Butter Cake Recipe (Mastro’s Copycat)
Feb 07, 2025, Updated Mar 15, 2025
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This warm Butter Cake recipe captures a luxurious, buttery melt-in-your-mouth cake texture with golden brown edges. Serve warm with a fresh strawberry or raspberry sauce and a generous scoop of vanilla ice cream!
You also love my molten chocolate lava cakes and ricotta chocolate chip cake.
Why you’ll love this recipe…
These gooey butter cakes are truly out-of-this-world delicious and perfect for a special occasion. Your taste buds will crave this sweet treat on repeat!
A popular restaurant near our house (Sol Agave) serves the BEST warm butter cake, similar to the popular Mastro’s Steakhouse butter cake recipe. This is the kind of dessert you dream about and crave! I decided to recreate it so we can enjoy it whenever we want. All recipe testers agreed it is the BEST restaurant-style butter cake.
Table of Contents
Simple Ingredients
The balance of simple ingredients ensures a perfect texture—crispy edges, soft interior, and a gooey cream cheese layer for this classic dessert- every time.
Cake Batter
- Butter: For rich, buttery flavor and tender texture.
- Cream Cheese: Adds a subtle tang and creaminess to the cake.
- Sugar: Sweetens the batter and helps create a caramelized crust.
- Eggs: Provide structure and richness.
- Sea Salt: Enhances flavor and balances sweetness.
- All-Purpose Flour: The base of the cake, giving it structure.
- Baking Powder: Adds lightness and helps the cake rise.
- Vanilla Extract: For warm, aromatic notes.
Cream Cheese Layer
- Cream Cheese: The creamy, tangy layer in the middle of the cake.
- Egg: Binds the cream cheese layer together.
- Sugar: Sweetens the cream cheese layer.
- Vanilla Extract: Adds a touch of sweetness and aroma.
- Fresh Strawberries: For a fruity, tangy topping.
- Sugar: Adjust to the tartness of the raspberries.
- Water or Orange Juice (or lemon juice): Helps create a smooth, pourable sauce.
Toppings
- Whipped Cream: Light and airy, the perfect finishing touch.
- Vanilla Ice Cream: Melts beautifully into the warm cake.
- Fresh Berries: Adds color, freshness, and flavor.
See the recipe card for quantities.
How to Make Butter Cake
Whether for a dinner party, holiday, or date night, these warm butter cakes will impress and leave everyone asking for seconds (and the recipe!). Let these step-by-step photo instructions guide you to making them your best dessert yet!
Line the ramekins with butter and sugar.
Add the filling ingredients to a bowl and mix well to combine.
Add the flour to the wet ingredients and mix to combine.
Mix batter until smooth and combined (careful not to overmix).
Add the butter cake batter to the prepared ramekins.
Make the cream cheese sauce that goes on top of the butter cakes.
Pour the cream cheese sauce over the prepared batter in the ramekins.
Mix the cream cheese layer ingredients.
How to Make Strawberry Sauce for Butter Cake
With a few easy steps, you’ll have a fresh sauce for the tender cakes.
Make the strawberry coulis. You can also do this with raspberries. Add sugar and fruit to a small pot.
Cook strawberries until soft.
Then, blend until smooth!
This strawberry coulis or sauce is great on ice cream and Dutch baby pancakes.
Once baked, invert the butter cakes onto a plate and serve with desired toppings.
This copycat of Mastro’s butter cakes is a decadent dessert- the rich buttery flavor, crispy edges, soft interior, and gooey cream cheese layer will leave you craving more every time.
FAQs
Yes, you can use a muffin tin, small round cake pans, or a springform pans, but adjust the baking time accordingly.
The edges should be golden brown, and the center should spring back when lightly pressed.
Frozen raspberries work perfectly. Just thaw them before cooking, and adjust the sweetness if needed.
Substitutions and Variations
You can adjust your warm butter cakes to meet your dietary needs!
Substitutions
- Butter: Use unsalted margarine or plant-based butter for a dairy-free option.
- Cream Cheese: Swap with mascarpone or a vegan cream cheese alternative.
- Raspberries: Use strawberries, blackberries, or blueberries for the sauce.
- Flour: Substitute with a 1:1 gluten-free baking flour.
Variations
- Citrus Twist: Add orange or lemon zest to the batter for a bright flavor.
- Chocolate Lover’s: Swirl in melted chocolate or top with chocolate sauce and chocolate ice cream.
- Nutty Crunch: Sprinkle chopped pecans or almonds on the sugar-coated ramekins.
- Caramel Dream: Replace raspberry sauce with warm caramel drizzle.
Make Ahead, Storage, and Reheating Instructions
- Make Ahead– Prepare the batter and cream cheese layer in advance, cover, and refrigerate for up to 24 hours. Assemble and bake when ready to serve.
- Store– Store baked cakes in their ramekins, tightly covered, in the refrigerator for up to 3 days.
- Reheat– Warm the cakes in the oven at 325°F (165°C) for 10–15 minutes or microwave for 30–60 seconds, ensuring the center stays gooey. Serve fresh toppings after reheating for the best results!
