Copycat Warm Mastro’s Butter Cake Recipe 

Indulge in this decadent dessert: Mastro’s butter cake recipe from the comfort of your kitchen that promises to replicate the restaurant’s signature cake flawlessly.


If you’ve had the pleasure of dining at Mastro’s Ocean Club or Mastro’s Steakhouse and indulged in their iconic butter cake, then you’re familiar with the decadent delight I’m about to describe.

Mastro’s Steakhouse is a famous restaurant chain located in most of the big cities in the US, from Beverly Hills, California to New York, Chicago, Texas, and more. They are famous for their high-quality USDA prime-aged beef, fresh seafood, extensive wine list, exquisite cocktails, and signature dessert.

Mastro's copycat warm butter cake recipe with fresh raspberry puree sauce.

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For those who haven’t experienced it yet, get ready for a sensational treat unlike any other. This dessert epitomizes culinary excellence—a moist creation that melts in your mouth. And when coupled with a generous scoop of ice cream, it transcends into a heavenly symphony on a plate.


I thought you might enjoy this delightful treat as we approach the New Year.


Whether it’s Christmas, New Year’s, a bridal shower, or a birthday celebration, this cake is an impeccable choice for any special occasion and makes a great holiday gift. 

Combining butter, sugar, vanilla, and cream cheese creates a delightful blend of flavors. Serving this classic dessert with a warm cream cheese filling will be the hit of the party. 

Mastro’s Butter Cake Recipe

MAKES 6-8 CAKES 

Equipment  Needed

Ingredients for Copycat Recipe 

 BUTTER CAKE BATTER  (FIRST LAYER)

  • 4 sticks of unsalted butter, room temperature
  • 4 oz cream cheese, room temperature
  • 2 1/4 cups granulated sugar
  • 2 large eggs, room temperature
  • 1/2 teaspoon salt (fine sea salt)
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons pure vanilla extract

CREAM CHEESE BATTER (SECOND LAYER)

  •  4 oz cream cheese, room temperature
  •  1 egg, room temperature
  • 1/3 cup granulated sugar
  • 1/2 teaspoon vanilla extract

 RASPBERRY SAUCE

  • 1 Cup of fresh raspberries
  • 1 Tbsp granulated sugar 
  • 1/2 Cup of water 

Mastro's copycat butter cake with a scoop of vanilla ice cream and a slice of dried orange for garnish.

Directions to Make the Butter Cake “Mastro Style”

Preheat your oven to 325 F. degrees

 PREPARE THE CAKE BATTER

  • Using a stand mixer, cream butter, cream cheese, and sugar for 1-2 minutes until creamy and fluffy.
  • Add the eggs one at a time, mixing at a low speed for 30 seconds after each addition. Remember to scrape down the sides of the mixing bowl periodically to ensure even incorporation.
  • Combine vanilla into the mixture until well combined.
  • Whisk flour and salt together in a separate bowl. 
  • Slowly add the flour mixture to the creamed butter cake mixture until well incorporated. 

PREPARE THE CREAM CHEESE LAYER (in a separate mixing bowl)

  • Mix the cream cheese and sugar until creamed in a small bowl.
  • Combine the vanilla extract and egg into the cream cheese mixture, mixing thoroughly until fully incorporated.
Cream cheese batter that goes on top of the cake batter.

PUTTING THE CAKES TOGETHER

  • Butter the inside of the mini spring form pans.
  • Place 1/2 cup of cake batter into the spring form pan. 
  • Pour 1/4 cup of the cream cheese mixture on the cake batter in the spring form pan. 
  • Bake the cakes in a preheated oven for 60-70 minutes until you can place a cake tester into the center of the cakes and it comes out clean. You want the cakes to be a golden brown on the top.
  • Allow the cakes to cool well on a wire rack.  
  • Once cool, remove the cakes from the spring-form pans and place them on a paper towel to absorb some excess butter. 

Directions to Make Raspberry Sauce for Mastro’s Butter Cake 

  • Place the water, sugar, and fresh raspberries in a small saucepan and bring to a low boil. 
  • Immediately reduce the heat to a simmer for 3-5 minutes. 
  • Using an immersion blender or a regular blender, puree the mixture until smooth. 
  • Strain the mixture and pour over the ice cream.
FRESH RASPBERRIES, SUGAR, AND WATER IN A PAN TO MAKE A RASPBERRY PUREE TO POUR OVER THE BUTTER CAKE.
MASTRO'S COPYCAT BUTTER CAKE RECIPE WITH RASPBERRY PUREE SAUCE.

Serving Suggestions and Pairings with Mastro’s Butter Cake

  • Ice Cream: A classic pairing! Serve a scoop of vanilla ice cream alongside the warm butter cake to add a creamy contrast to the cake’s richness.
  • Fresh Berries: Accompany the butter cake with fresh berries such as raspberries, strawberries, or blueberries. Their tartness can complement the sweetness of the cake.
  • Whipped Cream: Dollop a generous portion of whipped cream on top of the warm cake for an extra layer of indulgence and a lighter texture.
  • Caramel or Chocolate Sauce: Drizzle warm chocolate or caramel sauce over the butter cake for added decadence and a delightful contrast of flavors.
  • Coffee or Espresso: Pair the butter cake with a cup of freshly brewed coffee or a shot of espresso to balance out the richness of the dessert.
  • Nuts or dried fruit: Garnish with chopped toasted nuts like almonds, pecans, or walnuts for a crunchy texture and nutty flavor. Or a piece of dried fruit for enhancement.
  • Flavored Syrups: Experiment with flavored syrups like mango or passion fruit to add a unique twist to the dessert.
  • Homemade Raspberry Sauce: Layer a scoop of vanilla ice cream with a drizzle of homemade raspberry sauce. 
  • A Glass of Dessert Wine: Pair the butter cake with a sweet dessert wine such as a late-harvest Riesling or a Tawny Port for a sophisticated and complementary taste experience.

Copycat Warm Mastro’s Butter Cake Recipe

Yield: 6-8 Mini Cakes

Copycat Warm Mastro's Butter Cake Recipe

Mastro's copycat warm butter cake recipe with fresh raspberry puree sauce.

Discover the secret to recreating the irresistible delight of Mastro's Warm Butter Cake at home with our easy-to-follow copycat recipe. This cake is so delicious, it melts in your mouth.

Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes

Ingredients

  • BUTTER CAKE BATTER (FIRST LAYER)
  • 4 sticks of unsalted butter, room temperature
  • 4 oz cream cheese, room temperature
  • 2 1/4 cups granulated sugar
  • 2 large eggs, room temperature
  • 1/2 teaspoon salt (fine sea salt)
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons pure vanilla extract
  • CREAM CHEESE BATTER (SECOND LAYER)
  • 4 oz cream cheese, room temperature
  • 1 egg, room temperature
  • 1/3 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • RASPBERRY SAUCE
  • 1 Cup of fresh raspberries
  • 1 Tbsp granulated sugar
  • 1/2 Cup of water

Instructions

  1. PREPARE THE CAKE BATTER:
  2. Using a stand mixer, cream butter, cream cheese, and sugar for 1-2 minutes until creamy and fluffy.
  3. Add the eggs one at a time, mixing at a low speed for 30 seconds after each addition. Remember to scrape down the sides of the mixing bowl periodically to ensure even incorporation.
  4. Combine vanilla into the mixture until well combined.
  5. Whisk flour and salt together in a separate bowl. 
  6. Slowly add the flour mixture to the creamed butter cake mixture until well incorporated.

PREPARE THE CREAM CHEESE LAYER (in a separate mixing bowl)

  1. Mix the cream cheese and sugar until creamed in a small bowl.
  2. Combine the vanilla extract and egg into the cream cheese mixture, mixing thoroughly until fully incorporated.

PUTTING THE CAKES TOGETHER

  1. Butter the inside of the mini spring form pans.
  2. Place 1/2 cup of cake batter into the spring form pan. 
  3. Pour 1/4 cup of the cream cheese mixture on the cake batter in the spring form pan. 
  4. Bake the cakes in a preheated oven for 60-70 minutes until you can place a cake tester into the center of the cakes and it comes out clean. You want the cakes to be a golden brown on the top.
  5. Allow the cakes to cool well on a wire rack.  
  6. Once cool, remove the cakes from the spring-form pans and place them on a paper towel to absorb any excess butter. 

Directions to Make Raspberry Sauce 

  1. Place the water, sugar, and fresh raspberries in a small saucepan and bring to a low boil. 
  2. Immediately reduce the heat to a simmer for 3-5 minutes. 
  3. Using an immersion blender or a regular blender, puree the mixture until smooth. 

      Nutrition Information:

      Yield:

      8

      Serving Size:

      1

      Amount Per Serving: Calories: 949Total Fat: 61gSaturated Fat: 36gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 230mgSodium: 291mgCarbohydrates: 97gFiber: 2gSugar: 75gProtein: 8g

      Tips For Making Butter Cake

      • Room Temperature Ingredients: Ensure that your butter, cream cheese, eggs, and other dairy ingredients are at room temperature before starting. This helps in achieving a smooth and evenly blended batter.
      • Mixing Technique: When creaming the butter, cream cheese, and sugar, mix them well until they are light and fluffy. Add eggs one at a time, mixing thoroughly after each addition to incorporate air into the batter.
      • Do Not Overmix: Once you add the dry ingredients (flour and salt), mix until just combined. Overmixing can result in a dense and tough cake. Stop mixing as soon as the ingredients are fully incorporated.
      • Use a Quality Vanilla Extract: The flavor of the butter cake heavily relies on the quality of the vanilla extract. Using a high-quality vanilla extract can significantly enhance the taste of the dessert.
      • Flavor Additions: Experiment with flavors by adding ingredients like lemon or orange zest to the batter for a citrusy twist. You can also incorporate cinnamon or nutmeg for a warm, aromatic touch.

      Conclusion


      If that didn’t tantalize your taste buds, I’m not sure what will! I encourage you to give this a try—it’s an absolute delight. While it’s not an everyday treat, indulging every now and then is simply irresistible.

      Happy New Year!

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      6 Comments

      1. I’ve never heard of this restaurant, but it must be wonderful. This cake looks and sounds amazing!!

        1. Happy New Year, Susan; I hope your year is off to a great start. We have been on the struggle bus with so
          much illness in our home. I need to catch up in reading your blog posts. I hope to get caught up soon. XO

        1. Happy New Year, Rachel. How were your holidays? I have been down and out with the flu again! I hope this year brings you lots of joy, health and peace.

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