How To Make Mastro’s Butter Cake With Raspberry Sauce

If you have eaten at a Mastro’s restaurant, you likely know about their famous butter cake. This decadent dessert has many fans. It tastes buttery and has a moist texture that melts in your mouth. Good news for Butter Cake lovers—you can make this treat at home with Mastro’s butter cake recipe.

This blog post will show you how to make Mastro’s Butter Cake Recipe with Raspberry Sauce. The sauce adds a fresh twist to the classic recipe. We have detailed instructions on whether you want the Mastro’s Butter Cake recipe or just a butter cake recipe from Mastro’s. Our tips will ensure your homemade version tastes as good as the original. Get ready to impress your family and friends with this fine-dining dessert.

Ingredients needed for Mastro’s Butter Cake Recipe

You’ll need some simple yet essential ingredients to embark on this culinary adventure. The beauty of Mastro’s Butter Cake lies in its straightforwardness. You’ll need unsalted butter, sugar, eggs, all-purpose flour, baking powder, and a pinch of salt. 

Each ingredient is crucial in achieving that signature buttery flavor and moist texture. When I first attempted this recipe, I was surprised by how few ingredients were required. However, I quickly learned that the quality of each ingredient matters immensely.

Using high-quality butter made a noticeable difference in flavor. I remember splurging on some artisanal butter from a local farm, which elevated the cake to another level. Don’t forget to have some fresh raspberries for the sauce; they add a burst of color and flavor that complements the cake beautifully.

Step-by-step instructions for making Mastro’s Butter Cake

Now that our ingredients are ready, let’s begin making Mastro’s Butter Cake. Set your oven to 350°F (175°C) and grease a 9-inch round cake pan. Cream the unsalted butter and sugar in a large mixing bowl until light and fluffy. 

This step is crucial; it’s where the magic begins! I remember my first attempt when I didn’t cream the butter and sugar long enough, resulting in a denser cake than I had hoped. Then, incorporate the eggs individually, ensuring each one is thoroughly mixed in before adding the subsequent egg.

Then, sift the flour, baking powder, and salt in a separate bowl. Gradually add this dry mixture to the wet ingredients until combined. Transfer the batter to your ready cake pan and even the top using a spatula. 

Bake for approximately 30-35 minutes or until a toothpick inserted in the center emerges clean. The aroma that fills your kitchen during baking is simply irresistible!

Tips for achieving the perfect texture and flavor

Achieving the perfect texture and flavor in Mastro’s Butter Cake can be a bit of an art form. One of my best tips is ensuring all ingredients are at room temperature before mixing. This small detail can significantly affect how well they combine and how fluffy your cake turns out. 

I learned this lesson the hard way when I used cold eggs straight from the fridge; my cake was denser than I wanted. Another tip is to avoid overmixing once you add the dry ingredients to the wet ones. Overmixing can lead to a tough cake rather than the tender crumb we aim for.

When I first made this mistake, I was disheartened by the results. Now, I mix until everything is combined and then stop—trust me, your cake will thank you for it!

How to make the raspberry sauce to accompany the recipe for Mastro’s butter cake

While your butter cake is baking, it’s the perfect time to whip up the raspberry sauce that will accompany it. You’ll need fresh raspberries, sugar, and a splash of lemon juice for this sauce. Combine the raspberries and sugar in a small saucepan over medium heat, stirring gently until they break down and release their juices. 

This process takes about 5-7 minutes. I remember making this sauce for the first time and being amazed at how quickly it came together. The vibrant color and sweet-tart aroma filled my kitchen, making it hard to resist tasting it immediately! 

Once it reaches your desired consistency—thick but pourable—remove it from heat and stir in a splash of lemon juice for brightness. Let it cool slightly before serving over your warm butter cake.

Serving suggestions and presentation ideas For the butter cake recipe from Mastro’s

The Perfect Plate

I like to serve cake slices on elegant dessert plates with a generous drizzle of raspberry sauce on top. A dollop of freshly whipped cream or a scoop of vanilla ice cream can elevate the dish further, adding creaminess that complements the cake’s richness.

Adding a Touch of Elegance

For an extra touch, consider garnishing with fresh mint leaves or whole raspberries for color contrast. This simple yet effective technique can add sophistication to your dessert presentation.

Making a Lasting Impression

The first time I served this cake at a dinner party, my guests were impressed by its taste and beautiful presentation. It’s incredible how simple garnishes can transform a delicious dessert into something special.

If you’re looking for more inspiration on plating and presenting your desserts elegantly, check out The Art of Dessert Plating for additional tips.

Variations and substitutions for the butter cake Mastro’s recipe

While Mastro’s Butter Cake is delightful, you can explore many variations to suit your taste or dietary needs. For instance, if you’re looking for a gluten-free option, you can substitute all-purpose flour with a gluten-free blend for baking. I’ve tried this successfully; ensure your baking powder is gluten-free. 

Add lemon zest or almond extract to the batter to experiment with flavors for an aromatic twist. Once, I added orange zest instead of lemon, giving the cake a refreshing citrus note that paired beautifully with the raspberry sauce. The possibilities are endless!

Storage and reheating instructions For Mastro Butter Cake

If you have leftover Mastro butter cake (rare in my experience), storing it properly is essential to maintaining its freshness. Wrap individual slices in plastic wrap or store them in an airtight container at room temperature for up to three days. If you want to keep it longer, you can freeze slices for up to three months.

When it comes time to enjoy those frozen slices again, thaw them in the refrigerator overnight or let them sit at room temperature for about an hour before serving. If you prefer warm cake, pop it in a preheated oven at 350°F (175°C) for about 10 minutes—just enough time to bring back that fresh-baked aroma!

4 Common Mistakes To Avoid And Their Solutions

Even seasoned bakers can encounter pitfalls when making mastro butter cake. One common mistake is not correctly measuring ingredients—especially flour—which can lead to an imbalanced batter. I once used a heaping cup of flour instead of leveling it off, resulting in a dry cake far from what I had envisioned. 

Another mistake is not allowing your butter to soften before creaming it with sugar. If it’s too cold, you won’t achieve that light and fluffy texture we aim for. A quick solution is to cut your butter into smaller pieces and let it sit out for about 15-20 minutes before starting. 

Overbaking is another issue that can ruin an otherwise perfect cake. Watch your cake closely while it bakes, as each oven can vary! A toothpick test is your best friend here—if it comes out clean or with just a few crumbs attached, it’s time to take it out.

Lastly, don’t skip on cooling your cake properly before slicing it! Cutting into a warm cake can lead to crumbling and uneven slices. Patience pays off; let your cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. 

With these tips in mind, you’re well on your way to mastering Mastro’s Butter Cake with Raspberry Sauce! Happy baking!

Conclusion

In conclusion, mastering the art of creating Mastro butter cake with Raspberry Sauce is a delightful culinary journey that brings the rich flavors of this iconic dessert right into your kitchen. Whether you’re following Mastro’s butter cake recipe or adapting it to suit your personal taste, the key lies in using high-quality ingredients and paying attention to the baking process. The buttery richness of the cake pairs beautifully with the tartness of the raspberry sauce, creating a harmonious balance that will impress your family and friends.

Patience is key when making Mastro’s butter cake recipe. Let the cake cool thoroughly before serving for the best texture and taste. Baking this cake is more than just following steps. It’s about enjoying the process and sharing this beloved dessert with others. Feel free to add your own twist with different toppings or garnishes. Serve it plain or with fresh berries & whipped cream. This butter cake recipe from Mastro’s will become a favorite dessert. Gather the ingredients, preheat the oven & prepare to savor a slice of heavenly comfort & sophistication.

FAQs

What is Mastro’s Butter Cake Recipe with Raspberry Sauce?

Mastro’s Butter Cake with Raspberry Sauce is a decadent dessert that combines a rich and moist butter cake with a tangy and sweet raspberry sauce. It is a popular dessert served at Mastro’s Steakhouse and is loved for its indulgent flavor and luxurious texture.

What are the ingredients needed for Butter Cake Mastro’s Recipe?

The ingredients needed for Butter Cake Mastro’s Recipe include flour, sugar, baking powder, salt, eggs, vanilla extract, butter, and heavy cream. You will need fresh or frozen raspberries, sugar, and lemon juice for the raspberry sauce.

What are the step-by-step instructions for making Butter Cake Mastro’s Recipe?

The step-by-step instructions for making Butter Cake Mastro’s Recipe involve mixing the dry ingredients, beating the eggs and vanilla, creaming the butter and sugar, combining the wet and dry ingredients, and baking the cake until golden brown. The full recipe can be found in the article.

What are some tips for achieving the perfect texture and flavor of the butter cake recipe from Mastro’s?

Some tips for achieving the perfect texture and flavor of the butter cake recipe from Mastro’s include using room temperature ingredients, not overmixing the batter, and baking the cake until just set in the center. High-quality ingredients such as pure vanilla extract and fresh raspberries can enhance the overall flavor.

How do you make the raspberry sauce to accompany the butter cake recipe from Mastro’s?

To make the raspberry sauce, simmer raspberries, sugar, and lemon juice in a saucepan until the raspberries break down and the sauce thickens. The sauce is then strained to remove the seeds, producing a smooth and vibrant sauce.

What are some serving suggestions and presentation ideas for butter cake recipe from Mastro’s?

The butter cake recipe from Mastro’s can be served warm with a generous drizzle of raspberry sauce and a dollop of whipped cream or a scoop of vanilla ice cream. For presentation, dust the cake with powdered sugar and garnish with fresh raspberries and mint leaves.

What are some variations and substitutions for the Mastro’s Butter Cake recipe?

Some variations and substitutions for the Mastro’s Butter Cake recipe include using different types of berries for the sauce, adding a splash of liqueur such as Grand Marnier to the raspberry sauce, or incorporating almond extract into the cake batter for a different flavor profile.

How should the butter cake recipe from Mastro’s be stored and reheated?

The butter cake recipe from Mastro’s can be stored in an airtight container at room temperature for up to two days or in the refrigerator for up to a week.

What are the 4 common mistakes to avoid when making the recipe for Mastro’s butter cake and their solutions?

Four common mistakes to avoid when making the recipe for Mastro’s butter cake include overmixing the batter, using cold ingredients, overbaking the cake, and not straining the raspberry sauce. Solutions include gently folding the dry ingredients into the wet, ensuring all ingredients are at room temperature, checking the cake for doneness early, and straining the raspberry sauce for a smooth texture.

Other recipes you may like to try:

• The Ultimate Cookie Butter Cake
• Maryland Crab Cake Recipe: Phillips Style
• Butter Pecan Pound Cake Recipe
• The Famous Neiman Marcus Cake  (Gooey Butter Cake Recipe)

Mastro’s Butter Cake With Raspberry Sauce

Bettie Bakes

Follow our straightforward guidance and advice to prepare Mastro's butter cake recipe with raspberry sauce at home for a flawless sweet treat.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Dessert

Cuisine American

Servings 8

Equipment

• 9-inch Round Cake Pan – for baking the cake.
• Mixing bowls – to mix the wet and dry ingredients separately.
• Electric Mixer (Hand or Stand) – cream or creaming the butter and sugar and mixing the batter.
• Sifter – to sift the flour, baking powder, and salt.
• Spatula – for scraping the batter into the pan and smoothing the top.
• Toothpick or Cake Tester – check if the cake is done by inserting it into the center.
• Saucepan – to make the raspberry sauce.
• Strainer – to strain the raspberry sauce and remove seeds (optional).

Ingredients

  

For the Cake

• 1 cup Butter Ensure butter is softened before creaming.
• 1 1/2 cups Sugar
• 4 large Eggs Let eggs reach room temperature before using.
• 2 cups Flour Sift the flour to avoid lumps.
• 1 1/2 teaspoons Baking Powder
• 1/2 teaspoon Salt
• 1 teaspoon Vanilla Extract
• 1/4 cup Heavy Cream Ensure cream is at room temperature.

For the Raspberry Sauce

• 1 cup Fresh Raspberries Use fresh or thawed frozen raspberries.
• 1/2 cup Sugar For the raspberry sauce.
• 1 tablespoon Lemon Juice

Instructions

 

• Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and set aside.
• Cream the butter and sugar: In a large mixing bowl, beat the unsalted butter and sugar together until light and fluffy.
• Add eggs: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
• Sift dry ingredients: In a separate bowl, sift together the flour, baking powder, and salt.
• Combine wet and dry ingredients: Gradually add the sifted dry ingredients to the butter mixture. Mix until just combined. Be careful not to overmix.
• Add vanilla extract and heavy cream: Stir in the vanilla extract and heavy cream until the batter is smooth.
• Bake the cake: Pour the batter into the prepared cake pan. Spread evenly with a spatula. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
• Cool the cake: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
• Prepare the raspberry sauce: While the cake is baking, make the raspberry sauce. In a small saucepan, combine fresh raspberries, sugar, and lemon juice. Cook over medium heat, stirring frequently, until the raspberries break down and the sauce thickens (about 5-7 minutes).
• Strain the sauce: Once the sauce has thickened, remove from heat and strain it to remove the seeds.
• Serve: Once the cake is cooled, serve a slice with a generous drizzle of the raspberry sauce. Optionally, top with a dollop of whipped cream or a scoop of vanilla ice cream.

Notes

Use good butter to make the cake taste rich. Have all ingredients at room temperature before mixing to get a smooth batter. Don’t overmix the batter, as it can affect the texture. When baking, check if a toothpick inserted in the center comes out clean to see if the cake is done. Let the cake cool a bit before serving for the best texture; for the raspberry sauce, adjust the sugar based on how tart the berries are. Serve warm with ice cream or whipped cream for an authentic Mastro’s-style experience.