These butter cakes with raspberry sauce are rich, soft, and slightly gooey in the center, just the way I love a warm restaurant-style dessert. I make them in individual ramekins so each cake feels special, and the homemade raspberry sauce adds the perfect balance to the buttery sweetness.
Why You’ll Love This Recipe
I love this recipe because it feels luxurious but is surprisingly simple to prepare. The cakes bake quickly, use basic pantry ingredients, and always turn out tender and flavorful. I also like that the raspberry sauce can be made ahead of time, which makes serving dessert stress-free.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For The Butter Cakes
1/2 cup salted butter, room temperature
4 oz cream cheese, room temperature
3/4 cup granulated sugar
1 large egg, room temperature
1 teaspoon vanilla extract or vanilla paste
1 teaspoon baking powder
1/4 teaspoon salt
1 cup all-purpose flour
1/2 cup buttermilk, room temperature
For The Cream Cheese Topping
4 oz cream cheese, room temperature
1/4 cup granulated sugar
1 large egg yolk, room temperature
1/2 teaspoon vanilla extract
For Preparing The Ramekins
turbinado sugar for coating
non-stick cooking spray
For The Raspberry Sauce
2 cups frozen raspberries
1/4 cup granulated sugar
1 tablespoon lemon juice
Directions
I start by preheating the oven to 325°F (160°C). I spray four 6-ounce oven-safe ramekins with non-stick spray and coat them generously with turbinado sugar, then set them aside.
In a medium bowl, I beat the butter and cream cheese together until smooth and creamy. I add the sugar, egg, and vanilla, then mix until the batter becomes lighter in color. I gently mix in the baking powder, salt, and flour, followed by the buttermilk, stopping as soon as everything is combined.
I divide the batter evenly among the prepared ramekins and smooth the tops.
In a separate bowl, I mix the cream cheese, sugar, egg yolk, and vanilla until smooth. I spoon this mixture evenly over the cake batter in each ramekin.
I place the ramekins on a baking sheet and bake for 28 to 35 minutes, until the edges are set and lightly golden while the centers remain soft. I let the cakes cool for about 10 to 15 minutes before turning them out.
While the cakes bake, I prepare the raspberry sauce. I combine the raspberries, sugar, and lemon juice in a small saucepan over medium heat. I stir occasionally until the berries break down and the mixture comes to a gentle boil. I let it boil for one minute, then remove it from the heat and strain out the seeds. I allow the sauce to cool slightly before serving.
Servings And Timing
This recipe makes 4 individual butter cakes. I usually spend about 20 minutes preparing everything, and the baking time is around 30 minutes, making the total time approximately 50 minutes.
Storage/Reheating
I store leftover cakes in an airtight container at room temperature for up to 2 days. The raspberry sauce keeps well in the refrigerator for up to 2 weeks. If I freeze the cakes, they stay good for up to 3 months. I thaw them overnight in the fridge and reheat them briefly in the oven or microwave until warm.
FAQs
Can I make these cakes ahead of time?
Yes, I often bake them earlier in the day and reheat them gently before serving. I add the raspberry sauce just before serving.
Why are my cakes not gooey in the center?
When this happens, I usually baked them a little too long. I pull them out as soon as the edges are set and the centers still look soft.
Can I use fresh raspberries instead of frozen?
Yes, I use fresh raspberries when they are in season, and the sauce turns out just as delicious.
Can I make this recipe gluten free?
I substitute the all-purpose flour with a 1:1 gluten-free baking flour, and the texture still works well.
What can I serve with these butter cakes?
I like serving them with vanilla ice cream or lightly sweetened whipped cream for an extra indulgent dessert.
Conclusion
I love making these butter cakes with raspberry sauce when I want a dessert that feels elegant without being complicated. The rich cake, creamy topping, and bright raspberry sauce always come together beautifully, and it’s a recipe I return to again and again.
Rich, soft individual butter cakes with a gooey center, topped with a creamy cheesecake layer and served with a tangy raspberry sauce. A luxurious yet easy-to-make dessert perfect for special occasions.
Total Time:50 minutes
Yield:4 individual cakes
Ingredients
1/2 cup salted butter, room temperature
4 oz cream cheese, room temperature
3/4 cup granulated sugar
1 large egg, room temperature
1 teaspoon vanilla extract or vanilla paste
1 teaspoon baking powder
1/4 teaspoon salt
1 cup all-purpose flour
1/2 cup buttermilk, room temperature
4 oz cream cheese, room temperature (for topping)
1/4 cup granulated sugar (for topping)
1 large egg yolk, room temperature
1/2 teaspoon vanilla extract (for topping)
Turbinado sugar for coating ramekins
Non-stick cooking spray
2 cups frozen raspberries
1/4 cup granulated sugar (for sauce)
1 tablespoon lemon juice
Instructions
Preheat oven to 325°F (160°C). Spray four 6-ounce ramekins with non-stick spray and coat with turbinado sugar. Set aside.
In a bowl, beat butter and cream cheese until smooth. Add sugar, egg, and vanilla, and mix until light and fluffy.
Mix in baking powder, salt, and flour. Add buttermilk and stir until just combined.
Divide batter evenly among ramekins and smooth the tops.
In a separate bowl, mix cream cheese, sugar, egg yolk, and vanilla until smooth. Spoon over the batter in ramekins.
Place ramekins on a baking sheet and bake for 28 to 35 minutes until edges are set and golden, centers should be soft.
Cool cakes for 10–15 minutes before turning out.
While cakes bake, make the raspberry sauce: combine raspberries, sugar, and lemon juice in a saucepan over medium heat. Stir occasionally until berries break down and mixture boils. Boil for 1 minute.
Remove from heat, strain seeds, and let the sauce cool slightly.
Serve warm cakes with raspberry sauce on top or on the side.
Notes
You can make the raspberry sauce ahead and refrigerate for up to 2 weeks.
Leftover cakes keep for up to 2 days at room temperature or 3 months frozen.
Reheat cakes gently in the oven or microwave before serving.
Substitute all-purpose flour with 1:1 gluten-free flour for a gluten-free version.
Fresh raspberries can replace frozen ones when in season.
