Best Warm Butter Cake Recipes

WARM CHOCOLATE PEANUT BUTTER PUDDING CAKE

Steps:

• Coat the inside of a slow cooker with cooking spray.
• Whisk flour, brown sugar, baking powder, and baking soda together in a bowl. Whisk peanut butter, sour cream, melted butter, almond extract, and 2 tablespoons boiling water in a separate bowl until smooth. Stir flour mixture into peanut butter mixture to make a very thick batter. Scoop batter into prepared slow cooker.
• Whisk white sugar, cocoa powder, and 2 cups of boiling water in a bowl until thoroughly combined. Pour chocolate mixture over batter in slow cooker.
• Cook on High until cake begins to pull away from the sides of the cooker and feels firm on top, about 1 1/2 hours. Allow to cool 15 minutes before serving. Drizzle with chocolate syrup.

WARM BUTTER CAKE

Steps:

• 1 Preheat oven to 325 2 Spray 4 mini springform pans with baking spray 3 Prepare the cake batter. In a stand mixer cream butter, cream cheese, and sugar for 1-2 minutes. Add vanilla. Add eggs one at a time and beat on low for 20 seconds after each addition. Whisk flour and salt, then add to creamed mixture. Beat on low until just incorporated, making sure not to over beat. 4 Prepare the cream cheese layer. In a small bowl whip together cream cheese and granulated sugar until creamed, add egg and vanilla extract. 5 Pour cake batter into prepared springform pans then top with a layer of the cream cheese mixture. 6 Bake for 60 - 75 minutes, or until tops are golden brown and a toothpick comes out clean when inserted into the center of the cakes. 7 Cake can be made a day ahead. When ready to serve microwave until hot approx 1 minute on 80% power then with a kitchen blow torch brûlée the top and sides of the cake to caramelize the sugar crystals. 8 To serve this cake a la "Mastro's", top with a generous scoop of vanilla ice cream, drizzle with raspberry coulis and top with a sprig of fresh mint.

WARM PEANUT BUTTER-CHOCOLATE CAKE

Steps:

• Heat oven to 350ºF.
• Beat cake mix, butter and 2 eggs with mixer until blended; spread onto bottom of 13x9-inch pan sprayed with cooking spray.
• Beat cream cheese, peanut butter and remaining eggs in separate large bowl with mixer until blended. Gradually beat in sugar; pour over batter in pan.
• Bake 30 min. or until edges are firm. Cool slightly.

MASTRO'S STEAKHOUSE WARM BUTTER CAKE

Steps:

• Preheat the oven to 325 degrees F.
• Make the butter cakes by blending the softened butter and granulated sugar together in a large bowl with an electric mixer on high speed for about 1 minute. Add the whole eggs, egg yolks, vanilla, and orange zest and mix for another minute.
• In a separate medium bowl, combine the flour, salt, and baking powder. Pour this dry mixture into the wet mixture and beat with an electric mixer for 1 minute.
• Mix together cream cheese, sugar, egg, flour, sour cream, and vanilla in another medium bowl until smooth.
• Butter the inside of three 5-inch ramekins or 2 small springform pans. Cut 2 to 3 disks out of parchment paper to fit into the bottom of each ramekin. This will help the cakes come out. Divide the batter into each ramekin or pan. Spread 1/3 cup of the cream cheese mixture over the top of the batter in each ramekin (you will likely have some leftover cream cheese filling).
• Bake for 45 to 50 minutes, or until the tops are browned. Cool for 60 minutes so that when the cakes are removed from the ramekins they won't fall apart.
• Make the raspberry sauce by combining the raspberries, water, and sugar in a medium saucepan over medium heat. When the berries begin to boil, reduce the heat and simmer for 5 minutes. Strain to remove the seeds, then pour the strained sauce back into the pan, whisk in the cornstarch until it's completely dissolved, and bring the sauce up to a boil again. Reduce the heat and simmer for 6 to 8 minutes, or until the sauce is thick and syrupy, then pour into a container, cover and chill until needed.
• Make the whipped cream by beating all the ingredients on high speed with an electric mixer until the cream forms stiff peaks. Cover and chill until needed.
• Run a butter knife around the inside edge of each ramekin, then invert the dish to remove each cake. Dip the bottom of each cake into the raw sugar. The cake is served upside down, so invert the cakes on a platter, then cover and chill them if planning to serve them later. If you want to serve the cakes now, zap them one at a time in the microwave on high, sugared-side up, for 30 to 45 seconds, or until hot. Use a chef's torch (a creme brulee torch) to melt the raw sugar on top, then go to step 11.
• To serve a cake that has been refrigerated, place it onto the center of a plate, with the sugar-coated side up. Microwave each cake on high for 60 to 90 seconds, or until it's hot. Use a chef's torch to caramelize the raw sugar on top.
• Place a scoop of vanilla ice cream on the cake, drizzle raspberry sauce over the top, then arrange 8 strawberry slices and 3 orange slices around the plate. Stick a sprig of fresh mint into the scoop of ice cream and serve fresh whipped cream on the side.
• Makes 3 cakes (serves 6).