Mastro’s Butter Cake, a classic in the bakery world, has stood the test of time as a beloved treat. If you’ve been yearning for the decadent richness and deliciousness of this renowned dessert, look no further. I’ve compiled a foolproof recipe that allows you to bring the charm of Mastro’s right into your home.
“Enjoying the delicious warmth of copycat Mastro’s Butter Cake recipe is a unique culinary treat. Even if you don’t have it often, you can make it at home with our easy step-by-step guide.”
The Mastro’s warm butter cake is a delicious dessert you can make at home. It’s a special treat with a rich and creamy taste, served alongside vanilla ice cream and a drizzle of raspberry sauce.
The recipe brings the goodness of the dessert menu at Mastro’s Steakhouse into your kitchen, offering a delightful experience for you and your loved ones. With simple steps, you can recreate this scrumptious Mastro’s butter cake recipe and enjoy its decadent flavors right at your own table.
What Is Mastro’s Butter Cake?
Famous Mastro’s steakhouse butter cake is a popular dessert at Mastro’s Steakhouse, loved for its buttery flavor and slight crunch. It’s made with unsalted butter, sugar, eggs, and vanilla and almond extracts. The cake is topped with a simple cream cheese layer, a sweet drizzle of strawberry sauce, and a mint garnish. This delicious dessert is a perfect finish after a savory meal at Mastro’s, which is why so many people order and enjoy it. Making Mastro’s Butter Cake recipe at home is not just about saving money. It’s about creating a mastros dessert that’s as good as those special restaurant moments. It’s easy, it’s yummy, and it’s a surefire way to impress your friends and family.
Mastro’s Butter Cake Recipe Ingredients
For Coating
- Butter Flavored Crisco: ½ cup
- Turbinado Sugar: 1 cup
For Cake
- Butter Flavored Crisco: 1 cup
- Granulated Sugar: 1 ½ cups
- Eggs: 2
- Milk: 1 ½ cups
- Vanilla Bean Paste: 2 teaspoons
- All-Purpose Flour: 3 cups
- Baking Powder: 1 tablespoon + 1 teaspoon
- Salt: 1 teaspoon
Raspberry Sauce
- Fresh Raspberries: 1 cup
- Sugar: 1 tablespoon
- Water: ½ cup
To Top
- Vanilla Ice Cream
- Fresh Raspberries
How to Make Mastro’s Butter Cake Recipe
1. Preparing the Ramekins
- Preheat the oven to 350°F. Coat the bottom and top edges of each ramekin with ½ cup of butter-flavored Crisco.
- Cover all sides and the bottom of the ramekins with turbinado sugar. Shake out excess sugar and repeat for all ramekins.
2. Crafting the Cake
- In the bowl of a stand mixer, combine 1 cup Crisco and granulated sugar. Mix until well combined.
- Add eggs one at a time while the mixer is running at low speed. In a separate bowl, combine milk and vanilla.
- In another bowl, combine flour, baking powder, and salt.
- Mix the milk mixture and flour mixture alternately in small batches. Be careful not to over-mix.
- Fill the ramekins ¾ of the way full.
- Bake uncovered for 20-25 minutes until the middle is slightly gooey.
3. Raspberry Sauce
- Bring all ingredients to a simmer in a saucepan. Use a potato masher to break up the raspberries.
- After 5 to 7 minutes, remove from heat. Blend the liquid until smooth using an immersion blender or a regular blender.
- Serve the sauce over Mastro’s butter cake.
4. Presentation
- Allow the cakes to cool for 10 minutes, then invert onto plates.
- Serve warm with raspberry sauce and a scoop of vanilla ice cream.
- Garnish with fresh raspberries.
Why You’ll Love This Recipe
- Great Taste: The rich buttery taste with a hint of almond and vanilla is simply delightful.
- Perfect Texture: It has a soft, melt-in-your-mouth center with a light, crunchy edge.
- Balanced Sweetness: The sweet cream cheese topping and strawberry sauce add just the right amount of sweetness without being overwhelming.
- Great for Any Occasion: Whether it’s a special dinner or a casual night, this dessert is always a hit.
TIMETABLE
| PREP TIME: 15 min | COOK TIME: 35 min | TOTAL TIME: 50 min |
Mastro’s Butter Cake Calories And Other Nutrition Facts
- Calories: 987kcal
- Calcium: 330mg
- Fat: 67g
- Saturated Fat: 25g
- Monounsaturated Fat: 25g
- Polyunsaturated Fat: 10g
- Trans Fat: 7g
- Fiber: 3g
- Iron: 5mg
- Potassium: 220mg
- Protein: 20g
- Carbohydrates: 130g
- Cholesterol: 62mg
- Sodium: 620mg
- Sugar: 70g
- Vitamin A: 155IU
- Vitamin C: 10mg
A Cake for All Occasions
Mastro’s Butter Cake recipe, though often associated with upscale dining, proves to be versatile. Whether it’s a special occasion, a brunch, or even a quiet breakfast, this warm butter cake mastro fits the bill. The simplicity of the ingredients and the ease of preparation make it accessible for both experienced bakers and novices alike.
