According to Wikipedia, a butter tart is “a type of small pastry tart highly regarded in Canadian cuisine and considered one of Canada’s quintessential treats.” I believe this definition to be the truest most accurate depiction of the dearly loved ooey-gooey pastry perfection known as the butter tart. And seeing as this nationally proclaimed sweet treat is my husband’s favorite pastry, it clearly needed to be “caked.” I’ve done just that with this epically delicious Butter Tart Cake and I think it’s safe to say that it’s a must-bake for each and every Canadian.
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What Is A Butter Tart Cake
The flaky buttery tart shell filled with that ooey-gooey brown sugar filling that has a slightly caramelized top. Oh, it’s pure Canadian yumminess. Sweet warm scents of brown sugar will waft through the kitchen as the brown sugar cake layers bake to golden perfection. I dare you to make the raisin filling and not eat it by the spoonful on its own with its bold brown sugar flavor and a teeny hint of tang. This Butter Tart cake is everything yummy about the Canadian classic pastry. 
How To Bake A Pie Crust For Cake Layers
I’m a cake girl. Cake is 100% my comfort zone. Pie, on the other hand, scares the bejeebers out of me. So I skipped that step with a store-bought crust. If you feel competent in your pie game, please feel free to make your own. And if you do, shoot me your recipe! I wanted to maintain that flaky crust in the base of each cake layer so I baked the shells first according to the package instructions. And it worked like a hot darn. The crust maintained its flakiness even with the soft cake baked on top. 
What Is Butter Tart Filling
Okay…here comes to controversial part: raisins. I’m pro raisins in a butter tart but I do know how heated this debate can get so know that you can go with or without raisins in the filling. Without is wrong 😉 but hey, you do you boo. Or you could even get real crazy up in here and put in some pecans instead. Now that would be totally delicious and totally acceptable. If you do go with raisins, put them in a bowl covered with hot water to soak for about 10 minutes before mixing them in.
How To Make Butter Tart Filling
First, in a heatproof bowl, gently beat the eggs until slightly frothy and set aside. In a pot over medium heat add the brown sugar, butter, and water and bring to a rolling boil. Next, remove it from the heat and slowly pour the boiling mixture into the mixed eggs while whisking continuously. After it is combined return the entire mixture back to the pot and again to medium heat. Continue to whisk until the mixture starts to boil once more and starts to thicken. Once the filling mixture has thickened remove it from the heat and add in the extract, salt, and vinegar and mix until combined. Last but not least, once combined, drain the raisins and add them in. Let this filling mixture cool completely before using it in the cake. 
Spiced Rum Buttercream
Let’s talk buttercream. Brown sugar spiced rum buttercream in fact. And it’s glorious. Like so truly glorious that I kinda want to keep a bowl of it in my fridge a eat it by a spoonful on a daily basis. A half a cup of brown sugar gets creamed in with the butter and shortening and then comes all the extra ingredients. I used rum extract because well children but you could totally use a splash of real rum. Last, add in some cinnamon and wham! The most glorious brown sugar spiced rum buttercream you’ll ever eat. Seriously. You’ll write home about this buttercream. Slap it all together and you have yourself a slice of iconic Canadian confectionary yum Butter Tart Cake. 
Canadian-Inspired Baking
Here are a few other iconic Canadian treats:
- Nanaimo Bars
- Sprinkle Confetti Squares
- Nanaimo Bar Cake
More Canada Day Treats
If you’re looking for more Canada Day treat ideas, check out these delicious ideas before you go. All you need to do is click on the links below the photos!
The Best Recipe for Strawberry Trifle from BAKED by Blair
Strawberry Shortcake Kabobs from Clean and Scentsible
Butter Tart Cake from Caked by Katie
Salted Caramel Nanaimo Bars from Ai Made It For You
Butter Tart Cake
- Total Time: 2 Hours 30 Minutes
- Yield: 14 Slices
Description
We all know and love the classic Canadian Butter Tart. I’ve taken it a step further with this delicious Butter Tart cake recipe. Each brown sugar cake layer is baked on a pie crust, filled with ooey-gooey raisin butter tart filling, and covered in a whipped rum buttercream frosting. The perfect cake to celebrate Canada Day!
