There’s something magical about ending a meal at Maggiano’s Little Italy with their iconic butter cake-a warm, tender dessert that’s become legendary among restaurant-goers.
This copycat Maggiano’s butter cake recipe captures that same buttery, melt-in-your-mouth experience right in your own kitchen.
Whether you’ve been craving that signature texture or want to surprise your family with restaurant-quality dessert, this Maggiano’s gigi butter cake recreation delivers authentic flavor without the reservation.
With simple pantry staples and straightforward techniques, you’ll master this beloved Italian-American classic that’s perfect for any celebration or cozy weeknight treat.
What Does Maggiano’s Butter Cake Taste Like?
Maggiano’s butter cake offers an incredibly rich, buttery flavor profile with a delicate vanilla undertone that makes every bite luxurious.
The texture is what truly sets this dessert apart-it’s remarkably tender and moist with a slightly dense crumb that practically melts on your tongue, similar to a cross between pound cake and sponge cake.
The edges develop a light golden crust while the center remains wonderfully soft and almost pudding-like.
When served warm with powdered sugar, fresh strawberries, and whipped cream, the contrast between the warm cake and cool toppings creates an unforgettable sensory experience that’s both comforting and elegant.
Maggiano’s Butter Cake Recipe Ingredients
Main Cake Ingredients:
- 1 cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract (pure vanilla recommended)
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup whole milk, room temperature
Optional Toppings:
- Powdered sugar for dusting
- Fresh strawberries, hulled and sliced
- Whipped cream (homemade or store-bought)
- Vanilla ice cream
Essential Kitchen Utensils
- Small round cake pans (approximately 4 inches in diameter)
- Electric mixer (stand mixer or hand mixer)
- Large mixing bowl
- Separate medium mixing bowl
- Parchment paper
- Fine-mesh sieve or flour sifter
- Measuring cups and spoons
- Rubber spatula
- Wire cooling rack
- Toothpick or cake tester
Preparation and Cooking Time
Prep Time: 15 minutes
Cook Time: 25-30 minutes
Cooling Time: 10 minutes
Total Time: 50-55 minutes
Servings: 4-6 individual butter cakes (depending on pan size)
Step-by-Step Maggiano’s Butter Cake Recipe Instructions
Step 1: Prepare Your Workspace
Preheat your oven to 350°F (175°C). Thoroughly grease your small round cake pans with butter or non-stick cooking spray, then line the bottoms with parchment paper circles for effortless removal. This crucial step ensures your Maggiano’s butter cake recipe releases perfectly without sticking.
Step 2: Cream Butter and Sugar
In a large mixing bowl, combine the softened unsalted butter and granulated sugar. Using an electric mixer on medium speed, cream the mixture for 3-4 minutes until it becomes light, fluffy, and pale in color. This aeration process is essential for achieving that signature tender crumb texture.
Step 3: Incorporate Eggs and Vanilla
Add the eggs one at a time, beating well after each addition to ensure proper emulsification. Scrape down the sides of the bowl as needed. Mix in the vanilla extract until fully incorporated. The mixture should look smooth and slightly increased in volume.
Step 4: Combine Dry Ingredients
In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Sifting removes lumps and aerates the flour, contributing to the cake’s delicate texture that makes this copycat Maggiano’s butter cake so special.
Step 5: Alternate Wet and Dry Mixtures
With your mixer on low speed, gradually add the dry ingredients to the butter mixture in three additions, alternating with the milk in two additions. Begin and end with the flour mixture. Mix until just combined-overmixing can result in a tough, dense cake rather than the tender consistency you’re aiming for.
Step 6: Fill and Bake
Pour the smooth batter into your prepared pans, filling each about halfway full to allow proper rising room. Tap the pans gently on the counter to release any air bubbles. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. The tops should be golden brown and spring back when lightly touched.
Step 7: Cool and Serve
Allow the cakes to cool in their pans for about 10 minutes, which helps them set properly. Carefully run a knife around the edges and transfer the cakes to a wire rack. For the authentic Maggiano’s gigi butter cake experience, serve warm with a generous dusting of powdered sugar, fresh sliced strawberries, and a dollop of whipped cream or scoop of vanilla ice cream.
7 Customization and Pairing Ideas for Your Butter Cake
1. Lemon Blueberry Variation
Transform your Maggiano’s butter cake recipe ingredients by adding the zest of one lemon to the batter and folding in 3/4 cup fresh blueberries before baking. The citrus brightness cuts through the richness beautifully, and the berries create gorgeous purple pockets throughout the cake. Serve with lemon curd and whipped cream for an elegant brunch dessert.
2. Chocolate Lover’s Dream
Replace 1/4 cup of the all-purpose flour with Dutch-process cocoa powder and add 1/2 cup of mini chocolate chips to create a decadent chocolate butter cake. Top with chocolate ganache, fresh raspberries, and a scoop of vanilla bean ice cream. This variation pairs wonderfully with after-dinner espresso or cappuccino.
