Dessert · Recipes

Copycat Mastro’s Warm Butter Cake


Copycat Mastro’s Warm Butter Cake


Copycat Mastro's Warm Butter Cake


There comes a time in ones life, where you MUST become a copycat! It’s OK. This is not a bad thing. At least when it comes to trying a famous restaurant recipe. There are many recipes that I have tried to copycat, and I have failed. but this is not one of them. This Copycat Mastro’s Warm Butter Cake recipe is so easy, yet when it is finished, you feel like you painted the Mona Lisa! For reals, I’m not lying. That is how I felt at least.

Copycat Mastro's Warm Butter Cake

My dad loved Mastro’s. It was his favorite restaurant of all time. Mastro’s is a pretty swanky spot. In other words, it is really fancy. We were invited to a family members birthday party at Mastro’s in Beverly Hills, on the night of the Golden Globes, and we caught a glimpse of Bradley Cooper having dinner after the awards show.

 Copycat Mastro's Warm Butter Cake
Their steak is famous! And they have a warm spinach salad, that will knock your socks off. And the seafood tower? Fugit about it! But the Warm Butter Cake, is where it’s at. I promise you, it will steal the show! It is served with a scoop of ice cream, and when it melts over the warm cake, the flavors will amaze you!
Copycat Mastro's Warm Butter Cake
I had to see what the hub bub was all about, when I ordered this cake, and now, it has become my ultimate favorite. This recipe for Copycat Mastro’s Warm Butter Cake, has even made a fan of my husband, who never eats cream cheese. He said that it is the most delicious cake he has ever tried.

Now when I made this copycat version of Mastro’s Warm Butter Cake, I gave each family member a serving, and I did not hear a peep! I heard spoons clinking against the plates, but no words being said. And my mother-in-law was there, and she loves to talk! So I went into the room and asked them all if they liked it. Still not a word. Just eating, and devouring their cake. “Hello?”
Copycat Mastro's Warm Butter Cake
That’s what I said. They all look up at me, and my mother-in-law giggled. She said “I am sorry, I did not hear you, because I am blown away by this cake!” She has been wanting to try this Mastro’s Copycat Warm Butter Cake, for a long time. She is the one who first suggested that I should try to make this!
Copycat Mastro's Warm Butter Cake
I am glad that I listened to her that day 😉 But in all seriousness, you will be shocked at how good this cake is, and how easy it is to put together. Now, you can absolutely use individual ramekins for this recipe, but I used these Mini Springform Pans to re-create this delicious and re-known recipe. And this recipe, says that you can make 4 servings from this, but I managed to make 6. This batter, uses a lot of butter, and for this, you should use the good stuff. Do not attempt this recipe with plain old margarine.
Copycat Mastro's Warm Butter Cake
The secret is to not fill them up with batter to full, or there will be a big mess. I used canned peaches to garnish with, but feel free to use fresh sliced peaches. Your guests will be begging you for this recipe, I promise!
Copycat Mastro's Warm Butter Cake


  • (Makes 4-6 cakes)
  • 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 pure vanilla extract
  • 4 ounces cream cheese, room temperature
  • 1 egg, room temperature
  • 1/3 cup granulated sugar
  • 1/2 teaspoon vanilla extract


  1. Pre-heat oven to 325 degrees.
  3. 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. Add vanilla, and mix just until combined. Whisk flour and salt together in a small bowl, then add to creamed cake mixture. Beat on low until just incorporated, making sure not to over beat.
  5. In a small bowl whip together cream cheese and granulated sugar until creamed, add egg and vanilla extract.
  6. Pour cake batter into prepared springform pans then top with a layer of the cream cheese mixture. I was able to place about 1/2 cup of cake batter and 1/4 cup of cream cheese layer in each pan. Be sure not to overfill. 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.
  7. Gently remove cakes from pans, and place on plates, and top with a generous scoop of vanilla bean ice cream. Garnish plate with sliced strawberries, and peaches, and top ice cream with a sprig of mint.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes

Here are a few other dessert recipes you may enjoy!

 Strawberry Sopapilla Cheesecake
 Pineapple Cheesecake

Easy Semi-Homemade Tres Leches Cake

Tres Leches Cake




Banana Cheesecake Egg Rolls

*Disclaimer – please note that this post may contains affiliate links, meaning that if you were to make a purchase through one of these links, I would receive a small commission.  Thank you for your support of Savvy In The Kitchen. Please see my disclosure

20 thoughts on “Copycat Mastro’s Warm Butter Cake

  1. Hi! I have tried making this cake twice, but to no avail! I do not have mini springform pans so i opted for silicone baking moulds (I halved the recipe- got 12 mini cups). The first time I tried it I got dense, pudding-like cakes. The second time I added baking powder, which fluffed up the cakes but the tops got too crispy and the bottom and centre was undercooks. But, alas, I am willing to try this again, if you have any tips and tricks please share!

    1. Hi there! I am thinking that it really has to do with the pans. I haven’t tried this recipe using silicone, and the way I have prepared it, fits, and bakes beautifully in the size of spring-form pans I use. You can also use ramekins if you do not have spring-form pans. I wish you lots of luck with this recipe, and thanks for stopping by!

        1. I have never thought about using mason jars. I think it needs to me more of a smaller pan for each, but if you do try it in a mason jar, please let me know how it turns out! 🙂

    1. Oh I am am so happy to hear that! It will be a family favorite for sure! Thank you for stopping by to let me know:)

  2. Do you butter or spray the pans before adding the cake mixture??? If so, bottom only or all sides as well? When I made the recipe I sprayed the pans with Pam but the cake still stuck to the bottom. Do you also let it sit to cool a bit before removing?? Thanks

    1. Yes, I do spray them with non-stick spray. When they are done all the way through, I slide a butter knife, all the way around the edge to remove the cake from the springform pans easier. I hope this helps.:)

  3. Would it be okay to make have this on a 8in springform pan? I don’t have multiple small ones to make individual cakes and I’m planning to make it tonight 🙂

    1. I have never tried it in an 8 inch pan, but when you try it out, let me know how it turns out! I would love to add that to my bakery menu!

  4. I made it in a bundt pan and it turned out super oily. I thought it was undercooked and left it in the oven for more than 2 hours ?. Oh well

    1. I am so sorry to hear that. I have never tried to make this recipe, in any other baking pan, than the mini spring-form pans. The mini spring-form pans are shallow, and with this recipe, will do much better. Try it using mini spring-form pans, and let me know how it comes out.

  5. I had terrible luck cooked it for an hour and a half and it was done on top and soup underneath. Sooo much butter sitting on it. Made them in 7 inch ramekins. Thanks but bummed?

    1. I am so sorry to hear that. I have only made it in the springform pans, and I have not tried making this recipe in anything larger than those. Maybe try smaller ramekins?

  6. Hi! The link up top isn’t working and I was wondering what size mini springform pans you use?? I bought some mini ones from Home Goods the other day and they seem larger than the ones in the picture. Thank you!!

Comments are closed.