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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- Gently incorporate the dry ingredient mixture into the wet ingredients, whisking until just combined. Avoid overmixing to maintain a tender texture.
- Carefully distribute the batter into the prepared cupcake pan wells, filling each approximately two-thirds full to allow room for rising.
- 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.
- 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.
- Heat the sauce mixture over medium heat, stirring continuously until the sugar completely dissolves. Add vanilla and almond extracts, mixing thoroughly.
- 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.
- Carefully remove the cakes from the pan, inverting them, and brush the remaining sauce over the bottom and sides for maximum flavor absorption.
- 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