Mastro's Butter Cake Recipe
With Mastro's butter cake recipe, you'll be able to enjoy this delectable treat anytime you want.
Ingredients
For Cake:
- All-purpose flour 3 cups
- Butter flavored crisco 1 ½ cups
- Granulated sugar 1 ½ cups
- Milk 1 ½ cups
- Turbinado sugar 1 cup
- Baking powder 1 ⅓ tablespoons
- Vanilla bean paste 2 teaspoons
- Salt 1 teaspoon
- Eggs 2
For Raspberry Sauce:
- Fresh raspberries 1 cup
- Water ½ cup
- Sugar 1 tablespoon
For Topping:
- Fresh raspberries
- Vanilla ice cream
Instructions
For Cake:
- To prepare for baking, set your oven to a temperature of 350°F. Take each ramekin and ensure that the interior is well coated with ½ cup of Crisco, making sure to cover the bottom and top edges thoroughly.
- Evenly sprinkle turbinado sugar into each ramekin, ensuring that the sugar covers all sides of the interior, including the bottom. Shake out any excess sugar and proceed to the next buttered ramekin, repeating the same process until all the ramekins have been prepared.
- Place 1 cup of Crisco and granulated sugar into the bowl of a stand mixer. Then, using a paddle attachment, mix the two ingredients together until they are fully combined.
- With the mixer running at a low speed, gradually add one egg at a time to the mixing bowl.
- In a separate bowl, mix together the milk and vanilla until they are fully combined. In another bowl, mix together the flour, salt, and baking powder until they are fully combined.
- In alternating small batches, gradually add the flour mixture and milk mixture to the Crisco mixture, starting and ending with the flour mixture. While doing so, be sure to scrape down the sides of the mixing bowl using a rubber spatula. Avoid overmixing the batter.
- Using the prepared ramekins, fill each one up to 3/4 of its capacity with the batter.
- Bake the filled ramekins in the oven, uncovered, for a duration of 18 - 20 minutes. The cake is intentionally designed to be slightly gooey in the center.
- Allow the baked butter cakes to cool for 5 minutes. Then, invert each ramekin onto a plate to remove the cake.
- Once the butter cakes have been removed from the ramekins, add a scoop of vanilla ice cream and a drizzle of raspberry sauce to the top of each cake. Serve the butter cakes immediately.
For Raspberry Sauce:
- Add all of the necessary ingredients into a saucepan, and bring the mixture to a simmer. To break down the raspberries, use a potato masher while they cook.
- Allow the mixture to cook for a duration of 3 to 5 minutes.
- Using an immersion blender or a regular blender, blend the mixture until it is completely smooth.
- After preparing the raspberry sauce, serve it warm over the butter cakes.