Description
The Creamy Butter Cake combines a lush buttery base with a soft, creamy cheesecake layer, creating a dual-textured delight that’s sure to please any dessert aficionado. This decadent treat is perfect for any occasion, whether it’s a cozy family gathering or a sophisticated dinner party.
Ingredients
Cake Layer:
3/4 cup all-purpose flour
1 cup unsalted butter (2 sticks)
1 cup sugar
1 large egg
2 oz. cream cheese (room temperature)
1 tsp. vanilla extract
1/4 tsp. salt
Cheesecake Layer:
3 oz. cream cheese (room temperature)
3 Tbsp. sugar
1 egg white
1/4 tsp. vanilla extract
Instructions
Preheat oven to 325°F. Coat 6 ramekins with nonstick cooking spray.
Cake layer: In a stand mixer fitted with the paddle attachment, beat butter, sugar, and cream cheese together. Beat in the egg, vanilla, and salt. With the mixer on low, slowly add the flour until incorporated. Pour 6 Tbsp. cake mixture into each ramekin.
Clean the stand mixer bowl and return it to the mixer. For the cheesecake layer, beat sugar and cream cheese together. Slowly beat in the egg white and vanilla until combined. Pour 1 Tbsp. of the cheesecake batter on top of the cake layer in each ramekin.
Place ramekins on a baking sheet. Bake for 45-50 minutes, until tops are golden brown. Transfer to a wire rack to cool. Once completely cool, run a knife around the edges of each cake to release them from the ramekins.
Serve warm or at room temperature with a scoop of ice cream.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
Nutrition
- Calories: 450