Mastro's Butter Cake Recipe

I first tasted Mastro’s butter cake at a fancy dinner with friends, and let me tell you, it was love at first bite. 

That warm, golden, buttery goodness with a crispy edge and a soft, melt-in-your-mouth center—it’s the kind of dessert that makes you close your eyes and savor every moment. 

I knew I had to recreate it at home, and after some experimenting in my kitchen, I’ve nailed a version that’s pretty darn close to the original. 

This recipe is perfect for cozy nights, special occasions, or just when you’re craving something indulgent. 

It’s simple enough for a home cook like me to pull off, but it feels like a restaurant-worthy treat. Let’s get baking!

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Why You’ll Love This Mastro's Butter Cake Recipe

This butter cake is pure comfort in dessert form, with a rich, buttery flavor and a texture that’s both tender and slightly crisp on the edges. 

It’s surprisingly easy to make, yet it delivers that wow factor that makes everyone think you spent hours in the kitchen. 

Whether you’re serving it at a dinner party or enjoying a slice with your afternoon coffee, this cake is a crowd-pleaser that feels like a warm hug.

  • Decadent yet simple to prepare with everyday ingredients.
  • Perfect balance of soft, moist center and caramelized, crispy edges.
  • Versatile enough to pair with ice cream, fruit, or just enjoy on its own.
  • Ideal for special occasions or a cozy treat at home.

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Ingredients For Mastro's Butter Cake

You’ll need just a handful of pantry staples to make this dreamy butter cake. Here’s what to gather:

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Kitchen Equipment Needed

Here’s the basic gear you’ll need to whip up this butter cake. Nothing too fancy, just standard kitchen tools!

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Step-by-Step Instructions

This butter cake comes together with straightforward steps, but I’ve broken them down to make it super easy, even if you’re new to baking. Follow along, and you’ll have a warm, delicious cake in no time.

1. Preheat the Oven

Start by preheating your oven to 350°F (175°C). This ensures the cake bakes evenly. If you’re using ramekins for individual servings, this temperature works perfectly, too. 

Place a rack in the middle of the oven for the best heat distribution.

2. Prepare the Pan

Grease an 8-inch round cake pan or 4-6 ramekins with butter or non-stick spray. 

Line the bottom of the cake pan with parchment paper for easy removal. 

If using ramekins, you can skip the parchment, but make sure they’re well-greased to prevent sticking.

3. Cream the Butter and Sugar

In a large mixing bowl, use an electric mixer or stand mixer to cream together 1 cup (225g) of unsalted butter and 1 cup (200g) of granulated sugar. 

Beat on medium speed for about 3-4 minutes until the mixture is light and fluffy. 

Scrape down the sides of the bowl with a spatula to ensure everything is evenly mixed.

4. Add the Egg and Vanilla

Add 1 large egg and 1 tablespoon of vanilla extract to the butter-sugar mixture. 

Beat on medium speed until fully combined, about 1 minute. 

The mixture should look smooth and glossy. If it looks slightly curdled, don’t worry—it’ll come together once you add the dry ingredients.

5. Combine Dry Ingredients

In a separate mixing bowl, whisk together 1 ¼ cups (150g) of all-purpose flour, ½ teaspoon of baking powder, and ¼ teaspoon of salt. 

Whisking ensures the ingredients are evenly distributed, which helps the cake rise uniformly.

6. Alternate Adding Dry Ingredients and Cream

With the mixer on low speed, add half of the dry ingredients to the butter mixture, mixing until just combined. 

Then, pour in ¼ cup (60ml) of heavy cream and mix until incorporated. 

Add the remaining dry ingredients and mix until the batter is smooth but not overworked. 

Be gentle here to keep the cake tender.

7. Pour and Smooth the Batter

Pour the batter into the prepared cake pan or divide it evenly among the ramekins. Use a spatula to smooth the top for an even bake. 

Sprinkle 2 tablespoons of granulated sugar evenly over the top to create that signature crispy crust.

8. Bake the Cake

Place the pan or ramekins in the preheated oven. 

Bake for 25-30 minutes for the cake pan, or 18-22 minutes for ramekins, until the top is golden brown and a toothpick inserted in the center comes out clean. 

The edges should be slightly crisp, and the center should feel set but soft.

