Mastro's Butter Cake
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Mastro’s Butter Cake: New Recipe in 2024

The copycat Mastro’s Butter Cake is warm and buttery, and it tastes exactly like it does in the restaurant. It’s simple to prepare and the ideal dessert for a special occasion.

Mastro's Butter Cake
Mastro’s Butter Cake

Today, I’m talking about this amazing Mastro’s Butter Cake. This is not your typical butter cake. You should try This excellent imitation of Mastro’s Butter Cake for your next Sunday dessert. This must be the best dessert on the planet. Mastro’s warm butter cake is undoubtedly one of my favourite desserts. Mastro’s butter cake is served warm, with vanilla ice cream and raspberry sauce.

Mastro’s Butter Cake takes a riskier approach by having a larger butter-to-flour ratio than standard pound cakes, distinguished by their equal portions of butter, sugar, eggs, and flour. With each bite, the texture becomes richer and almost custard-like, melting on your tongue.

The cake is crunchy outside from the turbinado sugar but moist and nearly gooey on the inside. The textures and flavours are irresistible. When I taste something that makes me happy, I strive to create a similar recipe.

What nationality is Mastro’s Butter Cake?

It is regarded as one of the classic cakes in American baking. Butter cake came from the English pound cake, which historically employed equal amounts of butter, flour, sugar, and eggs to produce a dense, rich cake.

Mastro’s Butter Cake is a legendary delicacy known for its opulent texture and delicious simplicity. This iconic Mastro’s Steakhouses dish is a symphony of buttery richness and delicate sweetness that goes beyond the boundaries of regular pound cake.

Ingerdient For Mastro’s Butter Cake

For Coating:

  • ½ Cup Butter Flavored Crisco
  • 1 Cup Turbinado Sugar

For Cake:

  • 1 Cup Butter Flavored Crisco
  • 1 ½ Cups Granulated Sugar
  • 2 Eggs
  • 1 ½ cups milk
  • 2 Teaspoons Vanilla Bean Paste
  • 3 Cups All-Purpose Flour
  • 1 Tablespoon + 1 Teaspoon Baking Powder
  • 1 Teaspoon Salt

Raspberry Sauce:

Instructions For Mastro’s Butter Cake

  1. Preheat the oven to 350° Fahrenheit. Apply ½ cup Crisco to the interior of each ramekin, coating the bottom and top edges.
  2. Sprinkle turbinado sugar evenly over the edges and bottom of the ramekins. Shake out the excess sugar and transfer it to the next buttered ramekin. Repeat with each ramekin.
  3. Pour 1 cup of Crisco and powdered sugar into the stand mixer bowl. Mix to blend using a paddle attachment.
  4. Add the eggs one at a time, with the mixer running at low speed.
  5. In another bowl, mix the vanilla and the milk.
  6. Alternating in tiny batches, add the flour combination and milk mixture to the Crisco mixture, starting and finishing with flour. It is very useful to use a rubber spatula to scrape down the mixing bowl’s sides. Avoid over-mixing.
  7. Half of the ramekins should be filled.
  8. The Mastro’s Butter Cake will intentionally be a bit, uncovered, for 18 to 23 minutes.
Mastro's Butter Cake
Mastro’s Butter Cake

Put all the ingredients in a pot and heat them until they simmer. Use a potato masher to break up the raspberries. Simmer for three to five minutes. Next, mix the liquid until it’s smooth by immersing an immersion blender in it. You can also blend it in a blender. Place on top of warm Mastro’s Butter Cake

What is butter cake vs pound cake?

Butter cakes, called creamed cakes, are more volumetric and have a lighter texture than pound cakes. Because their original ingredients were one pound each of butter, sugar, eggs, and flour, denser cakes are usually called pound cakes.

The sugar is frequently a blend of brown and granulated sugar to offer a depth of flavour and a sense of caramel sweetness. Eggs hold the components together, and the taste is balanced with a hint of vanilla essence.

What distinguishes margarine cake from butter cake?

Margarine Mastro’s Butter Cake are often denser and have a paler hue, whereas butter cakes have a richer, more buttery flavour but may be less soft. Butter cookie recipes are crispier around the edges and have a more caramelized colour; margarine-based cookie recipes are chewy but don’t have the same taste punch.

But without a doubt, the butter steals the stage. Every cake element is infused with richness, giving it an opulent mouthfeel and a delicately savoury undertone that artfully balances the sweetness. Usually, the cake is baked in individual ramekins, which allows for uniform cooking and a delicious crust on the outside.

