If you’ve ever dined at Mastro’s restaurant, you know their butter cake is nothing short of legendary. I’ll be honest, it’s one of my favorite desserts—rich, buttery, and perfectly paired with a scoop of vanilla ice cream.
The first time I had it, I knew I needed to recreate it at home. And guess what? I’ve nailed it!
Now, I’m sharing my version of Mastro’s Butter Cake Recipe so you can bring this restaurant-quality dessert to your own kitchen.
Whether you’re planning a special dinner or just craving something sweet, this recipe is a winner. Let’s get baking!
Mastro’s Butter Cake Recipe: A Step-By-Step Guide
Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Cuisine: American
- Course: Dessert
- Difficulty Level: Easy
- Yield: 6 servings
- Calories Per Serving: Approximately 450
Ingredients
For The Cake:
- 1/2 cup Butter Flavored Crisco (or regular butter)
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup whole milk
- 1 teaspoon vanilla bean paste (or vanilla extract)
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
For The Coating:
- 2 tablespoons Butter Flavored Crisco
- 3 tablespoons turbinado sugar
For The Raspberry Sauce:
- 1 cup fresh raspberries
- 2 tablespoons sugar
- 1/4 cup water
To Top:
- Vanilla ice cream
- Fresh raspberries
Instructions
Step 1: Prepare The Pan
- Preheat your oven to 350°F (175°C).
- Grease a 9-inch round cake pan with Butter Flavored Crisco. Sprinkle the turbinado sugar evenly to coat the bottom and sides. This creates the signature caramelized crust!
Step 2: Make The Batter
- In a large mixing bowl, cream together the Butter Flavored Crisco and granulated sugar until light and fluffy.
- One by one, add the eggs, beating thoroughly after each addition.
- Mix in the vanilla bean paste and milk.
- Mix the flour, baking powder, and salt in a another bowl. Add the dry mixture to the wet components gradually, stirring just until incorporated. Avoid overmixing.
Step 3: Bake The Cake
- Pour the batter into the prepared pan. Smooth the top with a spatula.
- Until a toothpick inserted in the center comes out clean, bake for 40 to 45 minutes.
- After 10 minutes of cooling in the pan, move the cake to a wire rack.
Step 4: Make The Raspberry Sauce
- In a small saucepan, combine raspberries, sugar, and water.
- Cook over medium heat for 5 to 7 minutes, stirring regularly, until the sauce thickens and the raspberries break down.
- To get rid of the seeds, strain the sauce using a fine-mesh sieve. Set aside.
Step 5: Serve
- Serve the cake warm, topped with a scoop of vanilla ice cream, a drizzle of raspberry sauce, and a few fresh raspberries for garnish.
Serving Suggestions
Pair Mastro’s Butter Cake with:
- A strong cup of espresso for a post-dinner treat.
- Fresh whipped cream instead of ice cream for a lighter option.
- A glass of sparkling wine for a celebratory vibe.
FAQs
What Is Mastro’s Butter Cake?
Mastro’s Butter Cake is a decadent dessert served at Mastro’s restaurant, known for its rich, buttery flavor and caramelized crust.
Can You Freeze Mastro’s Butter Cake?
Yes! Store the cake in the freezer for up to two months when it has cooled, carefully wrapped in plastic wrap. Thaw overnight in the refrigerator before reheating.
What Temperature Do You Bake A Butter Cake?
Bake the cake at 350°F (175°C) for the perfect texture and caramelized crust.
How Do I Prevent My Cake From Sticking To The Pan?
Grease the pan thoroughly with Butter Flavored Crisco and coat it with turbinado sugar. This not only prevents sticking but also enhances the flavor.
Closing Thoughts
I hope you enjoy making this Mastro’s Butter Cake Recipe as much as I do! It’s a show-stopper dessert that never fails to impress.
If you try it, let me know how it turned out in the comments below. And don’t forget to explore more dessert recipes on my blog. Happy baking!
Homemade Mastro’s Butter Cake Recipe
Ingredients
For The Cake:
- 1/2 cup Butter Flavored Crisco or regular butter
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup whole milk
- 1 teaspoon vanilla bean paste or vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
For The Coating:
- 2 tablespoons Butter Flavored Crisco
- 3 tablespoons turbinado sugar
For The Raspberry Sauce:
- 1 cup fresh raspberries
- 2 tablespoons sugar
- 1/4 cup water
To Top:
- Vanilla ice cream
- Fresh raspberries
Instructions
Step 1: Prepare The Pan
- Preheat your oven to 350°F (175°C).
- Grease a 9-inch round cake pan with Butter Flavored Crisco. Sprinkle the turbinado sugar evenly to coat the bottom and sides. This creates the signature caramelized crust!
Step 2: Make The Batter
- In a large mixing bowl, cream together the Butter Flavored Crisco and granulated sugar until light and fluffy.
- One by one, add the eggs, beating thoroughly after each addition.
- Mix in the vanilla bean paste and milk.
- Mix the flour, baking powder, and salt in a another bowl. Add the dry mixture to the wet components gradually, stirring just until incorporated. Avoid overmixing.
Step 3: Bake The Cake
- Pour the batter into the prepared pan. Smooth the top with a spatula.
- Until a toothpick inserted in the center comes out clean, bake for 40 to 45 minutes.
- After 10 minutes of cooling in the pan, move the cake to a wire rack.
Step 4: Make The Raspberry Sauce
- In a small saucepan, combine raspberries, sugar, and water.
- Cook over medium heat for 5 to 7 minutes, stirring regularly, until the sauce thickens and the raspberries break down.
- To get rid of the seeds, strain the sauce using a fine-mesh sieve. Set aside.
Step 5: Serve
- Serve the cake warm, topped with a scoop of vanilla ice cream, a drizzle of raspberry sauce, and a few fresh raspberries for garnish.
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