Warm Butter Cake Recipe

Prepare and preheat

Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan (or four 4-inch ramekins for individual servings) with 1 tablespoon butter and lightly flour or line the bottom with parchment.

Cream butter and sugars

In a large bowl, beat 3/4 cup softened unsalted butter with 3/4 cup granulated sugar and 1/4 cup light brown sugar until pale and fluffy, about 3–4 minutes using a hand mixer or stand mixer on medium speed.

Add eggs and vanilla

Add the eggs one at a time, mixing well after each addition. Scrape down the bowl and mix in 1 1/2 teaspoons vanilla extract until fully incorporated.

Combine dry ingredients

In a separate bowl whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon fine sea salt.

Finish batter

With the mixer on low, alternately add the dry ingredients and 1/2 cup whole milk to the butter-egg mixture in three additions, beginning and ending with the dry ingredients. Mix just until combined; do not overmix. Scrape bowl to ensure uniform batter.

Bake

Pour batter into the prepared pan(s) and smooth the top. Bake in the preheated oven until the cake is golden and a toothpick inserted into the center comes out with a few moist crumbs, about 30–35 minutes for an 8-inch pan or 14–18 minutes for individual ramekins. If using ramekins, cakes will be slightly domed.

Rest

Remove cake(s) from oven and let rest in the pan for 8–10 minutes. Run a knife around the edges and invert onto a wire rack if making one cake; if using ramekins, you may serve directly from the ramekin or invert after cooling slightly.

Optional dusting

If desired, dust the warm cake lightly with 1 tablespoon powdered sugar just before serving.

Combine 2 cups raspberries, 1/2 cup granulated sugar, 1 tablespoon lemon juice, and 2 tablespoons 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, about 6–8 minutes. For a smoother sauce, press the mixture through a fine-mesh sieve into a bowl, discarding seeds. Taste and adjust sweetness or lemon as needed. Keep warm until ready to serve.

Arrange 1/2 cup fresh mixed berries per serving (total 2 cups) in a small bowl or on the plate alongside the warm butter cake.

To serve, place a generous slice (or one ramekin) of warm butter cake on each plate. Top or alongside with a scoop of vanilla ice cream (one scoop per serving if making 4 servings; recipe yields about 4). Spoon warm raspberry sauce over the cake and around the plate. Add the fresh mixed berries and serve immediately so the ice cream melts slightly against the warm cake.