Mastro’s Butter Cake is a popular dessert at Mastro’s Steakhouse, a high-end eatery chain. The Butter Cake is a rich, creamy cake with sweet and tangy syrup.
The cake is served with a scoop of vanilla ice cream, which melts into the warm cake and syrup. Mastro’s Steakhouse’s Butter Cake is a popular treat, but the recipe is a secret.
This tested Mastro’s Butter Cake recipe! Mastro’s Steakhouse’s famed dessert. This post will teach you how to make this delicious treat at home.
Mastro’s Butter Cake Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1/2 cup heavy cream
- 1 tsp vanilla extract
For the Sauce:
- 1/2 cup unsalted butter
- 1/4 cup granulated sugar
- 1/2 cup brown sugar
- 1/4 cup water
- 1/4 cup heavy cream
- 1 tsp vanilla extract
- Pinch of salt
How To Make Mastro’s Butter Cake
Preheat the oven to 325 degrees Fahrenheit. Grease an 8-inch cake pan and set aside.
In a large bowl, mix together the flour, sugar, salt, and baking powder.
In another bowl, cream the butter until light and fluffy.
Beat in the eggs, one at a time, until well combined.
Gradually add the flour mixture to the butter mixture, alternating with the heavy cream, until fully incorporated.
Stir in the vanilla extract and mix well.
Pour the batter into the prepared cake pan and smooth out the top.
Bake the cake for 45-50 minutes or until a toothpick inserted into the center of the cake comes out clean.
While the cake is baking, make the sauce. In a saucepan, melt the butter over medium heat.
Add the granulated sugar, brown sugar, water, heavy cream, vanilla extract, and salt.
Stir the mixture until the sugar has dissolved and the sauce is smooth.
Bring the sauce to a boil and then reduce the heat to low. Let it simmer for 5 minutes, stirring occasionally.
Remove the sauce from the heat and let it cool for 10-15 minutes.
When the cake is done, remove it from the oven and let it cool for 5 minutes.
Using a toothpick or skewer, poke several holes all over the top of the cake.
Pour the warm sauce over the cake, making sure it seeps into the holes.
Let the cake cool for at least 10 minutes before serving.
Mastro’s Butter Cake Variations
For a chocolate butter cake, add 1/2 cup of unsweetened cocoa powder to the dry ingredients. Before pouring the sauce, drizzle melted chocolate bits over the warm cake.
Add 1 lemon zest to the batter and replace the vanilla essence with lemon extract for a tangy twist. Add a few drops of yellow food coloring for a sunny cake.
Before baking, add 1/2 cup minced nuts like walnuts or pecans for crunch. Sprinkle minced nuts on the warm sauce.
Before baking, add 1/2 cup of chopped strawberries or blueberries. The cake can be topped with whipped cream and fresh fruit.
Replace brown sugar with caramel sauce for a decadent touch. Before serving, drizzle more caramel syrup on the warm cake.
How To Serve Mastro’s Butter Cake
Let the cake cool for 10-15 minutes after pouring the sauce, to allow the flavors to meld together.
Cut the cake into slices and serve it on individual plates.
You can serve the cake with a scoop of vanilla ice cream on top to complement the flavors.
You can also sprinkle some powdered sugar or cocoa powder on top of the cake for a decorative touch.
For a special occasion, you can decorate the cake with fresh flowers or fruit, or add some whipped cream and chocolate shavings on top.
How To Store Homemade Mastro’s Butter Cake
You can keep leftover Mastro’s Butter Cake in an airtight container at room temperature for two days. Cover the cake with plastic wrap or aluminum foil before keeping it to keep it fresh.
For up to five days, the cake can be refrigerated. Wrap it firmly in plastic wrap or aluminum foil to avoid absorbing refrigerator odors.
You can reheat the extra cake in the microwave for a few seconds or in the oven at 350°F (180°C) for 5-10 minutes before serving. Don’t overcook the cake or it will dry out.
These tips should help you keep Mastro’s Butter Cake, which is best eaten fresh and warm.
Mastro’s Butter Cake Faq’s
Can I use salted butter instead of unsalted butter?
It’s best to use unsalted butter because the cake and sauce already contain salt. Using salted butter may make the dessert too salty.
How do they get that crunchy sugar crust on the outside?
you can brush a little butter and sprinkle raw sugar on top and put it back in the broiler for a minute or two, or use a torch to brûlée the sugar until it caramelizes.
Can I make the cake and sauce ahead of time?
Yes, you can make the cake and sauce ahead of time. Store the cake at room temperature for up to 2 days and store the sauce in the refrigerator for up to 1 week. Reheat the sauce before pouring it over the cake.
Mastro’s Butter Cake Recipe
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/2 cup unsalted butter softened
- 3 large eggs
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- For the Sauce:
- 1/2 cup unsalted butter
- 1/4 cup granulated sugar
- 1/2 cup brown sugar
- 1/4 cup water
- 1/4 cup heavy cream
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 325 degrees Fahrenheit. Grease an 8-inch cake pan and set aside.
- In a large bowl, mix together the flour, sugar, salt, and baking powder.
- In another bowl, cream the butter until light and fluffy.
- Beat in the eggs, one at a time, until well combined.
- Gradually add the flour mixture to the butter mixture, alternating with the heavy cream, until fully incorporated.
- Stir in the vanilla extract and mix well.
- Pour the batter into the prepared cake pan and smooth out the top.
- Bake the cake for 45-50 minutes or until a toothpick inserted into the center of the cake comes out clean.
- While the cake is baking, make the sauce. In a saucepan, melt the butter over medium heat.
- Add the granulated sugar, brown sugar, water, heavy cream, vanilla extract, and salt.
- Stir the mixture until the sugar has dissolved and the sauce is smooth.
- Bring the sauce to a boil and then reduce the heat to low. Let it simmer for 5 minutes, stirring occasionally.
- Remove the sauce from the heat and let it cool for 10-15 minutes.
- When the cake is done, remove it from the oven and let it cool for 5 minutes.
- Using a toothpick or skewer, poke several holes all over the top of the cake.
- Pour the warm sauce over the cake, making sure it seeps into the holes.
- Let the cake cool for at least 10 minutes before serving.