If you’ve ever had the pleasure of dining at Mastro’s Steakhouse, chances are you’ve ended your meal with their legendary butter cake. Served warm in a cast-iron dish with a perfectly caramelized crust and a soft, melt-in-your-mouth center, it’s more than just dessert — it’s an experience.
And while it may seem like a restaurant secret, with the right technique and ingredients, you can make a Mastro’s-style butter cake right in your own kitchen.
This indulgent dessert features a rich vanilla base with the texture of a pound cake and the gooey warmth of a molten center. It’s baked and served in individual ramekins, then topped with vanilla ice cream and fresh berries for the full Mastro’s effect.
Whether you’re planning a dinner party, date night, or just want to treat yourself, this butter cake delivers every time.
Why You’ll Love This Recipe
This copycat recipe is decadent but approachable. It uses basic baking ingredients and no complicated equipment. The cake’s crisp top and fluffy interior create a perfect contrast in every bite.
Plus, you can make the batter ahead and bake just before serving for that fresh-from-the-oven magic. It’s versatile, impressive, and will quickly become your go-to special occasion dessert.
What You’ll Need
Cake Batter:
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup sour cream
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
For Greasing Ramekins:
- 2 tablespoons butter, melted
- 2 tablespoons granulated sugar (for coating)
Toppings:
- Vanilla ice cream
- Fresh berries (optional)
- Powdered sugar (for dusting, optional)
Pro Tips
- Use room temperature ingredients – This ensures smooth mixing and even baking.
- Don’t skip the sugar crust – Coating the ramekins with butter and sugar gives the cake its signature crispy edge.
- Sour cream is essential – It adds moisture and that rich, dense texture the cake is known for.
- Bake until just set – The edges should be golden but the center should remain soft and slightly gooey.
- Serve warm – The contrast between the hot cake and cold ice cream is what makes this dessert unforgettable.
Tools Required
- Hand or stand mixer
- Mixing bowls
- Silicone spatula
- Measuring cups and spoons
- 6 to 8 ramekins (6-ounce size)
- Baking sheet
- Pastry brush (for greasing ramekins)
- Cooling rack
Substitutions and Variations
- Greek yogurt instead of sour cream: Use whole milk Greek yogurt if sour cream isn’t available.
- Add citrus zest: Lemon or orange zest in the batter can add a refreshing brightness.
- Make mini cakes: Use muffin tins instead of ramekins for bite-sized butter cakes.
- Add a drizzle: Top with caramel sauce or berry compote instead of ice cream for a different finish.
- Gluten-free option: Substitute all-purpose flour with a 1-to-1 gluten-free flour blend.
Make-Ahead Tips
You can prepare the batter up to 24 hours in advance and refrigerate it in a covered bowl.
When ready to bake, grease the ramekins, fill with batter, and let them sit at room temperature for 15–20 minutes before placing in the oven.
You can also freeze fully baked cakes and reheat them in the oven at 300°F until warm throughout.
Instructions
1. Prepare the ramekins
Preheat oven to 350°F. Brush ramekins generously with melted butter, then coat the inside with granulated sugar. Tap out the excess and place ramekins on a baking sheet.
2. Cream butter and sugar
In a large mixing bowl, beat the softened butter and sugar together on medium speed until light and fluffy, about 2–3 minutes.
3. Add eggs and vanilla
Beat in the eggs one at a time, scraping the bowl between additions. Add vanilla extract and mix until fully combined.
4. Mix in sour cream
Add the sour cream and mix on low speed until incorporated. The batter will be thick and creamy.
5. Add dry ingredients
In a separate bowl, whisk together flour, baking powder, and salt. Gradually mix the dry ingredients into the wet batter just until combined. Do not overmix.
6. Fill and bake
Spoon the batter into prepared ramekins, filling each about ¾ full. Bake on the baking sheet for 25–30 minutes or until the tops are golden and a toothpick comes out with moist crumbs.
7. Cool and serve
Let the cakes cool for 5–10 minutes, then carefully loosen with a knife if needed and invert onto plates. Top with ice cream, fresh berries, or powdered sugar as desired.
Leftovers and Storage
Store any leftover butter cakes (without toppings) in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days. To reheat, warm in a 300°F oven for 10 minutes or microwave individual cakes in 10–15 second intervals until warmed through. Freeze tightly wrapped cakes for up to 2 months.
Recipe FAQ
1. Can I bake this as one large cake instead of individual portions?
Yes. Use a 9-inch round cake pan, butter and sugar the bottom and sides, and bake for 35–40 minutes or until a toothpick comes out clean.
2. Can I use light sour cream or yogurt?
Full-fat sour cream is preferred for richness, but plain Greek yogurt will work in a pinch.
3. Do I need to invert the cakes before serving?
Traditionally yes, but you can also serve them directly in the ramekins for a more rustic presentation.
4. What’s the difference between butter cake and pound cake?
Butter cake is slightly softer and has a lighter crumb than pound cake. The sugar-coated crust and gooey interior make it unique.
The Dessert Everyone Will Remember
This Mastro’s-style butter cake delivers on everything a great dessert should be: rich, warm, and indulgent, with layers of flavor and texture in every bite. Whether you’re recreating a special dinner out or impressing guests at home, this recipe is one to keep in your collection.
Try it and let me know how it turns out. Leave a comment with your experience, questions, or any fun variations you tried. It’s one of those desserts that only gets better with time — and sharing.