Rich, golden, and irresistibly gooey, the copycat warm butter cake recipe you’re about to read recreates the famous steakhouse dessert many diners call love at first bite. You’ll discover how a simple cake batter hides a molten cream cheese layer that oozes out the moment you cut a slice. We’ll break down every step—from beating the butter and sugar to that final scoop of vanilla ice cream—so you can enjoy restaurant‑quality butter cakes without leaving home.
Table of Contents
Ingredient Makes This Steakhouse Butter Cake the Ultimate Copycat Recipe
The signature dessert at upscale grills—most famously Mastro’s Steakhouse—has earned cult status for good reason. Re‑creating that warm butter‑cake magic at home hinges on treating each key component on its own:
- Unsalted butter: Provides the rich backbone and helps the edges caramelize into a crisp, golden crust.
- Granulated sugar: Sweetens both the batter and the cream‑cheese center while aiding browning.
- Large eggs: Bind the batter and keep the crumb tender.
- All‑purpose flour: Gives structure without weighing the cake down.
- Vanilla extract: Infuses both layers with classic, aromatic warmth.
- Cream cheese: Whipped separately with a touch of sugar for the indulgently soft core that defines Mastro’s slice.
- Baking powder + salt: Lift and balance flavors, ensuring a light crumb and clean finish.
By mixing each ingredient in its own step—the velvety batter first, the silky cream‑cheese filling second—and then blasting the mini cakes in a fiercely hot oven, you capture the same contrast of molten middle and crackly edge that diners rave about. The recipe stays faithful to the steakhouse original yet uses everyday staples, so your copycat mastro’s warm butter cake reaches table faster than landing a reservation.
The Ultimate Butter Cake at Home—from Batter to Golden Brown
Step‑by‑step instructions
- Prep the essentials
- Pre‑heat the oven to 350 °F (175 °C).
- Grease and line a 9‑inch springform pan (or two 6‑inch round pans).
- Cream the base
- Beat softened butter with granulated sugar in a stand mixer on medium‑high until pale and fluffy, ≈ 3 min.
- Incorporate the eggs
- Add the eggs one at a time, mixing well after each addition.
- Blend in the vanilla extract.
- Combine dry ingredients
- In a separate bowl, whisk together the flour and salt to distribute seasoning evenly.
- Finish the batter
- With the mixer on low, alternately add the dry mixture and splashes of heavy cream, beginning and ending with the dry ingredients. Mix just until smooth.
- Fill the pan
- Pour the batter into the prepared springform pan, smoothing the top with a spatula.
- Add the cream‑cheese layer
- Spread the cream‑cheese–and‑sugar blend evenly over the batter. (It will sink slightly during baking to form that signature layer.)
- Bake
- Place the pan on the middle oven rack and bake for about 25 minutes, until the edges are set and the center still jiggles gently.
- Cool & unmold
- Let the cake cool in the pan for 10 minutes, then release the springform rim for fuss‑free unmolding.
Bake a Warm Butter Cake Without Professional Cake Pans
Many home cooks assume restaurant desserts call for specialty gear, but the truth is simpler: if you own cake pans, you can master a warm rich cake at home. Those elegant cast‑iron mini skillets some steakhouses use look cool, yet a basic 6‑inch aluminum tin will still deliver gooey butter success. Grease the pan with unsalted butter and a dusting of sugar so the crust caramelizes. If you double the recipe for a small cake party, keep an eye on bake time—larger pans need a few extra minutes. A trusty cake tester (or toothpick) should emerge with moist crumbs, not wet batter, when inserted into the center of the cakes. That’s your cue to pull.
Should you crave bite‑sized portions, divide the cake mixture among muffin wells for mini cake treats. They bake in just 15 minutes and make a charming platter for gatherings. Whatever vessel you pick, the rule remains: high heat at first to set the crust, then a brief rest so the interior stays molten yet sliceable.
The Cream Cheese Layer Turn Ordinary Cakes into Gooey Butter Cakes
Classic St. Louis gooey rich cake relies on a yeasted base plus a sweet cheese topping. Our modern spin swaps yeast for a rich rich cake recipe perfect for weeknights, yet it keeps the alchemy: butter and cream cheese bakes into a custardy middle that defines the style.
We whip cream cheese with a touch more granulated sugar, another dash of vanilla extract, and just enough egg to form a shiny cream cheese mixture. When you spoon this over raw batter, it sinks during the bake and fuses into one decadent core. That hidden pocket ensures each forkful feels like sauce and cake in one bite—especially when you serve warm. It’s the secret that made the dessert a mastro’s signature and the reason guests beg for the copycat recipe.
