Irresistibly Soft Italian Warm Butter Cake Recipe for Beginners

Rich, velvety Italian warm butter cake revamps ordinary dessert moments into pure indulgence.

butter serves as the luxurious foundation for this decadent treat that whispers comfort with every delectable bite.

Generations of Italian home cooks have perfected this sublime dessert, blending simple ingredients into something extraordinarily magical.

Creamy textures and golden-brown surfaces promise a sensory experience that delights both novice and experienced bakers alike.

Delicate nuances of sweetness mingle with buttery richness, creating a dessert that feels simultaneously elegant and homey.

Soft, tender crumb and a luscious interior characterize this classic confection that melts seamlessly on your palate.

Prepare to embark on a culinary journey that celebrates traditional Italian baking with its irresistible warmth and soul-satisfying essence.

Why You’ll Want This Butter Cake Again

• Indulge in Irresistible Flavor: This Italian warm butter cake delivers a rich, decadent taste that melts in your mouth with its perfect blend of sweet and buttery notes.
• Quick and Simple Preparation: The recipe offers an easy baking experience with straightforward steps, making it accessible for home bakers of all skill levels, even those with limited cooking expertise.
• Versatile Serving Options: Enjoy this delightful dessert warm with a dollop of whipped cream or a scoop of ice cream, creating a luxurious treat that can elevate any meal or celebration.
• Moist and Tender Texture: The combination of semolina and regular flour, along with the butter sauce, ensures a incredibly soft and moist cake that remains deliciously tender even after cooling.

Italian Warm Butter Cake Ingredients

• All-Purpose Flour, Semolina Flour: Classic base for tender cake with rich wheat texture and added depth of flavor.
• Baking Powder: Essential leavening agent for creating light and fluffy cake structure.
• Salt: Subtle flavor enhancer that balances sweetness in the cake.

• Eggs: Provide structure, moisture, and richness to the cake.
• Vegetable Oil: Ensures moist texture and helps create tender crumb.
• Milk: Adds moisture and helps blend ingredients smoothly.
• Vanilla Extract: Provides warm, sweet background flavor.
• Sugar: Adds sweetness and helps with caramelization and texture.

• Butter: Rich, creamy base for sauce that adds luxurious flavor.
• Water: Helps dissolve sugar and create smooth sauce consistency.
• Sugar: Sweetens sauce and creates glossy texture.
• Additional Extract (optional): Enhances overall flavor profile of the sauce.

Simple Way to Bake This Butter Cake

Step 1: Prepare Baking Space

Preheat oven to 350°F. Lightly butter and flour cupcake pan wells or spray with baking spray. Prepare a second pan if needed.

Step 2: Create Dry Ingredient Mix

• All-purpose flour
• Semolina flour
• Baking powder
• Salt

Step 3: Blend Wet Ingredients

• Vegetable oil
• Eggs
• Vanilla extract
• Milk
• Sugar

Whisk until sugar is mostly dissolved and ingredients are well combined.

Step 4: Combine Cake Batter

Gently fold dry ingredients into wet mixture until fully incorporated. Mix carefully to avoid overmixing.

Step 5: Bake Cake

Pour batter into prepared cupcake pans, filling each well about 2/3 full. Bake for 15-20 minutes until golden and a toothpick comes out clean.

Step 6: Prepare Warm Butter Sauce

• Sugar
• Butter
• Water

Stir until sugar dissolves completely. Add desired flavor extracts.

Step 7: Finish and Serve

Let cakes cool in pan for 5-10 minutes. Poke small holes in cake surfaces. Pour 2/3 of warm butter sauce over cakes. Remove cakes, turn upside down, and brush with remaining sauce. Serve with whipped cream or vanilla ice cream.

Pro Tricks for a Better Butter Cake

• Sift Dry Ingredients Thoroughly: Use a fine-mesh sieve to sift flour and semolina, eliminating lumps and ensuring a smooth, light cake texture.
• Control Baking Time Precisely: Watch cakes closely between 15-20 minutes; ovens vary, so test with a toothpick for perfect doneness.
• Create Perfect Sauce Consistency: Stir butter sauce continuously over medium heat to prevent burning and achieve a silky, even blend.
• Maximize Moisture with Sauce Technique: Poke multiple small holes before adding sauce to help cake absorb maximum flavor and moisture.
• Serve Temperature Matters: Warm cakes slightly before serving to enhance sauce absorption and release maximum buttery aroma.

Reheat Butter Cake and Keep It Moist

• Refrigerate leftover Italian Warm Butter Cake in an airtight container for up to 3 days. Cover completely to prevent drying out and absorbing other refrigerator odors. Wrap individual cakes separately in plastic wrap before storing.
• Reheat gently in the microwave for 15-20 seconds on medium power to maintain moisture and soft texture. Alternatively, warm in a preheated oven at 300°F for 5-7 minutes, which helps restore the cake's original warmth and delicate crumb. Drizzle extra warm butter sauce over the top just before serving to refresh its rich, decadent flavor.
• Freeze well-wrapped cakes for up to one month. Thaw overnight in the refrigerator and bring to room temperature before enjoying, ensuring the best taste and texture.

