Best Copycat Mastro's Butter Cake Recipe
Learn how to make a warm, gooey, and buttery Mastro’s Butter Cake recipe at home with this easy copycat 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
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.
Notes
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