Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Butter Cakes With Raspberry Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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

  1. Preheat oven to 325°F (160°C). Spray four 6-ounce ramekins with non-stick spray and coat with turbinado sugar. Set aside.
  2. In a bowl, beat butter and cream cheese until smooth. Add sugar, egg, and vanilla, and mix until light and fluffy.
  3. Mix in baking powder, salt, and flour. Add buttermilk and stir until just combined.
  4. Divide batter evenly among ramekins and smooth the tops.
  5. In a separate bowl, mix cream cheese, sugar, egg yolk, and vanilla until smooth. Spoon over the batter in ramekins.
  6. Place ramekins on a baking sheet and bake for 28 to 35 minutes until edges are set and golden, centers should be soft.
  7. Cool cakes for 10–15 minutes before turning out.
  8. 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.
  9. Remove from heat, strain seeds, and let the sauce cool slightly.
  10. 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.
  • Author: Amelia
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 cake with sauce
  • Calories: 450
  • Sugar: 32g
  • Sodium: 320mg
  • Fat: 28g
  • Saturated Fat: 17g
  • Unsaturated Fat: 9g
  • Trans Fat: 1g
  • Carbohydrates: 45g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 110mg

Find it online: https://cooksplash.com/butter-cakes-with-raspberry-sauce/