Maggiano's Gigi Butter Cake Recipe

Maggiano’s Gigi Butter Cake Recipe

Butter cake lovers, rejoice! This decadent Maggiano’s gigi butter cake recipe will satisfy your cravings for a rich, moist cake soaked in a sweet buttery sauce. Maggiano’s Little Italy is renowned for their melt-in-your-mouth cakes, and this showstopping recipe lets you recreate their signature dessert right at home. With just a few simple ingredients, you can whip up this crowd-pleasing cake for your next gathering.

Why You’ll Love This Cake

There are many reasons why Gigi’s butter cake recipe is so adored by fans:

  • Ultra-Moist Texture – The cake base has an incredibly soft, dense, and moist crumb thanks to the creaming method used. Beating the butter and sugar first ensures a tender texture.
  • Intense Buttery Flavor – With a whole cup of butter in the cake batter and even more in the topping sauce, every bite delivers a rich, decadent butteriness.
  • Sweet Yet Balanced – While the sugar adds delightful sweetness, it’s perfectly counterbalanced by the cake’s texture and butter flavors.
  • Soaked In Sauce – The warm butter sauce permeates every nook and cranny of the cake, keeping it finger-lickingly moist.
  • Subtly Vanilla-Infused – A touch of vanilla extract complements the butter and sugar without overpowering them.
  • Crowd-Pleasing Taste – With its universally appealing flavor profile, this cake is sure to satisfy everyone’s cravings for a little slice of sweet paradise.

If you love desserts like warm brown butter cake, Italian cream cake, or any cake blanketed in decadent sauce, Gigi’s famous butter cake needs to be next on your baking bucket list!

What Does Maggiano’s Gigi Butter Cake Taste Like?

When you bite into Gigi’s fresh butter cake, you’ll experience Italian-American butter bliss!

First, the cake base’s rich, dairy-forward flavor and tender crumb will impress. Granulated sugar’s honey-like sweetness complements butter as you chew. Vanilla flavor is subtle, letting butter and sugar shine.

Eat some of the magical warm butter sauce on top after your first delicious bite. As liquid butter coats your tongue, the flavor explodes. Its buttery richness and caramelized sugar notes are incredible. Optional vanilla extract warms and scents without masking butter.

Dreamy combination of ultra-buttery cake base and butterier sauce! As you alternate cake and sauce in each bite, you’ll enter an Italian-American flavor paradise that keeps you coming back. No other thing compares!

How to Make Gigi’s Butter Cake at Home

Recreating the magic of Maggiano’s gigi butter cake in your own kitchen is easy with this authentic copycat recipe!


For the Cake:

  • 3 cups (360 grams) all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (226 grams) unsalted butter, softened
  • 2 cups (400 grams) granulated sugar
  • 4 large eggs, room temperature
  • 1 cup (240 ml) whole milk

For the Butter Sauce:

  • 5 tablespoons (70 grams) unsalted butter
  • 1/4 cup water
  • 3/4 cup (150 grams) granulated sugar
  • 1 1/2 teaspoons vanilla extract (optional)



  1. Preheat the oven to 325°F (163°C).
  2. Grease and flour a Bundt pan thoroughly, ensuring complete coverage.

Making the Cake:

  1. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  2. In a separate bowl, cream the softened butter until smooth.
  3. Gradually add the sugar to the butter, beating until light and fluffy.
  4. Lower the mixer speed and add the eggs one at a time, scraping the bowl as needed.
  5. Alternate adding the flour mixture and the milk to the batter in three batches, starting and ending with the flour. Mix until just combined.
  6. Scrape the bottom of the bowl to ensure even mixing without overactivating the batter.
  7. Carefully transfer the batter into the prepared Bundt pan, smoothing it into an even layer.
  8. Bake in the preheated oven for about 1 hour or until a toothpick inserted comes out clean.

Making the Butter Sauce:

  1. In a saucepan over medium heat, combine the butter, water, and sugar.
  2. Stir constantly until the mixture is melted and opaque. Avoid overcooking.
  3. Remove from heat and add vanilla extract, if using. Stir well.

