33 warm butter cake recipes

Lemon Bundt cake with fresh zest and juice in the batter and a punchy lemon-butter icing soaked into the warm cake. Bright, tangy, and tender for days.

Orange bundt cake with fresh orange juice and zest in the batter, finished with a warm bourbon-butter-sugar glaze that soaks into the hot cake. Freezes beautifully.

A few small twists make a much healthier but still decadent chocolate pudding cake. Wole wheat flour adds some fibre, using half butter and half olive oil cuts down the amount of saturated fat without losing the buttery flavor and moist texture. Spoon the warm and rich chocolate sauce over the pudding cake before serving.

Coca-Cola cake frosting boils butter, cocoa, and cola together then pours over powdered sugar with pecans and vanilla. A warm, pourable Southern frosting for chocolate sheet cake.

Rhubarb upside down cake with tightly arranged rhubarb stalks caramelized in butter and sugar, topped with an orange-scented yogurt cake. Best served warm from a springform pan.

Eggless cake made with brown sugar, raisins, and warm spices like cinnamon, nutmeg, and cloves. No eggs, no butter, no dairy needed for this old-fashioned spice cake.

Penuche topped cake with a brown sugar, butter, and nut streusel baked right on a vanilla sheet cake. Served warm with whipped cream for a caramelized, crunchy finish.

Prune cake is an old-fashioned Southern holiday spice cake with chopped prunes, pecans, buttermilk, and warm spices, soaked with a buttermilk-butter sauce. Three-day rest deepens flavor.

Traditional griddle-cooked potato cake stuffed with sweetened apples and butter for a unique British dessert served warm with thick cream and sugar.

Chocolate pan cake pours hot cocoa-butter liquid into a buttermilk batter, bakes in a 13x9 pan, and gets a warm cocoa glaze poured over while still hot. Southern Texas sheet cake classic.

Baked apples and pears layered with buttered cake and topped with a peaked meringue. A classic British fruit dessert with warm spice and lemon.

Old fashioned pineapple upside down cake baked in a cast iron skillet with a caramelized brown sugar and butter base, pineapple rings, and pecan halves. Served warm with whipped cream.

Victorian honey cakes from an 1872 recipe, made with butter, honey, and egg yolks, topped with heather honey and ground almonds. Light, tender, and warmly sweet.

Speedy sheet-pan chocolate cake with cocoa, buttermilk, and a boiled butter mixture creating moist crumb: thin, tender, and ready for Rocky Road frosting while still warm.

Rhubarb upside down cake with a cinnamon-butter base, light muscovado sugar, and an almond shortcake topping. Serve warm with fromage frais for a British-style spring dessert.

Grilled dessert kabobs with pound cake cubes coated in peanut butter and chopped peanuts, skewered with banana and nectarine, and basted with warm caramel sauce. A fun cookout finish.