3. Seasonal Fruit Compote Topping
Instead of fresh strawberries, prepare a warm fruit compote using seasonal produce-summer peaches, fall apples with cinnamon, or winter cranberries with orange zest. Simmer your chosen fruit with a tablespoon of sugar and a splash of water until syrupy, then spoon over the warm butter cake for a sophisticated presentation.
4. Almond Amaretto Enhancement
Replace the vanilla extract with 1/2 teaspoon almond extract and add 1/4 cup of finely ground almonds to the dry ingredients. Brush the warm cakes with a simple amaretto syrup (equal parts amaretto liqueur and water with sugar) for an Italian-inspired adult dessert. Garnish with toasted sliced almonds and mascarpone cream.
5. Caramel Pecan Indulgence
Drizzle warm salted caramel sauce over your copycat Maggiano’s butter cake and sprinkle with toasted pecans. The combination of buttery cake, rich caramel, and crunchy nuts creates an irresistible texture contrast. Add a pinch of flaky sea salt on top to balance the sweetness and elevate the flavors.
6. Coffee Tiramisu Fusion
Brush the cooled cakes with strong brewed espresso or coffee liqueur, then layer with sweetened mascarpone cheese and dust with cocoa powder. This fusion dessert combines the best elements of butter cake and traditional tiramisu, perfect for coffee enthusiasts.
7. Berry Medley with Cream Cheese Frosting
Top your butter cake with a light cream cheese frosting (cream cheese, butter, powdered sugar, and vanilla) and arrange a colorful mix of fresh berries-strawberries, blueberries, raspberries, and blackberries. The tangy frosting complements the sweet cake while the berries add freshness and visual appeal, making this ideal for spring and summer celebrations.
Essential Tips for Perfect Maggiano’s Butter Cake
1. Room Temperature Ingredients Are Crucial
Bringing your butter, eggs, and milk to room temperature before starting ensures proper emulsification and even mixing. Cold ingredients don’t blend smoothly, which can result in a dense, uneven texture. Set your ingredients out 30-60 minutes before baking, or quickly warm eggs in a bowl of warm water for 5 minutes.
2. Don’t Skimp on Creaming Time
The 3-4 minute creaming period for butter and sugar isn’t arbitrary-it incorporates air into your batter, which is essential for achieving that light, tender crumb. Under-creamed butter creates a dense, heavy cake. The mixture should be noticeably paler in color and fluffy in texture before proceeding to the next step.
3. Measure Flour Correctly
Too much flour is the most common reason for dry, tough butter cakes. Use the spoon-and-level method: spoon flour into your measuring cup and level off with a knife rather than scooping directly from the bag, which compacts the flour and adds extra. Better yet, weigh your flour (2 cups equals approximately 240 grams) for consistent results every time you make this Maggiano’s butter cake recipe.
4. Avoid Overmixing the Batter
Once you add the flour mixture, mix only until the ingredients are just combined-you should see no dry flour streaks, but don’t continue beating. Overmixing develops gluten in the flour, resulting in a tough, chewy texture instead of the tender, melt-in-your-mouth consistency that makes Maggiano’s gigi butter cake so beloved.
5. Check Oven Temperature Accuracy
Many home ovens run hot or cold by 25°F or more, which dramatically affects baking results. Invest in an oven thermometer to verify your actual temperature. If your cakes brown too quickly or take much longer than 30 minutes, your oven temperature is likely off. Adjust accordingly for perfectly baked butter cakes every time.
6. Test for Doneness Carefully
Insert a toothpick into the center of the cake-it should come out with a few moist crumbs, not completely clean. Butter cake continues cooking slightly from residual heat after removal from the oven, so a few moist crumbs ensure a perfectly tender interior rather than an overbaked, dry result. The top should spring back when gently pressed.
7. Serve at the Optimal Temperature
While Maggiano’s butter cake is delicious at any temperature, serving it slightly warm (not hot) provides the best experience. The butter softens just enough to create that signature melt-in-your-mouth texture while still maintaining structural integrity. If you’ve made the cakes ahead, warm individual portions in the microwave for 10-15 seconds before serving with cold toppings for that perfect temperature contrast.
Storage and Reheating Guidance
Store cooled butter cakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. For longer storage, wrap individual cakes tightly in plastic wrap and freeze for up to 3 months. Reheat refrigerated or frozen cakes in the microwave for 15-30 seconds until warm, or in a 300°F oven for 5-10 minutes for the best texture restoration.
Common Queries and FAQs
Here are some common questions I’ve got you covered about this recipe
What makes Maggiano’s butter cake so special?
The signature texture is what sets this dessert apart-it’s incredibly moist and tender with an almost pudding-like center while maintaining a light, delicate crumb structure. The generous amount of butter combined with the proper creaming technique creates richness without heaviness. Additionally, serving it warm with cold toppings like ice cream or whipped cream creates a memorable temperature and texture contrast that’s become the restaurant’s trademark presentation.
Can I make this copycat Maggiano’s butter cake in a regular cake pan?
Yes, you can adapt this recipe to an 8-inch or 9-inch round cake pan, though the baking time will increase to approximately 35-45 minutes. The individual small cakes are traditional because they create more surface area for toppings and ensure each person gets the perfect ratio of cake to accompaniments. If using a larger pan, check for doneness with a toothpick and adjust timing as needed since oven variations affect larger cakes more significantly.
