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Butter Cake with Rasberry Sauce

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Butter Cake with Rasberry Sauce

butter cake rasberry sauce

You will need:
½ cup butter, softened
½ cup cream cheese
2 eggs
1 cup sugar
1 tbsp baking powder
1 tsp salt
1 tsp vanilla
1 cup milk
2 cups all purpose flour

For Rasberry Sauce

1 pint fresh raspberries
1/4 cup white sugar
2 tablespoons cornstarch
1 cup cold water

  • Preheat oven to 350 degrees.
  • Oil a cast iron skillet.
  • In a mixing bowl, mx together the flour, salt, and baking soda. Set aside.
  • In a large mixing bowl, combine the butter, cream cheese, eggs, sugar, and vanilla. Blend on high until light and fluffy.
  • Add the flour mixture alternately with the milk (and ending with the milk). Beating on high for about 3 minutes until mixed well.
  • Pour into prepared cast iron skillet, and place in heated oven.
  • Bake for 30 – 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  • Remove from oven, and let cool completely in cast iron pan.

Rasberry Sauce

  1. In a medium saucepan, add the butter, sugar, water, cornstarch and Rasberries. Bring to a boil. Reduce heat, and simmer until thickened…about five minutes.
  2. Serve hot or cold over butter cake.
  3. Enjoy!

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