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