Maggiano's Butter Cake Recipe
This easy Maggiano’s Butter Cake Recipe combines butter, sugar, eggs, flour, and milk for a tender, restaurant-style dessert.
Equipment
- 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
Ingredients
- 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
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.