My Pro Tip
Recipe Tips
Room Temperature Ingredients: Ensure butter, cream cheese, and eggs are at room temperature for smooth mixing and even baking.
Generously Coat Ramekins: Use plenty of butter and sugar to coat the ramekins for that signature caramelized crust.
Don’t Overmix: Mix the batter just until combined to avoid a dense cake.
Level the Batter: Smooth the top of the batter in the ramekins for even baking.
Cream Cheese Swirl: Gently swirl the cream cheese layer into the batter for a beautiful marbled effect.
Check Doneness Carefully: The cakes should be golden brown and slightly springy to the touch—don’t overbake!
Serve Warm: These cakes are best served warm straight from the ramekin or just after reheating.
More Dessert Recipes
Looking for other desserts? Try these:
Serving Suggestions
These are my favorite dishes to serve with this buttery cake.
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Butter Cake Recipe
Ingredients
Cake Batter
- 2 cups butter, , 4 sticks, room temperature, more for coating the ramekins
- 4 ounces cream cheese, room temperature
- 1 ¼ cups granulated sugar
- 2 large eggs, room temperature
- ½ teaspoon fine sea salt
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- 2 teaspoons pure vanilla extract
Cream Cheese Layer
- 4 ounces cream cheese, room temperature
- 1 egg, room temperature
- ¼ cup granulated sugar
- 1 teaspoon pure vanilla extract, try almond extract for a yummy twist!
Strawberry or Raspberry Coulis Sauce
- 1 cup fresh strawberries or raspberries
- 3 tablespoons granulated sugar, adjust sweetness
- ¼ cup water or orange juice
Toppings (Optional but Recommended)
- Whipped cream
- Vanilla ice cream
- Fresh berries, e.g., raspberries, strawberries, or blackberries
Instructions
Prepare the Ramekins
- Preheat your oven to 325°F (165°C).
- Generously coat 6- 12 oz ramekins with butter. (Optional- you can make in smaller and make two batches- make sure to recoat the cleaned ramekins after first use).
- Sprinkle the inside of each ramekin with brown sugar or turbinado sugar, tilting and patting to coat evenly. This gives the cake its signature caramelized edge.
Make the Cake Batter
- In a large mixing bowl, beat butter, cream cheese, and sugar together until light and fluffy (about 3–4 minutes).
- Add the eggs, one at a time, beating well after each addition.
- Mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix.
Prepare the Cream Cheese Layer
- In a medium bowl, beat cream cheese, sugar, egg, and vanilla extract together until smooth and creamy. The mixture will have a more liquid texture.
Assemble the Cakes
- Fill each prepared ramekin about 2/3 full with the cake batter.
- Pour an equal amount of the cream cheese mixture on top of each small cake. Smooth to coat the top.
Bake
- Place the ramekins on a baking sheet and bake in the preheated oven for 40–45 minutes, or until the tops are golden brown and the cakes spring back when lightly pressed.
- Let the cakes cool slightly in the ramekins for about 8 minutes.
Make the Berry Sauce
- In a small saucepan, combine strawberries or raspberries, sugar, and water or orange juice over medium heat.
- Cook until the fruit breaks down, and the mixture thickens slightly (about 8 minutes).
- Blend the sauce until smooth with an immersion blender or in a blender until smooth.
Serve
- Carefully run a knife around the edges of each cake to loosen and invert onto serving plates.
- Drizzle with warm raspberry sauce.
- Top with whipped cream, vanilla ice cream, and a garnish of fresh berries for the ultimate experience.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This cake is SO delicious. It’s similar to a cake I’ve had at The Grand Luxe. I used the turbinado sugar and totally recommend it!
Definitely make this cake!
YES! So happy you loved it!
We all loved this!!
Having a hard time getting them out of the ramekins without falling apart.
Any advice?
Yes, this can happen especially if the ramiks aren’t seasoned (meaning they are fairly new). You can first spray them with a little oil and then do the butter and sugar method. I am happy you loved them!
I made these this weekend and they did not disappoint. My husband and I love to try all the butter cake options at our favorite local and chain restaurants and I would absolutely say this ties with our favorite at Reunion Kitchen. The caramelized outside is the absolute best! Thanks for a great recipe!
YAY! Who knew this popular dessert was so easy to make at home? Now, you can make it whenever you want and save money, too! Enjoy.
How do you unlock the Print Button so I can print the recipe?
Hello, you should be able to print without any problems. It might be a browser issue and you can try refreshing the page. Thank you so much. I hope you enjoy the recipe.
These look delicious and I have them in the oven now. For the person wanting to print… I can never print from an Instagram link but if you open the recipe in a new browser it will print!😉 We can’t wait to eat these!
I hope you loved the delicious butter cake recipe! Yes, I do not think IG will allow printing from there- you can always just google my website and the recipe you are looking for and it will pop up to get directly on the website. Enjoy!
This butter cake is UNREAL!! It is one of our top favorite dessert recipes. i know you’ll love it!