Mini Warm Butter Almond Cakes
Indulge in these Mini Warm Butter Almond Cakes, featuring tender almond cakes soaked in a rich warm butter sauce. These delightful mini cakes are topped with a scoop of creamy vanilla ice cream and a mixed berry compote, creating a perfect balance of flavors and textures. Ideal for a decadent dessert, these cakes are sure to impress.
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
Bread flour
Baking powder
Salt
Olive oil
Eggs
Vanilla extract
Almond extract
Milk of choice
Granulated sugar
Salted butter
Water
Frozen mixed berries
Lemon juice
Maple syrup
Tips for making an Mini Warm Butter Almond Cakes:
Use Quality Ingredients: Opt for high-quality all-purpose flour and almond extract to ensure the best flavor and texture in your cakes.
Room Temperature Ingredients: Use room temperature ingredients for the batter to ensure smooth mixing and even baking.
Grease the Muffin Tin: Generously grease the muffin tin or use silicone baking cups to prevent the cakes from sticking and to ensure easy removal.
Measure Ingredients Accurately: Use a kitchen scale for precise measurements, especially for flour, to achieve consistent results.
Don’t Overmix: Mix the batter until just combined to avoid overworking the flour, which can lead to dense cakes.
Evenly Portion the Batter: Use an ice cream scoop or a spoon to evenly portion the batter into the muffin tin. This helps ensure that all cakes bake uniformly.
Bake Until Golden: Bake the cakes at the recommended temperature until they are golden brown and a toothpick inserted into the center comes out clean. Avoid overbaking to keep the cakes moist.
Prepare the Butter Sauce: While the cakes are baking, prepare the warm butter sauce by melting butter with sugar and a touch of vanilla extract. Stir until the sugar is fully dissolved and the sauce is smooth.
Soak While Warm: Once the cakes are baked, poke small holes in them with a toothpick and immediately pour the warm butter sauce over each cake. This allows the sauce to soak in fully, making the cakes rich and flavorful.
Serve Warm: Serve the cakes warm for the best experience. The combination of warm almond cakes with cold vanilla ice cream and fresh mixed berry compote is irresistible.
Top with Ice Cream and Compote: Just before serving, top each cake with a scoop of vanilla ice cream and a spoonful of mixed berry compote. The contrast of temperatures and flavors enhances the overall dessert experience.
Storage: Store any leftover cakes in an airtight container at room temperature for up to 2 days. Reheat slightly before serving to restore their warm, buttery goodness.
Freezing: For longer storage, freeze the cakes in an airtight container for up to a month. Thaw and reheat in a warm oven before serving.
How to store Mini Warm Butter Almond Cakes:
Room Temperature: Store the mini almond cakes in an airtight container at room temperature for up to 2 days. Ensure they are fully cooled before storing to maintain their texture and flavor.
Refrigeration: For longer storage, place the cakes in an airtight container and refrigerate. They can be kept in the refrigerator for up to 5 days. Allow the cakes to come to room temperature or warm them slightly before serving.
Freezing: To store the cakes for an extended period, freeze them. Wrap each cake individually in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheating: To enjoy the cakes warm, reheat them in a preheated oven at 350°F (175°C) for about 5-10 minutes. This helps restore their freshly baked texture and keeps the butter sauce warm and gooey.
Separate Toppings Storage: Store the mixed berry compote and vanilla ice cream separately in the refrigerator and freezer, respectively. The compote can be kept in the refrigerator for up to a week, while the ice cream should remain frozen until ready to serve.
Assemble Just Before Serving: For the best experience, assemble the cakes with the vanilla ice cream and mixed berry compote just before serving. This ensures the cakes stay moist and the ice cream doesn't melt prematurely.
Avoid Stacking: When storing the cakes, avoid stacking them directly on top of each other to prevent them from sticking together or getting squished. Place parchment paper between layers if necessary.
Moisture Control: If storing at room temperature or in the refrigerator, add a piece of bread or a few saltine crackers to the container. This helps absorb excess moisture and keeps the cakes from becoming too soft.
Check out my other cake 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!