Serving Suggestions Raspberry Sauce, Vanilla Ice Cream, and Smart Ways to Serve Warm
No steakhouse finale is complete without a drizzle of tangy raspberry sauce and a frosty scoop of vanilla ice cream. The bright berries cut through the buttery richness, while the cold‑hot clash makes flavors pop. If you’d rather highlight citrus, lemon curd also pairs well.
For dinner parties, bring the cake to the table still in its pan so everyone can witness the molten center. Slice, top with vanilla ice cream, and pour over warm berry compote. Alternatively, glaze the top with caramel, dust with powdered sugar, or crown with macerated strawberries. However you plate it, remember to serve warm—that’s when the cream cheese layer is silkiest and the crust boasts its faint crunch.
FAQs
How long will butter cake stay fresh?
When you store butter cake at home—even a decadent slice of mastro’s butter cake—keep it tightly wrapped at room temperature for up to 2 days or refrigerate for 4 – 5 days. Chilling prevents the rich dairy from spoiling, but always bring the cake back to room temp (or give it a 10‑second microwave blast) so the crumb regains its signature tenderness.
How does over‑mixing affect butter cake?
In the original mastro’s butter cake recipe, bakers cream butter and sugar just until light and fluffy. If you whip past that point, excess air collapses during baking, yielding a dense, dry center. Over‑mixing also over‑develops gluten, so stir in flour gently to keep the crumb of your steakhouse‑style cake tender.
Why is my butter cake not moist?
A dry slice usually means either under‑measured fat or over‑baking. For a true copycat of mastro’s butter experience—or the full copycat of mastro’s butter cake—use room‑temperature dairy, weigh ingredients accurately, and pull the pan the moment the edges turn golden. Compare your timing to mastro’s steakhouse warm butter cake guidelines: the center should still jiggle slightly and finish setting as it cools.
What are the characteristics of a good butter cake?
The hallmarks—whether you follow a classic formula or a mastro’s butter cake recipe—are a fine, velvety crumb, balanced sweetness, rich buttery aroma, and edges that caramelize without turning dry. A perfect slice feels plush under the fork yet holds together, releasing notes of vanilla and gentle tang from the cream cheese layer found in many steakhouse versions.
Copycat Warm Butter Cake Recipe – Steakhouse
Ingredients
Unsalted butter: Provides the rich backbone and helps the edges caramelize into a crisp, golden crust.
- Granulated sugar: Sweetens both the batter and the cream‑cheese center while aiding browning.
Large eggs: Bind the batter and keep the crumb tender.
- All‑purpose flour: Gives structure without weighing the cake down.
Vanilla extract: Infuses both layers with classic, aromatic warmth.
- Cream cheese: Whipped separately with a touch of sugar for the indulgently soft core that defines Mastro’s slice.
Baking powder + salt: Lift and balance flavors, ensuring a light crumb and clean finish.
Instructions
Prep the essentials
- Pre‑heat the oven to 350 °F (175 °C).
- Grease and line a 9‑inch springform pan (or two 6‑inch round pans).
Cream the base
- Beat softened butter with granulated sugar in a stand mixer on medium‑high until pale and fluffy, ≈ 3 min.
Incorporate the eggs
- Add the eggs one at a time, mixing well after each addition.
- Blend in the vanilla extract.
Combine dry ingredients
- In a separate bowl, whisk together the flour and salt to distribute seasoning evenly.
Finish the batter
- With the mixer on low, alternately add the dry mixture and splashes of heavy cream, beginning and ending with the dry ingredients. Mix just until smooth.
Fill the pan
- Pour the batter into the prepared springform pan, smoothing the top with a spatula.
Add the cream‑cheese layer
- Spread the cream‑cheese–and‑sugar blend evenly over the batter. (It will sink slightly during baking to form that signature layer.)
Bake
- Place the pan on the middle oven rack and bake for about 25 minutes, until the edges are set and the center still jiggles gently.
Cool & unmold
- Let the cake cool in the pan for 10 minutes, then release the springform rim for fuss‑free unmolding.
Notes
Nutrition Information (per serving)
- Calories: 430 kcal
-
Fat: 22 g
- Saturated Fat: 13 g
-
Carbohydrates: 50 g
- Sugars: 30 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 110 mg
- Sodium: 220 mg
Categorization
- Course: Dessert
- Cuisine: American
- Diet: Vegetarian
- Method: Baking
- Keyword: Butter Cake Recipe
- Skill Level: Easy
