Warm Cuban Butter Cake
Warm Cuban Butter Cake2017-10-26T15:23:47-04:00

Warm Cuban Butter Cake

Presented by Mojito Cuba Caribe


Cake batter:

  • 2 cups (4 sticks) unsalted butter
  • 4 oz. cream cheese
  • 2 1/4 cups granulated sugar
  • 2 large eggs
  • 1/2 tsp. sea salt
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp. vanilla extract

Cream cheese layer:

  • 4 oz. cream cheese
  • 1 egg
  • 1/3 cup granulated sugar
  • 1/2 tsp. vanilla extract


Before starting: Bring all the ingredients to room temperature, including the eggs. If any of the ingredients are too cold, the batter and the cream cheese layer won’t set up correctly.

Pre-heat oven to 325°F. Grease four, 5-inch mini-springform pans (or ramekins) with baking spray or butter.

For the cake batter: Using a stand mixer, cream butter, cream cheese and sugar for 1 to 2 minutes. Add eggs one at a time and beat on low for 20 seconds after each addition. In a separate bowl, whisk flour and salt, then add to the creamed mixture. Beat on low until just incorporated, making sure not to over beat. Add the vanilla.

For the cream cheese layer: In a small bowl whip together cream cheese and granulated sugar until creamed, then add the egg and vanilla extract.

To bake: Pour the cake batter into prepared springform pans then top with a layer of the cream cheese mixture. Bake for 60 to 75 minutes, or until tops are golden brown and a toothpick comes out clean when inserted into the center of the cakes. Before serving, the cakes may be drizzled with a warm guava glaze.

Chef’s note: The cakes may be baked a day ahead and refrigerated. When ready to serve, microwave them until hot, approximately 40 seconds. With a kitchen torch, you can brülée the top and sides of the cake to caramelize the sugar crystals, but this is not necessary. The cakes will come out beautifully. I promise.

(Yields 4 5-inch cakes)

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As seen in the Summer/Fall 2015 Issue

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