Creamy Butter Cake in Ramekins with Cheesecake Layers Recipe
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.
- 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
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
- Preheat and prepare ramekins: Preheat your oven to 325°F (163°C). Lightly coat 6 ramekins with nonstick cooking spray to prevent sticking.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
