Butter Cakes with Raspberry Sauce
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Butter Cakes with Raspberry Sauce

Indulge in the rich delight of gooey butter cakes paired with a luscious raspberry sauce. This melt-in-your-mouth dessert, inspired by the popular recipes from Mastro’s and Nick’s, features a warm butter cake topped with a sweet raspberry sauce. Known for their simplicity, these butter cakes require only a few ingredients but deliver an extraordinary flavor that will surely wow anyone you serve. Whether it’s the perfect balance of warm, sweet goodness or the joy of recreating a favorite restaurant dessert, this recipe is bound to be a winner.

Butter Cakes with Raspberry Sauce

Why You Will Love This Recipe

This recipe for butter cakes is simple, requiring only a few ingredients and steps to create a delicious dessert. The gooey center of the cakes literally melts in your mouth, offering a sweet, indulgent treat. Just like the ones you enjoy at Mastro’s or Nick’s, these cakes have that perfect restaurant taste that will make you feel like you’re dining out in the comfort of your own home. Whether you’re looking for a favorite dessert or just an easy-to-make treat, this is the perfect recipe to recreate.

Ingredient Notes

  • Butter: I always use salted butter, but you can opt for unsalted if preferred.
  • Cream cheese: For extra moistness, I recommend full fat cream cheese in these cakes.
  • Vanilla paste: Choose vanilla paste over extract for a richer vanilla flavor with little flecks of vanilla bean.
  • Baking powder: Ensure your baking powder is fresh for the perfect rise in the cakes.
  • Raspberries: I love using frozen raspberries because they are juicier, but fresh raspberries work just as well.
  • Turbinado sugar: Coating your ramekins in turbinado sugar gives the cake a delightful exterior crunch and extra flavor.

Step by Step Instructions

Step 1: Prepare the Ramekins
Preheat the oven to 325°F Apply cooking spray to four 6-ounce ovenproof ramekins, then dust the sides and bottoms with turbinado sugar. Set aside.

Prepare the Ramekins

Step 2: Mix the Wet Ingredients
In a medium bowl, combine the butter and cream cheese using an electric beater or paddle attachment until smooth.. Add vanilla, egg, and sugar . Beat for two to three minutes, or until the mixture is light in color.

Mix the  Ingredients

Step 3: Mix the batter and combine the dry ingredients.
Add the flour, baking powder, and salt gradually, being careful not to stir too much. To achieve the ideal batter consistency, gradually add the buttermilk.

 Mix the batter and combine

Step 4: Fill the Ramekins
Pour around 6 tablespoons of batter into each ramekin that has been sugared.
Divide the batter evenly and smooth out the tops.

Fill the Ramekins

Step 5: Prepare the Cream Cheese Mixture
In a small bowl, beat together the cream cheese, sugar, and vanilla until smooth.
Mix in the egg yolk for a creamy texture.

Step 6: Add the Topping
Over the cake batter in each ramekin, evenly spread 2 teaspoons of the cream cheese mixture.


Step 7: Bake to Perfection
Place the ramekins on a cookie sheet. Bake for about 28 to 35 minutes, or until the tops are lightly golden brown. Allow them to cool for 10 to 15 minutes before serving.

Step 8: Make the Raspberry Sauce
Make the raspberry sauce while the cakes are baking. In a saucepan, combine the raspberries, sugar, and lemon juice. As the berries soften, cook over medium heat, tossing and mashing them.Let it boil for one minute.

Make the Raspberry Sauce

Step 9: Strain and Cool the Sauce
Remove from heat and strain the seeds using a mesh strainer. Let the sauce thicken and cool for a smooth finish.

Step 10: Assemble and Serve
Turn each cake ramekin onto a plate. Top with a scoop of ice cream and drizzle with the prepared raspberry sauce for an irresistible dessert.

Assemble and Serve

Expert Baking Tips

Using room temperature ingredients ensures your cake batter mixes smoothly, giving your butter cake its highest rise. Adding turbinado sugar to the ramekin creates a delightful crunch on the outside. For accurate measurements, use grams, or lightly spoon flour into your measuring cup to keep it light and fluffy. A kitchen scale is ideal, but careful scooping works well too.

Storing & Freezing

While the raspberry sauce keeps for 1-2 weeks in the refrigerator, butter cakes can be kept for up to 1-2 days at room temperature in an airtight container. For longer storage, freeze the butter cakes for up to 3 months, then thaw overnight in the refrigerator and bring to room temperature before serving. Individual cakes can also be stored in ziplock bags, offering an easy and quick dessert option anytime.

Butter Cakes with Raspberry Sauce

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FAQs

1. What is the best way to serve butter cakes?

Butter cakes taste best when served warm with a drizzle of raspberry sauce and a scoop of ice cream for added creaminess.

