Southern Butter Cake with Cream Cheese Glaze is my go to move when I need something that feels homemade, comforting, and honestly kind of impressive, without making me stressed out in my own kitchen. You know those days when you want a dessert that tastes like you really tried, but you also do not want to wash every bowl you own? This is that cake. It bakes up buttery and soft, and the glaze sets with that sweet tang that makes you sneak a second slice. I started making it for potlucks, then it turned into a weekend tradition. If you have butter, sugar, and a block of cream cheese, you are basically already halfway there. 
The Story Behind This Recipe
From my kitchen to yours—Southern Butter Cake with Cream Cheese Glaze mixes a little nostalgia with a buttery finish. Tested, tasted, and ready for your table. Southern Butter Cake with Cream Cheese Glaze is my go to move when I need something that feels homemade, comforting, and honestly kind of impressive, without…
Crawfish Confetti Salad
Okay, I know you came for cake, but hear me out. Whenever I serve Southern Butter Cake with Cream Cheese Glaze, I try to pair it with something bright and savory earlier in the meal, especially in spring and early summer. A Crawfish Confetti Salad is one of those dishes that wakes up the table before dessert shows up. It is colorful, cold, and has that little kick that makes everyone chatty and hungry.
I like it because it balances a buttery dessert really well. When the meal has some lemony crunch and a little spice, that first bite of cake at the end tastes even sweeter.
Here is my casual, no fuss approach:
- Cooked crawfish tails (or shrimp if that is easier to find)
- Diced bell peppers in a few colors for the confetti vibe
- Red onion, celery, and a handful of chopped parsley
- A simple dressing with mayo or Greek yogurt, lemon juice, a touch of mustard, salt, and pepper
Mix it up, chill it, and let it hang out while you bake. And if you are on a creamy dessert kick, you might also like this sweet and tangy treat later: Strawberries and Cream Cheesecake. It has that same creamy finish that people love after a Southern style meal. 
Southern Whipped Cream Cheese Pound Cake
If you are the type who loves butter cakes and cream cheese anything, you are in the right place. Southern Butter Cake with Cream Cheese Glaze is a little lighter than a full pound cake, but it scratches the same itch: rich crumb, golden edges, and a slice that holds up with coffee.
My go to Southern Butter Cake with Cream Cheese Glaze method
I make this in a bundt pan most of the time because it looks pretty without extra decorating. A 9 by 13 pan works too if you just want easy squares. The big thing is not rushing the creaming step. That is where the soft texture comes from.
What you will need:
- Butter at room temp (do not melt it)
- Sugar
- Eggs
- Flour
- Baking powder and salt
- Milk or buttermilk
- Vanilla
Quick directions the way I actually do it:
1) Heat the oven to 325 F and grease your pan really well. Bundt pans love to trap cake, so be generous.
2) Beat butter and sugar until it looks fluffy and paler in color.
3) Add eggs one at a time. If it looks a little curdled, do not panic. It comes together when flour goes in.
4) Add dry ingredients and milk in turns, mixing just until you do not see dry flour.
5) Bake until a toothpick comes out clean, then cool before glazing.
Cream cheese glaze that actually sets
This part is my favorite. For the glaze, I beat softened cream cheese with powdered sugar, vanilla, and a splash of milk. Start thick, then thin it slowly. If you go too runny, it will slide right off and pool, which is not the end of the world, but I like it to cling.
I usually drizzle half, let it set for 10 minutes, then drizzle the rest. That way you get layers of glaze instead of one thin coat.
If you love that cream cheese glaze vibe, this one is a fun cousin recipe to try next: Pineapple Cream Cheese Pound Cake. It is sweet, tropical, and still very Southern at heart.
“I made this cake for Sunday dinner and my family asked if it came from a bakery. The glaze was the best part. I am officially on dessert duty now.”
Hummingbird Bundt Cake with Cream Cheese Glaze
So here is the thing. Once you make Southern Butter Cake with Cream Cheese Glaze and you realize how reliable it is, you will start wanting to play around with variations. Hummingbird cake is a classic Southern favorite with banana, pineapple, and warm spices, and it also loves a cream cheese glaze.
I do not always want a super chunky cake, so the bundt version is perfect. It gives you that flavor but still slices neatly. It is also a nice option when you want something a bit more fruit forward than a straight butter cake.
If you are a banana dessert person, you should absolutely bookmark this one for another day: Banana Cream Cheesecake. It hits that same cozy sweetness, just in a creamy chilled way.
My tip if you try hummingbird style after this butter cake: keep the glaze a little thicker, because fruity cakes tend to be extra moist and you want the glaze to sit on top instead of disappearing into the crumb.
Best Spring Cakes
Spring is when I bake the most, no question. Something about the light, the busy weekends, and everyone popping in and out of the house makes me want a cake cooling on the counter. Southern Butter Cake with Cream Cheese Glaze is perfect for spring because it is not heavy, it slices clean, and it works for brunch, showers, and those random afternoons when you just want something sweet.
Here is my little mental checklist for what makes the best spring cakes, and why this one makes the cut:
1) They taste good at room temperature. This cake does. No fussing with last minute heating or chilling.
2) They travel well. Bundt cakes are basically made for car rides to someone else’s house.
3) They pair with fruit. Strawberries, peaches, blueberries, you name it. Add a bowl on the side and you look like you planned everything.
If you want another springy dessert idea that feels sunny and light, I also love this: Southern Peach Cobbler with Butter Crust. It is warm, cozy, and the butter crust is no joke.
Reader Favorites
Any time I post about Southern Butter Cake with Cream Cheese Glaze, I get the same messages: people love that it is simple, the ingredients are normal pantry stuff, and the cream cheese glaze makes it feel special. It is one of those recipes that works whether you are a confident baker or someone who usually avoids turning on the oven.
Little tips I have learned the hard way
Do not overbake it. Set a timer a little early and start checking. A dry butter cake is just sad.
Let it cool before glazing. Warm cake will melt the glaze and you will lose that pretty finish.
Grease your pan like you mean it. Especially if it is a bundt pan with lots of grooves.
And if you are in the mood to keep the cream cheese dessert streak going, these are fun to make for sharing: No Bake Peanut Butter Cheesecake Balls. They are easy, and nobody complains about a grab and go treat.
Common Questions
Can I make Southern Butter Cake with Cream Cheese Glaze ahead of time?
Yes. I usually bake it the day before, wrap it well, and glaze it the next day so it looks fresh.
Do I need buttermilk?
No. Milk works fine. Buttermilk gives a slightly softer crumb and a gentle tang, so use it if you have it.
How do I store it?
Because of the cream cheese glaze, I store it in the fridge after a few hours. Let slices sit out 15 minutes before eating for the best texture.
Can I freeze it?
You can freeze the cake without the glaze. Wrap it tightly, freeze, then thaw and glaze when you are ready.
Why did my glaze turn runny?
Usually it is because the cream cheese was too warm or you added too much milk too fast. Start thick and add liquid in tiny splashes.
A sweet ending and a good reason to bake this
If you have been looking for a reliable dessert that feels like a hug, Southern Butter Cake with Cream Cheese Glaze is the one I would hand you first. It is buttery, simple, and that tangy glaze brings everything together in the best way. If you want more classic cake inspiration, I love this recipe for Sour Cream Pound Cake w/ Cream Cheese Icing, and this version of Southern Whipped Cream Cheese Pound Cake – Divas Can Cook is also a great one to compare if you are on a Southern baking kick. Bake it once, share a few slices, and keep a secret piece for yourself for tomorrow’s coffee. You earned it.
Southern Butter Cake with Cream Cheese Glaze
Ingredients
Method
- Heat the oven to 325°F (163°C) and grease your bundt or 9×13 pan really well.
- Beat butter and sugar until fluffy and paler in color.
- Add eggs one at a time, mixing well after each addition.
- Mix dry ingredients (flour, baking powder, salt) in a separate bowl.
- Add the dry ingredients and milk alternately to the butter mixture, mixing until just combined.
- Pour the batter into the prepared pan and bake until a toothpick comes out clean, about 50 minutes.
- Cool the cake in the pan for 10-15 minutes before transferring to a wire rack to cool completely.
- In a medium bowl, beat softened cream cheese until smooth.
- Gradually add powdered sugar and vanilla, mixing until combined.
- Add milk a little at a time until you reach desired consistency.
- Drizzle half of the glaze over the cooled cake, let it set for 10 minutes, then drizzle the rest.
