Okay, friends, let’s talk about dessert. Specifically, let’s talk about that melt-in-your-mouth, unbelievably decadent Butter Cake you might have had at Mastro’s Steakhouse. You know, the one you dream about long after the last bite? I’ve been on a mission to recreate that magic at home, and after countless trials (and maybe a few happy tears), I’m finally ready to share my version of the Mastro’s Butter Cake Recipe. Think of it as the slightly less fussy, just-as-delicious cousin of a classic pound cake, but with a crispy, caramelized crust and a warm, gooey center that’ll make you forget all your troubles. Is this cake a comfort food?
What is Mastro’s Butter Cake?
What is Mastro’s Butter Cake? It’s got a slightly crisp, golden-brown exterior that gives way to a warm, impossibly moist, and almost custardy interior. Think of it as a cross between a soufflé and a Pound Cake, but even more indulgent. It’s essentially a butter-soaked sponge, served warm, and it’s the kind of dessert that makes you want to close your eyes and savor every single bite. The name says it all, really – it’s butter cake, and it lives up to its name in every glorious way.
Why you’ll love this recipe?
What are some of the best cake recipes out there? What I love about this is how easy it is to make. Don’t let the fancy restaurant association fool you; this recipe uses simple ingredients you probably already have in your pantry. It’s also incredibly cost-effective! How do you impress your friends and family with a delicious dessert without breaking the bank? Serve warm with a scoop of vanilla Ice Cream, a dollop of whipped cream, or just a dusting of powdered sugar.
How do I make Mastro’s Butter Cake?
Quick Overview
How do I make a Mastro’s Butter Cake? We’re basically creating a rich batter, pouring it into a ramekin (or small baking dish), and baking it until golden brown and bubbly. The key is to not overbake it. If you want a gooey center, don’t worry if it puffs up in the oven, it will settle as it cools. The glaze is optional, but highly recommended – it adds a touch of extra sweetness and shine.
Ingredients
For the Main Batter:
* 1/2 cup (1 stick) unsalted butter, softened – make sure it’s *really* soft, not just slightly softened! I like to use organic cane sugar for a slightly less refined sweetness. * 2 large eggs – room temperature eggs incorporate better and create a smoother batter. * 1/2 cup all purpose flour – you can use gluten-free all-purpose flour for a gluten-free version. * 1/4 teaspoon baking powder – this gives the cake a little lift. * 1/4 teaspoon salt – enhances the sweetness and balances the flavors. * 1 teaspoon vanilla extract – use good quality vanilla extract for the best flavor.
For the Glaze:
* 2 tablespoons unsalted butter, melted – again, use good quality butter! * 1/2 cup powdered sugar – sift it to avoid any lumps in the glaze. * 1-2 tablespoons milk or cream – add just enough to reach your desired consistency. * 1/4 teaspoon vanilla extract – a little extra vanilla never hurts!
How do I follow step by step
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease and flour a small oven-safe baking dish. I always use a little cooking spray, then dust with flour to make sure the cake releases easily. Don’t lose that buttery goodness stuck to the pan!
Step 2: Cream Butter & Sugar
In a mixing bowl, cream together the softened butter and sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. The mixture should be pale in color and almost doubled in volume. This step is crucial for creating a light and airy cake.
Step 3: Add Eggs & Vanilla
If the mixture looks curdled, beat the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next. Just add a tablespoon of flour from the next step to help bring it back together.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. This ensures that the baking powder and salt are evenly distributed throughout the flour.
Step 5: Gradually Add Dry to Wet
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix! Overmixing develops gluten in the flour, which can result in a tough cake. Stop mixing as soon as the flour disappears.
Step 6: Bake
How do I make a ramekin cake? Pour the batter into the prepared baking dish. Bake for 25-30 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out with a few moist crumbs? Don’t overbake the center. You want it gooey!
Step 7: Cool Slightly
Let the cake cool in the pan for about 10 minutes before inverting it onto a serving plate. This allows the cake to firm up slightly, making it easier to remove from the pan.
Step 8: Make the Glaze
While the cake is cooling, prepare the glaze. In a small bowl, whisk together the melted butter, powdered sugar, milk or cream, and vanilla extract until smooth. I like my glaze to be thick enough to coat the cake, but thin enough to drizzle easily.
Step 9: Glaze and Serve
How do you serve a glaze over a warm cake?
What should I serve it with?
This Mastro’s Butter Cake Recipe is amazing on its own, but it’s even better with a few accompaniments!
For Breakfast:What are some good ways to serve a slice of bread with coffee or a latte?
For Brunch: Serve it alongside Fresh Berries and a mimosa. The sweetness of the cake complements the tartness of the berries and the bubbly champagne perfectly.
As Dessert: A scoop of vanilla bean Ice Cream is a classic pairing. Or, try a dollop of freshly whipped cream and a drizzle of chocolate sauce for an extra decadent treat.
For Cozy Snacks:What are some comfort food recipes?
What’s your favorite way to enjoy salted caramel Ice Cream? And during the holidays, I like to add a splash of bourbon to the glaze for a little extra warmth.
How do I make a Mastro’s Butter Cake?
How do I make a perfect Mastro’s Butter Cake?
Butter Prep:Make sure your butter is softened. If it’s still cold, it won’t cream properly with the sugar, and your cake will be dense. I usually leave mine out at room temperature for at least an hour before I start baking.
Mixing Advice: Don’t overmix the batter! Overmixing develops the gluten in the flour, which can result in a tough cake. Mix until just combined, then stop.
Oven Positioning: Place the cake in the center of the oven for even baking. If your oven tends to bake unevenly, rotate the cake halfway through the baking time.
Ingredient Swaps:Can you substitute gluten-free all-purpose flour for regular all-purpose flour? I’ve also tried using Brown Sugar instead of granulated sugar for a richer, more molasses-like flavor. It’s delicious, but it will make the cake slightly denser.
baking tips:What is the best way to keep a close eye on the cake while it’s baking? The cake is done when it’s golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
Glaze Variations:Add a pinch of cinnamon, a splash of bourbon, or a squeeze of lemon juice for a different flavor profile. Can you use different types of milk or cream, such as almond milk or coconut cream, to add a subtle nutty or tropical flavor?
I accidentally used salted butter instead of unsalted butter, and the cake turned out surprisingly delicious! The saltiness actually enhanced the sweetness and created a more complex flavor. Don’t be afraid to experiment!
What are some Storing and Reheating Tips?
If you happen to have leftover Mastro’s Butter Cake (which is rare! ), here’s how to store it:
Room Temperature:Is it best to glaze a cake just before serving?
Refrigerator Storage: What is the For longer storage, store the cake in an airtight container in the refrigerator for up to 5 days. The cake may become slightly drier in the refrigerator, so it’s best to reheat it before serving.
How do you prepare a freezerCan you freeze the cake for up to 2 months?
What is Glaze Timing Advice? If you’re planning to store the cake, it’s best to glaze it just before serving. This will prevent the glaze from becoming sticky and will keep the cake looking its best.
What are the most frequently asked questions on Quora
Final Thoughts
This Mastro’s Butter Cake recipe is a guaranteed crowd-pleaser. It’s rich, buttery, and oh-so-delicious. It’s perfect for special occasions, but it’s also easy enough to make on a weeknight. If you love baking, you might also like my recipe for a Classic Chocolate Cake or a Lemon Pound Cake. Give this recipe a try, and I promise you won’t be disappointed! What are some of the fun variations on this recipe?
Mastro's Butter Cake Recipe
Ingredients
Main Ingredients
- 2 cups all-purpose flour sifted
- 2 cups granulated sugar
- 1 cup unsalted butter softened
- 4 large eggs
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1 cup buttermilk
- 1 teaspoon vanilla extract
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Pour batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool completely before frosting.
