Mastro’s Warm Butter Cake Recipe

September 17, 2020Van
Blog post

Prep time: 15 minutes

Cook time: 45 minutes

Serves: 4

I drained my bank account so you don’t have to – I use to live 5 minutes from Mastro’s Steakhouse so it was a little too easy to pick one of these warm butter cakes for “research”, after tax and tip, you’re looking at $25+ for 1 small cake! There’s a reason why almost everyone that visits Mastro’s orders this cake – it’s extremely delicious, the crust is slightly caramelize and chewy – the interior is tender & buttery with a salty finish, there’s a wonderful cheesecake layer on the bottom, the brûléed turbinado sugar topping creates a wonderful textural difference, especially when paired with vanilla bean ice cream. It’s very decadent and perfect for any occasion when you want to have a special dessert. This is my copycat of Mastro’s Famous Warm Butter Cake – it took me a year to perfect – I hope you enjoy being able to recreate this amazing dessert at home.


Line the bottom and sides of your 4 inch springform pans (purchase here) with parchment Mastro's Warm Butter Cake Recipe

Mastro's Warm Butter Cake Recipe

Mastro's Warm Butter Cake Recipe

You’ll need a kitchen torch to brûlée the sugar topping (purchase here) + Butane Fuel

Mastro's Warm Butter Cake Recipe

Mastro's Warm Butter Cake Recipe

Mastro's Warm Butter Cake Recipe

Mastro's Warm Butter Cake Recipe

Mastro's Warm Butter Cake Recipe

Mastro's Warm Butter Cake Recipe

Print Recipe

Mastro's Warm Butter Cake Recipe

  • Prep time: 15 minutes
  • Cook time: 45 minutes
  • Serves: 4


  • ¾ Cup Unsalted Butter, room temp
  • ¼ Cup Cream Cheese, room temp
  • 1½ Cups All Purpose Flour
  • ½ Cup Light Brown Sugar
  • ¾ Cup Granulated Sugar
  • 2 Teaspoons Vanilla Extract
  • 1 Large Egg + ½ a Large Egg (gently stir an egg to combine the whites and yolk, then divide in half, save the other half of the egg for the cheesecake layer)
  • ¾ Teaspoon Coarse Kosher Salt
  • ½ Teaspoon Baking Powder
  • ¼ Teaspoon Baking Soda
  • 4 - 4 inch Springform Pans
  • Kitchen Torch


  • ½ Cup Cream Cheese, room temp
  • ⅓ Cup Granulated Sugar
  • ½ a Large Egg
  • 2 Teaspoons Sour Cream, room temp
  • ¼ Teaspoon Vanilla Extract

Easy RASPBERRY Sauce (optional)

  • ½ Cup Raspberry Jam
  • 1 Tablespoon Water


  • 6 Teaspoons Coarse Turbinado Sugar, divided
  • Canned Mandarin Oranges in light syrup (or you can supreme an orange)
  • Fresh Strawberry Slices
  • Whipped Cream (recipe here)
  • 4 Mint Sprigs
  • Häagen-Dazs Vanilla Bean Ice Cream


  • 1)

    Pre-heat your oven to 325°F. Line the bottom and sides of the springform pans with parchment paper, the parchment for the sides should be about 1 inch higher than the pan. In a bowl add ½ Cup room temp Cream Cheese, ⅓ Cup Sugar, ½ a Large Egg, 2 Teaspoons Sour Cream, ¼ Teaspoon Vanilla Extract stir slowly with a whisk until all lumps are gone. Set aside to use later.

  • 2)

    If you plan on serving it with Raspberry Sauce, place ½ Cup of Raspberry Jam and 1 Tablespoon of Water into a saucepan. Heat on low and stir until it looks smooth. You can add a little more water if you want the sauce thinner. Pour the sauce through a mesh strainer and use a silicone spatula to push the sauce though. Discard the seeds and set the sauce aside for serving.

  • 3)

    In your stand mixer bowl, add ¾ Cup Unsalted Butter, ¼ Cup Cream Cheese, ½ Cup Light Brown Sugar, ¾ Cup Granulated Sugar, use the paddle attachment and mix on high speed for 3 minutes, it should be light and fluffy. Add 1½ Large Eggs and mix on the slowest speed until the eggs look combined. I a large bowl, combine 1½ Cups All Purpose Flour, ¾ Teaspoon Coarse Kosher Salt, ½ Teaspoon Baking Powder, ¼ Teaspoon Baking Soda, stir well with a whisk. Add half of the flour mixture and mix on slow speed until the flour is combined, add the rest of the flour and mix on slow until combined, scrape the bowl to ensure an even mixture.

  • 4)

    Divide the batter evenly between the 4 pans, fill about halfway through or about 177 grams of batter for each pan. Use a spoon to even out the batter. Pour in about 2½ Tablespoons of cheesecake batter into each pan. Place the pans into your 325°F pre-heated oven on the middle rack and bake for 45 Minutes. It’s normal for the center of the cakes to be slightly sunk in. Remove the pans and let them cool on a wire rack for 10 minutes, then remove them from the spring form pan to cool further, you want to serve them when they are just lukewarm – if you serve them too warm, it just melts the ice cream all over the cake.

  • 5)

    Flip the cakes over onto serving plates, flat bottom side should be up and cheesecake layer should be on the bottom. Put 1½ Teaspoons of Coarse Turbinado Sugar on top of each cake and even it out. Use a culinary torch to caramelize some of the sugar, you don’t need to melt all the sugar (see pic above). Garnish the plate with sliced mandarin oranges and strawberries. Top with a scoop of Häagen-Dazs Vanilla Bean Ice Cream, drizzle on the raspberry sauce and garnish with a sprig of mint – serve with a large bowl of homemade whipped cream. Enjoy!

↓ Supplies to make this recipe ↓

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