Creating Butter Cake Mastro’s Recipe at home is an experience that brings indulgence and culinary satisfaction right into your kitchen.
Known for its rich, buttery flavour and irresistibly moist texture, this dessert has become a hallmark of elegance and delight.
Imagine serving a cake that combines the luxurious essence of a high-end restaurant with the warmth and love of homemade baking.
What makes this butter cake truly special is its simplicity paired with its gourmet taste. The balance of sweetness, the richness of butter, and the tender crumb all come together to create a dessert that not only pleases the palate but also leaves a lasting impression.
As you follow this step-by-step guide, you’ll find that baking this cake is both a rewarding and enjoyable process.
From the moment you start creaming the butter and sugar to the final unveiling of your perfectly baked cake, every step is a testament to the joy of baking.
Let’s dive into the ingredients and steps needed to make this iconic butter cake and impress your family and friends with your baking prowess.
How To Prepare And Recipe Details
Preparation Time: 20 minutes
Cooking Time: 60 minutes
Total Time: 1 hour 20 minutes
Course: Dessert
Cuisine: American
Yield: 10 servings
Equipment Needed
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Spatula
- Measuring cups and spoons
- Wire rack
- Parchment paper (optional)
Ingredients
For the Cake:
- 1 cup unsalted butter, room temperature
- 2 cups granulated sugar
- 4 large eggs
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
For the Topping:
- ½ cup granulated sugar
- ½ cup unsalted butter, melted
For Serving:
- Vanilla ice cream
- Fresh berries
- Powdered sugar
How To Make Step-by-Step Instructions
1. Prepare the Cake Batter
● First, preheat your oven to 350°F (175°C). Grease a 9-inch spring form pan generously with butter or cooking spray. I sometimes like to line the bottom with parchment paper to ensure easy removal.
● In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 3-5 minutes. Add the eggs one at a time, mixing well after each addition.
● Mix in the vanilla extract, followed by the sour cream, until the mixture is smooth and creamy.
● In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined. Be careful not to over mix as this can lead to a dense cake.
● Pour the batter into the prepared springform pan and smooth the top with a spatula.
2. Create the Topping
● In a small bowl, combine the granulated sugar and melted butter until it forms a thick paste. Spread this mixture evenly over the top of the cake batter. This topping will create a delightful crust on the finished cake.
3. Bake the Cake
● Place the pan in the preheated oven and bake for 55-65 minutes, or until a toothpick inserted into the centre comes out clean. The top should be golden brown and slightly crisp.
● Allow the cake to cool in the pan for 15 minutes before removing the springform ring. Let the cake cool completely on a wire rack.
Nutrition Facts Butter Cake Mastro’s Recipe
| Nutrition | Amount |
|---|---|
| Calories | 550 kcal |
| Total Fat | 32g |
| Cholesterol | 145mg |
| Sodium | 250mg |
| Total Carbohydrates | 63g |
| Sugars | 41g |
| Protein | 6g |
Conclusion
This Butter Cake Mastro’s Recipe captures the essence of what makes Mastro’s butter cake so special – its rich, buttery flavor and tender, melt-in-your-mouth texture.
As you savor each bite, you’ll appreciate the balance of sweetness and the comforting, homemade touch.
Thank you for trusting me with your baking endeavors. I look forward to sharing more recipes and culinary tips with you.
Happy baking, and may your kitchen be filled with delicious creations and joyful moments!
Butter Cake Mastro’s Recipe
Equipment
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Spatula
- Measuring cups and spoons
- Wire rack
- Parchment paper (optional)
Ingredients
For the Cake:
- 1 cup unsalted butter room temperature
- 2 cups granulated sugar
- 4 large eggs
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
For the Topping:
- ½ cup granulated sugar
- ½ cup unsalted butter melted
For Serving:
- Vanilla ice cream
- Fresh berries
- Powdered sugar
Instructions
Prepare the Cake Batter
- ● First, preheat your oven to 350°F (175°C). Grease a 9-inch spring form pan generously with butter or cooking spray. I sometimes like to line the bottom with parchment paper to ensure easy removal.
- ● In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 3-5 minutes. Add the eggs one at a time, mixing well after each addition.
- ● Mix in the vanilla extract, followed by the sour cream, until the mixture is smooth and creamy.
- ● In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined. Be careful not to over mix as this can lead to a dense cake.
- ● Pour the batter into the prepared springform pan and smooth the top with a spatula.
Create the Topping
- ● In a small bowl, combine the granulated sugar and melted butter until it forms a thick paste. Spread this mixture evenly over the top of the cake batter. This topping will create a delightful crust on the finished cake.
Bake the Cake
- ● Place the pan in the preheated oven and bake for 55-65 minutes, or until a toothpick inserted into the centre comes out clean. The top should be golden brown and slightly crisp.
- ● Allow the cake to cool in the pan for 15 minutes before removing the springform ring. Let the cake cool completely on a wire rack.