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Mastro’s Butter Cake Recipe

Ever been to a fancy restaurant and wondered how they manage to make their cakes too luxurious and simple at the same time? It’s always about combining the tender and crunchy texture, a topping, or a presentation.

Today’s your lucky day since we’ll teach you how to make one of those exquisite desserts at home 一 Mastros’ Butter Cake. It is the fluffy butter cake that will captivate you from the first bite.

This cake is a tale of romance and baked goods that goes back decades, and you will replicate this Mastro Butter Cake Recipe under our careful guidance.

How to Make Mastro’s Butter Cake

The thing about restaurant-style desserts is they seem too complicated to make on your own. It is a misconception. You can make anything you set your mind on, and Mastro’s Butter Cake is truly special. 

It has as many names as recipes, including butter cake, pound cake, and porta di burro. Not to jump ahead of ourselves, but Mastros’ Butter Cake is not as simple as it sounds; you have to have specific skills for it to turn out great.

Don’t expect to get a comprehensive understanding of this cake just by tasting it. 

You will spot the vanilla in the creamy buttercream, almond in the topping, and perhaps something else in this delicate yellow cake. But there is more to this flavorful and rich dessert than you might expect.

Ingredients:

(4 servings)

For the cake:

  • 1 cup Crisco butter flavor
  • 11/2 granulated sugar
  • 2 eggs
  • 11/2 cup milk
  • 2 tsp vanilla bean paste
  • 3 cups all-purpose flour
  • 1 tbsp + 1 tsp baking powder
  • 1 tsp salt
  •  

For the raspberry sauce:

  • 1 cup fresh raspberries
  • 1 tbsp sugar
  • 1/2 cup water

For coating:

  • ½ cup butter-flavored Crisco
  • 1 cup turbinado sugar

For the topping:

  • Vanilla ice cream
  • Fresh raspberries

Instructions

The key to making this outstanding Mastros Butter Cake is learning the technique behind each step. Once you master it, this dessert will be your go-to copycat recipe for any special occasion. 

First and foremost is to remember that butter is not an optional ingredient; it’s essential for making a light and fluffy cake. So don’t even think of margarine and vegetable shortening. 

Then you have to bake the Butter Cake at a specified temperature or set a timer for each level of doneness you want—undercooking or overcooking results in a hard and gummy texture. Test your cake by placing the toothpick in the center of the pan.

And finally, use the room temperature eggs to avoid grainy texture and yield the extended results 一 light, fluffy and tender cake that melts in your mouth. 

Are you scared off already? 

It all comes in the process. So get your inner chef out, and let’s get cooking.

Step 1: 

Preheat an oven to 350°F and run each ramekin with Crisco inside and out. Make sure to rub the top edges and the bottom well. 

Add turbinado sugar to each ramekin, coating every surface, including the bottom. Shake the excess sugar and continue the process with the remaining ramekins.

Step 2:

Combine Crisco and sugar in a stand mixer bowl. Then use the paddle attachment on your mixer to cream butter and sugar together

Begin adding the eggs one at a time and mix until it’s thick and light in color. Turn the mixer down to low speed after adding the eggs. 

Combine vanilla and milk separately.

Step 3: 

Combine baking powder and salt in another bowl. Mix until creamy, and slowly add the flour while mixing. 

Note: don’t worry if you notice any flour steaks throughout the mixture. The liquid ingredients you’ll add next will correct the flour steaks. 

Step 4: 

Add the Crisco mixture in small batches while altering the milk and flour mixture. Begin and end with the flour. Once you add all the flour, mix well and pour into the buttered pan. 

Step 5: 

Scrap the bowl’s sides with a rubber spatula, but avoid overmixing. Besides, it would be best if you didn’t fill the ramekins more than ¾ full. 

Step 6: 

Bake your warm butter cake for about 20-30 minutes uncovered. The baking time may vary and take longer than you think. So check on the cake after 25 minutes. 

