Mastro's Butter Cake
This indulgent butter cake recreates the legendary dessert from Mastro's Steakhouse, featuring a warm, buttery cake with crispy caramelized edges and a signature molten center. Topped with cold vanilla ice cream and rich caramel sauce, it delivers an unforgettable contrast of textures and temperatures that rivals any fine dining experience — all from the comfort of your own kitchen.
Equipment
- 6-ounce ramekins - Set of 6; ceramic preferred for even heat distribution
- Large mixing bowl
- Medium saucepan - For melting butter
- Whisk
- Rubber spatula
- Baking sheet - For holding ramekins during baking
- Measuring cups and spoons
- Stand mixer or hand mixer - (optional) helpful for beating eggs and sugar
Ingredients
Cake Batter
- 1 cup unsalted butter - 226g; plus extra for greasing ramekins
- 1 cup granulated sugar - 200g
- 4 large eggs - at room temperature
- 1 tsp vanilla extract - pure; not imitation
- 1 cup all-purpose flour - 125g
- 1/2 tsp salt
For Serving
- vanilla ice cream - 1 scoop per serving
- caramel sauce - for drizzling
- powdered sugar - optional; for dusting
Instructions
- Preheat your oven to 375°F (190°C). Generously butter the inside of each ramekin, coating the bottom and sides completely, then place them on a baking sheet.
- Melt the butter in a medium saucepan over medium-low heat, stirring occasionally. Remove from heat and let cool for 5 minutes until warm but not hot.
- In a large bowl, whisk together the eggs and sugar on medium-high speed for 3–4 minutes until the mixture is pale yellow, increased in volume, and falls in ribbons from the whisk.
- Whisk in the vanilla extract, then slowly drizzle in the melted butter in a thin stream while whisking constantly until fully incorporated and smooth.
- Whisk together the flour and salt, then sift over the wet ingredients in three additions, gently folding with a rubber spatula after each addition just until no flour streaks remain — do not overmix.
- Divide the batter evenly among the prepared ramekins, filling each about three-quarters full. Tap gently on the counter to release air bubbles and wipe the rims clean.
- Bake for 14–16 minutes until the edges are golden and set but the centers still jiggle slightly when gently shaken. Start checking at 12 minutes, as overbaking will eliminate the molten center.
- Let cakes cool for 2–3 minutes, then top each with a scoop of vanilla ice cream, a generous drizzle of caramel sauce, and an optional dusting of powdered sugar. Serve immediately.
Notes
- Room temperature eggs: Let eggs sit out for 30 minutes before starting — they'll incorporate more easily and create better volume when beaten.
- Use quality butter: Since butter is the star ingredient, European-style cultured butter with higher fat content will produce a noticeably richer, more luxurious result.
- Watch the bake time closely: Ovens vary — the difference between perfect and overbaked is just 2–3 minutes. Always start checking at 12 minutes.
- Don't skip buttering the ramekins: Thorough greasing prevents sticking and ensures a clean presentation when serving.
- Make ahead: Fill ramekins, cover with plastic wrap, and refrigerate up to 24 hours. Let sit at room temperature 10 minutes before baking, and add 2–3 minutes to bake time.
- Salted butter substitute: If using salted butter, omit the added salt in the recipe to avoid an overly salty result.
- Ramekin size matters: This recipe is calibrated for 6-oz ramekins. Use 4-oz ramekins for 8 smaller portions (reduce bake time by 2–3 min), or 8-oz for larger portions (add 2–4 min).
- One large cake option: Bake in an 8-inch round pan at 375°F for 25–30 minutes, checking for doneness around 22 minutes.
- Reheating leftovers: Microwave baked cakes for 15–20 seconds or warm in a 350°F oven for 5 minutes. Freezing is not recommended.
- Flavor variations: Try swapping vanilla for 1 tbsp bourbon, 2 tsp lemon zest + lemon extract, or 1 tbsp dissolved espresso powder for exciting twists on the classic.