These gooey butter cakes with raspberry sauce are a 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.
Butter cakes with raspberry sauce have always been a favorite of mine every time I eat at Mastro’s or Nick’s, or I might even say they’re the reason that I choose to eat at those restaurants. These butter cakes are very simple to make, with only a few ingredients, but they will wow anyone you serve them to!
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Ingredient Notes
Full ingredient measurements and instructions can be found in the recipe card below.
- Butter: I always use salted butter, but you can also use unsalted.
- Cream Cheese: Use full fat cream cheese to help these cakes stay extra moist.
- Vanilla Paste: Using paste instead of extract will give these cakes the restaurant quality with a strong vanilla flavor and little flecks of vanilla bean.
- Baking Powder: Make sure your baking powder is fresh so you get the rise in your cakes.
- Turbinado Sugar: Coating your ramekins in turbinado sugar will give your cake a nice exterior crunch.
- Raspberries: I prefer using frozen because they’re a little juicier, but you can also use fresh.
Step by Step Instructions
- Step 1: 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.
- Step 2: 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.
- Step 3: Slowly mix in baking powder, salt and flour, being careful not to over mix, followed by buttermilk.
- Step 4: Scoop 6 tablespoons of batter into each sugared ramekin, or divide evenly among the four ramekins. Smooth out batter.
- Step 5: In a small bowl beat together the cream cheese, sugar and vanilla until smooth. Mix in egg yolk.
- Step 6: Scoop 2 tablespoons of mixture on top of the cake batter.
- Step 7: Place 4 ramekins on a cookie sheet. Bake for 28-35 minutes, or until a light golden brown along the outside. Allow to cool for 10-15 minutes.
- Step 8: 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.
- Step 9: Remove the sauce from heat. Strain the seeds through a mesh strainer and set aside to thicken and cool.
- Step 10: Turn the cake ramekin over onto a plate. Top with ice cream and raspberry sauce.
Expert Baking Tips
- 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.
FAQ
Yes, just sun gluten free 1:1 flour in and everything else will remain the same.
Yes, if doubling you can use one whole egg in the cream cheese mixture instead of 2 egg yolks.
You may not have sprayed your baking dishes well enough, or you may have overcooked the cakes slightly. To help release cakes, run a butter knife around the outside of the cakes before turning over.
Storing & Freezing
Butter cakes may be stored at room temperature in an airtight container for 1-2 days. The raspberry sauce should be stored in an airtight container in the fridge for 1-2 weeks.
These cakes freeze well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving. You can also freeze individual cakes in ziplock bags for an easy and quick dessert.
Other Popular Recipes to Try
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment if you make them and love them as much as I do!
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.
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Instructions
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.
Notes
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
