22 warm butter cake recipes

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.

Apple cinnamon cake built on a buttermilk and whole wheat batter, topped with thinly sliced apples and cinnamon sugar. Lighter than a butter-heavy cake, with a tender crumb and warm spice.

Warm butter-rum sauce made with brown sugar, butter, and a splash of rum, poured over a fork-pricked pound cake so it soaks into every bite. Ready in 25 minutes.

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

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.

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.

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.

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.

Old-fashioned almond butter coffee cake made with yeast-risen dough and crowned with buttery almond topping. Warm spices of mace and cardamom make this sweet bread irresistible for brunch.

Genoise mousseline is a classic French sponge cake made with whole eggs, extra yolks, and no butter, warmed over a bain-marie and whipped to airy volume for a tender crumb.

Vegan pumpkin cookies are dairy-free, egg-free, and packed with raisins and nuts. Soft, cake-like, warmly spiced with cinnamon, and held together by mashed pumpkin instead of butter or eggs.

Homemade steamed sponge cake, no oven needed: a light, eggy batter sweetened and colored with coconut treacle and warm cinnamon, then steamed soft and spongy. A moist Sri Lankan treacle cake for tea time.