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Mastro's Steakhouse Warm Butter Cake

By Todd Wilbur


Score: 5.00. Votes: 4
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Mastro’s signature dessert is sinfully good. How can it not be? It’s buttery pound cake with a warm cream cheese filling, crowned with vanilla ice cream and a drizzle of homemade raspberry sauce. This formula makes 3 cakes when you bake them in 5-inch ramekins, which gives you cakes that are the same size as those served in the restaurant. And each one will easily serve two people. You can make this dessert the day before you plan to serve it just as the chefs at the restaurant do. When each butter cake order comes into the Mastro’s kitchen, a cake is microwaved until hot, the sugar topping is melted with a chef’s torch (the kind used for crème brulee), then the cake is topped with ice cream and raspberry sauce. If you don’t have a torch to melt the sugar crystals, you can just skip that step and serve the cake with the raw sugar un-torched. It still tastes great.

Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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  • 1 cup (2 sticks) butter, softened
  • 1 1/3 cups granulated sugar
  • ...

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Average rating:

Score: 5.00. Votes: 4
Rating of votes (4)
5
 
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daffney lee
Aug 21, 2018, 19:04

I was searching for the perfect buttercake recipe. You cannot make this buttercake without the proper sized ramekins. When i made mines i used the recipe accordingly but left out the cheesecake layer and it still turned out amazing. Restaurant quality dessert for sure!

Tyler Hennessey
Jan 2, 2016, 23:00

I was at Mastro's for NYE a few days ago and had the butter cake. This might be in the same neighborhood but it's not nearly as good. It was a little tough and the intensity of the butter taste just wasn't there. I did heat it up as instructed. Maybe it would be better not long out of the oven?

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