We recently received a message:

“Hi there! I have a request for the “Off The Menu” feature of the magazine: Rush Ocean Prime’s Butter Cake. Although this restaurant is now closed, I still think about the incredible Butter Cake that I had there years ago – to this day, it is one of the best desserts I’ve ever tasted!”

We couldn’t resist this challenge and set about sleuthing – and… lo and behold, we found it!

Many thanks to Lance Hurtubise of Vintage Group for letting us know it was Chef Andrew Keen’s recipe, and many thanks to Murrieta’s, where Keen is now Executive Chef, for sharing this recipe!

Executive Chef Andrew Keen’s Butter Cake



500 g sugar

454 g unsalted butter

115 g cream cheese

2 eggs

11⁄2 tsp vanilla

1⁄2 tsp salt

230 g all purpose flour

6 tsp butter (for greasing pans)

6 tsp sugar (for coating pans)


115 g cream cheese

80 g sugar

1 egg

1⁄2 tsp vanilla extract


  1. In a mixer fitted with a paddle, cream sugar, butter, and cream cheese until smooth, approximately 3 minutes.
  2. Add eggs one at a time allowing each one to be fully incorporated before adding the next.
  3. Mix in vanilla and salt. Fold in flour and mix until just combined, do not over mix.
  4. Rub six small baking pans or ramekins with butter, and dust with sugar. Pour in cake batter and allow to stand at room temperature. Allow some room for the topping.
  5. For the topping, whisk cream cheese and sugar until smooth in a mixer fitted with a whip. Add egg and vanilla, and mix until combined. Scoop the topping onto each cake evenly, allowing a little room for expansion.
  6. Bake at 375ºF for 30 minutes, rotate and bake for an additional 30-40 minutes. Tops should be golden brown and a skewer comes out clean when inserted into the centre of each cake. Allow to cool and remove from pans.

Pin It on Pinterest