Warm Butter Cake Recipe

Prep and oven

Preheat the oven to 350°F (175°C). Position a rack in the center. Lightly brush four 6- to 8-ounce ramekins (or one 8-inch round cake pan if sharing) with 1 tablespoon softened butter.

Sprinkle a thin, even layer of 2 tablespoons of the granulated sugar reserved for the crust into the bottom of each buttered ramekin, or evenly in the cake pan. Tilt and tap to coat; discard excess sugar.

In a medium bowl whisk together the all-purpose flour, baking powder, and fine salt until combined. Set aside.

In a separate large bowl, whisk the cooled melted butter and 3/4 cup granulated sugar together until just combined. Add the eggs one at a time, whisking until smooth after each addition, then whisk in 1 teaspoon vanilla extract.

Add half of the dry ingredients to the butter-egg mixture and fold gently until incorporated. Stir in the 3 tablespoons of whole milk, then fold in the remaining dry ingredients just until no streaks of flour remain. Do not overmix.

Divide the batter evenly among the prepared ramekins (about 3/4 full) or pour into the prepared pan. Smooth the tops with a spatula.

Bake ramekins 18–22 minutes, or until the tops are golden and a toothpick inserted near the center comes out with a few moist crumbs (for an 8-inch pan, bake 25–30 minutes). The crust should look set and slightly cracked.

Remove from oven and let cakes rest in ramekins/pan 5 minutes before inverting onto serving plates. The cakes are best served warm — if using a pan, cut into wedges to serve.

While cakes bake, spread the remaining 1/2 cup granulated sugar on a small plate. When cakes come out of oven and have rested 5 minutes, brush the top surface lightly with a bit of melted butter (about 1/2 tsp per cake) and immediately press the sugared side of the plate gently onto the cake top to create a crystallized sugar crust. For ramekins: tap to release cake, then brush and sugar the top; for pan: brush the cut top slices and sprinkle sugar, then torch briefly if desired for extra caramelization (optional).

If you prefer a uniform crust, sprinkle sugar over the top and place under a hot broiler for 20–40 seconds watching closely until sugar melts and caramelizes—do not walk away (optional). Allow crust to cool briefly so it recrystallizes into a crisp shell.

In a small saucepan combine 2 cups mixed berries, 2 tablespoons granulated sugar, 2 tablespoons water and 1 tablespoon lemon juice. Stir to combine.

Bring the mixture to a gentle simmer over medium heat. Cook, stirring occasionally, 6–8 minutes until berries have softened and sauce has thickened slightly but still has some whole berries for texture. If the compote becomes too thick, add up to 1 tablespoon water to loosen.

Remove from heat and stir in 1/2 teaspoon vanilla extract. Taste and adjust sweetness or acidity with a pinch more sugar or lemon juice as needed. Let the compote cool slightly; it will thicken as it cools.

Place an inverted warm butter cake onto each serving plate. Spoon 2–3 tablespoons warm berry compote alongside or over the cake.

Add one scoop (or more, as desired) of vanilla ice cream to each plate next to the cake so the warm cake slightly melts the ice cream. Garnish with a mint leaf and a light dusting of powdered sugar if using.

Serve immediately while cake is warm and crust is crisp.