This copycat Mastro’s Butter Cake is warm, buttery, and tastes just like Mastro’s Butter Cake at the restaurant. It’s easy to make and the perfect dessert for a special occasion.
The Mastro’s version has a cream cheese filling, but I found that I preferred the without it. It’s a little lighter and equally delicious.
How a copycat recipe came to be….
Here Are My Tips To Ensure A Successful Recipe:
Use Butter Flavored Crisco:
Trust me on this one! I tested this recipe with butter and it just doesn’t turn out the same. It really makes a huge different with flavor and texture.
Coat The Ramekins In Crisco And Sugar In The Raw (Turbinado Sugar):
Follow the baking times pretty closely. The cakes will look a little undercooked:
This is intentional. You do not want to overcook the butter cakes. Mastro’s Butter Cakes have a gooey, yet cake-like center. I would err on the side of caution and cook for less time than more.
Make them mini:
How To Make Buttercake Step By Step Video:
Mastro’s Copycat Buttercake Recipe:
Mastro's Butter Cake
This cake is warm, buttery, and topped with vanilla ice cream and fresh raspberries. The best copycat Mastro's Butter Cake recipe you will try!
- ½ Cup Butter Flavored Crisco
- 1 Cup Turbinado Sugar
- 1 Cup Butter Flavored Crisco
- 1 ½ Cups Granulated Sugar
- 2 Eggs
- 1 ½ Cup Milk
- 2 Teaspoons Vanilla Bean Paste
- 3 Cups All-Purpose Flour
- 1 Tablespoon + 1 Teaspoon Baking Powder
- 1 Teaspoon Salt
- 1 Cup Fresh Raspberries
- 1 Tablespoon Sugar
- ½ Cup Water
- Vanilla Ice Cream
- Fresh Raspberries
- Preheat the oven to 350°F. Thoroughly rub the inside of each ramekin with ½ cup Crisco (just enough to coat), including bottom and very top edges.
- Sprinkle turbinado sugar into the ramekins, ensuring it covers all the sides and the bottom. Shake out excess sugar and place in the next buttered ramekin. Repeat with all ramekins.
- Add 1 cup Crisco and granulated sugar to the bowl of a stand mixer. Using a paddle attachment, mix to combine.
- While the mixer is on low speed, add one egg at a time.
- Combine milk and vanilla in a separate bowl.
- Combine flour, baking powder, and salt in a separate bowl.
- Add the flour mixture and milk mixture to the Crisco mixture in ALTERNATING, small batches, beginning and ending with flour. Be sure to scrape down the sides of the mixing bowl with a rubber spatula. Do not overmix.
- Fill the ramekins ¾ of the way up.
- Bake, uncovered, for 18-23 minutes (cake will be a little gooey in the middle, which is intentional).
- Let cool for 5 minutes and then invert the buttercake onto your plate.
- Top with vanilla ice cream and raspberry sauce (recipe follows). Serve immediately.
- Place all of the ingredients into a saucepan and bring to a simmer. Break the raspberries up with a potato masher.
- Cook for 3-5 minutes. Then submerge an immersion blender into the liquid and blend until smooth. You can also blend in a blender.
- Serve over warm Butter Cakes.
To make this recipe in mini form: grease and coat a mini muffin pan with Crisco and turbinado sugar. Place 1 tablespoon batter into each muffin tin and bake at 350°F for 10 minutes.
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