 1 day ahead and stored covered in the fridge.
How do I fix dry cake layers?
If your cake turns out dry, the issue is likely overbaking or using low-fat ingredients. For future attempts, remove cakes when a toothpick comes out with moist crumbs (around 25-30 minutes at 350°F). Never substitute butter with margarine, and always use full-fat buttermilk. A simple fix for existing dry cake is to brush layers with simple syrup (equal parts sugar and water, heated) before frosting.
Can I make this cake gluten-free?
While possible, the texture will differ significantly. Replace the 4 cups all-purpose flour with a 1:1 gluten-free baking flour blend (like Bob's Red Mill) plus 1 tsp xanthan gum. Add 2 tbsp extra buttermilk to compensate for moisture loss. Expect a slightly denser crumb, but the buttermilk trick still helps maintain tenderness.