Mastro’s Butter Cake Recipe

Mastro's Butter Cake Recipe

There’s nothing quite like the smell of freshly-baked butter cake in the kitchen. Mastro’s butter cake recipe is an absolute classic and a must-try for any home baker. Have you ever wondered how they make it so rich, creamy, and delicious? Well, you’re in luck! The secret is out, and now you can make this mouthwatering dessert in the comfort of your own home.

With Mastro’s butter cake recipe, you’ll be able to enjoy this delectable treat anytime you want. And with step-by-step instructions, even novice bakers can whip up a decadent butter cake that will impress everyone at the table.

How to Make Mastro’s Butter Cake: The Ultimate Guide

In this Mastro’s butter cake recipe, all you need is flour, baking powder, sugar, eggs, vanilla extract, heavy cream, and of course, plenty of butter. The result is a moist and buttery cake that’s topped with a layer of sweet, crunchy crust that will have you begging for seconds.

Mastro’s butter cake recipe is surprisingly simple, and it only requires a handful of ingredients that you may already have in your pantry. So why not give Mastro’s butter cake recipe a try?

Ingredients:

For Cake:

  • All-purpose flour — 3 cups
  • Butter flavored crisco — 1 ½ cups
  • Granulated sugar — 1 ½ cups
  • Milk — 1 ½ cups
  • Turbinado sugar — 1 cup
  • Baking powder — 1 ⅓ tablespoons
  • Vanilla bean paste — 2 teaspoons
  • Salt — 1 teaspoon
  • Eggs — 2

For Raspberry Sauce:

  • Fresh raspberries — 1 cup
  • Water — ½ cup
  • Sugar — 1 tablespoon

For Topping:

  • Fresh raspberries
  • Vanilla ice cream

Mastro’s Butter Cake Recipe – Step by Step Instructions

For Cake:

Step 1:

To prepare for baking, set your oven to a temperature of 350°F. Take each ramekin and ensure that the interior is well coated with ½ cup of Crisco, making sure to cover the bottom and top edges thoroughly.

Step 2:

Evenly sprinkle turbinado sugar into each ramekin, ensuring that the sugar covers all sides of the interior, including the bottom. Shake out any excess sugar and proceed to the next buttered ramekin, repeating the same process until all the ramekins have been prepared.

Step 3:

Place 1 cup of Crisco and granulated sugar into the bowl of a stand mixer. Then, using a paddle attachment, mix the two ingredients together until they are fully combined.

Step 4:

With the mixer running at a low speed, gradually add one egg at a time to the mixing bowl.

Step 5:

In a separate bowl, mix together the milk and vanilla until they are fully combined. In another bowl, mix together the flour, salt, and baking powder until they are fully combined.

Step 6:

In alternating small batches, gradually add the flour mixture and milk mixture to the Crisco mixture, starting and ending with the flour mixture. While doing so, be sure to scrape down the sides of the mixing bowl using a rubber spatula. Avoid overmixing the batter.

Step 7:

Using the prepared ramekins, fill each one up to 3/4 of its capacity with the batter.

Step 8:

Bake the filled ramekins in the oven, uncovered, for a duration of 18 – 20 minutes. The cake is intentionally designed to be slightly gooey in the center.

Step 9:

Allow the baked butter cakes to cool for 5 minutes. Then, invert each ramekin onto a plate to remove the cake.

Step 10:

Once the butter cakes have been removed from the ramekins, add a scoop of vanilla ice cream and a drizzle of raspberry sauce to the top of each cake. Serve the butter cakes immediately.

For Raspberry Sauce:

Step 1:

Add all of the necessary ingredients into a saucepan, and bring the mixture to a simmer. To break down the raspberries, use a potato masher while they cook.

Step 2:

Allow the mixture to cook for a duration of 3 to 5 minutes.

Step 3:

Using an immersion blender or a regular blender, blend the mixture until it is completely smooth.

Step 4:

After preparing the raspberry sauce, serve it warm over the butter cakes.


Decorating Ideas for Mastro’s Butter Cake

If you are looking for some creative ideas to decorate Mastro’s butter cake recipe, there are several options to choose from.

