Name: Maggiano’s Butter Cake Recipe Home Kitchen Version
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 individual cakes
Cuisine: Italian
Ingredients: 1 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs, room temperature; 2 teaspoons vanilla extract; 1 ½ cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon salt; ½ cup whole milk

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The first time I tried Maggiano’s Butter Cake, I didn’t even order it. Someone else at the table did, and one bite later, I knew I had homework to do in my kitchen.

I tested this cake on weekends, for family dinners, and even late nights when the house was quiet.

This Maggiano’s Butter Cake Recipe grew from those moments—real mixing bowls, real oven timers, and small adjustments that made a big difference. It’s written the way I cook, with patience, care, and plenty of butter.

Why This Is The Best Copycat Maggiano’s Butter Cake Recipe

I wanted this copycat to feel right in a real kitchen, not just look good on paper. I tested flour ratios, tried different butter levels, and baked it in ramekins and cake pans.

This version delivers the same softness, sweetness, and texture that makes Butter Cake Maggiano’s special.

The Brown Butter Cake option adds a deeper flavor for days when I want something richer. Each step is written the way I cook at home, with room for flexibility and confidence.

Maggiano’s Butter Cake Recipe Made Simple At Home

A warm, soft-centered copycat of Maggiano’s Butter Cake with classic vanilla-butter flavor and a restaurant-style texture.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 35–40 minutes
Total Time: About 55 minutes
Cuisine: Italian-American
Course: Dessert
Yield: 6 individual cakes or 1 small cake
Calories Per Serving: About 420

This Butter Cake Maggiano’s style dessert works well for parties, holidays, or a quiet evening treat.

Ingredients

Main Ingredients

1 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ cup whole milk

Optional Toppings

Fresh strawberries
Whipped cream
Powdered sugar for dusting

Ingredient Notes

Unsalted butter gives better control over flavor.
Whole milk keeps the cake soft and moist.
Brown butter adds a deeper butter taste if preferred.

Instructions

Step 1: Prepare The Oven And Pans

Heat the oven to 350°F (175°C). Grease ramekins or a small baking dish generously with butter. This step helps the cake release easily.

Step 2: Cream Butter And Sugar

Place butter and sugar into a mixing bowl. Beat until smooth and pale. This stage sets the cake’s texture, so give it a full minute or two.

Step 3: Add Eggs And Vanilla

Add eggs one at a time, mixing after each addition. Stir in vanilla extract. The batter should look thick and glossy.

Step 4: Combine Dry Ingredients

In a separate bowl, stir flour, baking powder, and salt. Add to the batter in small portions, alternating with milk. Stir gently until just mixed.

Step 5: Bake

Divide batter evenly between prepared pans. Fill about three-quarters full. Bake for 35–40 minutes until edges look set and the center stays soft.

Step 6: Rest And Finish

Let the cake rest for 10 minutes. Dust with powdered sugar and add strawberries and whipped cream.

If you enjoy restaurant-style butter cakes, you may want to try my Mastro’s Butter Cake Recipe, which shares a similar warm center and rich butter flavor, or this Amy Beh Butter Cake Recipe for a slightly lighter take with classic bakery-style texture. Both recipes offer great variations when you’re in the mood to compare butter cake styles at home.

Baking Tips For A Perfect Butter Cake

Room temperature eggs mix more evenly.
Avoid over-mixing to keep the cake tender.
Ramekins help recreate the restaurant-style Butter Cake texture.
Brown butter works well for deeper flavor.

Pairing & Serving Suggestions

This Restaurant-Style Butter Cake pairs well with espresso, black coffee, or hot tea. For parties, I serve each cake warm with whipped cream and strawberries on the side. Vanilla ice cream adds extra creaminess.

Storage & Freezing

Storage: Keep covered in the fridge for up to 3 days.
Freezing: Wrap tightly and freeze up to 2 months.
Warm gently before serving.

Frequently Asked Questions

Can I Bake This Ahead Of Time?

Yes. Bake earlier, cool, and warm before serving.

Does This Taste Like Maggiano’s Butter Cake?

Yes. The flavor and texture stay very close to the restaurant version.

Can I Use Salted Butter?

Yes. Skip added salt if using salted butter.

What Pan Works Best?

Ramekins or a small baking dish both work well.

Can I Change The Toppings?

Fresh berries, whipped cream, or powdered sugar work well.

This Maggiano’s Butter Cake Recipe brings restaurant comfort straight into a home kitchen. If you enjoy learning how classic butter cakes work, the butter cake guide from Preppy Kitchen offers helpful baking basics, and the golden butter cake recipe from King Arthur Baking shares trusted techniques for texture and flavor.

Try this recipe, share it with people you love, and let me know how it turns out. At Naznin’s Kitchen, desserts are meant to feel warm, familiar, and worth every bite.