Creamy Butter Cake in Ramekins with Cheesecake Layers Recipe

Introduction

This Creamy Butter Cake is a delightful treat combining a rich, buttery cake base with a smooth cream cheese topping. Baked in individual ramekins, it offers a perfect balance of texture and flavor that’s sure to impress at any dessert table.

Ingredients

• 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
• 3 oz. cream cheese (room temperature)
• 3 Tbsp. sugar
• 1 egg white
• 1/4 tsp. vanilla extract

Instructions

1. Step 1: Preheat your oven to 325 degrees Fahrenheit and coat 6 ramekins with nonstick cooking spray.
2. Step 2: For the cake layer, beat the butter, sugar, and 2 ounces of cream cheese together in a stand mixer fitted with the paddle attachment until smooth. Add the egg, vanilla extract, and salt, beating until combined.
3. Step 3: With the mixer on low speed, gradually add the flour until just incorporated. Divide the cake batter evenly, pouring about 6 tablespoons into each ramekin.
4. Step 4: Clean the mixer bowl thoroughly. Alternatively, use a separate large bowl for the next step.
5. Step 5: Prepare the cheesecake layer by beating the remaining 3 ounces of cream cheese with 3 tablespoons of sugar. Slowly blend in the egg white and 1/4 teaspoon vanilla extract until the mixture is smooth. Spoon about 1 tablespoon of this cheesecake batter over the cake layer in each ramekin.
6. Step 6: Arrange the ramekins on a baking sheet and bake for 45 to 50 minutes, until the tops are golden brown. Once baked, transfer the ramekins to a wire rack and allow them to cool completely. Run a knife around the edges to loosen the cakes before removing.
7. Step 7: Serve the cakes warm or at room temperature. For an extra indulgence, add a scoop of ice cream on the side.

Tips & Variations

• Make sure the cream cheese is at room temperature for a smooth batter without lumps.
• For a citrus twist, add a teaspoon of lemon or orange zest to the cheesecake layer.
• Use individual ramekins to create perfectly portioned servings and an elegant presentation.

Storage

Store leftover cakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave for 15 to 20 seconds before serving, or enjoy chilled for a firmer texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without a stand mixer?

Yes, you can use a hand mixer or even whisk by hand, though a mixer makes the process easier and ensures a smoother batter.

Can the cakes be frozen?

Yes, once cooled, you can freeze the cakes in airtight containers for up to 1 month. Thaw in the refrigerator overnight before reheating or serving chilled.

Creamy Butter Cake in Ramekins with Cheesecake Layers Recipe

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★★★★★

4.9 from 52 reviews

This Creamy Butter Cake recipe features a rich, buttery cake base topped with a smooth and tangy cream cheese cheesecake layer baked to golden perfection. Served warm or at room temperature, this decadent dessert balances creamy textures with a hint of vanilla, making it a perfect treat for any occasion.

• Author: Mila
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6 individual cakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake Layer

• 3/4 cup all-purpose flour
• 1 cup unsalted butter (2 sticks), softened
• 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

1. Preheat and prepare ramekins: Preheat your oven to 325°F (163°C). Lightly coat 6 ramekins with nonstick cooking spray to prevent sticking.
2. Make the cake batter: In a stand mixer fitted with a paddle attachment, beat together the unsalted butter, sugar, and 2 oz cream cheese until creamy and smooth. Add the egg, vanilla extract, and salt, mixing until fully combined.
3. Add flour: With the mixer running on low speed, slowly incorporate the all-purpose flour until the batter is smooth and uniform. Divide the cake batter evenly by spooning 6 tablespoons into each prepared ramekin.
4. Prepare the mixer bowl: Clean the stand mixer’s bowl to avoid mixing flavors between layers. Alternatively, you can use a separate large bowl for the next step.
5. Make the cheesecake layer: Beat the 3 oz cream cheese with sugar until smooth. Gradually add the egg white and vanilla extract, beating until the cheesecake batter is homogeneous. Spoon about 1 tablespoon of this cheesecake batter on top of each cake layer in the ramekins.
6. Bake the cakes: Arrange the ramekins on a baking sheet and bake in the preheated oven for 45 to 50 minutes, until the tops turn golden brown and the cheesecake layer is set.
7. Cool and serve: Remove the ramekins from the oven and transfer them to a wire rack to cool completely. Once cooled, run a knife around each ramekin’s edge to loosen the cakes. Serve warm or at room temperature, optionally with a scoop of ice cream.

Notes

• Ensure all cream cheese is at room temperature for smooth mixing and to avoid lumps.
• Use fresh eggs for best texture and flavor.
• You can substitute vanilla extract with vanilla bean paste for a more intense vanilla flavor.
• For easy removal, greasing ramekins well is essential or use silicone molds.
• These cakes can be refrigerated for up to 2 days; warm slightly before serving if preferred.
• Adding a scoop of vanilla ice cream complements the rich creaminess of the cake.

Keywords: butter cake, cream cheese cake, creamy cake, individual cakes, baked dessert, ramekin dessert