Can I make Maggiano's butter cake in advance?

Absolutely. In fact, it tastes even better after a day in the fridge. Store it tightly covered and reheat slices before serving.

How long does Maggiano's butter cake last?

Stored properly in the fridge, it will last up to 5 days . You can also freeze it for up to 3 months.

Can I freeze butter cake?

Yes! Cool the cake completely, wrap it tightly in plastic wrap and foil, and freeze. Thaw overnight in the refrigerator before serving.

Can I use margarine instead of butter?

It’s not recommended. Butter provides flavor and structure that margarine simply can’t match.

Is there a gluten-free version of the recipe?

Yes! Replace all-purpose flour with a gluten-free baking blend and ensure your baking powder is gluten-free.

Butter Cake Maggiano’s Recipe: How to Recreate This Delight

Butter Cake Maggiano’s Recipe

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Discover how to recreate the famous Butter Cake Maggiano’s Recipe at home with this easy step-by-step guide. Rich, buttery, and indulgent, this dessert is perfect for any occasion.

Author: Emily
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American, Italian
Diet: Vegetarian

Ingredients

Scale

1 cup unsalted butter + extra for greasing
2½ cups granulated sugar
5 large eggs
1½ teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup whole milk
8 oz cream cheese, softened
Optional: Berries, whipped cream, powdered sugar

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Instructions

Prepare brown butter by melting butter over medium heat until golden brown and nutty in aroma. Cool slightly.
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
Cream brown butter with 2 cups sugar until light and fluffy.
Beat in eggs one at a time, followed by vanilla extract.
In a separate bowl, whisk together flour, baking powder, and salt.
Alternately add dry ingredients and milk to butter mixture, starting and ending with flour. Mix gently.
In another bowl, beat cream cheese with ½ cup sugar until smooth. Add 1 egg and ½ tsp vanilla extract and mix until combined.
Pour cake batter into prepared pan and smooth surface. Drop spoonfuls of cream cheese mixture across the top. Swirl with a knife to create a marbled pattern.
Bake for 40–45 minutes or until a toothpick inserted comes out mostly clean.
Let cake cool in pan before slicing. Serve warm with whipped cream or berries if desired.

Notes

Use high-quality butter and vanilla extract for the best flavor.
Do not overmix the batter to maintain a tender crumb.
Allow the cake to rest overnight for an enhanced flavor.
Store leftovers in the refrigerator for up to 5 days.
The cake can be frozen for up to 3 months.

Nutrition

Serving Size: 1 slice
Calories: 400 kcal
Sugar: 28 g
Sodium: 210 mg
Fat: 24 g
Saturated Fat: 15 g
Unsaturated Fat: 7 g
Trans Fat: 0.5 g
Carbohydrates: 40 g
Fiber: 1 g
Protein: 5 g
Cholesterol: 125 mg

Find it online: https://recipeshots.com/butter-cake-maggianos-recipe/