  • For a more classic look, you can top the cake with cream cheese frosting. This will give the cake a more traditional appearance and it will also add a delicious flavor to the cake.
  • Garnishes can also be used to decorate a Mastro’s butter cake. Fresh fruit, such as strawberries, blueberries, and kiwi, can be added to the top of the cake for a colorful and sweet presentation.
  • If you want to add a bit of crunch to your dessert, you can sprinkle chopped nuts, such as toasted almonds or pecans, over the top.
  • Alternatively, you can add a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat.

With these decorating ideas, you can elevate the presentation of Mastro’s butter cake recipe and make it a beautiful centerpiece for any occasion.

FAQs

How To Store Mastro’s Butter Cake?

You can store the cake in an airtight container at room temperature for up to 2 days. However, if you plan on storing the cake for longer, it is best to store it in the refrigerator. Simply cover the cake with plastic wrap or foil and place it in the fridge. The cake should last for up to 5 days in the refrigerator.

The History of Mastro’s Butter Cake?

Mastro’s butter cake is a beloved classic cake that has been around since the 19th century. It is thought to have originated in Europe and was brought over to America by immigrants. The iconic cake has been enjoyed by Americans for generations and it remains a favorite in many homes today.

Mastro’s Butter Cake Is Good For Health?

Mastro’s butter cake is a rich and decadent dessert that is not typically considered a healthy food. It is high in calories, saturated fat, and sugar, which can have negative health effects if consumed in excess.

However, it is okay to enjoy Mastro’s butter cake as an occasional treat or indulgence as part of a balanced and varied diet.

Mastro's Butter Cake Recipe

Mastro’s Butter Cake Recipe

Recipe By bc231cbf36d6c9f6f9c1ae90202f67c4?s=30&d=mm&r=gNicole Santa
With Mastro's butter cake recipe, you'll be able to enjoy this delectable treat anytime you want.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 4
Calories 462 kcal

Ingredients
  

For Cake:

  • All-purpose flour 3 cups
  • Butter flavored crisco 1 ½ cups
  • Granulated sugar 1 ½ cups
  • Milk 1 ½ cups
  • Turbinado sugar 1 cup
  • Baking powder 1 ⅓ tablespoons
  • Vanilla bean paste 2 teaspoons
  • Salt 1 teaspoon
  • Eggs 2

For Raspberry Sauce:

  • Fresh raspberries 1 cup
  • Water ½ cup
  • Sugar 1 tablespoon

For Topping:

  • Fresh raspberries
  • Vanilla ice cream

Instructions
 

For Cake:

  • To prepare for baking, set your oven to a temperature of 350°F. Take each ramekin and ensure that the interior is well coated with ½ cup of Crisco, making sure to cover the bottom and top edges thoroughly.
  • Evenly sprinkle turbinado sugar into each ramekin, ensuring that the sugar covers all sides of the interior, including the bottom. Shake out any excess sugar and proceed to the next buttered ramekin, repeating the same process until all the ramekins have been prepared.
  • Place 1 cup of Crisco and granulated sugar into the bowl of a stand mixer. Then, using a paddle attachment, mix the two ingredients together until they are fully combined.
  • With the mixer running at a low speed, gradually add one egg at a time to the mixing bowl.
  • In a separate bowl, mix together the milk and vanilla until they are fully combined. In another bowl, mix together the flour, salt, and baking powder until they are fully combined.
  • In alternating small batches, gradually add the flour mixture and milk mixture to the Crisco mixture, starting and ending with the flour mixture. While doing so, be sure to scrape down the sides of the mixing bowl using a rubber spatula. Avoid overmixing the batter.
  • Using the prepared ramekins, fill each one up to 3/4 of its capacity with the batter.
  • Bake the filled ramekins in the oven, uncovered, for a duration of 18 – 20 minutes. The cake is intentionally designed to be slightly gooey in the center.
  • Allow the baked butter cakes to cool for 5 minutes. Then, invert each ramekin onto a plate to remove the cake.
  • Once the butter cakes have been removed from the ramekins, add a scoop of vanilla ice cream and a drizzle of raspberry sauce to the top of each cake. Serve the butter cakes immediately.

For Raspberry Sauce:

  • Add all of the necessary ingredients into a saucepan, and bring the mixture to a simmer. To break down the raspberries, use a potato masher while they cook.
  • Allow the mixture to cook for a duration of 3 to 5 minutes.
  • Using an immersion blender or a regular blender, blend the mixture until it is completely smooth.
  • After preparing the raspberry sauce, serve it warm over the butter cakes.
Keyword Mastro’s Butter Cake Recipe