Ingredients
Brown Sugar Cake
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1 package (2 x 9 in.) dairy-free deep-dish pie shells
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⅓ cup dairy-free salted butter, room temperature
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1 ½ cups brown sugar
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½ cup egg whites (approx 4 egg whites) room temperature
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¼ cup dairy-free yogurt, room temperature
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1 tbsp. vanilla extract
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2 ½ cups cake flour, sifted
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1 ½ tsp. baking powder
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½ tsp. baking soda
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1 tsp. cinnamon
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1 tsp. fine sea salt
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⅔ cup dairy-free milk, room temperature
Butter Tart Filling
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¾ cup brown sugar
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½ cup water *feel free to use some rum here if you want
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⅓ cup dairy-free salted butter
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2 large eggs
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1 tsp. vanilla extract
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1 cup raisins, soaked
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½ tsp. fine sea salt
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1 tbsp. white vinegar
Brown Sugar Spiced Rum Buttercream
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1 cup dairy-free salted butter, room temperature
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1 cup vegetable shortening
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½ cup brown sugar
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6 cups icing sugar
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2 tsp. fine sea salt
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1 tsp. vanilla extract
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2 tsp. rum extract *
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2 tsp. cinnamon
- Decor: mini butter tarts
Instructions
Brown Sugar Cake
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Preheat the oven to 350 degrees and prepare two 8-inch round cake pans with non-stick baking spray.
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Remove pie shells from the package and with a sharp knife trace around the bottom edge of an 8-inch pan on each shell.
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Place each pie shell in a prepared cake pan and bake according to package instructions.
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Let each pie crust cool in the cake pan while preparing the cake batter.
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In the bowl of a stand mixer cream butter and brown sugar on high for 5 minutes.
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Add the egg whites and mix on high for 2 minutes.
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Add in the yogurt and vanilla extract and mix on high for another 2 minutes.
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Combine all the dry ingredients into the mixer and mix on low
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While the mixer is on low slowly pour in the milk and mix until just combined. Be careful to not overmix the batter.
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Divide batter between pans on top of the baked pie crust and bake for 20-25 minutes or until a toothpick comes out with a few crumbs.
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Cool in pans for 10 minutes and then invert on a cooling rack to fully cool.
Butter Tart Filling
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If using raisins, cover them with hot water in a bowl and allow them to soak for 10 minutes.
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Whisk the eggs until frothy in a heatproof bowl and set aside.
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In a pot over medium heat combine the butter, brown sugar, and water and bring to a roiling boil.
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Remove the mixture from the heat and slowly pour into the eggs continuing to whisk.
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Pour back into the pot and return to medium heat. Continue to whisk until it comes back to a boil and starts to thicken. Remove from the heat.
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Add in the salt, extract, and vinegar. Mix until combined.
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If using raisins, drain the water, and stir them into the filling mixture.
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Allow to fully cool before filling the cake. *
Brown Sugar Spiced Rum Buttercream
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In the bowl of a stand mixer cream the butter, shortening, and brown sugar on high speed with the paddle attachment until light and fluffy. This should take approximately 5-10 minutes.
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Add the icing sugar, salt, cinnamon, vanilla extract, and rum extract and mix on low until combined. **
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Turn the mixer up to high and let mix for 5 minutes until smooth and creamy. Scrape the sides of the bowl when necessary.
Cake Assembly
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Place one leveled layer of brown sugar cake on a cake board or plate. Top with approximately 2 cups of buttercream.
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Pipe a border of buttercream around the edge and fill with approximately 1 cup of butter tart filling. Top with the remaining layer and apply a thin coat of buttercream all over the cake. Refrigerate for 20 minutes.
