Mastro’s Famous Butter Cake: Classic Recipe & Tips

This is a super-soft, buttery copycat of Mastro’s famous Butter Cake. It reproduces the rich, tender texture and the creamy topping that make the restaurant version so memorable.

Mastro’s is known for its outstanding steaks, savory entrees, and indulgent desserts. I fell in love with their Herb Roasted Chicken and, on another visit, their Butter Cake—an elegant little round cake finished with cream cheese topping, a strawberry drizzle, and a mint leaf. That balance of soft cake, slight crunch, and melting cream was unforgettable.

This home version captures that same combination: a tender, buttery cake with a slightly crisp exterior that pairs beautifully with a simple cream cheese topping. It’s surprisingly easy to make and uses classic pantry ingredients like unsalted butter, sugar, eggs, vanilla and almond extracts, flour, and buttermilk. The topping is straightforward: cream cheese, powdered sugar, vanilla, and whipped heavy cream. For extra indulgence you can drizzle strawberry sauce or add a chocolate filling.

I baked four individual cakes for my family, and everyone loved them. My husband said they brought back memories of the original Mastro’s dessert. This recipe is versatile and forgiving, so you can scale or adapt it to the pans and serving sizes you have on hand.

What is Mastro’s Butter Cake?

Mastro’s Butter Cake is a small, buttery dessert popular at Mastro’s Steakhouse. It features a rich, tender cake with a slightly crisp exterior and a creamy cream cheese topping. A light strawberry drizzle and a mint leaf often finish the cake for a pretty presentation. The contrast between the buttery cake and the melting cream makes it a favorite after a savory meal.

Ingredients

For the Cake:

• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ½ cup buttermilk

For the Topping:

• 4 ounces cream cheese, softened
• ¼ cup powdered sugar
• ½ teaspoon vanilla extract
• ½ cup heavy cream

Kitchen Equipment Needed

• Mixing bowls
• Hand mixer or stand mixer
• Measuring cups and spoons
• Whisk
• Spatula
• Four 4-inch round cake pans (or alternative pans)
• Wire cooling rack

How to Make Mastro’s Butter Cake?

Step 1:

Preheat the oven to 350°F (175°C). Grease and lightly flour four small round cake pans, or prepare alternative pans if needed. Set aside.

Step 2:

In a large bowl, beat the softened butter and granulated sugar until smooth and creamy, about 3–4 minutes.

Step 3:

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and almond extracts.

Step 4:

In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the butter mixture in batches, alternating with the buttermilk, until just combined. Be careful not to overmix.

Step 5:

Divide the batter among the prepared pans and smooth the tops. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 6:

While the cakes cool, prepare the topping. Beat the cream cheese, powdered sugar, and vanilla until smooth. In a separate bowl, whip the heavy cream until stiff peaks form, then fold the whipped cream into the cream cheese mixture until light and even.

Step 7:

Place each cooled cake on a serving plate and spoon or pipe the cream cheese topping over the top. Allow it to soften slightly so it melts into the warm cake if desired. Finish with an optional strawberry drizzle and a mint leaf for a classic presentation. Serve and enjoy.

Some Tips

• To soften butter quickly, cut it into small cubes and let it sit at room temperature for 15–20 minutes.
• Almond extract adds a subtle, nutty note that complements the butter flavor—use sparingly to taste.
• Combine dry and wet ingredients until just incorporated to keep the cake tender; avoid overmixing.
• If you don’t have 4-inch pans, use a larger pan and adjust baking time accordingly; slice into individual portions after baking.
• Fill pans no more than two-thirds full to allow room for the cakes to rise evenly.

How to Store Leftovers?

Store leftover cake in an airtight container in the refrigerator for up to two days. Keep the cream cheese topping in a separate sealed container to preserve texture, then assemble shortly before serving for best results.

What to Eat with Mastro’s Butter Cake?

This butter cake pairs beautifully with savory chicken entrées, a scoop of vanilla ice cream, or a small shot of espresso. For a refreshing contrast, serve with iced tea or a creamy latte. The cake’s richness complements both bold and delicate accompaniments.

FAQ

Can I make this cake in a regular cake pan?

Yes. Using a larger, single pan will work; expect a longer baking time and adjust accordingly.

What if I don’t have buttermilk?

Make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to ½ cup milk. Let it sit for a few minutes before using.

Can I use salted butter instead of unsalted?

Yes. If using salted butter, reduce any added salt in the recipe by about half to keep the balance right.

Can I substitute the cream cheese in the topping?

Mascarpone or ricotta can be used for a different texture and flavor. Mascarpone will give a richer, silkier topping; ricotta will be lighter.

How many servings does this recipe make?

This version yields four small individual cakes—perfect for single servings. You can scale it up if you need more portions.

Conclusion

This copycat of Mastro’s Butter Cake delivers a refined, buttery dessert with a silky cream topping that melts into each bite. It’s easy to prepare, adaptable to different pan sizes, and makes an elegant finish to any meal. Share the recipe with friends and enjoy this restaurant-quality dessert at home.