Ocean Prime Warm Butter Cake Recipes

HOT BUTTERED RUM CAKE

Steps:

• For the cake: Position an oven rack in the middle of the oven and preheat to 325 degrees F.
• Spray a 12-cup Bundt pan with cooking spray and sprinkle the bottom with the chopped pecans. Set aside.
• Combine the flour, dry milk, cornstarch, baking powder and salt in a large bowl. Set aside.
• Cream the butter and sugar together in a stand mixer fitted with the paddle attachment on medium speed until light and fluffy.
• Add the dry ingredients and mix until combined. (It will look like crumb topping.)
• Whisk together the milk, rum, oil, vanilla and eggs in another bowl.
• Slowly add the liquid mixture to the crumb mixture and mix until combined. (Pouring the liquid in slowly is important. The batter has a high ratio of liquid and will be thin almost like a thick crepe batter, but if you add the liquid too quickly you will get lumps that never go away no matter the amount of mixing!)
• Pour the batter into the pan and bake until the top is golden, center is set and a toothpick comes out clean when inserted, 50 to 60 minutes.
• Let the cake cool in the pan for 10 minutes, then invert onto a cooling rack. Poke holes all over the cake using a wooden skewer.
• For the buttered rum sauce: Meanwhile, add the butter, honey, cinnamon, cardamom, allspice, nutmeg, salt and 1/3 cup water to a medium saucepan over medium heat. Cook, stirring, until the honey has dissolved, 1 to 2 minutes. Remove from the heat and stir in the rum. (It is going to bubble and splatter a little, so be careful.)
• Clean and dry the Bundt pan, then place the cooled cake back inside the pan. Poke a few holes in the top. Evenly pour the rum sauce over the cake. Let the cake sit to absorb the sauce, 30 minutes or up to overnight.
• Invert the cake back onto a cake plate and serve at room temperature. (See Cook's Note.)

OOEY GOOEY BUTTERCAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking pan with nonstick spray.
• Combine the granulated sugar and butter in a stand mixer fitted with the paddle attachment on medium speed until blended. Add the eggs, vanilla and buttermilk and beat to combine. Whisk together the flour, baking powder and salt in a separate bowl. With the mixer on low, add the flour mixture to the wet mixture in three parts, mixing well between each addition and scraping down the bowl to fully combine. Put the dough in the prepared baking pan and press into an even layer across the bottom.
• For the gooey: Beat together the cream cheese and butter in the cleaned mixer bowl until combined. Using the low stir setting, add the confectioners' sugar and eggs in three parts, alternating between the two and scraping down the sides of the bowl as needed, until combined. Mix in the vanilla and buttermilk. Pour the mixture over the dough in the pan and use a spatula to smooth over the top.
• Bake until the cake has set and the edges are golden brown, 50 to 55 minutes. Cool for 15 minutes, then dust with more confectioners' sugar before serving.

OCEAN PRIME WARM BUTTER CAKE

Steps:

• Preheat a convection oven to 350.
• Cream the butter and sugar together with a paddle attachment in a mixer until fluffy.
• Add cream cheese and continue to mix until incorporated.
• With the mixer speed on low, add eggs one by one and slowly add vanilla extract.
• Mix until fully incorporated.
• Scrape the sides of the mixer and add the flour. Then, mix on low speed until just incorporated - careful not to over mix.
• Arrange small cake molds or ramekins on a flat, parchment lined baking sheet.
• Spray the inside of the molds with a non-stick baking spray and place level ½ cup scoops of the batter into each mold, patting down until it is level.
• Bake the cakes in a convection oven for 15 minutes, rotate, and bake another 15 minutes, or until golden brown.
• While the cakes are baking, add the buttermilk soak mixture ingredients to a small sauce pan and heat until the butter has melted completely, but do not boil.
• When the cakes are removed from the oven, immediately poke about 20 holes into each cake with a wooden skewer.
• Ladle the buttermilk mixture onto each cake while it is still hot, making sure it goes in the holes. It will be just over a tablespoon of the soak per cake.
• Allow to cool in the molds until the cakes reach room temperature and then remove the molds or ramekins.
• Serve cakes warm and top with vanilla ice cream and fresh berries, garnish with a sprig of mint.

BUTTER CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square baking pan. Line bottom with parchment or wax paper, or dust lightly with flour.
• Sift together the flour, salt, and baking powder.
• Beat butter and white sugar until fluffy and light in color. Gradually add eggs, beating well after each addition; stir in vanilla. Add the sifted dry ingredients to the creamed mixture alternately with the milk. Stir until just blended (see Cook's Note for Blueberry Cake variation). Pour batter into prepared pan.
• Bake at 350 degrees F (175 degrees C) for until cake springs back when lightly touched, about 30 minutes. Let cool in pan for 10 minutes before inverting onto wire rack to cool completely.

