mastros butter cake

This cake is warm, buttery, and topped with vanilla ice cream and fresh raspberries. The best copycat Mastro&#x27;s Butter Cake recipe you will try!

Mastro's Butter Cake

½ Cup Butter Flavored Crisco

Cup Turbinado Sugar

Cup Butter Flavored Crisco

½ Cups Granulated Sugar

Eggs

½ Cup Milk

Teaspoons Vanilla Bean Paste

Cups All-Purpose Flour

Tablespoon + 1 Teaspoon Baking Powder

Salt

Cup Fresh Raspberries

Sugar

Water

Vanilla Ice Cream

Raspberries

Preheat the oven to 350°F. Thoroughly rub the...

Preheat the oven to 350°F. Thoroughly rub the inside of each ramekin with ½ cup Crisco (just enough to coat), including bottom and very top edges.

Sprinkle turbinado sugar into the ramekins, ensuring it...

Sprinkle turbinado sugar into the ramekins, ensuring it covers all  the sides and the bottom. Shake out excess sugar and place in the next buttered ramekin. Repeat with all ramekins.

Add 1 cup Crisco and granulated sugar to...

Add 1 cup Crisco and granulated sugar to the bowl of a stand mixer. Using a paddle attachment, mix to combine.

While the mixer is on low speed, add...

While the mixer is on low speed, add one egg at a time.

Combine milk and vanilla in a separate bowl.

Combine flour, baking powder, and salt in a...

Combine flour, baking powder, and salt in a separate bowl.

Add the flour mixture and milk mixture to...

Add the flour mixture and milk mixture to the Crisco mixture in ALTERNATING, small batches, beginning and ending with flour. Be sure to scrape down the sides of the mixing bowl with a rubber spatula. Do not overmix.

Fill the ramekins ¾ of the way up.

Bake, uncovered, for 18-23 minutes (cake will be...

Bake, uncovered, for 18-23 minutes (cake will be a little gooey in the middle, which is intentional).

Let cool for 5 minutes and then invert...

Let cool for 5 minutes and then invert the buttercake onto your plate.

Top with vanilla ice cream and raspberry sauce...

Top with vanilla ice cream and raspberry sauce (recipe follows). Serve immediately.

Place all of the ingredients into a saucepan...

Place all of the ingredients into a saucepan and bring to a simmer.  Break the raspberries up with a potato masher.

Cook for 3-5 minutes. Then submerge an immersion...

Cook for 3-5 minutes. Then submerge an immersion blender into the liquid and blend until smooth. You can also blend in a blender.

Serve over warm Butter Cakes.

These individual butter cakes aren’t just a dessert—it’s an experience! Once you try it, you’ll never look at butter cake the same way again. Enjoy!

Butter Cake Recipe

cream cheese, room temperature

sugar

eggs, room temperature

fine sea salt

all-purpose flour

baking powder

vanilla extract

egg, room temperature

vanilla almond

strawberries

sugar (adjust sweetness)

water or orange juice

Whipped cream

Vanilla ice cream

berries (e.g., raspberries, strawberries,

Generously coat 6- 12 oz ramekins with butter. (Optional- you can make in smaller 7-8 oz ramekins and make two batches- make sure to recoat the cleaned ramekins after first use). 

Sprinkle the inside of each ramekin with brown sugar or turbinado sugar, tilting and patting to coat evenly. This gives the cake its signature caramelized edge.

1. Prepare the Ramekins

In a large mixing bowl, beat butter, cream cheese, and sugar together until light and fluffy (about 3–4 minutes).

Add the eggs, one at a time, beating well after each addition.

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix.

2. Make the Cake Batter

In a medium bowl, beat cream cheese, sugar, egg, and vanilla extract together until smooth and creamy. The mixture will have a more liquid texture.

3. Prepare the Cream Cheese Layer

Fill each prepared ramekin about 2/3 full with the cake batter.

Pour an equal amount of the cream cheese mixture on top of each small cake. Smooth to coat the top. 

4. Assemble the Cakes

Place the ramekins on a baking sheet and bake in the preheated oven for 40–45 minutes, or until the tops are golden brown and the cakes spring back when lightly pressed.

Let the cakes cool slightly in the ramekins for about 8 minutes.

5. Bake

In a small saucepan, combine strawberries or raspberries, sugar, and water or orange juice over medium heat.

Cook until the fruit breaks down, and the mixture thickens slightly (about 8 minutes).

Blend the sauce until smooth with an immersion blender or in a blender until smooth. 

6. Make the Berry Sauce

Carefully run a knife around the edges of each cake to loosen and invert onto serving plates.

Top with whipped cream, vanilla ice cream, and a garnish of fresh berries for the ultimate experience.

7. Serve

This butter cake is UNREAL!! It is one of our top favorite dessert recipes. i know you'll love it!

These look delicious and I have them in the oven now. For the person wanting to print… I can never print from an Instagram link but if you open the recipe in a new browser it will print!😉 We can’t wait to eat these!

I made these this weekend and they did not disappoint. My husband and I love to try all the butter cake options at our favorite local and chain restaurants and I would absolutely say this ties with our favorite at Reunion Kitchen. The caramelized outside is the absolute best! Thanks for a great recipe!

We all loved this!!
Having a hard time getting them out of the ramekins without falling apart.
Any advice?

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The most viewed mastros butter cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Mastro's Butter Cake

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The most viewed mastros butter cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine