Ocean Prime is a favorite restaurant to many in the Tampa area. It’s one of those places you make sure to save room for an extra cocktail and of course, a dessert. It’s a place we frequent often and thus, the inspiration for this warm butter cake. After finding that we ordered this at the end of a meal here more often than not, we decided it was time to recreate this deliciousness. Jaz was the original master behind this new version, and Sarah has enjoyed a lot of taste-testing along the way. Together, we’ve *almost* perfected this recipe, but wanted to share this goodness with the world as we continue to play around with the process. Let us know what you think and most importantly, enjoy. Tip: DON’T skip the sauce and ice cream! 🙂
Ingredients
For the cake:
- 1 cup butter, room temperature
- 2 cups granulated sugar
- 4 ounces cream cheese, softened
- 4 eggs, room temperature
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 1/2 cup buttermilk
For the buttermilk soak mixture:
- 1/2 cup sugar
- 1/4 cup unsalted butter
- 2/3 tablespoon vanilla extract
- 1/2 cup buttermilk
- 1/4 teaspoon baking soda
To garnish:
- vanilla ice cream
- 1 pint fresh berries
- Berry Sauce: http://onceuponachef.com/recipes/berry-sauce.html (Note: I used a frozen bag of mixed berries. Feel free to half the recipe if you don’t want leftover sauce.)
- 12 sprigs mint
Instructions
- Preheat oven to 350â—¦F.
- Cream the butter and sugar together with a paddle attachment in a stand mixer until fluffy. (Alternatively, in a large bowl, you can mix these two ingredients by hand with a spatula or an electric hand mixer).
- Add the cream cheese and continue to mix until well incorporated.
- With the mixer speed on low, add eggs and gradually add vanilla extract. (I used an immersion blender instead of a stand mixer)
- Mix until well incorporated.
- Scrape the sides of the mixer and add the flour (I recommend adding the flour 1 cup at a time and mixing well in between each cup if you aren’t using a stand mixer).
- Add salt, baking powder, and buttermilk. Then, mix on low speed until just incorporated – careful not to over mix.
- Spray the inside of the mold with a non-stick baking spray until well-greased.
- Pour the batter into the prepared pan and bake for 50-60 minutes or until a toothpick entered into the center comes out clean. (Occasionally, if I plan to serve this as a dessert to guests later in the evening, I bake the cake for only 45 minutes, rotating the pan halfway. I follow the rest of the steps, then pop the cake back in the oven at 350◦F for an additional 10-15 minutes before serving, to ensure that it’s cooked through and served warm.)
- While the cake is baking, add the buttermilk soak mixture ingredients to a small sauce pan and heat until the butter has melted completely, but do not boil, stirring occassionally. This is also a good time to start the berry sauce (link located in ingredients section).
- When the cake is removed from the oven, immediately poke holes all over using a skewer (a knife is also fine) and pour the glaze evenly on the cake while still in the pan.
- Allow the cake to cool completely and to absorb all of the buttermilk soak (you can use a basting brush to help the buttermilk soak absorb into the cake if needed) and then invert the cake onto a serving plate.
- Serve cake warm and top with vanilla ice cream and fresh berry sauce. Garnish with a sprig of mint and enjoy!
Warm Butter Cake
December 3, 2020
: 12
: 15 min
: 60 min
: Easy
Ingredients
- For the cake:
- • 1 cup butter, room temperature
- • 2 cups granulated sugar
- • 4 ounces cream cheese, softened
- • 4 eggs, room temperature
- • 1 tablespoon vanilla extract
- • 3 cups all-purpose flour
- • 1 teaspoon kosher salt
- • 1 teaspoon baking powder
- • 1/2 cup buttermilk
- For the buttermilk soak mixture:
- • 1/2 cup sugar
- • 1/4 cup unsalted butter
- • 2/3 tablespoon vanilla extract
- • 1/2 cup buttermilk
- • 1/4 teaspoon baking soda
- To garnish:
- • vanilla ice cream
- • 1 pint fresh berries
- • Berry Sauce: http://onceuponachef.com/recipes/berry-sauce.html (Note: I used a frozen bag of mixed berries. Feel free to half the recipe if you don’t want leftover sauce.)
- • 12 sprigs mint
Directions
- Step 1 Preheat oven to 350â—¦F.
- Step 2 Cream the butter and sugar together with a paddle attachment in a stand mixer until fluffy. (Alternatively, in a large bowl, you can mix these two ingredients by hand with a spatula or an electric hand mixer).
- Step 3 Add the cream cheese and continue to mix until well incorporated.
- Step 4 With the mixer speed on low, add eggs and gradually add vanilla extract. (I used an immersion blender instead of a stand mixer)
- Step 5 Mix until well incorporated.
- Step 6 Scrape the sides of the mixer and add the flour (I recommend adding the flour 1 cup at a time and mixing well in between each cup if you aren’t using a stand mixer).
- Step 7 Add salt, baking powder, and buttermilk.
- Step 8 Then, mix on low speed until just incorporated – careful not to over mix.
- Step 9 Spray the inside of the mold with a non-stick baking spray until well-greased.
- Step 10 Pour the batter into the prepared pan and bake for 50-60 minutes or until a toothpick entered into the center comes out clean. (Occasionally, if I plan to serve this as a dessert to guests later in the evening, I bake the cake for only 45 minutes, rotating the pan halfway. I follow the rest of the steps, then pop the cake back in the oven at 350◦F for an additional 10-15 minutes before serving, to ensure that it’s cooked through and served warm.)
- Step 11 While the cake is baking, add the buttermilk soak mixture ingredients to a small sauce pan and heat until the butter has melted completely, but do not boil, stirring occassionally. This is also a good time to start the berry sauce (link located in ingredients section).
- Step 12 When the cake is removed from the oven, immediately poke holes all over using a skewer (a knife is also fine) and pour the glaze evenly on the cake while still in the pan.
- Step 13 Allow the cake to cool completely and to absorb all of the buttermilk soak (you can use a basting brush to help the buttermilk soak absorb into the cake if needed) and then invert the cake onto a serving plate.
- Step 14 Serve cake warm and top with vanilla ice cream and fresh berry sauce. Garnish with a sprig of mint and enjoy!