Copycat Steakhouse Butter Cake
A rich, buttery cake with a cream cheese layer, an optional caramelized sugar crust, and a scoop of ice cream on top.
Mastro’s Steakhouse in Houston holds a special place in my heart. Between the live music, the dressed-up atmosphere, and the delicious food, it always feels like an occasion. Tristan and I even had our rehearsal dinner there, making it the setting for one of my favorite memories.
And while I love their steaks and seafood, there’s one thing I always look forward to at the end of the meal: the warm butter cake.
It’s rich, buttery, and perfect for sharing. But sometimes, I just want a little butter cake of my own, enjoyed at home in comfortable clothes. No dinner reservation required.
That’s what inspired me to start making this version. With a tender cake base, a cream cheese layer, and an optional caramelized sugar finish, it brings a little of that steakhouse experience right into my kitchen.
Two Batters, One Delicious Dessert
This recipe has two components: the butter cake batter and the cream cheese topping.
The cake batter goes into the pans first, followed by the cream cheese mixture. As they bake together, they create a rich dessert that’s especially delicious served warm with ice cream.
Don’t let the two mixtures intimidate you. Each comes together easily, and the hardest part is waiting for the cakes to bake.
Choosing Your Cake Pans
I found individual cake molds at my dad’s house that were perfect for this dessert. There’s just something fun about serving everyone their own little cake!
You can also use oven-safe ramekins. The number of cakes and baking time will depend on the size and depth of your pans, so leave room for the batter to rise and adjust the baking time as needed.
If you plan to turn the cakes out onto plates, grease the bottoms and sides thoroughly.
My Best Tips for Butter Cake
Room temperature ingredients make a difference. I’ve tried using cold ingredients, and I’ve tried rushing things with the microwave. Taking the time to soften the butter and cream cheese naturally gives you a much smoother batter. They should be soft, but not melted.
Mix just until combined. Once you add the flour, keep the mixer on low and stop when the batter comes together.
Give the cakes room to rise. Mold sizes vary, so use the fill level as your guide. A little extra batter in another pan is much better than an overflowing cake.
Be patient before unmolding. Warm cakes are delicate. That short rest helps them hold their shape when you turn them out.
The sugar finish is optional. I love the caramelized flavor and delicate crunch, but I’ve made these both ways. They’re delicious with or without it.
Making Ahead and Storing
Once cooled, cover the cakes and refrigerate for up to 3–4 days.
To serve, gently rewarm individual cakes until warmed through. If you’re adding the torched sugar finish, do that after reheating, just before serving. Finish with the ice cream and fruit.
Copycat Steakhouse Butter Cake
Ingredients
Equipment
Method
- Prepare your pans. Preheat the oven to 325°F. Thoroughly grease individual cake molds or oven-safe ramekins with baking spray or softened butter, and place them on a rimmed baking sheet.
- Make the cake batter. In a stand mixer with the paddle attachment, beat the butter, cream cheese and sugar for 1–2 minutes until smooth. Add the eggs one at a time, mixing on low about 30 seconds after each, scraping the bowl as needed. Mix in the vanilla.
- Whisk the flour and salt together in a separate bowl. Add to the butter mixture and mix on low just until incorporated. Avoid overmixing.
- Make the cream cheese layer. In a separate bowl, beat the cream cheese and sugar until smooth. Add the egg and mix just until combined. It will be softer and looser than the cake batter.
- Fill the pans. Divide the cake batter among the molds and smooth it out. Spoon the cream cheese mixture over the top and spread it gently. Fill no more than about three-quarters of the way up each mold; use another mold for extra batter rather than overfilling.
- Bake low and slow. Bake about 60–75 minutes for larger individual cakes, checking earlier for smaller or shallower molds. The tops should be golden brown and the centers set; a toothpick in the cake portion should come out without wet batter.
- Let the cakes rest. Cool in the pans for about 15 minutes. Run a thin knife around the edges if needed, then gently turn them out onto a cooling rack. (If serving from ramekins, leave them in their dishes.)
- Optional caramelized finish. Lightly coat the exposed surfaces with a thin layer of sugar. On a heatproof surface, torch the sugar, keeping the flame moving until golden. Let it harden briefly; watch closely, as it can burn quickly.
- Serve warm. Top each warm cake with a generous scoop of vanilla ice cream, add fresh berries or fruit, and enjoy.
Notes
A Little Steakhouse Treat at Home
This cake reminds me of special dinners, our rehearsal celebration, and the simple pleasure of ending a meal with something wonderful.
But it’s just as lovely enjoyed at home—with a scoop of melting ice cream and a cake you don’t have to share.
