One of the best butter cakes I’ve ever tasted is from Maggiano’s! It’s soft, fluffy, and topped with delicious cream and sweet strawberries—a perfect dessert for anyone to enjoy.

I decided to make my own copycat version of Maggiano’s Butter Cake, and it turned out amazing! My husband and little kid loved it, which made me so happy.

In my recipe, I made six small round cakes, but you can adjust the size depending on how many you need.

For the topping, you can get creative! My husband and I used whipped cream, while my kid loved it with vanilla ice cream. Both options are fantastic. You can also add your favorite toppings, but don’t forget the strawberries—they give the dessert a fruity and sweet flavor that completes it.

This homemade Maggiano’s Butter Cake is so fun to customize. Enjoy making it your own!

What is Maggiano’s Butter Cake

Maggiano’s Butter Cake is a famous dessert served at Maggiano’s Little Italy, an Italian-American restaurant chain. This cake is known for its soft, moist, and fluffy texture, with a rich buttery flavor that melts in your mouth. It’s typically served warm, topped with a dollop of whipped cream or a scoop of vanilla ice cream, and garnished with fresh strawberries or other fruits for a sweet and fruity finish.

The butter cake’s appeal lies in its perfect balance of sweetness and richness, making it a comforting and indulgent dessert. It’s a favorite for many diners and a popular item on Maggiano’s menu. If you love buttery and decadent desserts, this cake is worth trying!

Ingredients:

1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
Whipped cream or vanilla ice cream (for topping)
Fresh strawberries (for garnish)

How To Make Maggiano’s Butter Cake

Step 1:
Set your oven to 350°F (175°C). Grease six small cake pans or ramekins (or one large pan) and set aside.

Step 2:
In a large bowl, beat the softened butter and sugar together until light and fluffy. Mix in the eggs, one at a time, followed by the vanilla extract.

Step 3:
In a separate bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and end with the dry ingredients. Mix until just combined.

Step 4:
Divide the batter evenly among the prepared pans or ramekins. Bake for 20–25 minutes (for small cakes) or 30–35 minutes (for a large cake) until a toothpick inserted in the center comes out clean. Let the cakes cool slightly before removing from the pans.

Serve:
Top the cakes with whipped cream or a scoop of vanilla ice cream. Add fresh strawberries for garnish.

Pro Tips

Let the butter, eggs, and milk sit at room temperature for about 30 minutes before starting. This helps create a smoother batter and ensures the cake bakes evenly.
When combining the wet and dry ingredients, mix just until everything is combined. Overmixing can make the cake dense instead of fluffy.
Use the spoon-and-level method—spoon the flour into your measuring cup and level it off with a knife. This prevents adding too much flour, which can make the cake dry.
Baking in individual ramekins or small pans gives you a restaurant-style presentation and ensures even baking.

FAQ

Can I make this cake ahead of time?
Yes! You can bake the cake a day or two in advance. Store it in an airtight container at room temperature. Reheat it slightly before serving to enjoy the soft and buttery texture.

Can I use salted butter?
Unsalted butter is recommended for better control of the saltiness. If you only have salted butter, reduce the added salt in the recipe to a pinch.

Can I make this cake in one big pan?
Yes, you can bake the cake in an 8-inch or 9-inch round pan. Increase the baking time to 30–35 minutes or until a toothpick inserted in the center comes out clean.

What’s the best substitute for strawberries?
You can use raspberries, blueberries, or even sliced peaches as a garnish. Any fresh, sweet fruit pairs well with the buttery flavor of the cake.

Can I use a different topping?
Absolutely! Whipped cream and vanilla ice cream are classic options, but you can try caramel sauce, chocolate drizzle, or even cream cheese frosting.

Maggiano’s Butter Cake Recipe

Recipe by JoleeCourse: SIDESCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

280

kcal

Total time

minutes

Maggiano’s Butter Cake is a famous dessert served at Maggiano’s Little Italy, an Italian-American restaurant chain. This cake is known for its soft, moist, and fluffy texture, with a rich buttery flavor that melts in your mouth.

Ingredients

1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
Whipped cream or vanilla ice cream (for topping)
Fresh strawberries (for garnish)

Directions

Set your oven to 350°F (175°C). Grease six small cake pans or ramekins (or one large pan) and set aside.
In a large bowl, beat the softened butter and sugar together until light and fluffy. Mix in the eggs, one at a time, followed by the vanilla extract.
In a separate bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and end with the dry ingredients. Mix until just combined.
Divide the batter evenly among the prepared pans or ramekins. Bake for 20–25 minutes (for small cakes) or 30–35 minutes (for a large cake) until a toothpick inserted in the center comes out clean. Let the cakes cool slightly before removing from the pans.
Serve:
Top the cakes with whipped cream or a scoop of vanilla ice cream. Add fresh strawberries for garnish.

Notes

P
Let the butter, eggs, and milk sit at room temperature for about 30 minutes before starting. This helps create a smoother batter and ensures the cake bakes evenly.
When combining the wet and dry ingredients, mix just until everything is combined. Overmixing can make the cake dense instead of fluffy.
Use the spoon-and-level method—spoon the flour into your measuring cup and level it off with a knife. This prevents adding too much flour, which can make the cake dry.
Baking in individual ramekins or small pans gives you a restaurant-style presentation and ensures even baking.