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Mastros Butter Cake (Individual Ramekins)

Mastros Butter Cake (Individual Ramekins) - recipe card
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A rich, dense butter cake with a caramelized sugar crust, inspired by the famous Mastros Steakhouse dessert. This scaled-down version bakes in individual ramekins for perfect single servings with a moist, tender crumb and a crisp, buttery top.

Ingredients

Scale
  • 6 tbsp (3 oz) unsalted butter, melted and divided (4 tbsp for batter, 2 tbsp for topping)
  • 1/2 cup (100 g) granulated sugar
  • 1 large egg, at room temperature
  • 1 tsp vanilla extract
  • 1/2 cup (60 g) all-purpose flour, sifted
  • 1/2 tsp baking powder
  • 1/4 tsp kosher salt
  • 1/4 cup (60 ml) buttermilk, at room temperature
  • 2 tbsp (25 g) granulated sugar (for topping)
  • Powdered sugar, for dusting (optional)

Instructions

  1. Preheat the oven to 350°F (177°C). Generously butter four 4-ounce ramekins and place them on a baking sheet. This ensures the cakes release easily and the bottoms brown evenly.
  2. In a medium bowl, whisk together 4 tablespoons (2 oz) of the melted unsalted butter with 1/2 cup granulated sugar until smooth and combined. The mixture should look like wet sand with no separation.
  3. Add the room-temperature egg and vanilla extract, whisking vigorously until the batter is pale, slightly thickened, and emulsified—about 1 minute. A room-temperature egg blends more easily and creates a smoother crumb.
  4. In a separate small bowl, whisk together the sifted all-purpose flour, baking powder, and kosher salt. Sifting aerates the flour and ensures the leavener is evenly distributed, preventing dense spots.
  5. Add half of the dry ingredients to the butter-sugar mixture and stir gently with a rubber spatula until just a few streaks of flour remain. Then add half of the buttermilk and stir until combined. Repeat with remaining dry ingredients and buttermilk, mixing only until the batter is smooth and no dry flour is visible. Over-mixing develops gluten and makes the cake tough.
  6. Divide the batter evenly among the prepared ramekins, filling each about halfway. The batter will rise slightly and puff into a golden dome.
  7. For the signature crust, drizzle the remaining 2 tablespoons of melted butter evenly over the top of each ramekin (about 1/2 tablespoon per ramekin). Then sprinkle each with 1/2 tablespoon of the topping sugar. The butter and sugar will create a crackly caramelized layer during baking.
  8. Bake for 20 to 25 minutes, rotating the pan halfway through, until the cakes are golden brown on top and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). The tops should feel set and slightly firm to the touch.
  9. Let the cakes cool in the ramekins on a wire rack for exactly 5 minutes. This resting time allows the structure to set while still warm enough to release easily.
  10. To serve, run a thin knife around the edge of each ramekin, then invert onto individual plates. Alternatively, serve directly in the ramekin for a more rustic presentation. Dust with powdered sugar if desired. Serve warm.
  11. The butter cake is best enjoyed within 30 minutes of baking, while the center is still tender and the top is crisp. Leftovers will soften the crust but remain delicious.

Notes

Storage: Store baked cakes in the ramekins, covered tightly with plastic wrap, at room temperature for up to 2 days. The crust will soften but the cake stays moist. Reheat: For best texture, reheat in a 300°F (150°C) oven for 5-7 minutes or microwave on high for 15 seconds. Freezing: Unbaked batter can be refrigerated for up to 24 hours. Baked cakes can be frozen without topping for up to 1 month; thaw overnight in the refrigerator and reheat as directed. For a dairy-free alternative, use vegan butter and a plant-based buttermilk (milk + vinegar).

Nutrition

Keywords: Mastros butter cake, butter cake recipe, copycat Mastros, individual butter cake, American dessert, rich cake, buttermilk cake, small batch cake, ramekin dessert, easy butter cake

Find it online: https://copycatkitchenco.com/mastros-butter-cake/