Everyone knows Mastro’s Butter Cake Recipe And rightly so. It is one of the most basic and beloved cakes in the bakery world. But has Mastro’s Butter Cake been doing you any favors lately? Well, Mastro’s Butter Cake may not be as popular as they used to be, but they are definitely still a classic. As long as you make sure that they are rich and delicious, you should have Mastro’s Butter Cakes to go around.
Mastro’s Butter Cake is one of the most popular desserts around, and they’re actually delicious! If you’re interested in creating a cake that looks and tastes amazing, there’s only one recipe that you need to follow. This butter cake is an easy, 1-bowl recipe with a wonderfully light and fluffy texture. Even if you’re a baker with a bit of experience, you can still whip up a butter cake in just 30 minutes!
Mastro’s Butter Cake is a creamy, delicious sandwich cake that is great for breakfast, brunch, or dessert. It’s also very easy to make and can be easily found at most grocery stores and specialty bakeries. Mastro’s Butter cakes are also easy to make for special events or church functions.
Mastro’s Butter Cake has long been a staple in many baking recipes, but it isn’t used nearly as frequently as a flour mix. You can bake a butter cake using the ingredients you want to use, but you’ll have to add a lot of other ingredients to it. There are simple butter cake recipes that call for only a few ingredients. You’ll need to mix this butter with some flour and mix it well with your hand. The batter will be thin and will stick to the beaters.
How To Make Mastro’s Butter Cake
Mastro’s Butter Cake is a very popular and tasty cake made from butter. The ingredients are: sugar, butter, eggs, and flour. This recipe is a simple, yet delicious butter cake. The cake will be home-baked for a more authentic taste and texture. I have used a mix of whole eggs and whites to make these cakes. The cakes are fresh, but not too sweet and can be eaten with a glass of milk. If you want to make this cake, I would recommend making it a day in advance.
Ingredients
For Coating
- Butter Flavored Crisco, ½ cup
- Turbinado Sugar, 1 cup
For Cake
- Butter Flavored Crisco, 1 cup
- Granulated Sugar, 1 ½ cups
- 2 Eggs
- Milk, 1 ½ cups
- Vanilla Bean Paste, 2 teaspoons
- All-Purpose Flour, 3 cups
- 1 tablespoon + 1 teaspoon Baking Powder
- Salt, 1 teaspoon
Raspberry Sauce
- Fresh Raspberries, 1 cup
- Sugar, 1 tablespoon
- Water, ½ cup
To Top
- Vanilla Ice Cream
- Fresh Raspberries
Step By Step Instructions To Make Mastro’s Butter Cake
Step 1
A preheated oven at 350 degrees Fahrenheit is best. The bottom and very top edges of each ramekin must be coated with 1 2 cup Crisco (just enough to coat).
Step 2
Make sure all the sides and the bottom of the ramekins are covered with turbinado sugar. Next, place the sugar in the buttered ramekin and shake out excess. Continue with all ramekins.
Step 3
In a stand mixer bowl, combine 1 cup Crisco and granulated sugar. Add the paddle attachment and mix until combined.
Step 4
Add an egg at a time to the mixer while it is running at low speed. In a separate bowl, combine milk and vanilla.
Step 5
In a separate bowl, combine flour, baking powder, and salt.
Step 6
Mix the milk mixture with the flour mixture in ALTERNATING, small batches, starting and ending with flour. Rubber spatulas are useful for scraping down the sides of the mixing bowl. Be careful not to overmix.
Step 7
34% of the way full, fill the ramekins.
Step 8.
Uncover the cake and bake for 18-23 minutes (the middle will be a little gooey).
Step 6
Allow the butter cake to cool for 5 minutes, then invert onto your plate.
Step 7
Add raspberry sauce and vanilla ice cream to the pie (recipe follows). Serve right away.
Raspberry Sauce
Step 1
Bring all of the ingredients to a simmer in a saucepan. Using a potato masher, break up the raspberries.
Step 2
After 3 to 5 minutes, remove from heat. Blend the liquid with an immersion blender until smooth. Alternatively, you can use a blender.
Step 3
Butter Cakes should be served warm with this sauce.
In Closing
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More Delicious Recipes
Mastro’s Butter Cake Recipe
Ingredients
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 cup Milk,
- 2 teaspoons Vanilla Bean Paste
- 3 cups All-Purpose Flour
- 1 tablespoon 1 teaspoon Baking Powder
- 1 teaspoon Salt
Raspberry Sauce
- 1 cup Fresh Raspberries
- 1 tablespoon Sugar
- ½ cup Water
To Top
- Vanilla Ice Cream
- Fresh Raspberries
Instructions
- A preheated oven at 350 degrees Fahrenheit is best. The bottom and very top edges of each ramekin must be coated with 1 2 cup Crisco (just enough to coat).
- Make sure all the sides and the bottom of the ramekins are covered with turbinado sugar. Next, place the sugar in the buttered ramekin and shake out excess. Continue with all ramekins.
- In a stand mixer bowl, combine 1 cup Crisco and granulated sugar. Add the paddle attachment and mix until combined.
- Add an egg at a time to the mixer while it is running at low speed. In a separate bowl, combine milk and vanilla.
- In a separate bowl, combine flour, baking powder, and salt.
- Mix the milk mixture with the flour mixture in ALTERNATING, small batches, starting and ending with flour. Rubber spatulas are useful for scraping down the sides of the mixing bowl. Be careful not to overmix.
- 34% of the way full, fill the ramekins.
- Uncover the cake and bake for 18-23 minutes (the middle will be a little gooey).
- Allow the butter cake to cool for 5 minutes, then invert onto your plate.
- Add raspberry sauce and vanilla ice cream to the pie (recipe follows). Serve right away.
Raspberry Sauce
- Bring all of the ingredients to a simmer in a saucepan. Using a potato masher, break up the raspberries.
- After 3 to 5 minutes, remove from heat. Blend the liquid with an immersion blender until smooth. Alternatively, you can use a blender.
- Butter Cakes should be served warm with this sauce.
