**shouts into the abyss** Is anybody out there??? Hellooooo! It’s 2020 and WhippedUpWhimsy is BACK and here. to. stay. I actually mean it this time. I even have a collaborator/husband to keep my to my word.

Woweee wow wow, how do I even begin with this cake. I mean, how can you describe literal heaven on a plate? It’s tough to do! I honestly think I would lick my screen looking at these photos if my screen didn’t have dog hair on it. The first time you try butter cake (warm butter cake), your life will LITERALLY change for the better. Maybe worse? I am sure this is filled with thousands of calories but I can also assure you that every bite is worth it. Imagine sinking into the softest, luxurious down blanket while wafts of buttery, rich, caramelized smells drift through the air, surrounding you with every memory of comfort imaginable. It’s like that. Only better.

The first time I tried butter cake, I honestly didn’t know what to expect. I didn’t even order it! Kishore and I were celebrating our two year (dating) anniversary at Mastro’s in Newport Beach when the waiter delivered this masterpiece to close out our meal. Stuffed on steak and creamed spinach, we modestly agreed to at least try a bite - to be nice. I mean, it would be rude not to even try the complimentary dessert, right?

Long story, short? That complimentary cake was destroyed. Who would’ve thought something non-chocolate could be so delicious?! The outside of this dessert has a chewy, caramelized crust and once you break into the inside you’re greeted with a warm, vanilla, not-too-sweet, buttery cake. It’s unlike any other cake I’ve ever tasted; no frosting necessary.

For months after this dinner, i scoured the internet to try and find a copycat recipe and kept coming up short. In the year and a half since, we’ve gone back to Mastro’s twice to celebrate birthdays and anniversaries - but in all honesty, mostly just for the butter cake. After celebrating Kishore’s birthday in January, I know I had to give this cake recipe another try at home and came across a post from Savvy in the Kitchen. With a little bit of tweaking, I think I’ve finally nailed down my favorite indulgent treat. I can’t wait for you to give it a try too!

Butter Cake Recipe

Base Layer:

1 lb unsalted butter (4 sticks), room temperature
4 oz cream cheese, room temperature
2.5 cups granulated sugar
2 eggs
1.5 cups all purpose flour
2 tsp (nice) vanilla extract
Optional: 1/4 teaspoon almond extract
pinch of salt

Second Layer:

6 oz cream cheese
1 egg
1/2 cup granulated sugar
1 tsp (nice) vanilla extract

Preheat oven to 350. Butter and flour 6 mini spring form pans (option) and set aside on top of a cookie sheet.

In a large bowl, place 4 sticks of butter with 4 oz of cream cheese and beat with a hand-mixer until well combined. You should get a “fluffy” or light colored whipped butter appearance within 2 minutes if your butter is at room temperature. Add in your granulated sugar and beat for an additional minute. Next, add in your two eggs, one at a time. Mix on medium until homogenous, about 30 seconds per egg. Mix in extract(s). Finally, add in the flour and mix for 20-60 seconds until well combined. Do NOT over-mix at this point — you will be adding in too much air and making your cake less rich. The batter should be thick, like pound cake. Evenly distribute your batter between the 6 pans, filling each about half way. Scrape your bowl as cleanly as possible and get ready to start your second layer.

In the same (dirtyi-sh) bowl, dump in your cream cheese and sugar. With the same (dirty-ish) hand-mixer beaters, mix the cream cheese and sugar until smooth, or about one minute. Add in the egg and mix for thirty more seconds. Evenly distribute this creamy cream cheese layer over each of your 6 cakes; this should equate to approx 2 tablespoons per pan.

Place the entire cookie sheet with cakes into the oven at 350 and bake for 40 min. Turn the oven temperature down to 300 to slow down the cooking and bake for an additional 20 minute. You’ll know there done when the cakes no longer “jiggle,” or when a toothpick inserted comes out clean. Let cakes cool for at least 30 minutes before removing from springform pans.

Serve cakes warm, preferably with a delicious scoop of vanilla bean ice cream (raspberry drizzle optional). Bon Appétit!