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mastro's butter cake

Mastro's Butter Cake Recipe

Picture this - a warm, decadent slice of Mastro's Butter Cake sitting in front of you, beckoning you with its heavenly aroma and golden-brown perfection.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 6
Calories 550 kcal

Equipment

  • Oven
  • Ramekins
  • Stand mixer
  • Baking sheet
  • saucepan
  • Spatula
  • Mixing bowls
  • measuring cups and spoons
  • Baking brush or spoon

Ingredients
  

  • 1 Cup brown Sugar
  • ½ Cup Butter Flavored Crisco
  • 1 Tablespoon Baking Powder
  • 1 ½ Cup WholeMilk
  • 1 ½ Cups Granulated Sugar
  • 2 Teaspoons Vanilla extract
  • 1 Cup Butter Flavored Crisco
  • 2 Large Eggs
  • 3 Cups All-Purpose Flour
  • 1 Teaspoon Salt
  • ½ Cup Fresh Water
  • 1 Tablespoon Granulated Sugar
  • 1 Cup Fresh Raspberries
  • Fresh Raspberries
  • Vanilla Ice Cream
  • 6 Teaspoons Coarse Turbinado Sugar divided
  • 4 Mint Sprigs

Instructions
 

  • Begin by preheating your oven to 350°F. Take each ramekin and generously coat the inside with Butter Flavored Crisco, ensuring all surfaces are thoroughly covered.
  • Then, sprinkle brown Sugar into each ramekin, making sure to coat the sides and bottom evenly. Shake off any excess sugar and repeat the process for the remaining ramekins.
  • In the bowl of a stand mixer, combine the Butter Flavored Crisco and granulated sugar. Mix until smooth and creamy. With the mixer running on low speed, add the eggs one at a time, allowing each to fully incorporate before adding the next. In a separate bowl, mix together the milk and vanilla bean paste.
  • Gradually add the sifted all-purpose flour, baking powder, and salt to the creamed mixture, alternating with the milk and vanilla mixture. Begin and end with the flour mixture, ensuring everything is well combined. Be careful not to overmix the batter.
  • Divide the cake batter evenly among the prepared ramekins, filling each about ¾ full. Place the ramekins on a baking sheet and transfer to the preheated oven. Bake for 18-23 minutes, or until the cakes are lightly golden and slightly gooey in the center.
  • While the cakes are baking, prepare the raspberry sauce. In a saucepan, combine the fresh raspberries, sugar, and water. Bring the mixture to a gentle simmer, stirring occasionally and mashing the raspberries with a spoon until they break down and the sauce thickens slightly.
  • Once the cakes are baked to perfection, allow them to cool for a few minutes before carefully inverting them onto serving plates.
  • Top each warm butter cake with a scoop of vanilla ice cream, drizzle generously with the homemade raspberry sauce, and sprinkle with a teaspoon of coarse Turbinado Sugar for added texture and sweetness. Garnish with fresh raspberries and mint sprigs if desired.
  • Serve your homemade Mastro's Butter Cake immediately and savor every decadent bite. The combination of buttery cake, creamy ice cream, and tangy raspberry sauce is simply irresistible, making it the perfect dessert for any occasion.

Notes

  • For a richer flavor, you can substitute Butter Flavored Crisco with regular butter.
  • To make the cake more indulgent, you can add a layer of caramel sauce between the cake and the raspberry sauce.
  • For a nutty twist, sprinkle chopped pecans or almonds on top of the cake before baking.
  • Ensure the cake is completely cooled before adding the raspberry sauce to prevent it from becoming too soggy.
  • Leftover cake can be stored in an airtight container at room temperature for up to 3 days.

Nutrition

Calories: 550kcal
Keyword mastro's butter cake recipe
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