Maggiano’s Butter Cake Recipe

Intro

There are desserts you enjoy… and then there are desserts you remember.
This Maggiano’s Butter Cake Recipe falls firmly into the second category.

If you’ve ever eaten at Maggiano’s and ordered dessert “just to share,” you already know how this story ends. One bite turns into silence. Silence turns into “okay, maybe we’ll get another fork.” And suddenly everyone at the table is emotionally invested in that warm, buttery cake.

As a female chef and lifelong home baker, I’m a sucker for recipes that feel luxurious but are secretly simple. This butter cake is exactly that. It’s rich without being heavy, sweet without being cloying, and soft in the center with those slightly crisp edges that make you scrape the plate.

This copycat version captures everything people love about the original — the buttery flavor, the tender crumb, the warm vanilla aroma — but lets you make it right in your own kitchen, no reservation required.

If you love comforting desserts that feel a little fancy but still approachable, this Maggiano’s Butter Cake Recipe is about to become one of your favorites.

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What Is Maggiano’s Butter Cake?

Maggiano’s Butter Cake isn’t just a plain cake with extra butter. It’s its own thing.

It’s somewhere between:

• a pound cake
  
• a gooey vanilla cake
  
• and a rich bakery-style dessert
  

The texture is dense yet soft, with a moist center and lightly crisp edges. It’s usually served warm, often with powdered sugar, whipped cream, or vanilla ice cream. Simple toppings, because the cake itself does all the heavy lifting.

What makes this Maggiano’s Butter Cake Recipe special is the balance. Butter gives it richness, eggs give it structure, and sugar brings sweetness — but nothing overwhelms. It’s comforting, elegant, and incredibly satisfying.

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Equipment List

You don’t need anything fancy here. This is a calm, confidence-building bake.

• Mixing bowls
  
• Hand mixer or stand mixer
  
• Measuring cups and spoons
  
• Rubber spatula
  
• Whisk
  
• 8-inch square pan or similar baking dish
  
• Parchment paper (optional)
  
• Cooling rack
  

That’s it. No complicated steps, no stress.

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Ingredients

These are classic baking ingredients — the kind that remind you why simple recipes are often the best.

• 1 cup (226g) unsalted butter, softened
  
• 1½ cups granulated sugar
  
• 3 large eggs, room temperature
  
• 2 cups all-purpose flour
  
• ½ teaspoon baking powder
  
• ½ teaspoon salt
  
• ½ cup whole milk or heavy cream
  
• 2 teaspoons vanilla extract
  

Optional toppings:

• Powdered sugar
  
• Vanilla ice cream
  
• Fresh berries
  
• Whipped cream
  

This ingredient list is exactly why the Maggiano’s Butter Cake Recipe works so well. Nothing flashy — just well-balanced basics.

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Instructions

Step 1: Prep the Oven and Pan

Preheat your oven to 350°F (175°C). Grease your baking pan well and line with parchment if you like easy removal.

Step 2: Cream Butter and Sugar

In a large bowl, beat the softened butter and sugar until light, pale, and fluffy — about 3–4 minutes. This step is crucial. It traps air and creates that tender crumb.

Step 3: Add Eggs

Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl so everything blends evenly.

Step 4: Mix Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt.

Step 5: Combine Wet and Dry

Add the dry ingredients to the butter mixture in two additions, alternating with the milk or cream. Mix gently. Overmixing will make the cake tough.

Stir in the vanilla.

Step 6: Bake

Pour the batter into the prepared pan and smooth the top. Bake for 40–45 minutes, until the edges are golden and a toothpick inserted in the center comes out with a few moist crumbs.

Step 7: Cool Slightly and Serve Warm

Let the cake cool for about 15 minutes. Serve warm for the full Maggiano’s experience.

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Why This Maggiano’s Butter Cake Recipe Works

There’s a reason this cake feels restaurant-worthy.

• Butter provides deep richness
  
• Cream or whole milk keeps it moist
  
• Moderate sugar prevents it from being overly sweet
  
• Simple mixing avoids dryness
  

This Maggiano’s Butter Cake Recipe is forgiving, reliable, and deeply comforting.

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Flavor and Texture: What to Expect

Let’s talk about that first bite.

The top is lightly golden. The edges have a gentle crispness. The center is soft, rich, and melts in your mouth. You taste butter first, then vanilla, then a warm sweetness that lingers without overwhelming.

It’s not fluffy like sponge cake. It’s not heavy like cheesecake. It lives right in that sweet spot — indulgent but balanced.

This is the kind of dessert people ask you about later.

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How to Serve Maggiano’s Butter Cake

At the restaurant, this cake is usually served warm — and that’s how it truly shines.

Try it with:

• A dusting of powdered sugar
  
• A scoop of vanilla ice cream
  
• Fresh berries on the side
  
• Lightly sweetened whipped cream
  

The warmth of the cake paired with cold ice cream is magic. Absolute magic.

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Make It Extra Special (Optional Add-Ins)

While the classic version is perfect, you can customize it gently.

Lemon Butter Cake

Add lemon zest to the batter for brightness.

Almond Butter Cake

Replace vanilla with almond extract for a bakery-style twist.

Berry Butter Cake

Serve with macerated strawberries or raspberries.

Just don’t overdo it — the charm of this Maggiano’s Butter Cake Recipe is its simplicity.

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Storage and Reheating Tips

• Store covered at room temperature for 2 days
  
• Refrigerate up to 5 days
  
• Reheat slices gently in the microwave for 10–15 seconds
  

Warm cake always tastes better.

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Common Mistakes to Avoid

• Using cold butter
  
• Overmixing the batter
  
• Overbaking
  
• Skipping the creaming step
  

Avoid these, and your Maggiano’s Butter Cake Recipe will turn out beautifully every time.

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Butter Cake vs Pound Cake

They’re cousins, but not twins.

Pound cake:

• Denser
  
• Slightly drier
  
• Traditionally equal parts
  

Butter cake:

• Softer center
  
• More tender
  
• Slightly lighter texture
  

This Maggiano’s Butter Cake Recipe leans toward the softer, more indulgent side.

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A Personal Note from My Kitchen

As a female chef, I love recipes that don’t try too hard. This cake doesn’t need layers, frosting, or decoration. It trusts its ingredients — and that confidence is contagious.

I’ve made this cake for dinner guests, family gatherings, and quiet nights when I just needed something comforting. It always delivers.

It’s the kind of dessert that makes people feel taken care of.

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When to Make This Cake

This cake fits more moments than you’d expect.

• Dinner parties
  
• Date nights
  
• Holidays
  
• Weekends
  
• “Just because” days
  

Any excuse is a good excuse for butter cake.

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Final Thoughts

If you’ve ever loved Maggiano’s butter cake, this homemade version will feel like a little victory. This Maggiano’s Butter Cake Recipe brings that restaurant magic into your kitchen with simple steps and familiar ingredients.

Warm, rich, buttery, and unforgettable — this is the kind of dessert that earns a permanent spot in your recipe collection.

Bake it once, and you’ll understand why people never skip dessert at Maggiano’s.