2. How do I ensure my butter cakes rise perfectly?

Using room temperature ingredients like butter and eggs helps the cake batter mix evenly and achieve the highest rise.

3. Why is turbinado sugar used in the ramekins?

Turbinado sugar adds a delightful crunch to the outside of the cakes, enhancing their texture.

4. What is the purpose of the cream cheese mixture?

The cream cheese mixture adds a rich, creamy layer that complements the sweetness of the cake batter and tartness of the raspberry sauce.

5. How do I measure flour correctly for this recipe?

For precision, use a kitchen scale to weigh the flour in grams. If measuring in cups, lightly spoon the flour and avoid packing it.

6. What is the best way to remove the cakes from the ramekins?

Run a knife around the edges of the ramekin, then gently turn the cake out onto a plate. The turbinado sugar coating helps prevent sticking.

Conclusion

Butter Cakes with Raspberry Sauce are a delightful blend of creamy textures, buttery richness, and tangy fruit flavors. This dessert stands out with its moist, light crumb and vibrant raspberry sauce, creating a perfect balance of sweet and tart. This recipe is sure to impress whether you’re baking for a special occasion or treating yourself.. The added crunch of turbinado sugar makes every bite irresistible. Try it today and transform simple ingredients into an unforgettable dessert experience!

Butter Cakes with Raspberry Sauce

Butter Cakes with Raspberry Sauce

Savor the decadence of soft, buttery cakes paired with a luscious, tangy raspberry sauce. A simple yet elegant dessert that’s bursting with flavor!
Prep Time 20 minutes
Cook Time 35 minutes
Course Dessert
Cuisine American
Servings 4
Calories 320 kcal

Ingredients
  

Cake Batter

  • ½ cup 113.5 g salted butter, softened to room temperature
  • 1 oz 28.35 g cream cheese, softened
  • ½ cup 100 g granulated sugar
  • 1 large egg at room temperature
  • 1½ teaspoons vanilla paste or extract
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • â…” cup 93 g all-purpose flour
  • ¼ cup 60 g buttermilk, at room temperature

Cream Cheese Mixture

  • 2 oz 56.7 g cream cheese, softened to room temperature
  • 3 tablespoons granulated sugar
  • 1 large egg yolk at room temperature
  • 1 teaspoon vanilla paste or extract
  • ¼ cup 50 g turbinado sugar (for sprinkling in ramekins)

Raspberry Sauce

  • 4 oz frozen raspberries
  • 2 tablespoons granulated sugar
  • 1 –2 teaspoons lemon juice

Instructions
 

  • Preheat the oven to 325°F. Spray 6 oz oven-safe ramekins with cooking spray, then sprinkle the sides and bottoms with turbinado sugar. Set aside.
  • In a medium-sized bowl, beat together butter and cream cheese using a paddle attachment or electric beaters until completely smooth.
  • Add sugar, egg, and vanilla, and continue beating for 2-3 minutes until the mixture turns light in color.
  • Slowly mix in baking powder, salt, and flour, ensuring not to over mix, then fold in the buttermilk.
  • Scoop approximately 6 tablespoons of the batter into each sugared ramekin, dividing it evenly, and smooth out the tops.

Cream Cheese Mixture and Baking

  • Put the cream cheese, sugar, and vanilla in a small bowl.. Beat until smooth, then mix in the egg yolk.
  • Add 2 tablespoons of the mixture on top of the cake batter in each ramekin.
  • Place the ramekins on a cookie sheet and bake for 28-35 minutes or until they turn light golden brown on the outside. Cool for 10-15 minutes.

Preparing the Raspberry Sauce

  • While the butter cakes are baking, make the raspberry sauce by combining raspberries, sugar, and lemon juice in a saucepan over medium heat. As the berries simmer, stir and mash them.
  • Once the mixture boils, let it boil for one minute, then remove it from the heat. Strain the seeds using a mesh strainer, and set the sauce aside to thicken and cool.
  • Turn each cake ramekin upside down onto a plate. Serve with ice cream and drizzle generously with the freshly made raspberry sauce.

Notes

Using room temperature ingredients ensures your cake batter mixes properly and helps achieve the highest rise for a perfect bake. Adding turbinado sugar to the ramekin creates a delightful crunch on the outside of the cake—don’t skip this step! Both cups and grams are provided for measurements, but grams offer more precision, especially for measuring flour. If a kitchen scale isn’t available, lightly spoon flour into your measuring cup without packing to keep the batter light and fluffy, which is key to the best results.     
Keyword aspberry sauce, baked cakes, Butter cakes, creamy dessert, easy recipe, fruit sauce, Mastros butter cake, mini dessert recipes, quick dessert recipe,, ramekin cakes

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