Ideally, we recommend a timer since the Mastros’ Butter Cake is baked for 35 minutes. You will end up with some gooeyness in the middle, but that’s the point.

Step 7: 

Make the strawberry sauceStir the sauce ingredients in a saucepan to simmer for a few minutes. Crush the raspberries with a potato masher for a lovely smooth consistency and add to the saucepan. 

Cook for about 4-6 minutes and allow the raspberries to break down and the sugar to dissolve. The sauce should heat thoroughly. 

Step 8: 

Remove the sauce from the heat and strain it with a fine-mesh strainer to get rid of the seeds. 

Cover the bowl with the sauce and let it cool to room temperature for about 45 minutes. Then put it in the fridge.

Step 9: 

Once the Mastro Butter Cake cools down for 5 minutes, flip it onto any plate and place it in the middle. 

Place a few strawberry pieces around the cake and pour the vanilla ice cream over the cake. Top with strawberry sauce and garnish with mint leaves. 

Enjoy your restaurant-style dessert!

Ingredient Substitution

It would help if you stuck to the Mastros Butter Cake recipe to yield the best results. As long as you keep the butter, it calls for you can look for alternatives to other ingredients. 

You can use these not to break the texture or flavors of this rich dessert.

1. Brown Sugar 

If you don’t have any turbinado sugar for the coating on hand, use brown sugar as a substitute. Turbinado sugar retains some of the original molasses, which gives it a subtle caramel flavor. 

So depending on the molasses flavor, you can choose between light and dark brown sugars (the latter contains a more robust flavor). However, you can also use a mixture of brown and white sugar to replace the turbinado one.

2. Oat Milk

Oat milk is a mixture of water and oats in the simplest form. Still, manufacturers often add oil, gums, and salt to produce a desirable texture and taste. 

The flavors of the oat milk are naturally sweet and mild, which resembles cow’s milk, but with slightly nutty notes. Feel free to substitute whole milk with oat milk for a more vegan recipe.

3. Maple Syrup

If you don’t have vanilla bean paste in your pantry, which we wouldn’t be surprised with, use a more common ingredient, like maple syrup. Although it has a different consistency than vanilla bean paste, it offers a distinct aroma.

It also has a rich taste and additional hints of sweetness your Butter Cake could use—substitute maple syrup in a 1:1 ratio.

What to Serve with Mastro’s Butter Cake

Such an exquisite cake, Mastro’s Butter Cake, calls for an equally luxurious side to complete the restaurant experience. 

You can go for any of your favorite dessert sides but run through our list first.

Sangria

We agree red sangria and butter came might seem like a weird combo. However, it would help if you held your judgment until you tried it. Divine is the perfect word to describe this signature warm Butter Cake and Sangria pairing. 

The earthy flavors of the sangria and a heavily vanilla-flavored cake are a pairing to die for. You can hit it any time of the day to enrich the taste and flavors of this famous cake.

Angel Milk

Another weird option to serve along with the Mastro’s Butter Cake is angel milk. However, it is weird only for those who know nothing about the latest TikTok trends. The angel milk recipe is sweeping the web for its sweet flavor and vibrant pink color.

It’s just steamed milk, vanilla extract, and sugar. However, the result is as satisfying as Starbucks’ Vanilla Steamer. The double vanilla flavor from the cake and the drink is worth trying. 

How to Store Mastro’s Butter Cake 

Mastro’s Butter Cake is so good that you’d probably want to save some of it later. Since it is a very delicate dessert, you need to store it properly so it lasts longer.

However, you have to treat the freshly cooked Butter Cake gently and keep it covered with aluminum foil to store on the counter.

Store Mastro’s Butter Cake in the Fridge

The Mastros Butter Cake will last in the fridge for about 5 days. Store it in an airtight container or cover it with foil to prevent the dessert from drying. 

This way, the condensation that could form in the fridge won’t make your cake soggy

Store Mastro’s Butter Cake in the Freezer

Surprisingly, butter cakes freeze very well for up to 6 months. However, it’s best to store Mastro’s Butter Cake without a topping and strawberry sauce. You can whip these up later. 

