There’s something unforgettable about the first bite of Mastro’s butter cake. I still remember that warm, rich center and the way it melted into the scoop of cold vanilla ice cream—pure magic.
I couldn’t stop thinking about it, so I made it my mission to recreate that luxurious, caramelized crust and creamy interior at home. After several tweaks (and lots of taste tests), I’ve finally nailed it.
This is my take on that iconic dessert, with a homemade touch that makes it even more special. If you’ve ever had the original, you’re going to love this. If you haven’t, you’re in for a real treat.
How To Prepare Butter Cake Mastro’s Recipe
🍰 Recipe Overview
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Course: Dessert
- Cuisine: American
- Yield: 6 serves
🧰 Equipment Needed
- Stand mixer (or electric beaters)
- Ramekins or mini springform pans (6–8 oz each)
- Kitchen torch (optional, for crunchy sugar crust)
- Mixing bowls
- Baking sheet
- Spatula
🧾 Ingredients
Cake Batter
- 2 cups unsalted butter, room temp
- 4 oz cream cheese, room temp
- 2 cups granulated sugar
- 2 large eggs, room temp
- 2 tsp vanilla extract
- ½ tsp salt
- 1½ cups all-purpose flour
Cream Cheese Layer
- 4 oz cream cheese, room temp
- 1 large egg
- ⅓ cup granulated sugar
- ½ tsp vanilla extract
Finish & Serving
- Turbinado (raw) sugar for coating
- Vanilla ice cream
- Raspberry sauce or fresh berries
📝 How To Make Step‑By‑Step Instructions
1. Prepare Ramekins
Preheat oven to 325 °F. Grease ramekins, then dust with turbinado sugar so it sticks all over the interior.
(That crunch is everything.)
2. Make Cake Batter
Cream butter, cream cheese, and sugar until light and fluffy (about 1–2 minutes). Add eggs one at a time, then vanilla. Scrape bowl.
Add flour and salt; mix just until combined to keep it tender.
3. Make Cream Cheese Layer
In a bowl, beat cream cheese, sugar, egg, and vanilla until smooth.
4. Assemble
Spoon cake batter into ramekins, filling about ¾ full. Top with a dollop of cream cheese mix.
Place on a baking sheet.
5. Bake
Bake for 60–75 minutes, or until edges are golden brown and centers are slightly springy.
Cool 10 minutes before turning out.
6. Optional Brûlée
Sprinkle tops with raw sugar and torch to caramelize for extra crunch. Totally worth it.
7. Serve
Invert cakes onto plates. Top each with vanilla ice cream and warm raspberry sauce or fresh berries.
📊 Nutrition Facts (per serving, approx.)
- Calories: ~600 kcal
- Carbs: 75 g
- Fat: 34 g (sat ~20 g)
- Protein: 7 g
- Sugar: ≈55 g
🍽️ Serving Suggestions
Here are my favorite 🍽️ Serving Suggestions for Butter Cake Mastro’s Recipe—because this cake deserves the full experience:
🔥 Warm and Fresh from the Oven
I always serve it warm, straight from the ramekin or turned out onto a plate. The heat makes the edges slightly crisp and the center irresistibly gooey.
🍦 With Vanilla Ice Cream
A big scoop of creamy vanilla ice cream on top is a must. It starts to melt over the warm cake, creating a rich sauce that seeps into every bite. I never skip this combo.
🍓 Add Fresh Berries or Berry Sauce
A handful of raspberries or strawberries balances the sweetness. Sometimes I drizzle warm berry compote or coulis—it cuts through the richness in the best way.
🌿 Finish with a Mint Leaf
I add a fresh mint sprig on top for a touch of color and a hint of coolness. It’s simple but makes it look like it came straight from a steakhouse.
☕ Serve with Espresso or Dessert Wine
I love sipping espresso with it—it complements the richness beautifully. If you’re entertaining, a glass of late-harvest Riesling or Moscato is a great match.
✨ Tips & Variations
Use Room‑Temp Ingredients
Warm butter, eggs, and cream cheese ensure smooth batter and fluffy texture.
Don’t Overmix
Over‑mixing makes it dense. Keep it light and just combined.
Turbinado Sugar Coating
Gives signature crisp edge and golden glaze. Essential.
Flavor Twists
- Citrus: Add lemon or orange zest in batter
- Fruit Sauce: Try strawberry, blueberry or blackberry coulis
- Nutty Crunch: Sprinkle chopped pecans or almonds before baking
🌿 Health Benefits
- Mood Boost: A buttery, comforting treat is a proven mood-enhancer when enjoyed mindfully.
- Calcium & Protein: From dairy and eggs—helps with bone and muscle health.
- Energy: High-calorie dessert gives immediate energy—great after big meals.
Enjoy in moderation—balance is key!
⚠️ Notes
- Portion Control: These are rich—stick to individual servings.
- Storage: In fridge up to 3 days. Warm in oven (325 °F for 10 min).
- Freezing: Freeze cakes (unfrosted) and sauce separately. Thaw overnight in fridge.
🏁 Conclusion
Making this butter cake at home felt like capturing a little slice of restaurant magic in my own kitchen. Every bite brings that same golden crust, velvety center, and nostalgic comfort I remember from Mastro’s—only now, I get to enjoy it whenever I want.
Whether I’m ending a fancy dinner or just craving something indulgent, this recipe never lets me down. If you’re looking for a show-stopping dessert that’s surprisingly simple to make, this is it. Trust me—once you try it, you’ll keep coming back to it just like I do.
Butter Cake Mastro’s Recipe
Ingredients
Equipment
Method
- Preheat oven to 325 °F. Grease ramekins, then dust with turbinado sugar so it sticks all over the interior.
- (That crunch is everything.)
- Cream butter, cream cheese, and sugar until light and fluffy (about 1–2 minutes). Add eggs one at a time, then vanilla. Scrape bowl.
- Add flour and salt; mix just until combined to keep it tender.
- In a bowl, beat cream cheese, sugar, egg, and vanilla until smooth.
- Spoon cake batter into ramekins, filling about ¾ full. Top with a dollop of cream cheese mix.
- Place on a baking sheet.
- Bake for 60–75 minutes, or until edges are golden brown and centers are slightly springy.
- Cool 10 minutes before turning out.
- Sprinkle tops with raw sugar and torch to caramelize for extra crunch. Totally worth it.
- Invert cakes onto plates. Top each with vanilla ice cream and warm raspberry sauce or fresh berries.
Notes
- Portion Control: These are rich—stick to individual servings.
- Storage: In fridge up to 3 days. Warm in oven (325 °F for 10 min).
- Freezing: Freeze cakes (unfrosted) and sauce separately. Thaw overnight in fridge.