I read in People Magazine that Heather Lockler's favorite cake is Mastro's Steakhouse Butter Cake. She buys two at a time, one for herself and one for everybody else. So, of course I was intrigued and it was easy to find the recipe. It always has rave reviews, I'm thinking this is a "must try."
Makes 4 cakes
Cake Batter
2 cups (4 sticks) unsalted butter, room temperature
4 ounces cream cheese, room temperature
2 1/4 cups granulated sugar
2 large eggs, room temperature
1/2 teaspoon fine sea salt
1 1/2 cups all-purpose flour
1 1/2 teaspoons vanilla extract
Cream Cheese Layer
4 ounces cream cheese, room temperature
1 egg, room temperature
1/3 cup granulated sugar
1/2 teaspoon vanilla extract
Preheat oven to 325.
Spray 4 mini springform pans with baking spray. You can also use oversized Ramekins or a mini soufflé pan.
Prepare the cake batter
In a stand mixer cream butter, cream cheese, and sugar for 1-2 minutes. Add eggs one at a time and beat on low for 20 seconds after each addition. Whisk flour and salt, then add to creamed mixture. Beat on low until just incorporated, making sure not to over beat.
Prepare the cream cheese layer
In a small bowl whip together cream cheese and granulated sugar until creamed, add egg and vanilla extract.
Pour cake batter into prepared springform pans then top with a layer of the cream cheese mixture. Bake for 60 – 75 minutes, or until tops are golden brown and a toothpick comes out clean when inserted into the center of the cakes.
Cake can be made a day ahead. When ready to serve microwave until hot approx 1 minute on 80% power then with a kitchen blow torch brûlée the top and sides of the cake to caramelize the sugar crystals.
To serve this cake a la “Mastro’s”, top with a generous scoop of vanilla ice cream, top with strawberries and top with a sprig of fresh mint.
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