My buttercake recipe makes a stunning single Bundt cake or 6 mini-Bundt cakes, perfect for any special occasion. Soaked with a buttery sugar syrup after baking, these cakes are moist and have a slightly crispy crust which pairs perfectly with berries or any other seasonal fruit. Oh, and do not forget the fresh whipped cream.
| Level: | Easy |
| Total: | 2 hr 25 min |
| Active: | 50 min |
| Yield: | 6 servings |
Ingredients
- Nonstick cooking spray, for the pan
- 4 ounces cream cheese, at room temperature
- 1/2 cup light brown sugar
- 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
- 1 1/4 cups plus 1 tablespoon granulated sugar
- 1 tablespoon plus 1 teaspoon vanilla extract
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon kosher salt (see Cook’s Note)
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2 cups strawberries, hulled and sliced
- Juice of 1/2 lemon (about 1 tablespoon)
- Fresh whipped cream, for serving
- Melted chocolate, for serving
Instructions
- Preheat the oven 325 degrees F and lightly spray a 6-cavity nonstick mini Bundt pan with nonstick spray.
- In the bowl of an electric mixer fitted with a paddle attachment, cream together the cream cheese, brown sugar, 1 stick butter and 3/4 cup granulated sugar until light and fluffy, 3 to 4 minutes. Add 1 tablespoon vanilla, then the eggs, one at a time, mixing well after each addition. Scrape down the sides as needed. In a separate small bowl, combine the flour, salt, baking powder and baking soda. With the mixer on low, add the dry ingredients. Stir until the batter is just combined.
- Transfer the batter to a large piping bag or plastic bag and divide evenly among each cavity. Bake for 25 to 27 minutes. Meanwhile, melt together the remaining 4 tablespoons butter, 1/2 cup granulated sugar, remaining teaspoon vanilla and 1/2 cup water in a saucepan until translucent and the sugar is dissolved.
- Once the cakes are done, transfer the pan to a cooling rack and poke holes over the entire surface of each cake using a toothpick. Spoon the syrup evenly over all the cakes and allow to soak and absorb for 20 minutes before removing the cakes from the pan. Cool the cakes completely.
- In a small bowl, combine the strawberries, lemon juice and remaining tablespoon granulated sugar. Toss to coat, then allow to macerate for 20 minutes. To assemble, scoop whipped cream onto the cakes, then spoon on the macerated berries. Finish with a drizzle of melted chocolate.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 692 |
| Total Fat | 35 g |
| Saturated Fat | 20 g |
| Carbohydrates | 88 g |
| Dietary Fiber | 2 g |
| Sugar | 61 g |
| Protein | 7 g |
| Cholesterol | 145 mg |
| Sodium | 333 mg |
Reviews
Excellent! Thank you, Kardea, for sharing this recipe. I used 8 oz. of cream cheese. The butter sauce is SOOOO GOOD!
Hey cousins, the lady below who said use a WHOLE BLOCK of cream cheese instead of 4oz is correct. Kardea used a whole block on the show and most cakes typically use equal parts. The cake was the bomb! I used a Bundt pan and doubled the cooking time. They should list the cooking times for Bundt pans. Also next time I will leave the cake in the pan for the butter soak which I believe it says in the recipe but I missed it. All in all, great cake!
Delicious! I made it in a whole Bundt cake pan for Father’s Day and it was a huge hit! Moist and perfect proportions with followed directions!
Watched show – looked like 8 oz brick of cream cheese. most recipes use equal parts butter to cream cheese. Anyone make this with 4 oz cream cheese and 12 TBS Butter ?