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Mastros Butter Cake Recipe
Samia

Mastros Butter Cake Recipe

Mastros Butter Cake is a rich, indulgent dessert with a moist, dense texture and buttery flavor. The recipe typically includes cream cheese, butter, eggs, sugar, vanilla, and flour. The cake is baked until golden, served warm, and often topped with a scoop of vanilla ice cream and fresh berries. Its signature gooey center and crisp edges make it a luxurious treat, perfect for special occasions or dinner parties.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 Serves
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method

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

Equipment

  • 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)

Method
 

  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.