GRANDMA'S BUTTER CAKE

Steps:

• Preheat gas oven 350 degrees, electric 325 degrees. All ingredients should be room temperature. Grease and flour 2 (9-inch) round cake pans. Sift flour, add baking powder and salt. Set aside. On medium speed, cream butter and sugar, until light and fluffy. (Or 150 strokes by hand.) On medium speed, (or another 150 strokes) add 1 egg at a time. After 2 eggs add 2 tablespoons flour. Add flour mix alternating with the milk, ending with the flour. Add extracts. Place cake pan in middle of oven. Pans should not touch. Baking time approximately 35 minutes.
• In a hot cast-iron skillet or heavy saucepan melt butter and brown sugar together on high heat, stirring until sugar is thoroughly melted. Transfer into mixing bowl and, using mixer on low speed, starting and ending with confectioners' sugar; alternately add heavy cream with vanilla, beating until frosting becomes spreadable. Spread on cooled cake.;

MERMAID CAKE

Steps:

• If you're making the mermaid tails, melt the white chocolate in a heatproof bowl in 20-second bursts in the microwave, stirring after each turn. Pour into the tail moulds and small shells, and put on a small tray flat in the freezer for 15-20 mins until set. You can repeat this for four tails if you only have one mould.
• Once set, remove from the mould, mix the lustre with ¼ tsp of water and paint it onto the mermaid tails (see tip, below). Put back on a plate or tray in the freezer until needed.
• Heat the oven to 180C/160C fan/gas 4. Butter and line the base of three 18cm sandwich cake tins with baking parchment. Using a stand mixer or electric hand whisk, beat together the butter, sugar, eggs, vanilla, baking powder and flour until you have a fluffy mix.
• Divide the mixture evenly between three bowls and mix a few drops of colouring into each bowl until fully combined, making each bowl a different shade of purple, getting lighter. Pour each coloured sponge mix into separate tins and smooth over the tops. Bake for 25-30 mins until a skewer inserted into the middle comes out clean. After 10 mins, remove the cakes from their tins and transfer to a cooling rack, top-side facing down, and leave to cool. Don't worry if the outside doesn't look purple, the inside will!
• While the cake is cooling, make the icing. Beat together the icing sugar and butter until pale and fluffy, mixing in 1 tbsp warm water to loosen the mixture if necessary. Set half of the icing aside in a bowl. Divide the other half of the icing between three bowls and colour each a different shade of blue, a dark, medium and light. Stack the sponges, spreading most of the white icing over each one using a palette knife, then use the palette knife to roughly coat the outside of the cakes with the remaining white icing to create a crumb coat. Chill for 30 mins.
• Put each of the blue icing shades in separate piping bags and cut a large 2cm hole at the bottom. Starting with the dark shade at the bottom of the cake, pipe an even ring onto the whole cake, two-three times around. Continue working your way up the cake with the icing getting lighter as you reach the top of the cake. Using a small palette knife, work your way around the join in between each row, gently pushing to join each line together. Save some icing in the piping bags to decorate the top. Smooth over the cake with a large palette knife or cake scraper to create a smooth ombre icing, keeping the excess to decorate the top.
• You can either mix all the leftover icing together and put in a clean piping bag with a star nozzle to get a multicoloured effect, or pipe individual shades on the top. Add a few dots around the top of the cake in the varying blue colours to look like waves (using some of the white to look like the top of a crashing wave), and dot around the pearls, sprinkles, shells and mermaid tails, pushing them into the icing on the side of the cake, and on top to finish.

OCEAN CAKE

Steps:

• Prepare and bake cake according to package directions, using two greased 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely., Spread 1-2/3 cups frosting between layers and over top and sides of cake. Using the back of a spoon, make waves on the top of cake with remaining frosting., Cut wave shapes out of Fruit Roll-Ups; gently press along bottom of cake. Arrange additional wave shapes and fish candies on top of cake as desired. Tie licorice on one end of candy stick to create a fishing pole.

BUTTER CAKE

Steps:

• Preheat oven to 375°F with rack in middle. Butter a 9-inch round cake pan, then line bottom with a round of parchment paper and butter parchment. Lightly dust with flour.
• Whisk together flour (1 3/4 cups), baking powder, and salt.
• Beat together butter and sugar with an electric mixer until pale and fluffy, about 5 minutes. Add whole egg, yolk, zest, and vanilla and beat 1 minute. At low speed, mix in flour mixture and milk alternately in batches.
• Spread batter in cake pan and bake until golden brown and a wooden pick inserted in center comes out clean, 35 to 40 minutes. Cool cake in pan 10 minutes, then turn out onto a rack.