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Ocean Prime Warm Butter Cake

Ocean Prime Warm Butter Cake

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For optimal, aphrodisiac effect, this cake should be served warm with an ample serving of berries, clothing optional. 
Course Dessert
Cuisine American
Dish Type cake
Cooking Style Baking
Seasonal autumn, Christmas, Easter, Holiday season, New Year's Eve, Valentine's Day, winter
Ingredient Butter
Prep Time 15 mins
Cook Time 30 mins
Cooling 20 mins
Total Time 45 mins
Servings 12 mini cakes

Ingredients

For the cake:

  • 1 lb. unsalted butter
  • 2 cups sugar
  • 5 1/4 oz cream cheese softened
  • 5 eggs
  • 2/3 Tbsp vanilla extract
  • 2 cups flour

For the Buttermilk Soak mixture:

  • 1/2 cup sugar
  • 1/4 cup unsalted butter
  • 2/3 Tbsp vanilla extract
  • 1/2 cup buttermilk
  • 1/4 tsp baking soda

To garnish:

  • Vanilla ice cream
  • 1 pint fresh berries
  • 12 sprigs mint

Special equipment: 1 dozen 8-oz cake molds or ramekins

    Instructions

    • Preheat a convection oven to 350.
    • Cream the butter and sugar together with a paddle attachment in a mixer until fluffy.
    • Add cream cheese and continue to mix until incorporated.
    • With the mixer speed on low, add eggs one by one and slowly add vanilla extract.
    • Mix until fully incorporated.
    • Scrape the sides of the mixer and add the flour. Then, mix on low speed until just incorporated – careful not to over mix.
    • Arrange small cake molds or ramekins on a flat, parchment lined baking sheet.
    • Spray the inside of the molds with a non-stick baking spray and place level ½ cup scoops of the batter into each mold, patting down until it is level.
    • Bake the cakes in a convection oven for 15 minutes, rotate, and bake another 15 minutes, or until golden brown.
    • While the cakes are baking, add the buttermilk soak mixture ingredients to a small sauce pan and heat until the butter has melted completely, but do not boil.
    • When the cakes are removed from the oven, immediately poke about 20 holes into each cake with a wooden skewer.
    • Ladle the buttermilk mixture onto each cake while it is still hot, making sure it goes in the holes. It will be just over a tablespoon of the soak per cake.
    • Allow to cool in the molds until the cakes reach room temperature and then remove the molds or ramekins.
    • Serve cakes warm and top with vanilla ice cream and fresh berries, garnish with a sprig of mint.