Butter Cakes with Raspberry Sauce
These butter cakes with raspberry sauce are a gooey, melt in your mouth, warm butter cake topped with a sweet raspberry sauce. They're my version of the popular ones at Mastro's or Nick's.
Ingredients
Cake Batter
- ½ cup (113.5 g) salted butter room temperature
- 1 oz (28.35 g) cream cheese room temperature
- ½ cup (100 g) granulated sugar
- 1 large egg room temperature
- 1½ teaspoon (1.5 teaspoon) vanilla paste or extract
- ½ teaspoon (0.5 teaspoon) baking powder
- ½ teaspoon (0.5 teaspoon) salt
- ⅔ cup (93 g) all-purpose flour
- ¼ cup (60 g) buttermilk room temperature
Cream Cheese Mixture
- 2 oz (56.7 g) cream cheese room temperature
- 3 tablespoons granulated sugar
- 1 large egg yolk 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 oven to 325. Spray four 6 oz oven safe ramekins with cooking spray and sprinkle the bottoms and sides with turbinado sugar, set aside.
Cake Batter
- In a medium sized bowl beat together butter and cream cheese with a paddle attachment or electric beaters until completely smooth. Add in sugar, egg and vanilla and beat for 2-3 minutes until light in color.
- Slowly mix in baking powder, salt and flour, being careful not to over mix, followed by buttermilk.
- Scoop 6 tablespoons of batter into each sugared ramekin, or divide evenly among the four ramekins. Smooth out batter.
Cream Cheese Mixture
- In a small bowl beat together the cream cheese, sugar and vanilla until smooth. Mix in egg yolk.
- Scoop 2 tablespoons of mixture on top of the cake batter.
- Place 4 ramekins on a cookie sheet. Bake for 28-35 minutes, or until light golden brown along the outside. Allow to cool for 10-15 minutes.
Raspberry Sauce
- While butter cakes are baking you can make the raspberry sauce. Add raspberries, sugar and lemon juice to a small saucepan. Cook over medium heat, stirring and mashing raspberries while they cook. Once it begins to boil, boil for one minute.
- Remove the sauce from heat. Strain the seeds through a mesh strainer and set aside to thicken and cool.
- Turn the cake ramekin over onto a plate. Top with ice cream and raspberry sauce.
Video
Notes
Using room temperature ingredients will help your cake batter to mix properly, and will also help your cake to achieve it's highest rise.
Using the turbinado sugar in the ramekin will give the cake a little bit of a crunch on the outside. Don't skip this part.. it's so good!
I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
Nutrition
Calories: 614kcalCarbohydrates: 74gProtein: 7gFat: 34gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 177mgSodium: 630mgPotassium: 148mgFiber: 2gSugar: 55gVitamin A: 1158IUVitamin C: 8mgCalcium: 99mgIron: 2mg
Tried this recipe?Let us know how it was!