Mastros Butter Cake recipe is a rich, indulgent dessert known for its golden crust and warm, buttery center. The aroma of vanilla and sugar fills my kitchen as I prepare this treat for close friends who appreciate fine desserts.
Creaming the butter-flavored shortening and sugar feels nostalgic, and layering turbinado sugar inside the ramekins adds a delightful crunch.
While the cakes bake, I simmer fresh raspberries into a vibrant sauce. The laughter of my guests blends with the sizzle of berries, making this sweet creation a centerpiece of joy and elegance.
Why We Love This Mastros Butter Cake Recipe?
We love Mastros Butter Cake Recipe because it delivers a rich, buttery flavor that’s both comforting and indulgent. The soft, moist texture and golden crust create a delightful contrast, making each bite irresistible.
The cake is simple to prepare yet feels elegant, making it a crowd-pleaser every time. It pairs wonderfully with fresh fruit, ice cream, or whipped cream, allowing it to shine in many ways. It’s the kind of dessert that brings joy, whether shared with friends or enjoyed on a quiet evening at home.
How To Preparep Mastros Butter Cake Recipe?
Recipe Overview
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Course: Dessert
Difficulty: Easy
Cuisine: American
Yield: Serves 4
Equipment Needed
- Stand mixer or hand mixer
- Mixing bowls
- Measuring cups and spoons
- Rubber spatula
- Small saucepan
- 4 ramekins or small oven safe baking dishes
- Pastry brush (optional, for greasing ramekins)
- Baking sheet (for stability in oven)
Ingredients
For The Cake:
- ½ cup butter-flavored shortening (e.g., Butter Flavored Crisco)
- 1 teaspoon vanilla bean paste (or pure vanilla extract)
- 1½ cups all purpose flour
- 1½ teaspoons baking powder
- 1 cup granulated sugar
- 2 large eggs
- ½ cup whole milk
- ¼ teaspoon salt
For The Cake Mold Coating:
- 2 tablespoons butter-flavored shortening
- 3 tablespoons turbinado sugar (or coarse sugar)
For The Raspberry Sauce:
- 1 cup fresh raspberries
- 2 tablespoons granulated sugar
- ¼ cup water
To Serve:
- Vanilla ice cream
- Fresh raspberries (for garnish)
How To Make Mastros Butter Cake Recipe?
1. Preheat oven to 350°F (175°C). Grease each ramekin thoroughly with 1½ teaspoons of butter-flavored shortening. Coat the inside with turbinado sugar, rotating the ramekin to ensure even coverage. Tap out the excess.
2. In a mixing bowl, cream together ½ cup butter-flavored shortening and 1 cup granulated sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla bean paste (or extract). In a separate bowl, whisk together flour, baking powder, and salt. Alternately add the dry ingredients and milk to the creamed mixture, beginning and ending with the dry ingredients. Mix until just combined do not overmix.
3. Divide the batter evenly among the prepared ramekins. Place ramekins on a baking sheet and bake for 25–30 minutes, or until the tops are golden and a toothpick inserted comes out clean. Let cakes cool slightly (about 5 minutes), then carefully invert onto serving plates.
4. In a small saucepan, combine raspberries, sugar, and water. Bring to a gentle simmer over medium heat. Cook for 5–7 minutes, stirring occasionally, until the berries break down and the sauce thickens slightly. Strain through a fine mesh sieve for a smooth sauce (optional).
5. Top the warm butter cakes with a scoop of vanilla ice cream. Drizzle with the raspberry sauce and garnish with fresh raspberries. Serve immediately for the ultimate warm, rich dessert experience.
Nutrition Facts
- Calories: 320 kcal
- Total Fat: 15g
- Saturated Fat: 9g
- Cholesterol: 40mg
- Sodium: 160mg
- Total Carbohydrates: 45g
- Dietary Fiber: 1g
- Sugars: 30g
- Protein: 3g
Hot Tips
➤ Ensure the butter flavored shortening is softened before creaming to get a smooth, fluffy batter.
➤ Don’t overmix the cake batter; stir until just combined to keep the cake light and airy.
➤ Grease the ramekins generously and coat them with turbinado sugar for an extra crispy, flavorful crust.
➤ Keep an eye on the baking time, as it can vary slightly based on the size of your ramekins. Check for a golden top and clean toothpick to ensure it’s done.
