Mastro’s Butter Cake Recipe

Mastro’s butter cake recipe does not require any additional decorating. It is a traditional cake that is soft, sweet, and buttery. I use the buttery Glaze in this recipe to give a delicious crisp coating over the Cake. This Cake’s beauty is that it stays moist for days at room temperature. Both adults and kids love this Cake. This Cake is also known as Kentucky butter cake. 

What is the health benefit of Cake? Besides the milk and eggs, flour and sugar ear the main ingredients of the Cake. All of these ingredients are good sources of carbohydrates. Usually, carbohydrate is essential for our body to deliver energy to our brain, body, and muscles. This energy will help us to keep awake. 

However, Mastro’s is a famous restaurant that is one of the top 10 steakhouses in the U.S. Usually, this restaurant is a collection of sophisticated, classic steakhouses and sumptuous fish houses. This restaurant maintains a strict dress code, and they ensure the best service to their customer. 

Mastro’s Butter Cake Recipe

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Recipe by Lindsay G. Cabral Cuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

20

minutes

Cooking time

1

hour 

Calories

506

kcal

Total time

1

hour 

20

minutes

This homemade Mastro’s Butter Cake Recipe only requires some simple ingredients to make. You can make this fluffy butter cake for any occasion. This Cake is impressive on its own, and your mouth will start watering after one bite of this Cake. 

Ingredients for Cake

• 3 cups of all-purpose flour
  

• 1 tsp salt

• ½ tsp baking soda

• ¾ tsp baking powder

• 2 cups of granulated sugar

• 1 cup of unsalted Butter softened

• 4 eggs

• 1 cup of whole milk

• Ingredients for the Glaze

• 5 tbsp unsalted Butter

• ¾ cup of granulated sugar

• 1 ½ tsp vanilla extract

• ¼ cup of water

• Tools

• Mixing bowl

• Bundt pan

• Stand or electric mixer

• Cooling rack

• Saucepan

HOW TO MAKE Mastro’s Butter Cake

• Prepare the Bundt pan: Preheat the oven to 325°F. Then brush your Bundt pan with melted Butter and then flour it up. Whatever cake pan you use, you should do this process. 
  
• Mix the dry ingredients: Add 3 cups of all-purpose flour, 1 tsp salt, ½ tsp baking soda, and ¾ tsp baking powder in a large bowl. Then for a good combination, whisk them together. 
  
•  Beat butter and sugar: In a stand mixer, beat Butter and sugar at a medium speed. Beat them for 3 to 4 minutes or until the Butter becomes fluffy. Don’t forget to scrape the side of the bowl occasionally. 
  
• Add egg and flower: Low the speed of the mixer and add all eggs, and beat well. Then gradually add flour mixer, milk, and granulated sugar. Make sure to Beating well after each addition.  
• Bake the Cake: After a well-mixed pour the cake batter into the prepared pan. Then place the Bundt pan inside the oven and bake the Cake for 1 hour. In the meantime, prepare the Glaze. 
  
• How to Make the Glaze
• Combine butter with water and sugar: Take a small saucepan and add 5 tbsp unsalted butter, ¾ cup of granulated sugar, and ¼ cup of water. 
  
• Cook the Butter mix: Then turn on the stove, and bring to a simmer over medium heat. Don’t forget to stir constantly until the butter mix becomes thickened. Cook them for at least 2 minutes. 
  
• Add vanilla extract: After 2 minutes of cooking, turn off the stove and remove the saucepan from the heat. Then for flavor, add 1 ½ tsp vanilla extract with the butter mix, and stir them well. 
  
• Pour the butter mix over Cake: Now, pour the butter mix inside the pan, and allow the Cake to cool down at room temperature. After 15 minutes, invert the Cake on the wire rack and let it cool down completely before serving. 
  
• serve the Cake: Now, cut your Cake into medium or small pieces. Take a serving plate and serve your Cake with a fork. 
  

Recipe Video

Notes

• To avoid tearing and squishing this delicious butter cake, always try to use a long serrated knife to slice the Cake into pieces. 
• Don’t use cold eggs. Always bring the eggs to room temperature so that the eggs can incorporate into the cake batter without overbeating. If you forget to bring your eggs out of the refrigerator, place the eggs inside the bowl with warm water. 
• Use a measuring cup or kitchen scale to use flour at a perfect amount because too much flour may cause to make your Cake dense. 
• Avoid opening the oven to check the Cake because by doing this, hot air will release from the oven that may cause your butter cake to cook unevenly.

Frequently Asked Questions

What Ingredients Make Cake Moist?

Buttermilk is the main ingredient to keep the Cake moist for a long time. However, baking soda and baking powder also help the Cake to make the Cake moist. 

What Butter is best for Cakes? 

Unsalted Butter is best for baking cakes. Because unsalted Butter helps to control how much salt should go into your baked cakes. This Butter also adds a fresh, light, and smooth flavor to your Cake. If you use salted Butter, you need to adjust the salt in your cake recipe. Usually, butter brands use ¼ tsp of salt per ½ cup of Butter. 

What Else Can I Add to The Butter Cake? 

Although this Cake is delicious on its own, you can also add some toppings, including fresh fruit, caramel sauce, whipped cream, or ice cream. 

Is Butter cake Freezer-Friendly?

Yes, it is. You can freeze butter cake for up to 2 to 3 months. Before freezing, you need to allow this Cake to cool down completely. And also, make sure that you securely double-wrap the Cake with aluminum foil or plastic wrap. However, after baking this Cake, you will not need to refrigerate the Cake. Cover the Cake once it has cooled, and store it at average room temperature for up to 4 to 5 days. 

Are Butter Cake and Pound Cake the same? 

No, there have some differences between a Butter cake and a Pound Cake. Butter cakes typically have a greater volume and lighter texture than pound Cake. 

Nutrition Information

Final Verdict

Try this out at home if you love this Mastro’s butter cake recipe. After trying this butter cake, please share your opinion about this Cake’s taste in the comment section below.