Welcome back to our blog! Today, we’re diving into the world of Italian desserts with a delightful recipe that’s sure to warm your heart and satisfy your sweet tooth. This Italian Warm Butter Cake is a luscious treat with a moist, buttery texture and a rich flavor, perfect for any occasion. Let’s get baking!
Italian Warm Butter Cake Recipe
Ingredients
For the Cake:
- 1 cup (136g) flour, spooned then leveled
- ½ cup (88g) fine semolina flour
- ½ teaspoon (2g) baking powder
- ¼ teaspoon (2g) sea salt
- ½ cup (112g) light oil (avocado, grape seed, canola, etc.)
- 2 large eggs, room temperature
- ½ tablespoon (7g) pure vanilla extract
- ½ cup (120g) whole milk, room temperature
- 1 cup (200g) granulated sugar
For the Warm Butter Soak:
- 1 cup (200g) granulated sugar
- ½ cup (113g) salted butter
- 1/3 cup (80g) water
- ½ teaspoon (2g) almond extract (optional)
- 1 teaspoon (4g) pure vanilla extract
Directions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Lightly butter and flour (or spray with baking spray) the wells of a regular cupcake pan. Use additional wells of a second pan as needed.
- Mix Dry Ingredients: In a medium mixing bowl, sift and then whisk together the flour, semolina flour, baking powder, and salt.
- Mix Wet Ingredients: In another bowl, whisk together the oil, eggs, vanilla extract, milk, and sugar until well blended and the sugar is mostly dissolved.
- Combine and Bake: Gently whisk the flour mixture into the wet ingredients until combined. Pour the batter into the prepared cupcake pan(s), filling each well about 2/3 full. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare the Warm Butter Sauce: While the cakes are baking, prepare the warm butter sauce. Combine the sugar, butter, and water in a saucepan. Stir until the sugar dissolves completely. Add the almond extract (if using) and vanilla extract.
- Soak the Cakes: Once the cakes are done baking, let them cool in the pan for 5-10 minutes. Poke holes over the cakes and pour or brush 2/3 of the warm butter sauce over them. Remove the cakes from the pan, turn them upside down, and brush with the remaining sauce.
- Serve: Serve the cakes warm with a dollop of whipped cream or a scoop of ice cream for an extra indulgent treat.
Nutritional Information
- Prep Time: 15 minutes
- Cooking Time: 20 minutes
- Total Time: 35 minutes
- Calories: 350 kcal per serving
- Servings: 12 servings
Conclusion
There you have it—a simple yet incredibly delicious Italian Warm Butter Cake that’s sure to impress your family and friends. Whether you’re serving it at a dinner party or enjoying it as a cozy dessert at home, this cake is bound to become a favorite. Give it a try and let us know how it turns out in the comments below!
Stay tuned for more delightful recipes and happy baking!
Print
Italian Warm Butter Cake
- Total Time: 35 minutes
- Yield: 12 1x
Description
This Italian Warm Butter Cake offers a blissful escape into the world of sweet indulgence. Made with a rich blend of fine semolina and all-purpose flour, this cake captures the essence of traditional Italian desserts. Its warm butter soak enhances its moist texture, making each bite a delightful experience. Perfect for any occasion, this cake pairs wonderfully with a dollop of whipped cream or a scoop of your favorite vanilla ice cream.
Ingredients
For the cake:
1 cup (136g) flour, spooned then leveled
½ cup (88g) fine semolina flour
½ teaspoons (2g) baking powder
¼ teaspoon (2g) sea salt
½ cup (112g) light oil (avocado, grape seed, canola, etc.)
2 large eggs, room temperature
½ tablespoon (7g) pure vanilla extract
½ cup (120g) whole milk, room temperature
1 cup (200g) granulated sugar
For the warm butter soak:
1 cup (200g) granulated sugar
½ cup (113g) salted butter
1/3 cup (80g) water
½ teaspoon (2g) almond extract (optional)
1 teaspoon (4g) pure vanilla extract
Instructions
Preheat oven to 350°F (175 C). Lightly butter and flour (or spray with baking spray) the wells of a regular cupcake pan. Use additional wells of a second pan as needed.
In a medium mixing bowl, sift then whisk together flour, semolina flour, baking powder, and salt.
In another bowl, whisk together oil, eggs, vanilla, milk, and sugar until well blended and sugar is mostly dissolved.
Gently whisk in the flour mixture until combined. Pour into prepared cupcake pan(s), filling about 2/3 full. Bake for 15-20 minutes.
Let cakes cool in the pan for 5-10 minutes. Meanwhile, make the warm butter sauce by combining sugar, butter, and water in a saucepan. Stir until sugar dissolves, then add extracts.
Poke holes over the cakes, pour or brush 2/3 of the sauce over them. Remove cakes, turn upside down, and brush with remaining sauce. Serve with whipped cream or ice cream.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 350