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mastros butter cake recipe feat

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
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
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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