Print Recipe

Philadelphia Butter Cake






  1. Cake: Mix sugar with shortening and salt. Add egg and beat with mixer for 1 minute.
  2. Dissolve yeast in warm milk. To sugar mixture, add flour, then yeast-milk mixture and vanilla. Mix for 3 minutes by hand.
  3. Turn onto floured board and knead 1 minute.
  4. Place in a lightly greased bowl, cover with towel and set in a warm place to rise for 1 hour or until doubled.
  5. Meanwhile prepare topping.
  6. Divide dough in two and roll or pat each to fit two well-greased 8-inch square pans. Crimp edges halfway up the pan to hold topping. When dough is spread, prick well with a fork to prevent bubbling. Divide topping and spread over each dough.
  7. Let cakes stand for 20 minutes, then bake at 375 degrees F for 30 minutes or until done. Do not over-bake. The topping will be crusty, but gooey.
  8. Let cool before cutting.
  9. Topping: Cream butter; mix together flour and sugar and gradually beat the sugar mixture into the butter.
  10. Add eggs, one at a time, beating well after each.
  11. Add the milk gradually until all ingredients are at an easy spreading consistency, being careful not to make it too runny.


Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.