This little Butter Cake is very deceiving. Tiny package, big reward.
I received a message from one of my oldest friends, Jessie Morgan. She’s married now so she has a different last name, but sorry, you will always be Morgan to me. She had a challenge for me and I was happy to except it. She made a copycat Mastro’s Butter Cake that is her husband’s favorite. Mastro’s is a restaurant in Malibu and they had this cake and he asked to have a recreation. Jessie said she tried and it turned out to be a mushy mess.
I’ve been there and I know the disappointment of working hard on a cake you are so excited about and then….mushy mess. (or hard as a rock and so dry you lose all the saliva in your mouth. we don’t need to talk about those though.)
So I took on the challenge and made these little gems. Spoiler alert, these Butter Cakes are unbelievable!! They are a little crisp on the outside, ridiculously moist/gooey in the inside and rich buttery flavor. I can’t say enough about how yummy these are.
If you are looking for a decadent dessert for a special occasion, these would be a crowd pleaser. Add a scoop of ice cream, omg.
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Butter Cakes are unbelievable!! They are a little crisp on the outside, ridiculously moist/gooey in the inside and rich buttery flavor. I can’t say enough about how yummy these are.
2 cups (4 sticks) 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 pure vanilla extract
CREAM CHEESE LAYER INGREDIENTS
4 ounces cream cheese, room temperature
1 egg, room temperature
1/3 cup granulated sugar
1 teaspoon pure vanilla extract
Original recipe from Savvy in the Kitchen.
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2 Responses
Hi, I make these for a local restaurant and they stick to the pans no matter what I try. Any suggestions? I’ve used parchment with spray and nonstick aluminum foil on the bottoms. I’ve tried the crisco/ flour mis brushed on, all kinds of different sprays and they stick and then they fall apart. They’re a pain but so popular I have to keep making them. Help! Thank you!
Laurie
So sorry I am just seeing your comment now! They are somewhat of a pain but so worth it. The best luck I’ve had is with using a springform pan, then spraying the nonstick baking/flour on the pan/sides then a parchment round and spraying again. Let me know if that helps or if you find any tricks!