125 warm butter cake recipes

Quick praline peach topping with brown sugar, chopped almonds, and butter spooned over angel food cake. A 5-minute warm dessert sauce with fresh or frozen peaches.

Whole wheat apple coffee cake with currants, toasted walnuts, apple butter, and warm spices. Made lighter with egg whites and canola oil, topped with a sugar crust.

Apple cranberry upside-down cake baked in a cast iron skillet with brown sugar and butter. A fall harvest dessert with caramelized fruit topping, best served warm.

French doughnut muffins taste like cake doughnuts without the deep fryer: nutmeg-spiced batter baked, then dipped in butter and rolled in cinnamon-sugar while still warm.

Velvety brandy sauce made in 5 minutes with butter, powdered sugar, and brandy extract. Drizzle over bread pudding, holiday cakes, or warm fruit desserts for an instant upgrade.

Old-fashioned prune cake with buttermilk, pecans, and warm spices soaked in a boiled buttermilk-butter sauce. Needs three days to cure for the richest, most intense flavor.

Cocoa-espresso cake loaded with toasted ground hazelnuts and glazed with warm seedless raspberry jam. Topped with fresh raspberries and chopped hazelnuts for an elegant, butter-free finish.

Southern-style chocolate cola cake loaded with mini marshmallows, made in a 9x13 pan and frosted warm with peanut butter frosting. A potluck legend that feeds a crowd.

Rich, individual molten chocolate lava cakes made with Valrhona bittersweet chocolate and real butter. Crisp edges give way to a warm, gooey center. Served with vanilla ice cream.

A rich, fudgy chocolate sheet cake made with whole wheat flour, cocoa, butter, and sour cream, then drenched in warm pourable cocoa frosting while still in the pan.

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.

Doughnut muffins taste like old-fashioned cake doughnuts in a muffin tin. Warm muffins dipped in melted butter and rolled in cinnamon sugar, with that signature nutmeg backbone.

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.

European-style chocolate hazelnut cake made with ground hazelnuts and breadcrumbs instead of flour. Whipped egg whites keep it light while chocolate, butter, and cinnamon bring deep, warm flavor.

Classic Italian sponge cake made with a warm egg foam, cocoa powder, and no butter at all. Light as air with a deep golden crust and tender chocolate crumb.

Hot apple pandowdy is an early-American upside-down apple dessert: cinnamon-sugar apples baked under a soft butter cake batter, then inverted and served warm with whipped cream.