My kids adore sweet treats, but creating something as luxurious as this at home is always a fun surprise for them. There’s something magical about Mastro’s Butter Cake—warm, creamy, golden, and rich in every spoonful. This homemade version brings the famous restaurant dessert right into your kitchen with no complicated steps or fancy techniques. The buttery cake and velvety center come together to create a texture that’s soft, indulgent, and absolutely unforgettable. The smell fills the house like a warm hug, and it brings us all together in such a natural, cozy way. Moments like this remind me why I love baking—there’s comfort in the process, and joy in sharing the final result with the people I love.

I have experimented with several butter cake versions over time, but nothing truly compares to this one. I use real cream cheese, full-fat buttermilk, and high-quality butter because they create the best flavor and that signature creamy center. Always use softened butter so the batter blends smoothly and bakes evenly, giving you a perfect texture every time.

You can serve Mastro’s Butter Cake with a scoop of vanilla ice cream, some fresh berries, also with a delicate dusting of powdered sugar to finish the plate beautifully. The combination of warm cake and cool ice cream creates the restaurant-style experience effortlessly and makes every bite feel special.

Its Perfect For:

• Family celebrations
• Dinner parties
• Holiday desserts
• Romantic date nights at home
• Sweet cravings that deserve something elegant

Ingredients

For the Butter Cake

• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 2 large eggs
• 1 cup buttermilk
• 1 tablespoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

For the Cream Cheese Layer

• 8 oz cream cheese, softened
• 1/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 large egg

For Topping (Optional But Signature)

• Vanilla ice cream
• Fresh berries
• Powdered sugar

Kitchen Equipment You’ll Need

• Mixing bowls
• Hand mixer or stand mixer
• Whisk and spatula
• Ramekins or a 9-inch cake pan
• Oven-safe tray
• Cooling rack

How to Make Mastro’s Butter Cake

Step 1

Prepare your baking dish: Preheat your oven to 350°F (175°C). Lightly butter or spray six individual ramekins or one 9-inch cake pan. For the classic Mastro’s effect, dust the sides with a bit of sugar so the cake edges caramelize beautifully as it bakes. Set aside.

Step 2

Make the butter cake batter: In a large bowl, beat softened butter and sugar until light, fluffy, and pale—this usually takes about 3–4 minutes with a hand mixer. Add the eggs one at a time, mixing well after each addition. Pour in the vanilla and continue beating until everything looks creamy and smooth. In another bowl, whisk the flour, baking powder, baking soda, and salt. Add the dry mixture to the butter mixture in two batches, alternating with the buttermilk. Mix gently until just incorporated—avoid overmixing to keep the cake tender.

Step 3

Prepare the cream cheese layer: In a separate bowl, beat together the cream cheese, sugar, egg, and vanilla until smooth and lump-free. This layer adds that signature creamy richness Mastro’s is famous for.

Step 4

Assemble the cakes: If using ramekins, divide the butter cake batter evenly among them, filling each about halfway. Spoon a generous dollop of the cream cheese mixture into the center of each portion. If using a cake pan, pour the batter into the pan and gently spread the cream cheese mixture over the top, keeping it mostly centered. Use a knife to lightly swirl—but not fully mix—the two layers. This creates a marbled, molten-center effect once baked.

Step 5

Bake: Place the ramekins or cake pan on the middle rack and bake for 35–45 minutes. The top should be golden, slightly crisp around the edges, and a toothpick inserted near the edge (not center) should come out clean. The center will remain soft and creamy—that’s the signature style.

Step 6

Rest and serve warm: Allow the butter cakes to rest for 5–10 minutes, just enough that they firm slightly but still remain warm and gooey. Serve each one with a scoop of vanilla ice cream, a sprinkle of powdered sugar, and fresh berries if desired. The warmth of the cake melting into the ice cream creates the classic Mastro’s experience.

