Name: Mastro’s Butter Cake (Copycat) Recipe
Prep time: 10 min
Cook time: 20 min
Yield: 6
Cuisine: American
Ingredients: ½ cup Crisco butter; 1 cup Turbinado sugar; 1 cup Crisco butter; 1½ cups granulated sugar; 2 eggs; 1½ cup milk; 2 tsp vanilla bean paste; 3 cups all-purpose flour; 1 tbsp baking powder; 1 tsp salt; 1 cup fresh raspberries; 1 tbsp sugar; ½ cup water; vanilla ice cream; fresh raspberries

How To Make Mastro’s Butter Cake (Copycat)

This version of Mastro’s butter cake recipe is a light and buttery dessert. A warm butter cake drizzled with a sweet raspberry coating that tastes just like the original.

Prep: 10 mins

Cook: 20 mins

Total: 30 mins

Serves:

Ingredients

For Coating:

½ cup Crisco butter
1 cup Turbinado sugar

For Cake:

1 cup Crisco butter
1½ cups granulated sugar
2 eggs
1½ cup milk
2 tsp vanilla bean paste
3 cups all-purpose flour
1 tbsp baking powder, plus an additional 1 tsp
1 tsp salt

For Raspberry Sauce:

1 cup fresh raspberries
1 tbsp sugar
½ cup water

For Toppings:

vanilla ice cream
fresh raspberries

Instructions

Raspberry Sauce:

In a saucepan, add raspberries, sugar, and water. Bring to a simmer. Cook for 3 to 5 minutes and crush raspberries with a hand blender. Blend until smooth.

Cake:

Preheat the oven to 350 degrees F. Rub the inside of each ramekin, including bottom and edges, with ½ cup Crisco butter enough to coat.
Sprinkle turbinado sugar into the ramekins, ensuring it covers the sides and bottoms, shaking out the excess.
In a stand mixer bowl, add 1 cup Crisco butter and granulated sugar, use a spatula to combine well. Set the mixer on low speed and add 1 egg at a time.
In a separate mixing bowl, combine milk and vanilla. In another bowl combine flour, baking powder, and salt.
Add the flour mixture and milk mixture to the Crisco mixture in alternating, small amounts. Begin with 1 scoop of flour mixture.
Continue in this order, making sure to end off with adding the flour mixture to the Crisco mixture. Use a rubber spatula to scrape down the sides of the bowl.
Fill the ramekins ¾ of the way up. Bake uncovered for 18 to 23 minutes or until cake turns gooey in the middle. Let cool for 5 minutes and invert the butter cake on a plate.
Top with a scoop of vanilla ice cream and drizzle some raspberry sauce. Serve immediately.