Mastro’s Warm Butter Cake Recipe
There comes a time in ones life, where you MUST become a copycat! It’s OK. This is not a bad thing. At least when it comes to trying a famous restaurant recipe. There are many recipes that I have tried to copycat, and I have failed. but this is not one of them. This recipe for Copycat Mastro’s Warm Butter Cake recipe is so easy, yet when it is finished, you feel like you painted the Mona Lisa! For reals, I’m not lying. That is how I felt at least.
Mastro’s is a pretty swanky spot. In other words, it is really fancy. We were invited to a family members birthday party at Mastro’s in Beverly Hills, on the night of the Golden Globes, and we caught a glimpse of Bradley Cooper having dinner after the awards show.
Their steak is famous! And they have a warm spinach salad, that will knock your socks off. At least it did for me. And the seafood tower? Amazing! But the Warm Butter Cake, is where it’s at. I promise you, it will steal the show! It is served with a scoop of ice cream, and when it melts over the warm cake, the flavors will truly amaze you!
I had to see what all the excitement was all about, when I ordered this cake, and now, it has become my absolute favorite. This recipe for Copycat Mastro’s Warm Butter Cake, has even made a fan of my husband, who never eats cream cheese. He said that it is the most delicious cake he has ever tried.
Indulge in the rich, creamy flavors of this double-layer steakhouse famous cheesecake. With a perfect balance of sweet and indulgence, it's a dessert that will truly impress your guests.
Ingredients:
- Cake Batter:
- 2 cups unsalted butter, softened at room temperature
- 4 ounces cream cheese, softened at room temperature
- 2 1/3 cups fine granulated sugar
- 2 large eggs
- 1/2 teaspoon flaked sea salt
- 1 1/2 cups all-purpose flour
- 2 teaspoons quality organic vanilla extract
- Cream Cheese Layer:
- 4 ounces cream cheese, room temperature
- 1 egg, room temperature
- 1/3 cup fine granulated sugar
- 1 teaspoon quality organic vanilla extract
Equipment:
- Stand mixer with paddle attachment
- Four mini springform pans
- Large bowl
- Small bowl
- Toothpick
Instructions:
- Preheat oven: Preheat your oven to 325°F (165°C).
- Prepare cake batter: In a stand mixer, cream together the butter, cream cheese, and sugar until light and fluffy. Add the eggs one at a time, beating on low speed for 20 seconds after each addition. Stir in the vanilla extract. In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Prepare cream cheese layer: In a small bowl, beat together the cream cheese, sugar, egg, and vanilla extract until smooth and creamy.
- Assemble cakes: Divide the cake batter evenly between the prepared springform pans. Top each layer with the cream cheese mixture.
- Bake: Bake for 60-75 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Cool and serve: Let the cakes cool completely before removing from the pans. Serve with a scoop of vanilla bean ice cream, garnished with sliced strawberries, peaches, and a sprig of mint.
Tips:
- For a smoother texture, make sure all ingredients are at room temperature.
- To prevent overbaking, check the cakes frequently towards the end of the baking time.
- For a more decadent flavor, use a high-quality cream cheese.
Enjoy this delicious double-layer cheesecake and impress your loved ones with your baking skills!
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