9. Cool and Serve

Let the cake cool in the pan for 10 minutes before transferring it to a cooling rack. 

If using ramekins, you can serve them warm directly from the dishes. 

Run a knife around the edges to loosen, then invert the cake onto a plate if desired. 

Serve warm for the best experience.

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Tips for Success

I’ve made this cake a bunch of times, and these little tricks help make it perfect every time. They’re simple but make a big difference, especially if you’re new to baking.

  • Use room-temperature butter and egg for a smoother batter.
  • Don’t overmix the batter after adding the flour to keep the cake tender.
  • Sprinkle the sugar topping evenly to get that caramelized crust.
  • Check the cake a few minutes early to avoid overbaking, as ovens can vary.
  • Let the cake cool slightly before serving to enhance the texture.

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Serving Suggestions

This butter cake is a star on its own, but pairing it with the right accompaniments takes it to the next level. Whether you’re hosting a dinner party or treating yourself, these ideas will make every bite even more delicious.

  • Serve warm with a scoop of vanilla ice cream for a classic combo.
  • Top with fresh berries like raspberries or strawberries for a pop of color and flavor.
  • Drizzle with caramel sauce for extra indulgence.
  • Pair with a cup of coffee or tea for a cozy afternoon treat.

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Variations to Try

This recipe is super versatile, so you can tweak it to suit your mood or what’s in your pantry. Here are a few fun ways to switch it up without losing that Mastro’s magic.

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Storage and Reheating

This cake is best enjoyed fresh, but you can store leftovers to enjoy later. Here’s how to keep it tasting great:

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Nutritional Facts

This butter cake is an indulgent treat, so it’s not exactly low-calorie, but it’s worth every bite for a special occasion. Here’s a rough breakdown per serving (based on 8 servings):

  • Calories: 350 kcal
  • Fat: 22g
  • Saturated Fat: 14g
  • Carbohydrates: 35g
  • Sugar: 22g
  • Protein: 3g
  • Sodium: 150mg

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Health Benefits of Key Ingredients

While this cake is definitely a treat, some of its ingredients do offer small health perks when enjoyed in moderation. Here’s a look at what’s inside and why they’re not just delicious but also bring a little something extra to the table.

  • Butter: Provides fat-soluble vitamins like A, D, E, and K, which support vision, bone health, and immunity.
  • Egg: Packed with high-quality protein and essential nutrients like choline for brain health.
  • Heavy cream: Contains small amounts of calcium and vitamin D, supporting bone health.
  • Vanilla extract: May have antioxidant properties and can promote relaxation.

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FAQs

1. Can I make this cake gluten-free?

Yes, you can swap the all-purpose flour for a 1:1 gluten-free flour blend. Make sure it’s a blend designed for baking, like one with xanthan gum, to mimic the texture of regular flour. The cake will still be rich and buttery, though the texture might be slightly less dense.

2. Can I use salted butter instead of unsalted?

You can use salted butter, but reduce the added salt to a pinch. The flavor will be slightly different, but it still works well. I prefer unsalted to control the seasoning, but in a pinch, salted butter won’t ruin the cake.

3. Can I make this cake ahead of time?

Absolutely! Bake the cake a day in advance and store it in an airtight container at room temperature. Reheat it gently in the oven before serving to restore that warm, fresh-baked feel. It’s perfect for prepping for a dinner party.

4. Can I use a different pan size?

An 8-inch round cake pan is ideal, but a 9-inch pan will work; just reduce the baking time by a few minutes. You can also use ramekins for individual servings, which bake faster and make for a fun presentation.

5. How do I get the crispy top like Mastro’s?

The crispy top comes from sprinkling granulated sugar over the batter before baking. Make sure it’s evenly distributed, and don’t skip this step—it caramelizes in the oven to create that signature crust.

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Final Thoughts

This Mastro’s-inspired butter cake is one of those recipes that feels like a little gift to yourself and anyone lucky enough to share it. 

It’s rich, comforting, and surprisingly simple to make, with that perfect balance of soft, buttery goodness and a crispy, caramelized top. 

I love how it brings a touch of restaurant magic to my kitchen, whether I’m serving it warm with a scoop of ice cream or sneaking a slice with my morning coffee. 

Try it for your next gathering or just because you deserve a treat—I promise it’ll become a favorite in your home, too.

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