Mastro’s Butter Cake
Mastro butter cake is one of my favorite desserts from one of my favorite restaurant Mastro’s Steakhouse in Chicago. I’m always craving this dessert so i thought why not just create this at home.
Ingredients
Cake Batter
- 2 cups butter unsalted
- 4 oz cream cheese
- 2 1/4 cups granulated suger
- 2 eggs large
- 1/2 tsp sea salt
- 1 1/2 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 ½ lbs raspberries fresh
- ¼ cup white sugar
- 1 tablespoon water
- 2 teaspoons lemon juice
Instructions
Prepare cake Batter
- First, set the beater to medium-low to cream butter cream cheese and sugar for one to two minutes until the butter and cream cheese has a smooth consistency. I am using a stand mixer but you can use a hand mixer.
- Add two eggs one at a time and beat on low for 20 seconds after each addition.
- Add salt and flour into the mixer and will be adding about half each time.
- Pour pure vanilla extract but make sure you beat this at a low setting so the mixture is not overbeaten and you want the batter to be light and fluffy.
Cream Cheese Layer
- First, mix cream cheese and sugar for about two minutes on a low to medium setting.
- Add 1 egg and vanilla extract.
- Mix for three minutes until you don’t see any clumps from the cream cheese.
Putting it All Together
- Preheat the oven to 350 F (170 C). This recipe will make about four mini cakes the size they serve at mastro’s.
- Spray 4 mini springform pans with a little baking spray. You can also use a ramekin or mini souffle pan.
- Pour the batter into the pan about 3/4 full and top it off with a layer of the cream cheese mixture.
- Bake for about 60 to 70 minutes or until the top of the cake is golden brown.
Topping (Mastro’s Style)
- Choose any dinner plate and place your cake in the center.
- Place a few mandarin oranges and cut up strawberries around the cake.
- Top the cake off with a generous scoop of vanilla ice cream and drizzle a raspberry sauce on the top of the cake and fruit.
- Finally, top it off with one or two of fresh mint.
Raspberry Sauce
- Put a medium saucepan on the stove and turn on the heat.
- Combine fresh raspberries, lemon juice, water white sugar in a saucepan.
- Cook for about 3- 7 minutes until sugar dissolves, raspberries break down and sauce is heated through.
- Remove from the stove, turn off the heat and press the sauce via a fine-mesh strainer to remove seeds.
- Cover the bowl and cool to room temperature.
- When the sauce is cool, refrigerate for about 45 minutes.