Butter Cake
This little Butter Cake is very deceiving. Tiny package, big reward.
I received a message from one of my oldest friends, Jessie Morgan. She’s married now so she has a different last name, but sorry, you will always be Morgan to me. She had a challenge for me and I was happy to except it. She made a copycat Mastro’s Butter Cake that is her husband’s favorite. Mastro’s is a restaurant in Malibu and they had this cake and he asked to have a recreation. Jessie said she tried and it turned out to be a mushy mess.
I’ve been there and I know the disappointment of working hard on a cake you are so excited about and then….mushy mess. (or hard as a rock and so dry you lose all the saliva in your mouth. we don’t need to talk about those though.)
So I took on the challenge and made these little gems. Spoiler alert, these Butter Cakes are unbelievable!! They are a little crisp on the outside, ridiculously moist/gooey in the inside and rich buttery flavor. I can’t say enough about how yummy these are.
If you are looking for a decadent dessert for a special occasion, these would be a crowd pleaser. Add a scoop of ice cream, omg.
Follow me over on Facebook and Instagram @lolosdesserts. Be sure to snap a pic if you make a Lolo’s recipe and tag it with #lolosdesserts. I love to see what you are making!
Butter Cake
Lolo's Desserts | January 2020
Ingredients:
2 cups (4 sticks) butter, room temperature
4 ounces cream cheese, room temperature
2 1/4 cups granulated sugar
2 large eggs, room temperature
1/2 teaspoon fine sea salt
1 1/2 cups all-purpose flour
1 1/2 teaspoons pure vanilla extract
CREAM CHEESE LAYER INGREDIENTS
4 ounces cream cheese, room temperature
1 egg, room temperature
1/3 cup granulated sugar
Instructions:
Pre-heat oven to 325 degrees. Prepare springform pans with nonstick spray. I use a 4.4in X 1.8in mini pans. This batter will make 4-6 cakes. In a stand mixer cream butter, cream cheese, and sugar for 1-2 minutes. Add eggs one at a time and beat on low for 20 seconds after each addition. Add vanilla, and mix just until combined.
Whisk flour and salt together in a small bowl, then add to creamed cake mixture. Beat on low until just incorporated, making sure not to over beat.
PREPARE THE CREAM CHEESE LAYER: In a small bowl whip together cream cheese and granulated sugar until creamed, add egg and vanilla extract.
Pour cake batter into prepared springform pans then top with a layer of the cream cheese mixture. I was able to place about 1/2 cup of cake batter and 1/4 cup of cream cheese layer in each pan. Be sure not to overfill. (You could use individual ramekins as well, just be sure not to overfill)
Bake for about 60, or until tops are golden brown and a toothpick comes out clean when inserted into the center of the cakes.
Gently remove cakes from pans, and place on plates, and top with a generous scoop of vanilla bean ice cream.
Original recipe from Savvy in the Kitchen.