Let the cake thaw in the fridge for about 2 days.

mastro's butter cake recipe

Mastro's Butter Cake Recipe

The Mastro's Butter Cake recipe proves that you can make a restaurant-style dessert at home. A light, fluffy, airy cake that melts in your mouth is easier to make than you imagined. Treat your loved ones to this exquisite dessert today!
5 from 1 vote
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Dessert
Cuisine American
Servings 4
Calories 5707 kcal
Equipment
  • Ramekins
  • mixer
  • Rubber spatula 
  • 2-3 bowls
  • saucepan
  • Strainer
  • potato masher
  • Timer (optional)
Ingredients
  
For the Cake
  • 1 cup Crisco butter flavor
  • 1 1/2 granulated sugar
  • 2 eggs
  • 1 1/2 cup milk
  • 2 tsp vanilla bean paste
  • 3 cups all-purpose flour
  • 1 tbsp + 1 tsp baking powder
  • 1 tsp salt
For Raspberry sauce
  • 1 cup fresh raspberries
  • 1 tbsp sugar
  • ½ cup water
For coating
  • ½ cup butter-flavored Crisco
  • 1 cup turbinado sugar
For the Topping
  • Vanilla ice cream
  • Fresh raspberries
Instructions
 
  • Preheat an oven to 350°F and run each ramekin with Crisco inside and out. Make sure to rub the top edges and the bottom well. 
    Add turbinado sugar to each ramekin, coating every surface, including the bottom. Shake the excess sugar and continue the process with the remaining ramekins.
  • Combine Crisco and sugar in a stand mixer bowl. Then use the paddle attachment on your mixer to cream butter and sugar together
    Begin adding the eggs one at a time and mix until it's thick and light in color. Turn the mixer down to low speed after adding the eggs. 
    Combine vanilla and milk separately.
  • Combine baking powder and salt in another bowl. Mix until creamy, and slowly add the flour while mixing. 
    Note: don't worry if you notice any flour steaks throughout the mixture. The liquid ingredients you'll add next will correct the flour steaks. 
  • Add the Crisco mixture in small batches while altering the milk and flour mixture. Begin and end with the flour. Once you add all the flour, mix well and pour into the buttered pan. 
  • Scrap the bowl's sides with a rubber spatula, but avoid overmixing. Besides, it would be best if you didn't fill the ramekins more than ¾ full. 
  • Bake your warm butter cake for about 20-30 minutes uncovered. The baking time may vary and take longer than you think. So check on the cake after 25 minutes. 
    Ideally, we recommend a timer since the Mastros' Butter Cake is baked for 35 minutes. You will end up with some gooeyness in the middle, but that's the point.
  • Make the strawberry sauce. Stir the sauce ingredients in a saucepan to simmer for a few minutes. Crush the raspberries with a potato masher for a lovely smooth consistency and add to the saucepan. 
    Cook for about 4-6 minutes and allow the raspberries to break down and the sugar to dissolve. The sauce should heat thoroughly. 
  • Remove the sauce from the heat and strain it with a fine-mesh strainer to get rid of the seeds. 
    Cover the bowl with the sauce and let it cool to room temperature for about 45 minutes. Then put it in the fridge.
  • Once the Mastro Butter Cake cools down for 5 minutes, flip it onto any plate and place it in the middle. 
    Place a few strawberry pieces around the cake and pour the vanilla ice cream over the cake. Top with strawberry sauce and garnish with mint leaves. 
    Enjoy your restaurant-style dessert!
Nutrition
Calories: 5707kcalCarbohydrates: 657gProtein: 59gFat: 320gSaturated Fat: 117gPolyunsaturated Fat: 66gMonounsaturated Fat: 115gTrans Fat: 31gCholesterol: 601mgSodium: 4914mgPotassium: 1061mgFiber: 18gSugar: 345gVitamin A: 3724IUVitamin C: 32mgCalcium: 1270mgIron: 23mg

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