Tips for Success
Here are some tips to make sure your homemade Mastro’s Butter Cake recipe is a success:
- Butter Flavored Crisco: Use Butter Flavored Crisco for a distinct flavor and texture. Regular butter might not yield the same results.
- Coating Technique: Coat the ramekins with Crisco and Turbinado Sugar for a signature crust that’s both caramelized and chewy.
- Baking Times: Follow the suggested baking times closely. The cakes may appear slightly undercooked, but this is intentional for that gooey, cake-like center.
- Mini Versions: Have some fun by making mini versions using a mini muffin pan for an elegant presentation or special occasion.
Storing & Freezing Butter Cakes with Raspberry Sauce
Storing: If you have leftover butter cakes, place them in an airtight container and store them at room temperature for up to 2 days. For longer storage, keep them in the fridge, where they will stay fresh for 1-2 days. The raspberry sauce should be stored separately in an airtight container in the fridge, where it will last for up to 1-2 weeks.
Freezing: These cakes freeze well. Wrap each cake tightly in plastic wrap and then place them in a ziplock bag or wrap them again with aluminum foil. You can freeze them for up to 3 months. When you’re ready to eat, thaw them overnight in the refrigerator and bring them to room temperature before serving. For a quick dessert, you can freeze individual cakes and thaw them as needed.
FAQ’S
Can I make Mastro’s Butter Cake recipe in a regular cake pan?
Yes, you can bake Mastro’s Butter Cake recipe in a regular 9-inch round or square cake pan instead of ramekins. Just keep an eye on the baking time, as it may need around 30-35 minutes to bake fully.
Can I use salted butter instead of unsalted?
Yes, you can use salted butter but remember to reduce the added salt in the recipe or leave it out completely to balance the flavors.
What if I don’t have buttermilk for Mastro’s Butter Cake recipe?
If you don’t have buttermilk, you can easily make a substitute. Mix 1 tablespoon of lemon juice or vinegar with 1 cup of milk, let it sit for 5 minutes, and use it in the recipe.
Why is my Mastro’s Butter Cake recipe not rising properly?
If your butter cake isn’t rising well, check the freshness of your baking powder. Using fresh baking powder and room-temperature ingredients will help the cake rise properly. Also, avoid overmixing the batter.
Can I substitute fresh raspberries for frozen in the sauce?
Yes, you can use fresh raspberries instead of frozen ones for the sauce in Mastro’s Butter Cake recipe. Fresh raspberries will give the sauce a bright and fresh flavor, making it just as delicious.
Making Mastro’s Butter Cake recipe at home is more than just following a recipe—it’s an experience. This guide shows you each step carefully, so you can create a dessert that’s just as rich and delicious as the one served at Mastro’s, perfect for Mother’s Day brunch in 2024. So, get your oven ready and enjoy baking this amazing cake right in your own kitchen!
AND
If you’re into delicious and easy recipes, try my Italian hangover cake, Cake boss cannoli cream recipe, and J Alexander Carrot Cake recipe on Crispy Cookies. Find the ingredients on my website for a tasty treat.
Spread the Joy!
If you like this Mastro’s Butter Cake recipe, give it 5 stars and share it with family and friends. I hope you enjoy it as much as we do. Share your family recipe stories in the comments.
Copycat Mastro's Butter Cake Recipe at Home 2023
Ingredients
- For Coating:
- Butter Flavored Crisco: ½ cup
- Turbinado Sugar: 1 cup
- For Cake:
- Butter Flavored Crisco: 1 cup
- Granulated Sugar: 1 ½ cups
- Eggs: 2
- Milk: 1 ½ cups
- Vanilla Bean Paste: 2 teaspoons
- All-Purpose Flour: 3 cups
- Baking Powder: 1 tablespoon + 1 teaspoon
- Salt: 1 teaspoon
- Raspberry Sauce:
- Fresh Raspberries: 1 cup
- Sugar: 1 tablespoon
- Water: ½ cup
- To Top:
- Vanilla Ice Cream
- Fresh Raspberries
Instructions
- Preparing the Ramekins:
- Preheat the oven to 350°F. Coat the bottom and top edges of each ramekin with ½ cup of butter-flavored Crisco.
- Cover all sides and the bottom of the ramekins with turbinado sugar. Shake out excess sugar and repeat for all ramekins.
- Crafting the Cake:
- In the bowl of a stand mixer, combine 1 cup Crisco and granulated sugar. Mix until well combined.
- Add eggs one at a time while the mixer is running at low speed. In a separate bowl, combine milk and vanilla.
- In another bowl, combine flour, baking powder, and salt.
- Mix the milk mixture and flour mixture alternately in small batches. Be careful not to overmix.
- Fill the ramekins ¾ of the way full.
- Bake uncovered for 20-25 minutes until the middle is slightly gooey.
- Raspberry Sauce:
- Bring all ingredients to a simmer in a saucepan. Use a potato masher to break up the raspberries.
- After 5 to 7 minutes, remove from heat. Blend the liquid until smooth using an immersion blender or a regular blender.
- Serve the sauce over Mastro's butter cakes.
- Presentation:
- Allow the cakes to cool for 10 minutes, then invert onto plates.
- Serve warm with raspberry sauce and a scoop of vanilla ice cream.
- Garnish with fresh raspberries.
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