Indulgent Mastro’s Butter Cake made with butter, cream cheese, sugar, eggs, and flour. Moist, rich, and perfect with berries or cream.
So here’s the thing. I’m not usually the “cake person” in the group. You know what I mean? I’m more of a pie girl… or ice cream if I’m being honest. But this one time, I went to Mastro’s (fancy, I know—anniversary dinner vibes), and they brought out their famous Butter Cake. I wasn’t expecting much. But oh. my. gosh. One bite in and I was already planning how to casually ask the waiter if they sold it by the slab. They don’t, by the way. (Rude.)
Long story short: I made it my personal mission to recreate this buttery masterpiece at home. And after a few too many sticks of butter (who’s counting?) and some loud cheers from my family taste-testers, this version was born. It’s rich, it’s unapologetic, and I’m not even sorry about it. If you’re here, you’re probably just as obsessed as I am—welcome, friend!
Why You’ll Love This Mastro’s Butter Cake Recipe?
- It’s Butter-Loaded (In the Best Way). Yeah, it’s three cups of butter. But isn’t that kind of the point? We’re not here to play it safe.
- Cream Cheese = Pure Magic. Adds that slight tang and makes it super moist (sorry, but it had to be said).
- Only 5 Ingredients! No weird stuff. Just simple pantry staples doing their thing.
- Versatile AF. Serve it plain and call it a day, or top it with berries, whipped cream, or maybe a scoop of vanilla bean ice cream if you’re feeling wild. (I always am.)
Ingredient Notes:
Before you dive in, let’s chat about the ingredients. It’s basic, but getting the good stuff makes all the difference.
- Butter (3 cups): Yes, really. Get good-quality, unsalted butter. And make sure it’s softened—nobody likes lumpy batter.
- Sugar (3 cups): Plain granulated sugar is perfect. Sweet but not cloying.
- Eggs (6 large): Room temp eggs blend better. And yes, you need all six for richness and structure.
- Cream Cheese (8 oz): Full-fat. Don’t even think about low-fat here. Philadelphia is the classic choice and for good reason.
- Flour (3 cups): Regular ol’ all-purpose flour. But if you wanna sift it for an extra-light crumb, go for it.
Pro Tip: Want an extra golden crust? Dust your pan with a little sugar instead of flour after greasing it. Trust me on this.
How To Make Mastro’s Butter Cake?
If you can stir and you’ve got a little patience, you can make this. Pinky promise.
Step 1: Preheat and Prep
Crank your oven to 325°F. Grease your favorite bundt pan (or smallish round cake pan). I use baking spray with flour in it. Easy peasy.
Step 2: Cream the Butter and Sugar
In your stand mixer (or with a hand mixer if you wanna work those arms), beat the butter and sugar until it’s light, fluffy, and you kinda want to eat it by the spoonful. No judgment.
Step 3: Add the Eggs
One at a time! No rushing. This keeps things smooth and creamy. If you dump them all in at once… well, don’t. Just trust me.
Step 4: Time for the Cream Cheese
Toss it in and beat until everything’s luscious. It’s like frosting at this point. Dangerous.
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Step 5: Flour It Up
Add the flour slowly. A cup at a time works well. Mix just until combined—don’t overdo it or you’ll lose the magic.
Step 6: Bake!
Pour the batter into your pan, smooth the top, and give it a gentle tap on the counter. Bake for 1½ hours. Yes, it’s a long time. Yes, it’s worth it. Check it around the 1 hour 20 min mark to be safe.
Step 7: Cool and Serve
Let it sit for 10 minutes before flipping it out. Slice while it’s warm or let it cool completely. I vote warm. Add berries, whipped cream, or just go at it with a fork.
Storage Options:
- Counter: Covered tightly, it’ll stay fresh for 2 days.
- Fridge: Up to 5 days. Reheat slices in the microwave for about 10-15 seconds.
- Freezer: Yep! Slice it up, wrap it well, and freeze for up to 3 months. Midnight cake emergencies? Handled.
Variations and Substitutions:
- Gluten-Free? Use a 1:1 gluten-free flour blend. You might lose a tiny bit of the crumbly magic, but honestly, it’s still pretty darn dreamy.
- Lemon Butter Cake: Add 2 tablespoons lemon zest to the batter and drizzle a lemon glaze on top. Bright and fresh!
- Almond Joy Vibes: Swap out some vanilla for almond extract, and sprinkle toasted almonds over the finished cake.
What to Serve with Mastro’s Butter Cake?
- Fresh berries. Raspberries, strawberries, blueberries—go nuts.
- Whipped cream. Homemade if you can swing it.
- Ice cream. Vanilla or caramel swirl.
- Coffee. Or a glass of bubbly if it’s been that kind of week.
Frequently Asked Questions:
Is it really THREE cups of butter?!
Yes, my friend. Embrace it. This is not the time for half-measures.
Can I make it ahead?
You bet. Bake it the day before and reheat slices as needed. It might even taste better after sitting overnight. Magic.
What pan works best?
I love a small bundt pan for the classic look, but any well-greased 9-inch round will do just fine.
And there you have it: Mastro’s Butter Cake, straight from my kitchen to yours. It’s rich, indulgent, and totally worth every stick of butter. If you try this, let me know! Send me pics, tag me on socials, or just drop me a comment and tell me how many slices you devoured in one sitting (no judgment, I’m right there with you).
Can’t wait to hear what you think!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Mastro's Butter Cake
Ingredients
- 3 cups unsalted butter softened to room temperature
- 3 cups granulated sugar
- 6 large eggs room temperature
- 8 ounces cream cheese softened
- 3 cups all-purpose flour sifted
Instructions
Preheat the Oven
- Preheat your oven to 325°F (163°C). Prepare a small, round bundt pan (or cake pan) by greasing it thoroughly with butter or non-stick spray. Lightly dust the pan with flour to ensure easy removal after baking.
Cream the Butter and Sugar
- In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream together the softened butter and granulated sugar on medium speed. Continue beating until the mixture becomes light and fluffy, approximately 3 to 4 minutes.
Incorporate the Eggs
- Add the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Scrape down the sides of the bowl as necessary to maintain an even mixture.
Add the Cream Cheese
- Introduce the softened cream cheese to the mixture and beat until fully blended and smooth. The batter should appear creamy and uniform in consistency.
Integrate the Flour
- Gradually add the sifted all-purpose flour to the mixture, beating on low speed until just combined. Take care not to overmix, as this can affect the final texture of the cake.
Transfer Batter to Pan and Bake
- Evenly spread the batter into the prepared bundt pan. Tap the pan gently on the counter to release any air bubbles. Bake in the preheated oven for 1½ hours (90 minutes), or until the cake is golden brown and a toothpick inserted in the center comes out clean.
Cool and Serve
- Allow the cake to cool in the pan for approximately 10 minutes before transferring it to a wire rack to cool completely. Serve warm, garnished with fresh berries and a dollop of whipped cream, if desired.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
