Indulge in the decadent delight of Mastro’s Butter Cake—a dessert that transcends mere sweetness and elevates your taste buds to a realm of pure bliss.
This exquisite creation combines the richness of butter with the delicate crumb of cake, resulting in a symphony of flavors that will leave you craving more.
Whether you’re celebrating a special occasion or simply treating yourself, this recipe promises to deliver unparalleled culinary elegance.
Ingredients:
1 cup unsalted butter (room temperature)
1 ½ cups granulated sugar
4 large eggs
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ cup whole milk
1 teaspoon vanilla extract
Equipment:
9-inch round cake pan
Electric mixer
Mixing bowls
Whisk
Oven
Instructions:
Preheat your oven to 350°F (175°C).
In a mixing bowl, cream together the butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Sift the flour and baking powder into the butter mixture, alternating with the milk.
Mix until just combined.
Stir in the vanilla extract.
Pour the batter into the greased cake pan.
Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Nutritional Facts (per serving):
Calories: 380
Fat: 20g
Carbohydrates: 45g
Protein: 5g
Sugar: 30g
Health Benefits:
Rich in Antioxidants: Butter contains fat-soluble vitamins like A, D, and E, which act as antioxidants and support overall health.
Boosts Brain Function: The healthy fats in butter contribute to brain health and cognitive function.
Provides Sustained Energy: The combination of butter and cake provides a steady release of energy, making it an ideal treat for busy days.
FAQs:
Can I use salted butter instead?
Yes, but adjust the salt content accordingly.
Can I add nuts or fruit to the batter?
Absolutely!
Chopped nuts or berries would be delightful.
How should I store leftovers?
Wrap the cake tightly in plastic wrap and refrigerate.
Can I freeze this cake?
Yes, it freezes well—just thaw before serving.
Can I substitute almond milk for regular milk?
Yes, almond milk works beautifully in this recipe.