Preheat the oven to 180°C (350°F). Grease four 8-oz (about 200 ml) ramekins or a 9-inch (23 cm) round cake pan with butter and lightly dust with flour or line with parchment if using a larger pan.

Melt butter

Melt 115 g unsalted butter in a small saucepan over low heat or in a microwave-safe bowl. Allow to cool slightly but keep it liquid-warm.

Cream eggs and sugar

In a mixing bowl, whisk 115 g granulated sugar and 2 large eggs together until pale and slightly thickened (about 2–3 minutes by hand or 1–2 minutes with an electric mixer). Stir in 1 tsp vanilla extract.

Combine dry ingredients

Whisk together 115 g all-purpose flour, 1 tsp baking powder, and a pinch of fine sea salt in a separate bowl to evenly distribute the leavening.

Incorporate butter and milk

Gradually whisk the warm melted butter into the egg-sugar mixture in a slow stream to avoid cooking the eggs. Once combined, add 45 ml milk and whisk until smooth.

Fold in dry ingredients

Sift or sprinkle the flour mixture over the wet ingredients and gently fold with a spatula until just combined. Do not overmix; a few small lumps are fine.

Bake

Divide batter evenly among the prepared ramekins (if using) or pour into the prepared 9-inch pan. For ramekins, bake for 14–18 minutes until the tops are golden and a toothpick inserted in the center comes out with a few moist crumbs. For a 9-inch pan, bake 20–25 minutes. The cakes should be warm and tender — avoid overbaking.

Rest

Remove cakes from oven and allow them to cool in the ramekins/pan for 5 minutes, then run a knife around edges and invert onto a cooling rack or plate if desired. Serve warm.

Optional finishing

Dust with 1 tbs powdered sugar just before serving, if using.

Raspberry Sauce

Combine 200 g raspberries, 40 g granulated sugar, 30 ml water, and 1 tbs lemon juice in a small saucepan over medium heat.

Bring to a gentle simmer, stirring occasionally, and cook for 5–7 minutes until the raspberries break down and the mixture slightly thickens.

Remove from heat and strain the sauce through a fine-mesh sieve into a bowl, pressing on solids to extract as much puree as possible. Discard seeds. Taste and adjust sweetness with a little more sugar or lemon if desired. Keep warm.

To Serve

Place one warm butter cake on each serving plate. Spoon 1–2 tablespoons of warm raspberry sauce around or over the cake.

Arrange a handful (about 35–40 g) of fresh mixed berries beside the cake.

Top each cake with one scoop of vanilla ice cream. Serve immediately so the ice cream begins to soften against the warm cake for contrast.