Mastro's Butter Cake Recipe
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.
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.