Butter Cakes
Category
DessertAuthor
Tiffany Hill
Servings
7 mini cakes
A WORD FROM TIFFANY:
Please see Butter Cake Packaging here.
Butter cakes are rich, buttery little cakes that taste absolutely divine. Best served warm and finished with your favorite toppings. A few helpful notes before you begin:
- I baked my cakes in mini baking pans that are washable and re-usable but any 3-4 inch round pans will work.
- The trickiest part of these cakes is removing them from the pan. Buttering the bottoms and sides works well, but for a foolproof release, butter the bottoms only and brush the sides with a thin layer of pan release (often called cake goop).
- I like to dust the tops with powdered sugar using a shaker for that classic bakery look.
- For an extra-special touch, I like to include two optional toppings packaged in 1 oz. condiment cups. Please see recipes for raspberry and salted caramel topping.
- Pro Tip: To ensure your butter cakes are not lumpy or cracked, do the following:
- Use softened butter only.
- Ensure butter is fully mixed in your batter.
- Do not overmix your batter.
- Tap filled pans lightly before baking.
- Bake on middle rack only.
- The finished butter cakes should have lightly caramelized edges and a soft, dense, buttery center.
Ingredients
- 2 sticks butter, softened
- 1 ½ cup granulated sugar
- 2 eggs
- 1 ½ cup flour
- ½ cup cream cheese, softened
- ½ cup heavy cream
- 1 tsp baking powder
- 1 tsp vanilla extract
- ½ tsp salt
- *additional butter & sugar for coating pans
- *Powdered sugar for dusting
Directions
Prepare the Batter
Preheat oven to 350 degrees
- Using a stand or hand mixer, cream softened butter, sugar, and eggs until light and fluffy.
- Add vanilla, cream cheese, and heavy cream. Mix on low until combined.
- In a separate bowl, mix flour, baking powder, and salt. Add to first bowl and mix on low until combined.
Prepare the Pans
- Melt ¼ cup of butter.
Using a silicone pastry brush, brush the bottom and sides (or use cake goop on the sides) of each pan with melted butter.
- Sprinkle bottom of each pan with granulated sugar. This is what will give your butter cakes a caramelized top.
Note: The trickiest part of these cakes is removing them from the pan. Buttering the bottoms and sides works well, but for a foolproof release, butter the bottoms only and brush the sides with a thin layer of pan release called cake goop.
Bake and Decorate the Cakes
- Pour 155 grams of batter into each pan.
- Bake in a preheated 350°F oven for 25–30 minutes, or until the edges are lightly golden and begin to pull away slightly from the pan.
- Let cakes cool completely.
- Gently run a knife around the edges to release, then invert onto greaseproof paper.
- Dust with powdered sugar using a shaker.
- Package as desired with fillings such as salted caramel or raspberry in 1-ounce condiment cups.
Recipe Note
Butter Cake Storage Tips
❄️ Refrigeration
Butter cakes can be refrigerated for up to 3 days. Place in an airtight container to prevent drying.
🧊 Freezing Instructions
Butter cakes freeze beautifully.
- Let cakes cool completely
- Wrap individually in plastic wrap
- Store in a freezer-safe bag or container
- Freeze for up to 2 months for best flavor.
To thaw:
Let sit at room temperature for 30–60 minutes or thaw overnight in the refrigerator.