Butter Cake Recipe

5 from 6 votes

These individual butter cakes aren’t just a dessert—it’s an experience! Once you try it, you’ll never look at butter cake the same way again. Enjoy!

Prep Time15

Cook Time45

Total Time1

Course: Dessert

Cuisine: American

Keyword: copycat mastro's butter cake, gooey butter cake, individual butter cakes, mastro's butter cake, warm butter cakes

Servings: servings

Preheat your oven to 325°F (165°C).
Generously coat 6- 12 oz ramekins with butter. (Optional- you can make in smaller and make two batches- make sure to recoat the cleaned ramekins after first use).
Sprinkle the inside of each ramekin with brown sugar or turbinado sugar, tilting and patting to coat evenly. This gives the cake its signature caramelized edge.

In a large mixing bowl, beat butter, cream cheese, and sugar together until light and fluffy (about 3–4 minutes).
Add the eggs, one at a time, beating well after each addition.
Mix in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix.

In a medium bowl, beat cream cheese, sugar, egg, and vanilla extract together until smooth and creamy. The mixture will have a more liquid texture.

Fill each prepared ramekin about 2/3 full with the cake batter.
Pour an equal amount of the cream cheese mixture on top of each small cake. Smooth to coat the top.

Place the ramekins on a baking sheet and bake in the preheated oven for 40–45 minutes, or until the tops are golden brown and the cakes spring back when lightly pressed.
Let the cakes cool slightly in the ramekins for about 8 minutes.

In a small saucepan, combine strawberries or raspberries, sugar, and water or orange juice over medium heat.
Cook until the fruit breaks down, and the mixture thickens slightly (about 8 minutes).
Blend the sauce until smooth with an immersion blender or in a blender until smooth.

Carefully run a knife around the edges of each cake to loosen and invert onto serving plates.
Drizzle with warm raspberry sauce.
Top with whipped cream, vanilla ice cream, and a garnish of fresh berries for the ultimate experience.

Room Temperature Ingredients: Ensure butter, cream cheese, and eggs are at room temperature for smooth mixing and even baking.

Generously Coat Ramekins: Use plenty of butter and sugar to coat the ramekins for that signature caramelized crust.

Don’t Overmix: Mix the batter just until combined to avoid a dense cake.

Level the Batter: Smooth the top of the batter in the ramekins for even baking.

Cream Cheese Swirl: Gently swirl the cream cheese layer into the batter for a beautiful marbled effect.

Check Doneness Carefully: The cakes should be golden brown and slightly springy to the touch—don’t overbake!

Serve Warm: These cakes are best served warm straight from the ramekin or just after reheating.