Mastro's Butter Cake
A rich, dense butter cake inspired by the famous Mastro’s dessert, made with butter, sugar, eggs, cream cheese, and flour, then slowly baked for a tender center and golden crust.
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Servings: 6
Ingredients
- 3 cups unsalted butter softened
- 3 cups granulated sugar
- 6 large eggs at room temperature
- 8 oz cream cheese softened
- 3 cups all-purpose flour
Instructions
- Preheat the oven to 325°F (165°C). Generously grease a small round Bundt pan and set aside.
- In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Add the softened cream cheese and beat until fully incorporated and smooth.
- Gradually add the flour, mixing just until combined. Do not overmix.
- Transfer the batter to the prepared Bundt pan and smooth the top evenly.
- Bake for 1 hour and 30 minutes, or until a toothpick inserted near the center comes out clean.
- Remove from the oven and allow the cake to cool in the pan for 15–20 minutes before inverting onto a wire rack to cool completely.
Notes
To make this recipe gluten free, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum. Ensure all other ingredients are certified gluten free. Baking time may increase slightly; check for doneness with a toothpick.