Recipe Tips For Mastro’s Butter Cake

  • Set the oven temperature to 325°F. Press parchment paper around the bottom and sides of the springform pans, ensuring the parchment on the sides is about an inch higher than the pan. Add the following ingredients to a bowl: ½ cup room temperature cream cheese, ⅓ cup sugar, ½ large egg, 2 tablespoons sour cream, and ¼ teaspoon vanilla extract. Whisk gently until all lumps disappear. Put away for later use.
  • In a saucepan, combine ½ cup raspberry jam and 1 tablespoon water if you want to serve it with raspberry sauce. Stir and heat over low heat until smooth. If you want the sauce thinner, add a bit of extra water. After pouring the sauce through a mesh strainer, press the sauce through with a silicone spatula. Remove the seeds and reserve the sauce for later use. Mastro’s Butter Cake.
  • Use the paddle attachment and mix on high speed for three minutes until the mixture is light and fluffy. Add ¾ cup unsalted butter, ¼ cup cream cheese, ½ cup light brown sugar, and ¾ cup granulated sugar to the bowl of your stand mixer. Add a quarter of a large egg and beat at the lowest speed until the mixture looks uniform. 1½ cups all-purpose flour, ¾ teaspoon coarse kosher salt, ½ teaspoon baking powder, and ¼ teaspoon baking soda should all be combined in a big bowl and thoroughly whisked together. To ensure a uniform consistency, scrape the bowl after adding half of the flour mixture and mixing on slow speed until the flour is combined. Then, add the remaining flour and mix on slow speed until the flour is incorporated.
  • Turn the cakes over onto serving plates so that the cheesecake layer is on the bottom and the flat bottom side is facing up. Evenly distribute 1½ teaspoons of coarse Turbinado sugar over the top of each cake. You don’t have to melt all of the sugar; use a cooking torch to caramelize some of it (see picture above). Add cut strawberries and mandarin oranges as a garnish to the dish. Serve with a big dish of handmade whipped cream on the side. Top with a scoop of Häagen-Dazs Vanilla Bean Ice Mastro’s Butter Cake, drizzle with raspberry, and decorate with a sprig of mint. Have fun!
Mastro's Butter Cake
Mastro’s Butter Cake

How long can butter cake last in the fridge?

Cakes with butter, walnuts, marbles, and cupcakes (like these organic chocolate chip cupcakes). Three days in the refrigerator (serve at room temperature). Three weeks in the freezer (move to the refrigerator one day before serving). Serve cold.

NUTRITION:

A well-liked dessert offered at Mastro’s Steakhouse restaurants is Maestro’s Butter Cake. Butter cake generally comprises ingredients like flour, sugar, eggs, butter, and occasionally sour cream or cream cheese for richness. However, the precise recipe is confidential and not available to the public. It frequently has a sweet sauce or glaze on top.

It uses a few traditional ingredients, but the high quality and careful preparation elevates them. The end product is a dessert that is a delicious treat for any occasion, and it is both recognisable and unquestionably unique. Mastro’s Butter Cake makes an impression on the taste buds and makes you feel good, whether consumed as the main course of a festive meal or as a sumptuous dessert.

Nutrition per serving (cake only):

  • Calories – 450
  • Fat – 38g
  • Protein – 15g
  • Total Carbs – 30g (mainly from sweetener)
  • Net Carbs – 3g

Frequently Asked Questions (about)Mastro’s Butter Cake

Is butter good for cake?

Richer flavour comes from unsalted butter, which is ideal for cakes, cookies, and pastries. (Margarine is manufactured from vegetable oil and starts as cream.

What is Buttercake’s origin story?

Look at these two perspectives…
Most people agree that in the 1930s, a German-American baker in South St. Louis baked the first gooey butter cake by accident.

What happens if you add extra butter to a cake?

Butter, a frequently utilized fat, is primarily to blame for the moistness of your cake, cookies, cupcakes, and other baked goods. Thus, the more butter you use, the nearer you will be to achieving the tender texture of your sheet cake fantasies.

Can I freeze butter cake?

Sally’s Baking Addiction: Success Tips
Once cooled sufficiently, almost any cake can be frozen.

What is butter cake made of?

A delectable American staple is butter cake. This dessert cake uses sugar, eggs, butter, flour, baking powder, or another leavening agent.

Do you still have questions?
Please email us if you have any queries that aren’t covered in our FAQ, and we will respond as quickly as possible.

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