Tips for Perfect Mastro’s Butter Cake

• Soften your butter and cream cheese properly.
  Cold ingredients make lumps and prevent the batter from blending smoothly. Soft ingredients create a light, silky texture. Give them at least an hour at room temperature for best results.
• Don’t skip the buttermilk.
  It brings moisture and tenderness that regular milk simply can’t match. It also reacts with the baking soda, helping the cake stay soft. The difference is noticeable in every bite.
• Cream the butter and sugar longer than you think.
  Be patient during this step. The mixture should turn pale and fluffy, which ensures the cake rises well. This airy base is the secret behind a tender crumb.
• Mix the dry ingredients gently.
  Overmixing leads to a dense cake. Fold the flour mixture carefully, just until everything is combined. Some tiny streaks of flour will disappear as it bakes.
• Don’t overbake the cake.
  The edges should be set, but the center should still look soft. Pull the cake out of the oven even if the middle looks slightly underdone—it firms up as it cools.
• Use ramekins for individual servings.
  Not only do they mimic the restaurant presentation, but they also keep the cake warm longer. This makes the texture even more enjoyable and prevents the center from overcooking.
• Serve it warm.
  This cake tastes its absolute best when enjoyed hot out of the oven. The cream cheese center stays silky and blends beautifully with the cold ice cream topping.

Optional Ingredients

• Lemon zest
• Almond extract
• Salted caramel sauce
• Orange zest
• Cinnamon sugar
• Fresh mint

How to Serve Mastro’s Butter Cake?

I love serving this cake warm because that’s when the center is at its absolute best—soft, creamy, and slightly molten. When you spoon into it, the texture feels luxurious and comforting. I usually bring it straight from the oven to the table, and the warmth alone makes everyone excited before they even taste it. A scoop of vanilla ice cream slowly melting into the cake gives that classic Mastro’s touch that feels irresistible.

I also like adding colorful touches to the plate to make it look more special, especially when hosting guests. Fresh berries—like strawberries, raspberries, or blueberries—bring brightness and balance the richness perfectly. If I want a delicate, elegant finish, I lightly dust the cake with powdered sugar. These small additions make the dessert look restaurant-worthy without extra effort.

I sometimes serve the cake in individual ramekins because it feels thoughtful and personal. Everyone gets their own warm dessert, and it creates a charming, cozy atmosphere at the table. Whether it’s a fancy dinner or a quiet night with family, presenting the cake this way turns an ordinary moment into something memorable and sweet.

Is Mastro’s Butter Cake healthy?

This dessert is definitely indulgent. With butter, sugar, cream cheese, and buttermilk, it’s more of a special-occasion treat than an everyday snack. It’s rich, satisfying, and meant to be enjoyed slowly.

Still, as long as you enjoy it in moderation and balance it with healthier choices in your day, there’s no harm in having a slice. It’s a dessert that’s meant to bring joy, so take your time and savor it.

Variations and Substitutions

• Lemon Butter Cake
  Add lemon zest to both the batter and cream cheese filling for a bright, fresh twist. The citrus brings a lovely lift without overpowering the buttery richness. It pairs beautifully with raspberries.
• Chocolate Swirl Butter Cake
  Melt a little chocolate and swirl it into the cream cheese layer before baking. This creates a marbled effect and adds depth. Kids especially love the chocolate pockets.
• Berry Cream Cheese Cake
  Mix crushed strawberries or blueberries into the cream cheese layer. They soften beautifully as the cake bakes, creating juicy bursts of sweetness throughout.
• Almond Butter Cake
  Swap vanilla extract for almond extract and sprinkle slivered almonds on top. This gives a subtle nutty aroma and makes the cake feel more refined.
• Caramel Center Cake
  Add a spoonful of thick caramel to the cream cheese center. As it bakes, it melts into a gooey pocket that blends with the buttery crumb perfectly.
• Orange Blossom Cake
  Add orange zest and a few drops of orange blossom water to the batter. This gives the dessert a light floral sweetness and pairs nicely with whipped cream.
• Cinnamon Brown Sugar Cake
  Mix cinnamon into the batter and sprinkle brown sugar on top before baking. It creates a warm, autumn-inspired dessert that smells amazing.
• Gluten-Free Butter Cake
  Use a high-quality gluten-free flour blend that includes xanthan gum. The texture stays surprisingly close to the original and makes the recipe accessible for more people.

How to Store & How to Reheat

To store, allow the cake to cool completely and place it in an airtight container or wrap it tightly with plastic wrap. It stays fresh in the refrigerator for up to three days without losing flavor or texture.