Finishing the Cake:

  1. Once the cake is baked, remove it from the oven.
  2. While the cake is still hot, invert it onto a cake plate or stand.
  3. Pour the warm butter sauce evenly over the cake, ensuring complete coverage.
  4. Allow the cake to soak in the sauce for 15 minutes.
  5. After 15 minutes, invert the cake back onto the serving plate.

Special Notes:

  • Use room temperature ingredients for best volume and texture
  • Avoid overmixing the batter to prevent a dense, tough cake
  • Test doneness early to prevent overbaking

Fun Variations to Try

Once you master the original, try these fun ways to customize your Gigi’s butter cake:

  • Chocolate Butter Cake – Add 1/4 cup cocoa powder to the dry ingredients for a chocolatey twist.
  • Pumpkin Spice Butter Cake – Add 1 tsp each of cinnamon, ginger, nutmeg, and allspice to the dry ingredients.
  • Almond Butter Cake – Replace 1/2 cup of the butter with almond butter for nutty flavor.
  • Toasted Coconut Butter Cake – Fold 1 cup toasted shredded coconut into the finished batter.
  • Brown Sugar Butter Sauce – Use brown sugar instead of white to amplify the butterscotch notes.
  • Citrus Butter Sauce – Add zest from 1 lemon plus 2 tbsp juice for bright flavor.
  • Vanilla Bean Butter Sauce – Infuse the sauce with vanilla bean seeds scraped from 1 whole pod.

Let your creativity run wild! The possibilities are endless.

Serving Suggestions

A cake this good demands the right accompaniments to highlight its decadence:

  • Ice Cream – Add a scoop of vanilla gelato for more richness.
  • Berries – Fresh raspberries or strawberries balance the richness.
  • Whipped Cream – Sweetened or unsweetened whipped cream is always a winner.
  • Caramel Sauce – For ultimate indulgence, drizzle with more melted butterscotch.
  • Hazelnuts – Toasted and chopped hazelnuts add crunch.
  • Espresso – Cut the sweetness with a shot of bold espresso.

However you choose to serve it up, Gigi’s butter cake is guaranteed to satisfy your cravings!

Storing and Reheating Leftover Cake

With a cake this amazing, chances are you’ll be looking forward to leftovers! Here are some tips:

  • Storage: Wrap tightly in plastic wrap or foil and refrigerate for 3-5 days. Freeze for 1-2 months.
  • Microwave: Unwrap and reheat single slices at 30 second intervals until warmed through.
  • Oven: Unwrap and place in a 225°F oven for 8-10 minutes until heated through.
  • Toaster Oven: Unwrap and place single slices in toaster oven at 300°F for 4-5 minutes.

FAQs About Maggiano’s Gigi Butter Cake

What kind of cake pan should I use?

A 10-12 cup Bundt pan is best to get the fluted shape. Be sure to prepare it well.

Can I make the cake ahead?

Yes, you can bake the cake itself 1-2 days in advance. Store wrapped at room temperature. Add the sauce right before serving.

What if my cake sinks or sticks?

This happens if the batter is overmixed, pan not properly prepared, or cake not inverted immediately after baking.

Can I swap buttermilk for milk?

You can use milk, but the buttermilk gives a delicious tangy flavor and tender crumb. For best results, use buttermilk.

Can I double the recipe?

Yes, you can safely double or even triple the recipe as needed for a larger crowd. Just watch baking times.


This easy yet showstopping Maggiano’s gigi butter cake proves you don’t need fancy ingredients to make a sensational dessert. The simple combination of moist tender cake and silky butter sauce makes this recipe a new classic. Sink your teeth into that first sweet, buttery bite, and you’ll know why it’s a favorite at Maggiano’s Little Italy. This cake is perfect for any occasion when you


Hey there! I'm Emma, the nostalgic home cook behind When I'm not busy cooking up childhood classics in my Portland kitchen, you can find this 80s-music loving thrift shopper spending time with my family and hunting for vintage treasures.

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