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!
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
- ⅔ 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.