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Cover the cake with another layer of buttercream and smooth sides.
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Decorate as you please. I used a Wilton 1M tip to pipe swirls around the top border and placed a store-bought mini butter tart between each swirl. Enjoy!
Notes
* Allow the filling to cool in the refrigerator for at least 3 hours or overnight.
** You can use real rum instead of rum extract. I suggest upping the quantity to 1 tbsp.
- Prep Time: 2 Hours
- Cook Time: 30 Minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Slice
- Calories: 946
- Sugar: 124 Grams
- Sodium: 863 Miligrams
- Fat: 38 Grams
- Saturated Fat: 18 Grams
- Unsaturated Fat: 17 Grams
- Trans Fat: 2 Grams
- Carbohydrates: 149 Grams
- Fiber: 1 Gram
- Protein: 5 Grams
- Cholesterol: 85 Miligrams
Keywords: baking, cake, dairy-free butter tart cake recipe, butter tart cake recipe, dairy-free butter tart cake, dairy-free brown sugar cake recipe, dairy free butter tart cake recipe, butter cake cake, butter tart layer cake
I cannot tell you how much I love butter tarts. I’m so excited to make this one!
★★★★★
We are a butter tart-loving family here! I hope you adore this cake.
The raisin filling was delicious. I’ve made it several times now.
★★★★★
Yay! I’m totally team raisin too and glad to hear you are as well. Thanks for sharing Masa.
Oh wow! That cake looks amazing! I love butter tarts but would never have thought to incorporate them into a cake!
★★★★★
Thanks Jenn! I’m a butter tart anything and everything kind of gal!
What a beautiful cake! And that butter tart filling.. mm mm mmm!
★★★★★
I could quite happily eat butter tart filling by the bowlful!
I don’t know why I’ve never baked cake on pie crust before but game-changer!!!
★★★★★
Right?! It’s so good! A little bit of added texture and flavor. I’m so glad you like it Kelli-Ann.
Found this recipe on a whim and knew I had to try it. My family LOVES butter tarts and this cake was every bit a yummy butter tart.
★★★★★
My husband is a butter tart lover too. He’s the reason I created this one. I am so glad you all enjoyed it.
Cooking the filling this way just turns the eggs into scrambled eggs. Did you cool the mixture first?
Oh no, how frustrating! Here are a few tips: make sure the eggs are whisked together first. Slowly pour the hot mixture into the eggs whisking together as you pour. Once the mixture has been combined, then return it to the heat. This should temper the eggs so they don’t end up scrambled. I hope this helps!
Hi there, I can’t wait to make this cake, but I need some clarification regarding step 2 in the cake process: Remove pie shells from the package and with a sharp knife trace around the bottom edge of an 8-inch pan on each shell. What is happening in this step? Are you removing the crust sides and just keeping the bottom? Any help would be appreciated.
Hi Ness, this step is going to make sure the pie crust is the same size as your cake pan so it fits perfectly in the bottom. Hope that helps!
Hi!! I had a question. I noticed everything was dairy free in this recipe. Is that for a reason? If I use regular dairy butter and milk will this still work?
Thank you!
Yes, this is a dairy-free baking blog! That said, I do test everything with regular ingredients and it will work great with good ol butter and milk!
This cake was a delight to make. I had so much fun and the instructions were so easy to follow. I made this for my husband’s birthday as his favourite treat are butter tarts! He was so happy and really loved the surprise crispy pie shell! Tastes amazing! Thank you so much!
★★★★★
I am so glad you made and enjoyed this one Vanessa. It’s a personal favorite of mine!
Wondering how much milk should be added to the buttercream?
Hi Katie. It’s a typo. No milk is needed in this buttercream. I appreciate you pointing that out to me.
Hi Katie. NO raisins for us. So…will the filling be thick enough without them?
I would let it cook a little bit longer and allow it to thicken a tad more.