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These homemade Gooey Butter Cakes with fresh raspberry sauce are one of my favorite desserts to serve when I want something that feels extra special without a lot of work. Each little cake has a soft buttery exterior, a creamy gooey center, and a crisp sugar-coated edge that’s completely irresistible.
Serve them warm with a scoop of vanilla ice cream and fresh raspberry sauce, and you’ll have a restaurant-worthy dessert right at home.
Why You Will Love This Butter Cake Recipe
- Restaurant-quality dessert at home
- Gooey, creamy center
- Individual servings feel extra special
- Perfect for holidays, parties, and date nights
- Easy to make ahead
- Freezer-friendly
- Delicious with raspberry sauce and ice cream
- Made with simple pantry ingredients
Ingredients You’ll Need
One of the things I love most about these mini butter cakes is that they use simple baking ingredients to create a truly unforgettable dessert. The buttery cake, creamy filling, and fresh raspberry sauce come together perfectly in every bite.
- Turbinado Sugar: Creates the signature crunchy exterior that makes these butter cakes so irresistible.
- Butter: Provides rich flavor and the tender texture every great butter cake needs.
- Cream Cheese: Adds richness and helps create the creamy, melt-in-your-mouth texture.
- Sugar: Sweetens the cake while helping create a soft crumb.
- Egg: Provides structure and richness.
- Vanilla: Adds warm, classic bakery flavor.
- Almond Extract: A small amount adds incredible depth and enhances the buttery flavor.
- Flour: Gives the cakes structure while keeping them soft and tender.
- Baking Powder: Helps the cakes rise properly.
- Fine Sea Salt: Balances the sweetness and enhances flavor.
Cream Cheese Filling
- Cream Cheese: Creates the signature gooey center.
- Sugar: Adds sweetness to balance out the tang of the cream cheese.
- Egg Yolk: Adds richness and creaminess to the filling.
- Vanilla Paste or Extract: Adds warm flavor.
Raspberry Sauce
- Fresh Raspberries: Provide bright, fresh flavor that balances the richness of the cake.
- Lemon Juice: Brightens the raspberry sauce and enhances the berry flavor.
- Sugar: Adds sweetness to balance the tart berries.
Carrian’s Tips
- It’s ESSENTIAL to use turbinado sugar in the ramekin so that the cake has that addicting crunch on the outside.
- Using room temperature ingredients for cakes helps the batter to combine evenly, and helps your cake achieve a high and even rise.
How to Make Butter Cakes
These individual butter cakes come together in a few simple steps. The creamy filling bakes into the center while the turbinado sugar creates a crisp exterior, giving you the perfect combination of textures in every bite.
- Make the Cake Batter: Beat the butter, cream cheese, and sugar until light and fluffy. Mix in the egg, vanilla, and almond extract. In a separate bowl, whisk together the flour, baking powder, and salt, then add to the wet ingredients and mix just until combined.
- Make the Filling: In a medium bowl, beat the cream cheese, sugar, egg yolk, and vanilla until smooth and creamy.
- Assemble: Generously coat four greased ramekins with turbinado sugar. Divide the cake batter among the ramekins, then top each with the cream cheese filling and smooth gently.
- Bake: Place the ramekins on a baking sheet and bake at 325°F for 40-45 minutes until the tops are set and the edges spring back lightly when touched.
- Make the Raspberry Sauce: While the cakes bake, cook the raspberries, lemon juice, and sugar in a small saucepan. Simmer briefly, then strain through a fine mesh sieve to remove the seeds.
- Serve: Cool the cakes for about 15 minutes before turning them out. Serve warm with raspberry sauce and vanilla ice cream.
Variations and Substitutions
If you’re in a hurry you actually can use oil instead of softened butter.
Try vanilla extract instead of vanilla bean paste.
Mascarpone works great in place of the cream cheese for the filling.
Frozen raspberries work the same as fresh.
Serving Ideas
- Vanilla ice cream
- Fresh whipped cream
- Caramel sauce
- Hot fudge
- Dulce de leche
How to Reheat Butter Cakes
If you don’t eat every butter cake, store in the refrigerator and just microwave for 15-20 seconds until just warmed to enjoy!
How to Store and Freeze Cake
Store in an airtight container for 1-2 days on the counter or 3-4 days in the fridge. The raspberry sauce should only be stored in an airtight container in the fridge, up to 2 weeks.
To freeze, wrap the cakes individually in saran wrap for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving. Or microwave in 15 second intervals.
These Gooey Butter Cakes are one of those desserts that feel fancy enough for a special occasion but are surprisingly simple to make. With their crisp sugar-coated edges, creamy center, and fresh raspberry sauce, they’re guaranteed to impress anyone lucky enough to grab a spoon. Serve them warm with ice cream and watch them disappear.
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