WHAT’S FOR DESSERT?
Butter Cake
Array/5
COOK TIME
60 min
TOTAL TIME
80 min
SERVINGS
3 cakes
This little Butter Cake is very deceiving. Tiny package, big reward.
I received a message from one of my oldest friends, Jessie Morgan. She’s married now so she has a different last name, but sorry, you will always be Morgan to me. She had a challenge for me and I was happy to except it. She made a copycat Mastro’s Butter Cake that is her husband’s favorite. Mastro’s is a restaurant in Malibu and they had this cake and he asked to have a recreation. Jessie said she tried and it turned out to be a mushy mess.
I’ve been there and I know the disappointment of working hard on a cake you are so excited about and then….mushy mess. (or hard as a rock and so dry you lose all the saliva in your mouth. we don’t need to talk about those though.)
So I took on the challenge and made these little gems. Spoiler alert, these Butter Cakes are unbelievable!! They are a little crisp on the outside, ridiculously moist/gooey in the inside and rich buttery flavor. I can’t say enough about how yummy these are.
If you are looking for a decadent dessert for a special occasion, these would be a crowd pleaser. Add a scoop of ice cream, omg.
Follow me over on Facebook and Instagram @lolohomekitchen. Be sure to snap a pic if you make a Lolo’s recipe and tag it with #lolohk. I love to see what you are making!
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Butter Cake
Butter Cakes are unbelievable!! They are a little crisp on the outside, ridiculously moist/gooey in the inside and rich buttery flavor. I can’t say enough about how yummy these are.
Ingredients
2 cups (4 sticks) butter, room temperature
4 ounces cream cheese, room temperature
2 1/4 cups granulated sugar
2 large eggs, room temperature
1/2 teaspoon fine sea salt
1 1/2 cups all-purpose flour
1 1/2 teaspoons pure vanilla extract
CREAM CHEESE LAYER INGREDIENTS
4 ounces cream cheese, room temperature
1 egg, room temperature
1/3 cup granulated sugar
1 teaspoon pure vanilla extract
Instructions
- Pre-heat oven to 325 degrees. Prepare springform pans with nonstick spray. I use a 4.4in X 1.8in mini pans. This batter will make 4-6 cakes. In a stand mixer cream butter, cream cheese, and sugar for 1-2 minutes. Add eggs one at a time and beat on low for 20 seconds after each addition. Add vanilla, and mix just until combined.
- Whisk flour and salt together in a small bowl, then add to creamed cake mixture. Beat on low until just incorporated, making sure not to over beat.
- PREPARE THE CREAM CHEESE LAYER: In a small bowl whip together cream cheese and granulated sugar until creamed, add egg and vanilla extract.
- Pour cake batter into prepared springform pans then top with a layer of the cream cheese mixture. I was able to place about 1/2 cup of cake batter and 1/4 cup of cream cheese layer in each pan. Be sure not to overfill. (You could use individual ramekins as well, just be sure not to overfill)
- Bake for about 60, or until tops are golden brown and a toothpick comes out clean when inserted into the center of the cakes.
- Gently remove cakes from pans, and place on plates, and top with a generous scoop of vanilla bean ice cream.
Original recipe from Savvy in the Kitchen.
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4 Responses
Hi, I make these for a local restaurant and they stick to the pans no matter what I try. Any suggestions? I’ve used parchment with spray and nonstick aluminum foil on the bottoms. I’ve tried the crisco/ flour mis brushed on, all kinds of different sprays and they stick and then they fall apart. They’re a pain but so popular I have to keep making them. Help! Thank you!
Laurie
So sorry I am just seeing your comment now! They are somewhat of a pain but so worth it. The best luck I’ve had is with using a springform pan, then spraying the nonstick baking/flour on the pan/sides then a parchment round and spraying again. Let me know if that helps or if you find any tricks!
No baking powder? Just checking. Thanks!
No baking powder for this one!