Mini Butter Cakes Recipe

Prep and Oven

Preheat the oven to 350°F (175°C). Grease a 6-cup muffin tin or 6 (4- to 5-inch) ramekins lightly with butter and dust with a little flour, or line with paper liners.

Cream Butter and Sugar

In a medium bowl, beat the softened unsalted butter and 1 cup granulated sugar together with an electric mixer on medium speed until pale and fluffy, about 2–3 minutes.

Add Eggs and Vanilla

Add the eggs one at a time, beating briefly after each addition until incorporated. Stir in the vanilla extract.

Combine Dry Ingredients

In a separate bowl whisk together the all-purpose flour, baking powder, and fine salt until evenly combined.

Finish Batter

With the mixer on low, add about half of the dry ingredients to the butter mixture, then add the 2 tablespoons of whole milk, then add the remaining dry ingredients. Mix just until combined — do not overmix. Scrape down the bowl as needed.

Portion and Bake

Divide the batter evenly among the prepared muffin cups or ramekins (about 3/4 full). Bake in the preheated oven for 16–20 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean or with a few moist crumbs. Rotate the pan halfway through baking if your oven heats unevenly.

Cool

Remove cakes from the oven and let them cool in the pan for 5 minutes. Run a knife around the edges and transfer to a wire rack to cool slightly, about 10 minutes. Leave warm for serving or cool completely. Dust with powdered sugar if desired just before plating.

Combine the raspberries, 2 tablespoons granulated sugar, 1 teaspoon lemon juice, and 1 tablespoon water in a small saucepan. Heat over medium, stirring occasionally, until the raspberries break down and the mixture is simmering, about 5–7 minutes.

Strain the mixture through a fine-mesh sieve into a bowl, pressing on the solids with the back of a spoon to extract as much liquid as possible. Discard seeds. Taste and adjust sweetness with a little more sugar or lemon juice if needed. Let cool to warm or room temperature before serving.

Place one warm mini butter cake on each serving plate or shallow bowl. Spoon about 2 tablespoons of the raspberry sauce alongside or over the cake. Arrange a small handful (about 1/4 cup) of fresh mixed berries beside the cake.

Top each cake with one scoop of vanilla ice cream (or place the ice cream beside the cake if preferred). If desired, dust the cake and berries lightly with powdered sugar. Serve immediately so the ice cream sits creamy against the warm cake.