Mini Butter Cakes with Vanilla Bean Ice cream and Berry Compote

Mini muffin-sized cakes drizzled with butter sauce, served warm with a scoop of vanilla bean ice cream and a touch of sweet and warm berry compote. Simply amazing!

This post is written in collaboration with Straus Family Creamery. All opinions are mine alone.

Get ready to indulge in a dessert that’s pure bliss from the first bite to the last.
Imagine a warm, buttery mini cake infused with a hint of almond, topped with a scoop of rich and creamy vanilla bean ice cream, and drizzled with a warm and luscious berry compote. 

What makes this dessert not just delicious, but tilt-your-head-back-in-pure-YUM irresistible is the perfect blend of warm, buttery cake and sweet berry sauce paired with rich, creamy, melt-in-your-mouth, super-premium organic vanilla bean Straus Family Creamery's super-premium organic ice cream.

This isn’t just any ice cream either—if you haven’t tried Straus Family Creamery’s ice cream yet, you’re in for a real treat. Crafted with higher cream and butterfat, and free from artificial ingredients, it’s the ultimate indulgence that elevates this dessert to a whole new level. The contrast of warm cake, sweet berries, and cool, melting ice cream is a sensory experience that will knock your socks off—and your spoon right out of your hand!

Let’s talk ingredients.

The magic begins with whole milk that adds richness, while pure vanilla extract enhances the flavor—never settle for imitation! A touch of almond extract is optional but highly recommended for that uniquely Italian twist.

When it comes to the dry ingredients, make sure your baking powder is fresh—anything open for longer than a few months might lose its potency. And for the salt, I highly recommend sea salt, which perfectly complements the sweetness of the cake. As for the oil, you can use vegetable or canola oil, or light options like avocado or grapeseed oil.

When it’s time to bake, use a regular-sized muffin pan. Make sure to grease it well before spooning in the batter to ensure the cakes release easily and maintain their shape.
Butter, the star of the show in the sauce, ensures your cake stays moist and decadent. For the butter sauce, melt salted butter, water, and sugar together, then set it aside. This simple yet luxurious sauce soaks into the cake, giving it an irresistible richness and texture.

And let’s not forget the berry compote! I’m using frozen mixed berries, sugar, and a little freshly squeezed lemon juice. Simply simmer until the berries break down and the compote thickens slightly. The sweet-tart flavor of the berries perfectly balances the richness of the cake and ice cream, adding a bright, fruity note that ties everything together beautifully.

When it’s time to bake, use a regular-sized muffin pan. Make sure to grease it well before spooning in the batter to ensure the cakes release easily and maintain their shape.

PRINTABLE RECIPE CARD: Mini Butter Cakes with Vanilla Ice Cream and Warm Berry Compote