Mastro’s Butter Cake Recipe is one of my favorite desserts from Mastro’s restaurant. Every time I visit Chicago, I crave their warm butter cake.
So, I decided to recreate it at home. After trying a few versions, I found this recipe that tastes just like the restaurant’s famous butter cake.
This cake is rich, moist, buttery, and has a crispy golden top. The inside stays soft and gooey, making it a perfect treat.
The best part? It’s easy to make and pairs perfectly with raspberry sauce and vanilla ice cream.
Ingredients For Mastro’s Butter Cake Recipe
Cake Batter
- 2 cups unsalted butter
- 4 oz cream cheese
- 2 1/4 cups granulated sugar
- 2 large eggs
- 1/2 tsp fine sea salt
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp vanilla extract
Cream Cheese Layer
- 4 oz cream cheese
- 1 egg
- 1/3 cup granulated sugar
- 1/2 tsp vanilla extract
Instructions For Mastro’s Butter Cake Recipe
Prepare Cake Batter
- In a stand mixer (or hand mixer), beat butter, cream cheese, and sugar on medium-low until smooth (about 1–2 minutes).
- Add eggs one at a time, mixing for 20 seconds after each.
- Slowly add salt and flour in two parts, mixing on low.
- Add vanilla extract and mix until light and fluffy.
Prepare Cream Cheese Layer
- Mix cream cheese and sugar on medium for 2 minutes.
- Add egg and vanilla extract.
- Beat until smooth and no clumps remain.
Bake the Cake
- Preheat oven to 350°F (170°C).
- Grease 4 mini springform pans (ramekins or mini soufflé pans also work).
- Fill each pan 3/4 full with cake batter. Top with a layer of cream cheese mixture.
- Bake 60–70 minutes, until golden brown on top.
Toppings (Mastro’s Style)
- Place the cake on a plate.
- Add mandarin orange slices and fresh strawberries around it.
- Top with a scoop of vanilla ice cream.
- Drizzle raspberry sauce over the cake and fruit.
- Garnish with fresh mint leaves.
Raspberry Sauce
Ingredients:
- 1 1/2 lbs fresh raspberries
- 1/4 cup white sugar
- 1 tbsp water
- 2 tsp lemon juice
Directions:
- In a saucepan, combine raspberries, sugar, water, and lemon juice.
- Cook over medium heat for 3–7 minutes until sugar dissolves and raspberries break down.
- Press sauce through a fine strainer to remove seeds.
- Cool to room temperature, then refrigerate for 45 minutes before serving.
This homemade Mastro’s Butter Cake Recipe looks, smells, and tastes just like the restaurant’s version. Serve it warm with ice cream and raspberry sauce for a dessert that always impresses!
Mastro’s Butter Cake Recipe
Ingredients
Cake Batter
- 2 cups unsalted butter
- 4 oz cream cheese
- 2 1/4 cups granulated sugar
- 2 large eggs
- 1/2 tsp fine sea salt
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp vanilla extract
Cream Cheese Layer
- 4 oz cream cheese
- 1 egg
- 1/3 cup granulated sugar
- 1/2 tsp vanilla extract
Raspberry Sauce
- 1 1/2 lbs fresh raspberries
- 1/4 cup white sugar
- 1 tbsp water
- 2 tsp lemon juice
Instructions
Prepare Cake Batter
- Beat butter, cream cheese, and sugar until smooth.
- Add eggs one at a time, mixing well.
- Slowly add salt and flour.
- Add vanilla extract and mix until fluffy.
Prepare Cream Cheese Layer
- Mix cream cheese and sugar until smooth.
- Add egg and vanilla. Mix well.
Bake
- Preheat oven to 350°F (170°C).
- Grease 4 mini springform pans.
- Fill pans 3/4 full with batter.
- Top with cream cheese mixture.
- Bake 60–70 minutes, until golden.
Raspberry Sauce
- In a saucepan, combine raspberries, sugar, water, and lemon juice.
- Cook 3–7 minutes until raspberries break down.
- Strain to remove seeds.
- Cool, then refrigerate 45 minutes.
Notes
- Top cake with vanilla ice cream.
- Drizzle raspberry sauce.
- Garnish with fresh fruit and mint.
Sara Collins is a food blogger at TastyDive. She shares simple and family-friendly recipes made with everyday ingredients. Her mission is to help home cooks enjoy tasty meals without stress.
