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!
Instructions
Cake Batter
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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.
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Slowly mix in baking powder, salt and flour, being careful not to over mix, followed by buttermilk.
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Scoop 6 tablespoons of batter into each sugared ramekin, or divide evenly among the four ramekins. Smooth out batter.
Cream Cheese Mixture
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In a small bowl beat together the cream cheese, sugar and vanilla until smooth. Mix in egg yolk.
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Scoop 2 tablespoons of mixture on top of the cake batter.
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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
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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.
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Remove the sauce from heat. Strain the seeds through a mesh strainer and set aside to thicken and cool.
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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