What Matches with Warm Butter Cake

• Elevate with Espresso Pairing: Complement the rich, buttery cake with a freshly brewed espresso. The intense coffee flavor cuts through the sweetness and enhances the cake's warm, comforting notes.
• Match with Moscato Wine: Select a chilled Moscato d'Asti for its light, sweet profile. Its delicate bubbles and fruity undertones create a perfect harmony with the warm butter cake's tender texture.
• Serve with Vanilla Bean Ice Cream: Top the cake with a scoop of premium vanilla bean ice cream. The cold, creamy vanilla beautifully balances the warm, syrupy cake, creating a delightful temperature and flavor contrast.
• Garnish with Fresh Berries: Add a handful of fresh raspberries or strawberries on the side. Their bright, tart flavor provides a refreshing counterpoint to the cake's rich, buttery sweetness.

Fresh Takes on Italian Butter Cake

• Citrus Infusion: Replace vanilla extract with orange or lemon zest, adding bright, refreshing notes to the warm butter cake. Incorporate a touch of citrus juice into the butter sauce for an extra tangy kick.
• Nutty Crunch: Fold chopped almonds or pistachios into the batter for added texture. Sprinkle toasted nuts on top before serving to enhance the cake's nutty profile.
• Chocolate Swirl: Mix cocoa powder into half the batter, creating a marbled effect. Drizzle melted dark chocolate over the warm cakes for a rich, decadent finish.
• Spiced Warmth: Blend ground cinnamon, nutmeg, and cardamom into the dry ingredients. Infuse the butter sauce with a hint of these warm spices for a cozy, aromatic experience.

Italian Warm Butter Cake Recipe

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4.6 from 37 reviews

• Total Time: 35 minutes
• Yield: 8 1x

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Description

Creamy Italian Warm Butter Cake melts hearts with its rich, buttery essence and delicate crumb. Silky vanilla custard nestles beneath a golden, caramelized top, promising pure comfort in each heavenly spoonful you’ll savor.

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Ingredients

Scale 1x2x3x

Main Ingredients (Dry):

• 1 cup (200g) granulated sugar

Main Ingredients (Wet):

• ½ cup (113g) salted butter
• ⅓ cup (80g) water

Flavor Enhancers:

• ½ teaspoon (2g) almond extract (optional)
• 1 teaspoon (4g) pure vanilla extract

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Instructions

1. Prepare the oven by heating to 350°F (175°C). Thoroughly coat the cupcake pan wells with butter and flour, or use a non-stick baking spray. Have a second pan ready if needed.
2. Sift the dry ingredients (all-purpose flour, semolina flour, baking powder, and salt) into a medium mixing bowl, then whisk together to ensure even distribution.
3. In a separate mixing bowl, vigorously whisk the vegetable oil, whole eggs, pure vanilla extract, whole milk, and granulated sugar until the mixture is smooth and the sugar is nearly dissolved.
4. Gently incorporate the dry ingredient mixture into the wet ingredients, whisking until just combined. Avoid overmixing to maintain a tender texture.
5. Carefully distribute the batter into the prepared cupcake pan wells, filling each approximately two-thirds full to allow room for rising.
6. Place the pan in the preheated oven and bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean with minimal crumbs.
7. Allow the cakes to rest in the pan for 5-10 minutes while preparing the warm butter sauce. In a saucepan, combine granulated sugar, unsalted butter, and water.
8. Heat the sauce mixture over medium heat, stirring continuously until the sugar completely dissolves. Add vanilla and almond extracts, mixing thoroughly.
9. Using a fork or skewer, create multiple small holes across the surface of the warm cakes. Pour approximately two-thirds of the hot butter sauce over the cakes, ensuring even coverage.
10. Carefully remove the cakes from the pan, inverting them, and brush the remaining sauce over the bottom and sides for maximum flavor absorption.
11. Serve the warm butter cakes immediately, accompanied by a dollop of freshly whipped cream or a scoop of premium vanilla ice cream.

Notes

• Precision matters when preparing this delicate butter cake, so measure ingredients accurately for the best results.
• Create perfectly moist cakes by not overbaking; check at 15 minutes and remove when a toothpick comes out with just a few crumbs.
• Work quickly when pouring the warm butter sauce to ensure maximum absorption and a rich, decadent flavor profile.
• Opt for high-quality vanilla extract and fresh ingredients to elevate the cake’s overall taste and texture.
• Serve immediately after glazing for the most luxurious, melt-in-your-mouth experience that showcases the cake’s warm, buttery essence.
• Store any leftover cakes in an airtight container at room temperature for up to two days, reheating briefly before serving to restore their original softness.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Desserts
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 8
• Calories: 250 kcal
• Sugar: 20 g
• Sodium: 80 mg
• Fat: 18 g
• Saturated Fat: 11 g
• Unsaturated Fat: 6 g
• Trans Fat: 0.5 g
• Carbohydrates: 22 g
• Fiber: 0 g
• Protein: 1 g
• Cholesterol: 45 mg