Why is my butter cake dense instead of light and fluffy?
Dense butter cake typically results from three issues: insufficient creaming of butter and sugar (which should take the full 3-4 minutes), overmixing the batter after adding flour (which develops too much gluten), or using cold ingredients that don’t emulsify properly. Additionally, using too much flour-often from scooping measuring cups directly into the flour bag-adds excess that weighs down the batter. Following the proper technique and measurements should resolve this issue.
Can I substitute ingredients in the Maggiano’s butter cake recipe ingredients?
While you can make some substitutions, they’ll affect the final result. Salted butter can replace unsalted (just omit the added salt), but the flavor will be slightly different. Low-fat milk works in place of whole milk but reduces richness. All-purpose flour is essential-cake flour makes it too delicate, while bread flour creates a tough texture. Avoid substituting margarine for butter, as butter’s flavor and fat composition are crucial to this recipe’s success.
Do I need special pans for this recipe?
While 4-inch round cake pans create the authentic restaurant presentation, you can use ramekins, muffin tins, or small springform pans as alternatives. Just adjust the baking time accordingly-muffin-sized portions take about 18-22 minutes, while 6-inch pans need 30-35 minutes. The key is not overfilling (halfway full maximum) to allow proper rising and achieving that characteristic tender crumb texture.
How do I prevent my butter cakes from sticking to the pans?
Proper pan preparation is essential for clean release. Generously grease the pans with butter or non-stick spray, paying special attention to the corners and edges. Line the bottom with parchment paper circles cut to fit precisely. After baking, let the cakes cool in the pans for 10 minutes-this allows them to set and makes removal easier. Run a thin knife around the edges before inverting onto a cooling rack for perfect release every time.
Can I make Maggiano’s gigi butter cake ahead of time?
Absolutely! Bake the cakes up to 2 days ahead and store in an airtight container at room temperature, or freeze for up to 3 months. The texture actually improves slightly after a day as the flavors meld. When ready to serve, bring to room temperature and warm in the microwave for 15-20 seconds or in a low oven. Prepare toppings fresh for the best presentation and flavor contrast, though you can make whipped cream a few hours ahead.
What’s the difference between butter cake and pound cake?
While both are butter-based desserts, butter cake has a lighter, more tender crumb due to its higher ratio of leavening agents (baking powder) and the incorporation of milk. Pound cake traditionally uses equal weights of butter, sugar, eggs, and flour with no chemical leaveners, resulting in a denser, more compact texture. Maggiano’s butter cake falls into a hybrid category-richer than typical butter cake but lighter than traditional pound cake, with that signature moist, almost pudding-like center.
Why do I need to alternate adding dry ingredients and milk?
This technique prevents overmixing and ensures even distribution of ingredients. Starting and ending with flour protects the batter’s structure-if you ended with milk, the liquid could make the batter loose and harder to incorporate remaining flour without overmixing. The alternating method keeps the batter at the right consistency throughout mixing, resulting in a more uniform, tender crumb in your finished copycat Maggiano’s butter cake.
Can I double this butter cake recipe?
Yes, this recipe doubles well for larger gatherings. Keep the same oven temperature and baking time, just prepare additional pans. If you’re using a stand mixer, it should handle a double batch easily, but a hand mixer might struggle with the volume-consider mixing two separate batches if needed. For consistent results, weigh your ingredients when doubling to ensure accuracy, and rotate pans halfway through baking for even browning.
What’s the best way to serve Maggiano’s butter cake for a dinner party?
Plate each warm butter cake slightly off-center on a dessert plate. Dust generously with powdered sugar, arrange 3-4 fresh strawberry slices alongside, add a quenelle or dollop of freshly whipped cream, and finish with a sprig of fresh mint for color. For extra elegance, drizzle a simple vanilla or berry sauce around the plate. Serve immediately while the cake is warm and the whipped cream is cold for that signature temperature contrast that makes this dessert restaurant-worthy.
How can I tell when my Maggiano’s Butter Cake is perfectly done?
Look for these signs: the top should be golden brown and spring back when lightly touched, the edges should just begin pulling away from the pan sides, and a toothpick inserted in the center should come out with a few moist crumbs (not wet batter, but not completely clean). The internal temperature should reach about 200-205°F. Remember that butter cake continues cooking slightly from residual heat, so slightly underbaked is better than overbaked for maintaining that tender, moist texture.
This copycat Maggiano’s butter cake brings the beloved restaurant dessert right to your kitchen with simple ingredients and foolproof techniques.
The rich, buttery flavor and tender, melt-in-your-mouth texture make it perfect for special occasions or whenever you’re craving something truly indulgent.
With customizable toppings and endless pairing possibilities, you can recreate that signature Maggiano’s gigi butter cake experience for family and friends.
Give this recipe a try tonight and discover why this dessert has captured hearts across the country-one warm, delicious bite at a time!
I’d love to hear your thoughts-leave a comment on the blog and let me know How it came out! Don’t forget to follow me on Facebook and YouTube for more delicious updates. Your support truly means everything to me.