Mini Warm Butter Almond Cakes
These Mini Warm Butter Almond Cakes are soft, fluffy, and irresistibly moist, soaked in a rich warm butter soak that enhances their delicate almond flavor. Served warm with a scoop of vanilla ice cream, a drizzle of olive oil, and a sprinkle of flaky sea salt, these mini cakes offer a perfect balance of sweet, buttery, and slightly savory notes for an indulgent dessert experience.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below.
All-purpose flour
Baking powder
Salt
Granulated sugar
Milk of choice
Extra virgin olive oil
Eggs
Vanilla extract
Almond extract
Salted butter
Water
Vanilla ice cream, for serving
Flaky sea salt, for serving
Why You’ll Love Mini Warm Butter Almond Cakes:
Soft and Fluffy Texture: These mini almond cakes have a light, airy, and tender crumb, making each bite melt in your mouth.
Rich Butter Soak: The cakes are soaked in a warm butter mixture, adding an indulgent richness and ensuring they stay moist and flavorful.
Perfectly Balanced Flavors: The sweetness of the almond cake, the buttery soak, the fruity olive oil drizzle, and the touch of flaky sea salt create an irresistible balance of flavors.
Elevated Yet Simple Dessert: This recipe takes classic butter cake to the next level with gourmet touches like olive oil and sea salt, but it’s still easy to make.
Mini and Individual-Sized: These cakes are perfect for single servings, making them great for small gatherings, dinner parties, or a personal treat.
Warm and Comforting: Served fresh and warm, these cakes bring a cozy, indulgent feel that’s perfect for any season.
Pairs Beautifully with Ice Cream: The warm cake and cool, creamy vanilla ice cream contrast beautifully for a decadent experience.
No Frosting Needed: Unlike traditional cakes that require icing, these cakes get their rich flavor from the butter soak and toppings, making them easy yet luxurious.
Unique Flavor Enhancements: The addition of olive oil and flaky sea salt enhances the nutty, buttery flavors, creating a dessert that feels sophisticated and well-balanced.
Easy to Make Ahead: The cakes can be baked in advance and soaked just before serving, making them a great option for entertaining.
Tips for Making Mini Warm Butter Almond Cakes:
Use Room Temperature Ingredients: Ensure that the eggs and milk are at room temperature before mixing the batter. This helps create a smooth and well-incorporated cake batter, leading to a soft and fluffy texture.
Don’t Over-Mix the Batter: Mix until the ingredients are just combined to avoid developing too much gluten, which can make the cakes dense instead of light and airy.
Grease the Cake Molds Well: To ensure easy removal, generously grease your mini cake molds or muffin tins with butter or non-stick spray.
Bake Until Lightly Golden: The cakes should be light golden brown on top and spring back when gently pressed. A toothpick inserted into the center should come out clean or with a few moist crumbs.
Make the Warm Butter Soak Fresh: Prepare the butter soak right before the cakes come out of the oven so it stays warm and easily soaks into the cakes.
Pour the Butter Soak Over Warm Cakes: Let the cakes sit for a few minutes after baking, then slowly pour the butter soak over each cake, allowing it to absorb for a moist and flavorful texture.
Let the Cakes Rest After Soaking: Giving the cakes a few minutes to soak up the butter mixture ensures they become extra tender and rich without becoming soggy.
Serve Warm for the Best Flavor: These cakes are best served warm to enjoy their soft texture and buttery richness. If they cool down, reheat them briefly in the microwave for 10-15 seconds before serving.
Pair with High-Quality Vanilla Ice Cream: A scoop of premium vanilla bean ice cream enhances the creamy, buttery flavors of the cakes.
Drizzle with Good-Quality Olive Oil: Use a high-quality extra virgin olive oil for the final drizzle to complement the nuttiness of the almond cake and enhance the richness.
Finish with Flaky Sea Salt: A light sprinkle of flaky sea salt (such as Maldon salt) adds the perfect balance to the sweetness, elevating every bite.
Make Ahead Option: Bake the cakes ahead of time, store them in an airtight container, and warm them before serving with the butter soak and toppings.
How to Store Mini Warm Butter Almond Cakes:
Room Temperature (1-2 Days): Store the cakes in an airtight container at room temperature for up to 2 days. Keep them in a cool, dry place and reheat before serving for the best texture.
Refrigeration (Up to 5 Days): If storing longer, place the cakes in an airtight container in the refrigerator for up to 5 days. Before serving, warm them slightly in the microwave for 10-15 seconds or in a low oven (300°F) for 5-7 minutes to restore their softness.
Freezing (Up to 3 Months): For longer storage, freeze unsoaked cakes in a single layer on a baking sheet, then transfer them to a freezer-safe bag or container. To serve, thaw at room temperature, warm in the oven, and soak with the warm butter mixture before serving.
Freezing After Soaking (Up to 1 Month): If freezing cakes that have already been soaked, let them cool completely, then wrap them individually in plastic wrap before placing them in an airtight container. Thaw overnight in the fridge and warm before serving.
Reheating Instructions:
Microwave: Heat for 10-15 seconds for a quick, soft texture.
Oven: Warm at 300°F for 5-7 minutes for a fresh-from-the-oven feel.
Serving After Storing: If stored in the fridge or freezer, let the cakes sit at room temperature for 10-15 minutes before serving for the best texture. Drizzle with olive oil and sprinkle with flaky sea salt just before serving.
FAQs:
Q: What makes these mini almond cakes so soft and fluffy?
A: These cakes get their light and fluffy texture from the perfect balance of flour, olive oil, and eggs, which create a moist yet airy crumb. The warm butter soak further enhances their softness.
Q: How does the warm butter soak affect the cakes?
A: The warm butter soak infuses the cakes with richness and moisture, making them extra tender and flavorful without making them soggy. It also adds a decadent melt-in-your-mouth texture.
Q: Can I make these cakes ahead of time?
A: Yes! You can bake the cakes ahead of time and store them at room temperature for up to 2 days. Warm them slightly before serving and add the butter soak fresh for the best texture.
Q: Can I use a different type of flour instead of almond flour?
A: Almond flour gives these cakes their signature nutty flavor and soft texture. You can try substituting finely ground cashew or hazelnut flour, but all-purpose flour may make them denser.
Q: Can I make these cakes without dairy?
A: Yes! Swap the butter for dairy-free alternatives like vegan butter or coconut oil for a similar richness, and use plant-based ice cream for serving.
Q: Why add olive oil on top of the cakes?
A: The drizzle of olive oil enhances the nutty richness of the almond cake and pairs beautifully with the buttery and slightly sweet flavors. A good-quality extra virgin olive oil works best.
Q: Do I have to add flaky sea salt?
A: The flaky sea salt adds a perfect contrast to the sweetness, enhancing the buttery, nutty, and slightly savory notes. If you prefer a fully sweet dessert, you can skip it.
Q: Can I freeze these cakes?
A: Yes! Freeze unsoaked cakes for up to 3 months in an airtight container. When ready to serve, thaw, warm slightly, and add the butter soak and toppings.
Q: How do I reheat these cakes?
A:
Microwave: Heat for 10-15 seconds for a quick warm-up.
Oven: Warm at 300°F for 5-7 minutes for a fresh-from-the-oven feel.
Reheat before adding the olive oil drizzle and flaky sea salt.
Q: What’s the best way to serve these cakes?
A: Serve them warm, drizzled with the butter soak, paired with a scoop of vanilla ice cream, and finished with a drizzle of olive oil and a sprinkle of flaky sea salt for a perfect balance of flavors.
Check out my other almond recipes on Instagram:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you try these mini warm butter almond cakes. Happy baking!
