Home Baked Dish RecipeCake Recipes Mastro’s Butter Cake Recipe (Copycat)

Mastro’s Butter Cake Recipe (Copycat)

by Eduard Anselme
butter cake mastros

Mastro’s Butter Cake recipe can be made in a number of different ways. The most traditional is using the ingredients that the chef himself recommends. However, some like to play around with their ingredients to create something new that they feel adds depth and flavor to the cake.

What is A Butter Cake?

Butter cake is a type of cake that is made with butter rather than white sugar. It’s often paired with whipped cream, although it can also be eaten on its own. Butter cake is traditionally baked in square pans, but you can also make it into round cakes by using two pans at once and lining them up side-by-side.

Ingredients

CAKE:

  • 2 Cups of Butter Flavored Crisco
  • 3 Cups of Sugar (Granulated)
  • 4 Eggs
  • 3 Cups of Milk
  • 4 Tsp of Vanilla Bean Paste
  • 6 Cups of All-Purpose Flour
  • 6 tbsp of Baking Powder
  • 1 1/2 Teaspoon Salt

Raspberry Sauce:

  • 2 Cups of Raspberries (Fresh )
  • 2 Tsp of Sugar
  • 1 Cup of Water

Topping:

  • Vanilla Ice Cream
  • Fresh Raspberries

Instructions

Making the Cake:

  1. Set the oven’s temperature to 350 degrees Fahrenheit.
  2. Rub each ramekin’s interior, including the bottom and very top edges, thoroughly with 1 cup Crisco (just enough to coat).
  3. To prepare the ramekins, sprinkle turbinado sugar inside, making sure to coat the bottom and the sides.
  4. Remove any excess sugar with a shake, then transfer to the following buttered ramekin. Do this for the remaining ramekins.
  5. In the bowl of a stand mixer, combine 2 cups of Crisco and granulated sugar.
  6. Mix everything together with a paddle attachment.
  7. Add one egg at a time while the mixer is on low speed.
  8. In a separate bowl, add the milk and vanilla extract.
  9. In a separate bowl, combine the flour, baking powder, and salt.
  10. Alternately add the flour and milk mixtures to the Crisco mixture in small batches, beginning and ending with the flour.
  11. Scrape the mixing bowl’s sides with a rubber spatula (Avoid overmixing).
  12. Fill the ramekins about 1/2 full.
  13. Bake uncovered in preheated oven at 350 degrees for 20 minutes.
  14. Five minutes after baking, flip the butter cake onto a plate.
  15. Top with vanilla ice cream and raspberry sauce.

Making The Sauce:

  1. In a saucepan, combine all of the ingredients and bring to a boil.
  2. With a potato masher, crush the raspberries.
  3. Cook for about 5 minutes.
  4. Then, you can blend it all the way until it’s smooth by using an immersion blender in the liquid. Another option is to use a blender.

Tips

Butter Cake is one of the most delicious cakes there is, but it’s not without its flaws. If you’ve had one at a restaurant and wanted to make your own version at home, here are some tips to help you make this recipe much better.

  • Use quality butter—the more expensive the butter, the better!
  • Try to use unsalted butter for this recipe, as salted butter can change the flavor of the cake.
  • Use real vanilla extract—vanilla extract doesn’t have a strong flavor on its own, but when paired with baking soda and baking powder, it creates a light, rich taste that’s perfect for this cake.
  • Make sure that all ingredients are at room temperature before starting; otherwise, they may not mix well together or cook evenly during the baking time (if they’re too hot or cold).

Storage

To store Butter Cake, wrap it in plastic wrap, wax paper, or parchment paper and put it in an airtight container. You can also wrap it in foil and put it in an airtight container. If you prefer to freeze the cake, do so by placing it in a plastic bag and placing it in the freezer.

Reheating

  1. Put the cake in a pan and heat it for about 10 minutes at medium-high heat.
  2. Let it cool down.
  3. Place the butter cake on a plate and serve it with buttercream or ice cream on top.

Health Benefits

Butter Cake is one of the healthiest desserts you can eat, and it’s also super easy to make. It’s a great way to get your daily dose of fat and protein!

Butter cake is packed with healthy fats, which help you stay full longer. Plus, it’s got protein—one cup contains about 6 grams of protein, which can help you build muscle and burn fat.

It also has plenty of iron—one serving contains 2.5 milligrams of iron, which is more than most other common sources of iron (like red meat). That means butter cake helps keep your heart healthy by helping your body absorb more iron!

Nutrition Facts

  • Calories: 450
  • Fats: 38g
  • Carbohydrates: 30 g
  • Sugar: 23.9 g
  • Protein: 15 g

Conclusion

Most people adore delicious cakes, and Mastro’s Butter Cake is not only loved by such people but it’s also liked by children. You can use butter in different ways; you can add it to the cream cheese frosting that tops these cupcakes for a tangy twist on a classic favorite. There is no substitute for butter when you’re whipping up something special.

butter cake mastros

Mastro’s Butter Cake

Serves: 8 Prep Time: Cooking Time:
Nutrition facts: 450 calories 38 fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • CAKE:
  • 2 Cups of Butter Flavored Crisco
  • 3 Cups of Sugar (Granulated)
  • 4 Eggs
  • 3 Cups of Milk
  • 4 Tsp of Vanilla Bean Paste
  • 6 Cups of All-Purpose Flour
  • 6 tbsp of Baking Powder
  • 1 1/2 Teaspoon Salt
  • Raspberry Sauce:
  • 2 Cups of Raspberries (Fresh )
  • 2 Tsp of Sugar
  • 1 Cup of Water
  • Topping:
  • Vanilla Ice Cream
  • Fresh Raspberries

Instructions

Making the Cake:

  1. Set the oven's temperature to 350 degrees Fahrenheit.
  2. Rub each ramekin's interior, including the bottom and very top edges, thoroughly with 1 cup Crisco (just enough to coat).
  3. To prepare the ramekins, sprinkle turbinado sugar inside, making sure to coat the bottom and the sides.
  4. Remove any excess sugar with a shake, then transfer to the following buttered ramekin. Do this for the remaining ramekins.
  5. In the bowl of a stand mixer, combine 2 cups of Crisco and granulated sugar.
  6. Mix everything together with a paddle attachment.
  7. Add one egg at a time while the mixer is on low speed.
  8. In a separate bowl, add the milk and vanilla extract.
  9. In a separate bowl, combine the flour, baking powder, and salt.
  10. Alternately add the flour and milk mixtures to the Crisco mixture in small batches, beginning and ending with the flour.
  11. Scrape the mixing bowl's sides with a rubber spatula (Avoid overmixing).
  12. Fill the ramekins about 1/2 full.
  13. Bake uncovered in preheated oven at 350 degrees for 20 minutes.
  14. Five minutes after baking, flip the butter cake onto a plate.
  15. Top with vanilla ice cream and raspberry sauce.

Making The Sauce:

  1. In a saucepan, combine all of the ingredients and bring to a boil.
  2. With a potato masher, crush the raspberries.
  3. Cook for about 5 minutes.
  4. Then, you can blend it all the way until it's smooth by using an immersion blender in the liquid. Another option is to use a blender.

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