Mastro butter cake recipe is one of my favorite desserts from one of my favorite restaurant Mastro’s Steakhouse in Chicago. I’m always craving this dessert so I thought why not just create this at home. I am not not a great baker, but I found a combination that looks and tastes just like the restaurant version.
Today I am going to share with you a Mastro’s butter cake recipe that looks and tastes just like the restaurant. This delicious butter cake recipe is easy to make and straightforward. Serve it with raspberry sauce and vanilla ice cream.
This butter cake is rich in taste, crunchy, moist, and soft in the center. Mastro’s butter cakes are simply one of those ultimate easy desserts to create. It’s crispy on the outside and warm buttery and gooey on the inside.
How To Make Mastro’s Butter Cake Recipe
Ingredients
Cake Batter
- 2 cups butter (unsalted)
- 4 oz cream cheese
- 2 1/4 cups granulated sugar
- 2 large eggs
- 1/2 teaspoon fine sea salt
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons vanilla extract
Cream Cheese Layer
- 4 oz cheese cream
- 1 egg
- 1/3 cup granulated sugar
- 1/2 teaspoon vanilla extract
Instructions
Prepare cake Batter
- First, set the beater to medium-low to cream butter cream cheese and sugar for one to two minutes until the butter and cream cheese has a smooth consistency. I am using a stand mixer but you can use a hand mixer.
- Add two eggs one at a time and beat on low for 20 seconds after each addition.
- Add salt and flour into the mixer and will be adding about half each time.
- Pour pure vanilla extract but make sure you beat this at a low setting so the mixture is not overbeaten and you want the batter to be light and fluffy.
Prepare Cream Cheese Layer
- First, mix cream cheese and sugar for about two minutes on a low to medium setting.
- Add 1 egg and vanilla extract.
- Mix for three minutes until you don’t see any clumps from the cream cheese.
Mastro’s Butter Cake Recipe
- Preheat the oven to 350 F (170 C). This recipe will make about four mini cakes the size they serve at mastro’s.
- Spray 4 mini springform pans with a little baking spray. You can also use a ramekin or mini souffle pan.
- Pour the batter into the pan about 3/4 full and top it off with a layer of the cream cheese mixture.
- Bake for about 60 to 70 minutes or until the top of the cake is golden brown.
Topping (Mastro’s Style)
- Choose any dinner plate and place your cake in the center.
- Place a few mandarin oranges and cut up strawberries around the cake.
- Top the cake off with a generous scoop of vanilla ice cream and drizzle a raspberry sauce on the top of the cake and fruit.
- Finally, top it off with one or two of fresh mint.
How To make Raspberry Sauce
Raspberry Sauce is very easy to make, all you need are fresh raspberries and a couple of minutes in your day, it tastes great. The nutritional facts that come with every single serving of this sauce are very impressive as well.
Ingredients
- 1 ½ pounds raspberries (fresh)
- ¼ cup white sugar
- 1 tablespoon water
- 2 teaspoons lemon juice
Instructions
- Put a medium saucepan on the stove and turn on the heat.
- Combine fresh raspberries, lemon juice, water white sugar in a saucepan.
- Cook for about 3- 7 minutes until sugar dissolves, raspberries break down and sauce is heated through.
- Remove from the stove, turn off the heat and press the sauce via a fine-mesh strainer to remove seeds.
- Cover the bowl and cool to room temperature.
- When the sauce is cool, refrigerate for about 45 minutes.
Mastro’s Butter Cake
Mastro butter cake is one of my favorite desserts from one of my favorite restaurant Mastro’s Steakhouse in Chicago. I’m always craving this dessert so i thought why not just create this at home.
Ingredients
Cake Batter
- 2 cups butter unsalted
- 4 oz cream cheese
- 2 1/4 cups granulated suger
- 2 eggs large
- 1/2 tsp sea salt
- 1 1/2 All-Purpose Flour
- 1 1/2 tsp Vanilla Extract
Cream Cheese Layer
- 4 oz cream cheese
- 1 egg
- 1/3 cup granulated sugar
- 1/2 tsp vanilla extract
Raspberry Sauce
- 1 ½ lbs raspberries fresh
- ¼ cup white sugar
- 1 tablespoon water
- 2 teaspoons lemon juice
Instructions
Prepare cake Batter
- First, set the beater to medium-low to cream butter cream cheese and sugar for one to two minutes until the butter and cream cheese has a smooth consistency. I am using a stand mixer but you can use a hand mixer.
- Add two eggs one at a time and beat on low for 20 seconds after each addition.
- Add salt and flour into the mixer and will be adding about half each time.
- Pour pure vanilla extract but make sure you beat this at a low setting so the mixture is not overbeaten and you want the batter to be light and fluffy.
Cream Cheese Layer
- First, mix cream cheese and sugar for about two minutes on a low to medium setting.
- Add 1 egg and vanilla extract.
- Mix for three minutes until you don’t see any clumps from the cream cheese.
Putting it All Together
- Preheat the oven to 350 F (170 C). This recipe will make about four mini cakes the size they serve at mastro’s.
- Spray 4 mini springform pans with a little baking spray. You can also use a ramekin or mini souffle pan.
- Pour the batter into the pan about 3/4 full and top it off with a layer of the cream cheese mixture.
- Bake for about 60 to 70 minutes or until the top of the cake is golden brown.
Topping (Mastro’s Style)
- Choose any dinner plate and place your cake in the center.
- Place a few mandarin oranges and cut up strawberries around the cake.
- Top the cake off with a generous scoop of vanilla ice cream and drizzle a raspberry sauce on the top of the cake and fruit.
- Finally, top it off with one or two of fresh mint.
Raspberry Sauce
- Put a medium saucepan on the stove and turn on the heat.
- Combine fresh raspberries, lemon juice, water white sugar in a saucepan.
- Cook for about 3- 7 minutes until sugar dissolves, raspberries break down and sauce is heated through.
- Remove from the stove, turn off the heat and press the sauce via a fine-mesh strainer to remove seeds.
- Cover the bowl and cool to room temperature.
- When the sauce is cool, refrigerate for about 45 minutes.
