Butter Cake from Mastro's features moist, buttery layers infused with vanilla and topped with a golden, caramelized crust, delivering a rich and decadent dessert experience.
Equipments
- Mixing bowls
- Electric mixer or stand mixer
- Measuring cups
- Measuring spoons
- Rubber spatula
- Whisk
- 9-inch cake pan (preferably springform)
- Parchment paper
- Cooling rack
- Oven
- Knife
- Offset spatula
Ingredients
- 1 cup (226g) unsalted butter
- 2 cups (400g) granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 2½ cups (320g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (240ml) whole milk
- ¼ cup (60ml) heavy cream
- Powdered sugar (for dusting, optional)
Use unsalted butter to control the salt content and ensure a rich, creamy texture in your butter cake layers. Measure flour carefully to avoid a dense cake; spoon it into your measuring cup and level it off for accuracy. Room temperature eggs help emulsify the batter better, producing a smooth, moist crumb. Whole milk combined with heavy cream adds extra richness and moisture, ensuring your cake stays tender and flavorful. Your Butter Cake from Mastro's copycat menu will capture the original's moist, buttery layers and golden caramelized crust beautifully.
Instructions
- Preheat oven to 350°F (175°C).
- Line a 9-inch cake pan with parchment paper and lightly grease.
- In a mixing bowl, whisk together flour, baking powder, and salt; set aside.
- In a large bowl, cream the butter and sugar with an electric mixer until light and fluffy.
- Beat in eggs one at a time, mixing well after each addition.
- Add vanilla extract and mix until combined.
- Gradually alternate adding flour mixture and whole milk to the wet mixture, starting and ending with flour.
- Stir in heavy cream until well incorporated.
- Pour batter into the prepared cake pan and smooth the top with an offset spatula.
- Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean and top is golden.
- Remove from oven and let cool in the pan for 15 minutes.
- Run a knife around the edge and carefully release from the pan onto a cooling rack.
- Let cake cool completely.
- Dust with powdered sugar if desired and slice to serve.
Substitution
Butter Cake from Mastro's copycat recipe offers moist and buttery layers enhanced with vanilla flavor and crowned by a caramelized crust for a luxurious dessert. You can substitute whole milk with buttermilk or almond milk for a slight variation in texture and flavor, while heavy cream can be replaced with half-and-half to reduce richness without sacrificing moisture. If unsalted butter is unavailable, salted butter may be used, but reduce added salt in the recipe accordingly. When measuring flour, spoon it lightly into the cup to avoid compacting, which ensures the cake remains tender. Baking in a springform pan helps maintain shape, but a regular 9-inch cake pan lined with parchment paper also works effectively.
Tips
Ensure your butter and eggs are at room temperature to achieve a smooth, creamy batter and even rising. When alternating flour and milk additions, mix gently to avoid overworking the batter, which can cause a dense texture. Use parchment paper to prevent sticking and allow for easy cake removal from your 9-inch springform pan. You can test the cake's doneness by inserting a toothpick; if it comes out clean, your rich, buttery cake is ready for cooling and serving.
Nutritions
Butter Cake from Mastro's is rich in calories and fats due to the generous use of unsalted butter, heavy cream, and sugar, providing a high-energy dessert option. The eggs contribute protein and essential nutrients like vitamin B12, while the all-purpose flour delivers carbohydrates needed for quick energy. Whole milk adds calcium and vitamin D, supporting bone health, but the cake remains a treat best enjoyed in moderation. Your indulgence offers a balance of macronutrients, though it is important to consider portion sizes to manage overall intake.
Storage
Store your Butter Cake in an airtight container at room temperature to maintain its moist, buttery texture for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and refrigerate for up to one week, ensuring it is brought back to room temperature before serving. Freezing the cake is also an option; wrap it securely and freeze for up to 3 months, thawing overnight in the refrigerator to preserve its rich, caramelized crust.
Variation or Alternatives
For a variation, substitute half the all-purpose flour with almond flour to add a nutty flavor and moist texture to your butter cake. You can replace whole milk with buttermilk for a tangier taste and tender crumb. Try incorporating a teaspoon of lemon zest into the batter to enhance the vanilla and add a refreshing citrus note. Your cake will have a delicate contrast between the rich buttery layers and subtle flavor twists.
Allergies
Butter Cake from Mastro's contains common allergens such as eggs, dairy (unsalted butter, whole milk, and heavy cream), and wheat (all-purpose flour). If you have allergies to any of these ingredients, it's important to avoid this dessert or consult with an allergist before consumption. Your safety is paramount when enjoying rich and decadent baked goods like this one.
Why this recipe?
Mastro's Butter Cake is celebrated for its rich, buttery flavor and moist, tender crumb that melts in your mouth. The cake's perfect balance of sweetness and buttery richness creates a luxurious dessert experience that keeps customers coming back. Trying the copycat recipe allows you to recreate the restaurant-quality indulgence at home, saving money while enjoying the same exquisite taste. Your attempt will impress guests with the same decadent texture and flavor that make Mastro's Butter Cake a favorite.