Mastros Butter Cake Recipe
Mastro's Butter Cake is a moist and fluffy classic that never fails to delight. It is the perfect choice for any occasion, be it breakfast, brunch, or dessert! This delectable cake requires just one bowl and can be prepared in a few minutes. In this article, we'll explain the ingredients and step-by-step instructions for making Mastro's Butter Cake.
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Servings: 6 People
Calories: 215kcal
Equipment
- Medium Bowl
- Electric mixer
- 9x13 inch cake pan
- Parchment paper (optional)
Ingredients
For Coating
- 1 Cup Turbinado Sugar
- ½ Cup Butter Flavored Crisco
For Cake
- 1 cup Butter Flavored Crisco
- 2 tbsp Vanilla Bean Paste
- 2 Eggs
- 1 ½ cups Milk
- 1 tbsp Baking Powder
- 3 cups All-Purpose Flour
- 1 tbsp Salt
- 1 ½ cups Granulated Sugar
Raspberry Sauce
- 1 cup Fresh Raspberries
- ½ cup Water
- 1 tbsp Sugar
To Top
- Fresh Raspberries
- Vanilla Ice Cream
Instructions
- Preheat the oven to 350°F (176°C). Grease an 8-inch (20 cm) cake pan and line it with parchment paper.
- In a medium bowl, whisk together the Turbinado sugar and Butter Flav Cris until combined. Reserve 1/4 cup (60 ml) of the mixture for later.
- In a large bowl, beat together the Butter Flav Crisco and vanilla bean paste until light and fluffy. Beat in the eggs one at a time, then add the milk.
- In a separate bowl, whisk together the baking powder, all-purpose flour, salt, and granulated sugar.
- Slowly add the dry ingredients to the wet ingredients while beating on low speed until just combined. Do not over-mix.
- Spread the batter evenly into the prepared cake pan and sprinkle with the remaining Turbinado sugar mixture. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Meanwhile, make the raspberry sauce by combining the raspberries, water, and sugar in a small saucepan. Bring to a boil over medium-high heat and reduce the heat to low. Simmer for 10 minutes or until thickened, stirring occasionally. Remove from heat and let cool.
- When the cake is done baking, remove it from the oven and let cool in the pan for 10 minutes. Gently turn out onto a wire rack to cool completely. Slice and serve with raspberry sauce, fresh raspberries, and vanilla ice cream (optional).
Notes
- Make sure to measure the ingredients accurately for best results.
- The cake should cool completely before slicing and serving.
- If desired, you can also add ½ cup of chopped pecans to the cake batter for an extra crunch.
- You can use store-bought raspberry sauce if desired. However, homemade is always best.
- If you’re in a pinch and don’t have any Turbinado sugar, regular granulated sugar works as well.
- The cake can be served warm or at room temperature for the best flavor.