To reheat, warm the cake gently in the oven at a low temperature until heated through. This helps the center stay creamy and the outer edges stay soft. Avoid microwaving for too long, as it can dry the cake out and change the texture.

Frequently Asked Questions About Mastro’s Butter Cake

Can I make this recipe without ramekins?
Yes, you can bake the batter in a standard 9-inch cake pan. You’ll still get that rich, buttery flavor and creamy center. The presentation will differ, but the dessert remains delicious as long as you monitor the baking time closely.

Can I use low-fat cream cheese or low-fat buttermilk?
You can substitute them, but the texture won’t be as creamy and indulgent as the original. Full-fat ingredients create the signature richness. Low-fat options tend to make the center firmer and slightly less smooth.

Why is my butter cake dense or dry?
Overmixing the batter or not creaming the butter and sugar long enough usually causes this. Dense cake happens when too much air is lost during mixing. Dryness can also happen if the cake bakes too long, so keep a close eye in the final minutes.

Can I freeze Mastro’s butter cake?
Absolutely. Let it cool completely, wrap it tightly, and store it in a freezer-safe container. When you’re ready to enjoy it, thaw overnight and reheat gently in the oven to bring back the warmth and softness that make it special.

Mastro’s Butter Cake Recipe

Recipe by Maria MeyerCourse: DessertCuisine: AmericanDifficulty: Medium

Servings

6

servings

Prep time

20

minutes

Cooking time

45

minutes

Discover how to make the famous Mastro’s Butter Cake at home with simple ingredients and step-by-step instructions. This rich, buttery dessert comes with serving tips, variations, storage advice, and a helpful FAQ to guarantee perfect results every time.

Ingredients

• For the Butter Cake

• 1 cup unsalted butter, softened

• 1 1/2 cups granulated sugar

• 2 large eggs

• 1 cup buttermilk

• 1 tablespoon vanilla extract

• 2 cups all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• For the Cream Cheese Layer

• 8 oz cream cheese, softened

• 1/3 cup granulated sugar

• 1 teaspoon vanilla extract

• 1 large egg

• For Topping (Optional But Signature)

• Vanilla ice cream

• Fresh berries

• Powdered sugar

Directions

• Prepare your baking dish: Preheat your oven to 350°F (175°C). Lightly butter or spray six individual ramekins or one 9-inch cake pan. For the classic Mastro’s effect, dust the sides with a bit of sugar so the cake edges caramelize beautifully as it bakes. Set aside.
• Make the butter cake batter: In a large bowl, beat softened butter and sugar until light, fluffy, and pale—this usually takes about 3–4 minutes with a hand mixer. Add the eggs one at a time, mixing well after each addition. Pour in the vanilla and continue beating until everything looks creamy and smooth. In another bowl, whisk the flour, baking powder, baking soda, and salt. Add the dry mixture to the butter mixture in two batches, alternating with the buttermilk. Mix gently until just incorporated—avoid overmixing to keep the cake tender.
• Prepare the cream cheese layer: In a separate bowl, beat together the cream cheese, sugar, egg, and vanilla until smooth and lump-free. This layer adds that signature creamy richness Mastro’s is famous for.
• Assemble the cakes: If using ramekins, divide the butter cake batter evenly among them, filling each about halfway. Spoon a generous dollop of the cream cheese mixture into the center of each portion. If using a cake pan, pour the batter into the pan and gently spread the cream cheese mixture over the top, keeping it mostly centered. Use a knife to lightly swirl—but not fully mix—the two layers. This creates a marbled, molten-center effect once baked.
• Bake: Place the ramekins or cake pan on the middle rack and bake for 35–45 minutes. The top should be golden, slightly crisp around the edges, and a toothpick inserted near the edge (not center) should come out clean. The center will remain soft and creamy—that’s the signature style.
• Rest and serve warm: Allow the butter cakes to rest for 5–10 minutes, just enough that they firm slightly but still remain warm and gooey. Serve each one with a scoop of vanilla ice cream, a sprinkle of powdered sugar, and fresh berries if desired. The warmth of the cake melting into the ice cream creates the classic Mastro’s experience.