Mastro's Butter Cake
This indulgent Mastro's Butter Cake features a rich, buttery crumb made with cream cheese, sugar, eggs, and flour. Serve warm with fresh berries or whipped cream for a decadent dessert experience.
6 Servings
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
To adapt this recipe for a gluten-free diet, replace the 3 cups of all-purpose flour with a gluten-free 1:1 baking flour blend. Ensure the blend includes xanthan gum or a similar binder for structure. Note that gluten-free flour may slightly alter the texture of the cake, potentially making it more delicate. Additionally, verify that your baking spray and any toppings you add are certified gluten-free to avoid cross-contamination.