Jul 14 2026
Restaurants›JOEY Newport Beach›Butter Cake Recipe

Butter Cake Recipe

Inspired by JOEY Newport Beach
Time2h
Serves8

raspberry coulis, tahitian vanilla ice cream

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Ingredients

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Butter Cake

Raspberry Coulis

Tahitian Vanilla Ice Cream

Method

Butter Cake

  1. 1

    Preheat Oven

    Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

  2. 2

    Cream Butter and Sugar

    In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes.

  3. 3

    Add Eggs

    Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.

  4. 4

    Combine Dry Ingredients

    In another bowl, whisk together the all-purpose flour, baking powder, and salt.

  5. 5

    Mix Dry and Wet Ingredients

    Gradually add the dry ingredients to the butter mixture, alternating with the milk, and mix until just combined. Stir in the vanilla extract.

  6. 6

    Bake

    Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

  7. 7

    Cool the Cake

    Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Raspberry Coulis

  1. 8

    Prepare Raspberries

    In a saucepan over medium heat, combine the fresh raspberries and granulated sugar.

  2. 9

    Cook the Mixture

    Cook for about 5-7 minutes until the raspberries break down and the mixture begins to thicken.

  3. 10

    Add Lemon Juice

    Remove from heat and stir in the lemon juice. Allow the coulis to cool slightly before blending until smooth.

  4. 11

    Strain (Optional)

    If desired, strain the coulis through a fine mesh sieve to remove seeds.

Tahitian Vanilla Ice Cream

  1. 12

    Prepare Ice Cream Base

    In a mixing bowl, combine the heavy cream, whole milk, granulated sugar, and a pinch of salt.

  2. 13

    Add Vanilla Bean

    Scrape the seeds from the vanilla bean and add both the seeds and the pod to the mixture.

  3. 14

    Chill Mixture

    Cover and refrigerate the mixture for at least 2 hours, preferably overnight.

  4. 15

    Churn Ice Cream

    Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.

  5. 16

    Freeze

    Transfer to a container and freeze for at least 4 hours before serving.

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