A Slice of Heaven: Mastro’s Butter Cake Recipe
Mastro’s Butter Cake is a rich and fluffy classic that is sure to please. It is ideal for any occasion, including breakfast, lunch, and dessert! This delicious cake only requires one bowl and can be made in a matter of minutes.
Because of its simple components, this cake may be found at most grocery stores or specialty bakeries. Mastro’s Butter Cake is a straightforward recipe that promises to be rich and delicious every time, whether you’re a novice baker or a seasoned pro!
We’ll go through the materials and step-by-step instructions for preparing Mastro’s Butter Cake in this article. We’ll also go over some handy hints for making the perfect cake every time! So, let’s get this party started!
Mastro’s Butter Cake Recipe
Mastro’s Butter Cake is a popular and delicious butter cake. Sugar, butter, eggs, and flour are the components. This is a simple but tasty buttercake recipe. The cake will be cooked at home for a more authentic flavor and texture. I made these cakes with a combination of whole eggs and egg whites. The cakes are fresh, but not overly sweet, and go well with a drink of milk. If you want to create this cake, I recommend starting it a day ahead of time.
- Bowl (Medium)
- The electric mixer
- 913-inch round cake pan
- (optional): parchment paper
- ½ cup Butter Flavored Crisco
- 1 cup Turbinado Sugar
In the case of Cake
- 1 cup Butter Flavored Crisco
- 1 ½ cup granulated sugar
- 2 Eggs
- A dozen cups of milk
- 2 tablespoons vanilla bean paste
- 3 cups all-purpose flour
- 1 tbsp baking powder + 1 tsp baking soda
- 1 teaspoon salt
- 1 cup fresh raspberries
- 1 tablespoon sugar
- Water, ½ cup
- Ice cream with vanilla flavor
- Raspberries, fresh
Instructions in Steps
Preheat the oven to 350°F (176°C). Line an 8-inch (20-cm) cake pan with parchment paper and grease it.
In a medium mixing bowl, blend the Turbinado sugar and Butter Flav Cris until incorporated. Keep 1/4 cup (60 mL) of the mixture aside for later.
In a large mixing bowl, cream the Butter Flav Crisco and vanilla bean paste together until light and fluffy. The eggs should be added one at a time, followed by the milk.
Whisk together the baking powder, all-purpose flour, salt, and granulated sugar in a separate basin.
Slowly blend the dry and wet components while beating on low speed until barely combined. Avoid over-mixing.
Sprinkle the remaining Turbinado sugar mixture over the batter in the prepared cake pan. Baking until a toothpick put into the center comes out clean takes 25-30 minutes.
Meanwhile, make the raspberry sauce in a small saucepan by combining the raspberries, water, and sugar. Bring to a boil over medium-high heat, then reduce to a low heat. Simmer, stirring periodically, for 10 minutes, or until thickened. Allow to cool after removing from the heat.
When the cake is done baking, remove it from the oven and cool for 10 minutes in the pan. Remove from the oven and place on a wire rack to cool entirely. Serve with raspberry sauce, fresh raspberries, and vanilla ice cream, if desired.
- – For the greatest results, make sure to carefully measure the components.
- – Allow the cake to completely cool before slicing and serving.
- – If preferred, add 12 cup chopped pecans to the cake batter for added crunch.
- – If preferred, use store-bought raspberry sauce. However, handmade is always preferable.
- – If you don’t have any Turbinado sugar, normal granulated sugar will suffice.
- – For the finest flavor, serve the cake warm or at room temperature.
What Do You Think It Tastes Like?
The texture of Mastro’s Butter Cake is rich and creamy, with a mild sweetness. It has a vanilla flavor due to the usage of vanilla bean paste. The Turbinado Sugar and Butter Flav Crisco combine to make a delightful crunchy-yet-buttery topping that contrasts beautifully with the light and fluffy cake.
When coupled with the tartness of raspberry sauce and fresh raspberries, it provides an incredible flavor combination that will leave everyone wanting more!
- Kilocalories: 215
- 36 g carbohydrate
- 4 g protein
- Fat: 8 g
- 3 g Saturated Fat
- 1 g trans fat
- 45 mg cholesterol
- Sodium content: 100 mg
- Potassium content: 131 mg
- 2 g dietary fiber
- 21 g of sugar
What Should You Serve With Mastro’s Butter Cake?
Mastros Butter Cake is delectable and comes with a choice of accompaniments. Fresh fruit and cream are always a good combination since they create a light and refreshing contrast to the rich buttery cake. Vanilla ice cream is another classic alternative that goes well with this dessert.
Consider preparing a homemade raspberry sauce to serve with the cake if you want something a little more luxurious. In a small saucepan, add fresh or frozen raspberries, sugar, and water and bring to a boil.
What Should You Do With Leftover Mastros Butter Cake?
Mastros Butter Cake can be refrigerated at room temperature in an airtight container for up to 3 days. Alternatively, wrap the cake tightly in plastic wrap and freeze it for up to 1 month.
Before serving, defrost the cake in the refrigerator overnight. You can also warm slices of cake in the microwave for a few seconds if required.
Can Pregnant Women Consume This?
Mastros Butter Cake is safe to eat while pregnant. However, it is critical to evaluate the substances used in this cake and their potential consequences on the infant. The butter and eggs used, for example, are heavy in fat and cholesterol. When consuming treats like this one, pregnant women should exercise caution.
If possible, substitute healthier ingredients such as olive oil and nonfat Greek yogurt for some of the ingredients. It is also critical to see a doctor before consuming any meal when pregnant.
READ MORE RECIPES: