There’s something undeniably special about the Maggiano’s Butter Cake Recipe. Rich, dense, and dripping with buttery sweetness, this dessert leaves a lasting impression.
Served warm with vanilla ice cream or whipped cream, it’s the perfect way to end any meal. This cake is a restaurant favorite that you can now make at home.
The Maggiano’s Butter Cake Recipe is surprisingly simple. With a few ingredients and the right technique, you’ll bake a flawless copycat.
This version has the caramelized crust, soft center, and melt-in-your-mouth flavor that made it famous. Whether you’re celebrating or craving comfort, this cake delivers every time.
When I First Introduced To
I first tried the Maggiano’s Butter Cake Recipe at a friend’s dinner. One bite was enough—I was hooked instantly. The texture was unreal.
The sweetness, perfect. I had to recreate it. After several tries and tweaks, I finally nailed it. Now, I make this butter cake for every special occasion.
It’s a guaranteed crowd-pleaser and my family’s number one dessert pick.
(Equipment) List
- Mixing bowls
- Hand mixer or stand mixer
- Spatula
- Measuring cups and spoons
- 4 ramekins or 6-inch round cake pans
- Baking sheet
- Cooling rack
- Oven mitts
- Small saucepan
- Pastry brush
(Ingredients) List
For the Cake Base:
- 1 cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- ½ cup buttermilk
For the Butter Topping:
- ¼ cup unsalted butter (melted)
- ⅓ cup sugar
- 1 tsp vanilla extract
Step-by-Step (Preparation)
Step 1: Preheat oven to 350°F (175°C).
Step 2: Grease ramekins with butter, then dust with sugar.
Step 3: Mix flour, salt, and baking powder in a bowl.
Step 4: Cream butter and sugar until fluffy and light.
Step 5: Add eggs and vanilla; beat until well combined.
Step 6: Alternate adding flour mix and buttermilk.
Step 7: Mix until batter is smooth and lump-free.
Step 8: Fill ramekins ¾ full with prepared cake batter.
Step 9: Bake for 25–30 minutes until golden and firm.
Step 10: While baking, melt butter with sugar and vanilla.
Step 11: Brush hot cakes with the butter topping mix.
Step 12: Cool slightly before serving warm with toppings.
Recipe Tips
- Use ramekins for the best golden crust.
- Don’t overmix the batter—keep it light.
- Serve warm for the full butter cake experience.
- Add a scoop of ice cream for contrast.
- Brush topping immediately after baking.
What Can You Serve With?
- Classic Vanilla Combo
Sides: Vanilla ice cream, whipped cream
Explanation: Balances richness with cool, creamy lightness. - Berry Bliss Plate
Sides: Fresh berries, raspberry drizzle
Explanation: Adds tart, fresh flavors to each bite. - Café Delight Style
Sides: Espresso shot, biscotti crumbles
Explanation: Bold coffee cuts sweetness wonderfully. - Southern Comfort Pairing
Sides: Bourbon sauce, candied pecans
Explanation: Nutty, deep flavors pair beautifully with butter cake. - Holiday Treat Version
Sides: Eggnog cream, cinnamon sticks
Explanation: Perfect festive twist during winter holidays. - Summer Sunset Plate
Sides: Peach slices, mint sprigs
Explanation: Fruity and refreshing for warmer months. - Chocolate Dream Duo
Sides: Chocolate ganache, cocoa nibs
Explanation: Adds richness and crunch for chocolate lovers. - Tropical Escape
Sides: Pineapple caramel, toasted coconut
Explanation: Sweet, sunny flavors elevate the experience. - Lemon Zest Edition
Sides: Lemon curd, candied zest
Explanation: Adds a citrusy punch to the sweetness. - Nutty Banana Fusion
Sides: Banana slices, walnut crumble
Explanation: A familiar and comforting flavor combination.
Conclusion
This Maggiano’s Butter Cake Recipe brings the restaurant taste home. It’s rich, sweet, and absolutely comforting.
With just a few ingredients, you’ll create something magical. Whether served at parties or on a quiet night in, it always impresses.
Try different sides to explore new flavors. This dessert is not just cake—it’s an experience. Once you bake it, you’ll make it again and again.
Maggiano’s Butter Cake Recipe
Ingredients
For the Cake Base:
- 1 cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- ½ cup buttermilk
For the Butter Topping:
- ¼ cup unsalted butter melted
- ⅓ cup sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C).
- Grease ramekins with butter, then dust with sugar.
- Mix flour, salt, and baking powder in a bowl.
- Cream butter and sugar until fluffy and light.
- Add eggs and vanilla; beat until well combined.
- Alternate adding flour mix and buttermilk.
- Mix until batter is smooth and lump-free.
- Fill ramekins ¾ full with prepared cake batter.
- Bake for 25–30 minutes until golden and firm.
- While baking, melt butter with sugar and vanilla.
- Brush hot cakes with the butter topping mix.
- Cool slightly before serving warm with toppings.
Notes
- Use ramekins for the best golden crust.
- Don’t overmix the batter—keep it light.
- Serve warm for the full butter cake experience.
- Add a scoop of ice cream for contrast.
- Brush topping immediately after baking.