Warm Butter Cake Recipes

BLUE-RIBBON BUTTER CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition., Pour into a greased and floured 10-in. tube pan. Bake at 350° until a toothpick inserted in center comes out clean, 55-70 minutes. Cool 10 minutes. Run a knife around edges and center tube of pan. Invert cake onto a wire rack over waxed paper. , For sauce, combine the sugar, butter and water in a small saucepan. Cook over medium heat just until butter is melted and sugar is dissolved. Remove from the heat; stir in extracts., Poke holes in the top of the warm cake; spoon 1/4 cup sauce over cake. Let stand until sauce is absorbed. Repeat twice. Poke holes into sides of cake; brush remaining sauce over sides. Cool completely.

BUTTER CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square baking pan. Line bottom with parchment or wax paper, or dust lightly with flour.
• Sift together the flour, salt, and baking powder.
• Beat butter and white sugar until fluffy and light in color. Gradually add eggs, beating well after each addition; stir in vanilla. Add the sifted dry ingredients to the creamed mixture alternately with the milk. Stir until just blended (see Cook's Note for Blueberry Cake variation). Pour batter into prepared pan.
• Bake at 350 degrees F (175 degrees C) for until cake springs back when lightly touched, about 30 minutes. Let cool in pan for 10 minutes before inverting onto wire rack to cool completely.

OCEAN PRIME WARM BUTTER CAKE

Steps:

• Preheat a convection oven to 350.
• Cream the butter and sugar together with a paddle attachment in a mixer until fluffy.
• Add cream cheese and continue to mix until incorporated.
• With the mixer speed on low, add eggs one by one and slowly add vanilla extract.
• Mix until fully incorporated.
• Scrape the sides of the mixer and add the flour. Then, mix on low speed until just incorporated - careful not to over mix.
• Arrange small cake molds or ramekins on a flat, parchment lined baking sheet.
• Spray the inside of the molds with a non-stick baking spray and place level ½ cup scoops of the batter into each mold, patting down until it is level.
• Bake the cakes in a convection oven for 15 minutes, rotate, and bake another 15 minutes, or until golden brown.
• While the cakes are baking, add the buttermilk soak mixture ingredients to a small sauce pan and heat until the butter has melted completely, but do not boil.
• When the cakes are removed from the oven, immediately poke about 20 holes into each cake with a wooden skewer.
• Ladle the buttermilk mixture onto each cake while it is still hot, making sure it goes in the holes. It will be just over a tablespoon of the soak per cake.
• Allow to cool in the molds until the cakes reach room temperature and then remove the molds or ramekins.
• Serve cakes warm and top with vanilla ice cream and fresh berries, garnish with a sprig of mint.

WARM CHOCOLATE PEANUT BUTTER PUDDING CAKE

Steps:

• Coat the inside of a slow cooker with cooking spray.
• Whisk flour, brown sugar, baking powder, and baking soda together in a bowl. Whisk peanut butter, sour cream, melted butter, almond extract, and 2 tablespoons boiling water in a separate bowl until smooth. Stir flour mixture into peanut butter mixture to make a very thick batter. Scoop batter into prepared slow cooker.
• Whisk white sugar, cocoa powder, and 2 cups of boiling water in a bowl until thoroughly combined. Pour chocolate mixture over batter in slow cooker.
• Cook on High until cake begins to pull away from the sides of the cooker and feels firm on top, about 1 1/2 hours. Allow to cool 15 minutes before serving. Drizzle with chocolate syrup.

WARM BUTTER CAKE

Steps:

• 1 Preheat oven to 325 2 Spray 4 mini springform pans with baking spray 3 Prepare the cake batter. In a stand mixer cream butter, cream cheese, and sugar for 1-2 minutes. Add vanilla. Add eggs one at a time and beat on low for 20 seconds after each addition. Whisk flour and salt, then add to creamed mixture. Beat on low until just incorporated, making sure not to over beat. 4 Prepare the cream cheese layer. In a small bowl whip together cream cheese and granulated sugar until creamed, add egg and vanilla extract. 5 Pour cake batter into prepared springform pans then top with a layer of the cream cheese mixture. 6 Bake for 60 - 75 minutes, or until tops are golden brown and a toothpick comes out clean when inserted into the center of the cakes. 7 Cake can be made a day ahead. When ready to serve microwave until hot approx 1 minute on 80% power then with a kitchen blow torch brûlée the top and sides of the cake to caramelize the sugar crystals. 8 To serve this cake a la "Mastro's", top with a generous scoop of vanilla ice cream, drizzle with raspberry coulis and top with a sprig of fresh mint.