➤ Serve the cake warm for the best melt-in-your-mouth experience, topped with vanilla ice cream or fresh fruit.
How To Make With More Delicious Mastros Butter Cake Recipe?
Mastros Butter Cake Recipe even more delicious, start by adding a touch of almond extract alongside the vanilla for a richer, deeper flavor. For extra moisture, swap a portion of the milk with buttermilk or sour cream, which will give the cake a slight tang and tenderness.
Once baked, brush the warm cake with a honey-butter glaze for a glossy finish and added sweetness. Top it with freshly whipped cream, caramelized nuts, or a berry compote to elevate the flavor and texture even further. This will turn an already fantastic cake into a showstopper.
How To Store Leftovers Mastros Butter Cake Recipe?
To store leftovers of Mastros Butter Cake Recipe, first allow it to cool completely. Wrap the cake tightly in plastic wrap or place it in an airtight container to keep it fresh.
Store it at room temperature for up to 2–3 days. For longer preservation, refrigerate the cake in an airtight container for up to a week.
For extended storage, freeze individual slices wrapped in plastic wrap and foil to keep them fresh for up to 3 months. When ready to enjoy, let it thaw at room temperature or warm it slightly in the oven for a fresh taste.
Frequently Asked Questions
Can I Use A Different Type Of Shortening Instead Of Butter Flavored Crisco?
Yes, you can use regular butter or a non-butter flavored shortening, but using butter-flavored shortening gives the cake its signature rich, buttery taste.
Can I Make This Cake Ahead Of Time?
Yes, the cake can be baked in advance. Store it in an airtight container at room temperature for up to 2–3 days or refrigerate for longer storage.
How Do I Make The Cake More Moist?
You can add a bit of sour cream or buttermilk to the batter, which will make the cake extra moist and tender.
Can I Use A Different Fruit Sauce For Topping?
Absolutely! While raspberry sauce is a classic choice, you can use strawberry, blueberry, or even a caramel sauce for a different flavor profile.
Is It Okay To Use Frozen Raspberries For The Sauce?
Yes, frozen raspberries can be used for the sauce. Just thaw them and simmer them with sugar and water as directed in the recipe.
Conclusion
Mastros Butter Cake Recipe turned out to be an easy success that brought joy from the very first bite. The rich, buttery flavor and soft, golden texture came together beautifully without any stress in the kitchen.
Each step flowed smoothly, and the results were even better than expected. Serving it warm, topped with ice cream and fresh raspberries, made the moment feel extra special.
The compliments from everyone made it all worthwhile. I truly hope you try this must-bake dessert and experience the same satisfaction and delight that filled my kitchen.
Mastros Butter Cake Recipe
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease each ramekin thoroughly with 1½ teaspoons of butter-flavored shortening. Coat the inside with turbinado sugar, rotating the ramekin to ensure even coverage. Tap out the excess.
- In a mixing bowl, cream together ½ cup butter-flavored shortening and 1 cup granulated sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla bean paste (or extract). In a separate bowl, whisk together flour, baking powder, and salt. Alternately add the dry ingredients and milk to the creamed mixture, beginning and ending with the dry ingredients. Mix until just combined do not overmix.
- Divide the batter evenly among the prepared ramekins. Place ramekins on a baking sheet and bake for 25–30 minutes, or until the tops are golden and a toothpick inserted comes out clean. Let cakes cool slightly (about 5 minutes), then carefully invert onto serving plates.
- In a small saucepan, combine raspberries, sugar, and water. Bring to a gentle simmer over medium heat. Cook for 5–7 minutes, stirring occasionally, until the berries break down and the sauce thickens slightly. Strain through a fine mesh sieve for a smooth sauce (optional).
- Top the warm butter cakes with a scoop of vanilla ice cream. Drizzle with the raspberry sauce and garnish with fresh raspberries. Serve immediately for the ultimate warm, rich dessert experience.
“Hi, I’m Samia, a passionate recipe creator with 5 years of experience in crafting delicious, unique dishes. My love for cooking has led me to explore a variety of cuisines, combining flavors to create memorable meals for every occasion. Whether it’s a simple weeknight dinner or an elaborate feast, I believe in making every dish special. Join me on my culinary journey as I share easy-to-follow recipes and tips that will inspire your cooking and bring joy to your kitchen!”