| Food Blog by Arie
Imagine biting into a soft, buttery cake that’s still warm from the oven, topped with a scoop of ice cream and drenched in a decadent butter soak. That’s the magic of these warm mini butter cakes—a simple yet unforgettable treat that will have everyone asking for seconds. Love these ooey gooey cookies I made, where you can’t go wrong.
These butter cakes are perfect for any occasion, whether you’re hosting a family gathering, celebrating a special moment, or simply craving a comforting dessert. The cakes are made with simple pantry ingredients and topped with a warm butter soak that takes them to the next level of deliciousness.
These mini butter cakes are all about indulgence and simplicity. The individual serving size makes them feel special, and they’re perfect for personalizing with your favorite toppings. Serve them warm, and you’ll experience the rich, buttery flavor in every bite. Here’s why these cakes will quickly become a favorite:
Now, let’s dive into the recipe and bring these delightful buttercakes to life!
Preheat your oven to 350°F (175°C). Grease a mini cake pan or a standard muffin tin with butter or non-stick spray. This will help the butter cakes release easily once baked.
In a medium bowl, whisk together the baking powder, baking soda, salt, and cinnamon. Set aside. These ingredients will help your cakes rise beautifully and add a subtle hint of spice.
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy. This step is crucial for creating the perfect texture in your butter cakes, so take your time here—about 3 minutes should do it.
Add the eggs one at a time, mixing well after each addition. Be sure the eggs are at room temperature to avoid curdling the batter. This will also help incorporate air, making your cakes light and tender.
Stir in the Greek yogurt and vanilla extract until fully combined. The Greek yogurt adds a tangy richness that complements the buttery flavor and keeps the cakes moist.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix gently until just combined. If the batter feels too stiff, add a little more milk until you reach a smooth consistency.
Fill each mini cake mold about two-thirds full with the batter. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool slightly in the pan before removing them.
While the cakes are baking, make the butter soak. In a small saucepan, combine the sugar, butter, water, and honey over medium heat. Stir continuously until the butter is melted and the sugar is fully dissolved. Remove from heat and stir in the almond and vanilla extracts.
Once the cakes are baked and slightly cooled, poke a few holes in the top of each cake with a fork or skewer. Slowly pour the warm butter soak over each cake, allowing the sauce to seep in and infuse each bite with buttery sweetness.
Serve the warm mini butter cakes with a scoop of your favorite ice cream or a dollop of whipped cream. The combination of warm cake, rich butter soak, and ice cream is pure perfection!
These mini butter cakes are versatile and can be served in various ways. Here are some fun and delicious ideas to make your dessert stand out:
Nothing beats the classic pairing of warm cakes and vanilla ice cream. The hot and cold contrast is delightful, and the creamy ice cream perfectly balances the rich, buttery flavor of the cakes.
For a lighter option, top your cakes with fresh berries like strawberries, raspberries, or blueberries. The berries’ natural tartness cuts through the cake’s sweetness, creating a refreshing dessert.
Elevate your butter cakes by drizzling them with a warm caramel or chocolate sauce. This decadent addition brings an extra layer of flavor and makes your cakes feel like a special treat.
Keep it simple and elegant by dusting your butter cakes with powdered sugar. This classic finish adds a touch of sweetness and makes the cakes look beautiful.
If you happen to have any leftovers (though I doubt you will!), here’s how to store and reheat your butter cakes to keep them tasting fresh.
Place any leftover butter cakes in an airtight container and store them at room temperature for up to two days. For longer storage, refrigerate them for up to five days or freeze for up to two months.
To reheat, pop the butter cakes in the microwave for 15-20 seconds or warm them in a 300°F (150°C) oven for about 5-7 minutes. They’ll taste just like they’re fresh from the oven!
These warm mini butter cakes are easy to bring a touch of homemade comfort to your table. Their rich flavor, moist texture, and versatile serving options make them a hit for any occasion. Whether enjoyed alone or with loved ones, these butter cakes will surely delight and leave a lasting impression.
Try making them for your next gathering or as a simple weeknight dessert—you won’t be disappointed!
Enjoy baking and indulging in these delightful mini butter cakes!