Butter Cake Recipe
User Reviews
5
Butter Cake Recipe
Description
The Butter Cake Recipe begins with beating room-temperature butter, cream cheese, and sugar until light and fluffy, creating a rich, creamy base. Eggs are added one by one, along with vanilla extract. Dry ingredients including flour, baking powder, and salt are then gently folded in to form a smooth batter. In a separate bowl, a cream cheese layer is prepared by blending cream cheese, sugar, egg, and vanilla extract into a smooth, slightly more liquid mixture.
Ramekins are generously coated with butter and brown or turbinado sugar, which caramelizes during baking to provide a golden, crisp edge unique to this cake style. The batter is poured into ramekins, and the cream cheese mixture is gently swirled in to create a marbled effect. Baking at moderate temperature yields small individual cakes with moist interiors and a delicate crust.
These cakes are best served warm, directly from the ramekin, and can be topped with whipped cream, vanilla ice cream, or fresh berries and a fruit coulis made from strawberries or raspberries simmered with sugar. Proper room temperature ingredients ensure smooth mixing and even baking, while avoiding overmixing prevents a dense crumb.
Check doneness by looking for a golden top that springs back slightly to touch. The cakes can be prepared in small batches using the ramekin method, allowing for fresh cakes served warm.
Ingredients
Cake Batter
- 2 cups butter 4 sticks, room temperature, more for coating the ramekins
- 4 ounces cream cheese room temperature
- 1 ¼ cups granulated sugar
- 2 large egg room temperature
- ½ teaspoon salt fine sea salt
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- 2 teaspoons vanilla extract pure
Cream Cheese Layer
- 4 ounces cream cheese room temperature
- 1 egg room temperature
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract try almond extract for a yummy twist!, pure
Strawberry or Raspberry Coulis Sauce
- 1 cup strawberries or raspberries; fresh
- 3 tablespoons granulated sugar adjust sweetness
- ¼ cup water or orange juice
Toppings (Optional but Recommended)
- Whipped Cream
- vanilla ice cream
- fresh berries e.g., raspberries, strawberries, or blackberries
Instructions
Prepare the Ramekins
- Preheat your oven to 325°F (165°C).
- Generously coat 6- 12 oz ramekins with butter. (Optional- you can make in smaller and make two batches- make sure to recoat the cleaned ramekins after first use).
- Sprinkle the inside of each ramekin with brown sugar or turbinado sugar, tilting and patting to coat evenly. This gives the cake its signature caramelized edge.
Make the Cake Batter
- In a large mixing bowl, beat butter, cream cheese, and sugar together until light and fluffy (about 3–4 minutes).
- Add the eggs, one at a time, beating well after each addition.
- Mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix.
Prepare the Cream Cheese Layer
- In a medium bowl, beat cream cheese, sugar, egg, and vanilla extract together until smooth and creamy. The mixture will have a more liquid texture.
Assemble the Cakes
- Fill each prepared ramekin about 2/3 full with the cake batter.
- Pour an equal amount of the cream cheese mixture on top of each small cake. Smooth to coat the top.
Bake
- Place the ramekins on a baking sheet and bake in the preheated oven for 40–45 minutes, or until the tops are golden brown and the cakes spring back when lightly pressed.
- Let the cakes cool slightly in the ramekins for about 8 minutes.
Make the Berry Sauce
- In a small saucepan, combine strawberries or raspberries, sugar, and water or orange juice over medium heat.
- Cook until the fruit breaks down, and the mixture thickens slightly (about 8 minutes).
- Blend the sauce until smooth with an immersion blender or in a blender until smooth.
Serve
- Carefully run a knife around the edges of each cake to loosen and invert onto serving plates.
- Drizzle with warm raspberry sauce.
- Top with whipped cream, vanilla ice cream, and a garnish of fresh berries for the ultimate experience.
Notes
- Use room-temperature butter, cream cheese, and eggs for smooth batter and even baking.
- Coat ramekins generously with butter and brown or turbinado sugar to create a caramelized crust.
- Mix batter just until combined to avoid a dense texture.
- Swirl cream cheese layer gently into batter for marbled effect.
- Bake until golden brown and slightly springy to touch; avoid overbaking.
- Serve warm with whipped cream, ice cream, or fresh berries and fruit coulis.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 1052 kcal
% Daily Value*
| Calories | 1052kcal | 53% |
| Carbohydrates | 84g | 28% |
| Protein | 9g | 18% |
| Fat | 77g | 118% |
| Saturated Fat | 47g | 235% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 20g | 100% |
| Trans Fat | 2g | 100% |
| Cholesterol | 290mg | 97% |
| Sodium | 870mg | 36% |
| Potassium | 176mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 59g | 118% |
| Vitamin A | 2532IU | 51% |
| Vitamin C | 14mg | 16% |
| Calcium | 97mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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