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Never Say Never to Dolce

A brand-new collection of 50 approachable homemade desserts – from iconic Cannoli to Dolci al Cucchiaio and more – that proves there’s always room for a little sweetness.

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A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.

The Complete Italian Cookbook: Essential Regional Cooking of Italy

A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.

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Mini Butter Cakes with Vanilla Bean Ice cream and Berry Compote

Mini almond butter cakes, served warm with a scoop of ice cream and a drizzle of warm berry compote.

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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.

Other Italian dessert recipes you might like:

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Mini Butter Cakes with Vanilla Bean Ice cream and Berry Compote

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Mini almond butter cakes, served warm with a scoop of ice cream and a drizzle of warm berry compote.

Servings:

12

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Prep Time

20 min

Cook Time

20 min

Resting Time

Total Time

40 min

Ingredients

  • 2 large eggs
  • 1/2 cup (100g) sugar
  • 3/4 cup (180 ml) Straus Family Creamery Organic Whole Milk
  • 1/4 cup (60 ml) vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 1/2 cups (190g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 cups (280 g) frozen mixed berries (strawberries, blueberries, raspberries, blackberries),
  • 2 tablespoon (25 g) sugar
  • 1 tablespoon lemon juice
  • 2 oz (55g) salted butter
  • 1/4 cup (60g) water
  • 1/4 cup (50g) granulated sugar
  • 12 scoops Straus Family Creamery Organic Super Premium Vanilla Bean Ice Cream

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 12 cup regular muffin tin with spray or butter.
  2. In a large mixing bowl, beat the eggs with the sugar until light and fluffy. Beat in the milk, oil, vanilla extract and almond extract. Whisk in the flour, baking powder, and salt, mixing just until combined. Be careful not to over-mix.
  3. Spoon the batter into the prepared muffin pan, filling each about two-thirds full. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
  4. Make the berry compote: In a medium saucepan, combine the mixed berries, sugar and lemon juice. Simmer over medium heat, stirring occasionally, until the berries have broken down and the mixture has thickened slightly, about 10 minutes. Set aside.
  5. Make the butter sauce: In a medium saucepan add the butter soak ingredients. Cook over medium low heat, stirring frequently, until the sugar is dissolved.
  6. When the mini cakes are ready, poke holes in each mini cake with a toothpick or skewer. Pour half of the butter sauce over the cakes while still in the muffin pan. Let sit for a few minutes.
  7. To serve, turn the cake upside down on a serving plate. If needed, slice the top to make it flatter (optional for a better presentation). Poke more holes on the cake and pour some of the butter sauce. Top with a scoop of ice cream and warm berry compote

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