If you’ve ever ended a meal at Maggiano’s Little Italy with their legendary Gigi’s Butter Cake, then you know exactly why people rave about it. This melt-in-your-mouth dessert is warm, rich, and perfectly sweet with a gooey center and golden crust.
Served with fresh berries and a scoop of vanilla ice cream, it’s the kind of indulgent dessert that makes any occasion feel special.
This copycat Gigi Butter Cake recipe captures all the magic of the restaurant favorite, but made right at home—no reservations required!
Whether you’re celebrating something big or just want a showstopping dessert for Sunday dinner, this cake is easy to make and impossible to forget.
Why You’ll Love This Recipe
This cake is two irresistible textures in one: a rich, dense base and a soft, gooey top that’s almost custard-like. Think of it as part pound cake, part molten butter bar.
It’s sweet without being cloying and has just the right balance of salt and vanilla to bring it all together.
It also looks as good as it tastes. Top it with powdered sugar, whipped cream, berries, and a scoop of vanilla bean ice cream—and you’ve got a dessert that feels like it came straight from a fine-dining menu. And yes, the leftovers (if there are any) are just as good the next day.
What You’ll Need
For the Butter Cake
- 1 cup (2 sticks) unsalted butter, softened
- 1¾ cups granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ tsp almond extract (optional but recommended)
- 1¼ cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- ¾ cup heavy cream
For Topping and Serving
- Powdered sugar, for dusting
- Fresh berries (raspberries, strawberries, or blueberries)
- Vanilla ice cream
- Whipped cream (optional)
Pro Tips
- Use room temperature butter and eggs to get the perfect texture in your batter.
- Do not overmix once the flour is added—this keeps the cake tender.
- Bake in ramekins for individual servings that look elegant and hold their shape.
- Slightly underbake for that classic gooey center—it will set as it rests.
- Serve warm with ice cream to mimic the Maggiano’s experience at home.
Tools You’ll Need
- Stand mixer or hand mixer
- Mixing bowls
- Measuring cups and spoons
- Rubber spatula
- 6 (6 oz) ramekins or jumbo muffin tin
- Baking sheet (for even heat distribution)
- Cooling rack
Substitutions and Variations
- No almond extract? Just use extra vanilla, though almond adds depth.
- Gluten-free? Substitute with a 1:1 gluten-free all-purpose flour.
- Add fruit inside: A few berries pressed into the center before baking adds a jammy surprise.
- Top with caramel sauce instead of ice cream for a different twist.
- Make one big cake: Use an 8-inch round pan and extend bake time to 35–40 minutes.
Make Ahead Tips
- Batter can be prepped ahead: Make and refrigerate batter up to 24 hours in advance. Let sit at room temp 20 minutes before baking.
- Freeze baked cakes: Wrap individually and freeze up to 2 months. