Sep 24 2026
Restaurants›Oak Steakhouse›Buttercake Recipe

Buttercake Recipe

Inspired by Oak Steakhouse
Time1h 30m
Serves8

strawberry rhubarb compote, buttermilk ice cream

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Buttercake

Strawberry Rhubarb Compote

Buttermilk Ice Cream

Method

Buttercake

  1. 1

    Prepare the Batter

    Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. In a large bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

  2. 2

    Combine Dry Ingredients

    In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined.

  3. 3

    Bake the Cake

    Pour the batter into the prepared baking pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool before serving.

Strawberry Rhubarb Compote

  1. 4

    Cook the Compote

    In a medium saucepan, combine strawberries, rhubarb, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the fruit breaks down and the mixture thickens, about 10-15 minutes. Remove from heat and let cool.

Buttermilk Ice Cream

  1. 5

    Make the Ice Cream Base

    In a mixing bowl, whisk together buttermilk, heavy cream, sugar, and vanilla extract until sugar is dissolved.

  2. 6

    Chill and Churn

    Refrigerate the mixture for at least 2 hours until cold. Then churn in an ice cream maker according to the manufacturer's instructions. Freeze until firm.

More from Oak Steakhouse