Mini Butter Cakes Recipe

Prepare

Preheat the oven to 350°F (175°C). Grease a 6–8-cup mini bundt or muffin tin (or line a standard muffin tin) with butter or nonstick spray and lightly flour or dust with confectioners' sugar.

Creaming

In a medium bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the room-temperature unsalted butter (0.75 cups) and granulated sugar (0.75 cups) on medium-high speed until pale and fluffy, about 3–4 minutes.

Incorporate Eggs & Vanilla

Add the eggs one at a time, beating briefly after each addition until incorporated. Scrape the bowl as needed. Add 1 tsp vanilla extract and mix until combined.

Dry Ingredients

In a separate bowl whisk together 1 cup all-purpose flour, 1 tsp baking powder, and 1/4 tsp fine sea salt.

Combine Batter

With the mixer on low, add about half the dry ingredients to the butter mixture, then add 3 tbs whole milk, then add the remaining dry ingredients. Mix just until combined and no streaks of flour remain; do not overmix.

Portion & Bake

Spoon or pipe batter into the prepared mini tins, filling each about 3/4 full. Smooth tops lightly. Bake in the preheated oven for 12–16 minutes (depending on size) until the tops are golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.

Cool

Let cakes cool in the tin for 5 minutes, then invert onto a wire rack to cool completely. If desired, dust with 1 tbs confectioners' sugar once cooled.

While cakes bake or cool, make the sauce: combine 1 cup raspberries, 2 tbs granulated sugar, 1 tsp lemon juice, and 2 tbs water in a small saucepan over medium heat.

Bring to a gentle simmer and cook, stirring occasionally, until the raspberries break down and the mixture thickens slightly, 4–6 minutes.

Remove from heat and strain through a fine-mesh sieve into a bowl to remove seeds, pressing with the back of a spoon. Taste and adjust sweetness with a little more sugar or lemon if desired. Keep warm or chill briefly; sauce will thicken as it cools.

Arrange 1 mini butter cake on each serving plate. Spoon about 1–2 tbs raspberry sauce over or beside the cake.

Add a small handful (about 1/4 cup) of fresh mixed berries beside the cake.

Top or accompany each cake with a scoop of vanilla ice cream (1 scoop per serving). If serving immediately, assemble just before serving so the ice cream doesn't melt.

Optional: drizzle any remaining raspberry sauce over the ice cream and dust the cake lightly with confectioners' sugar.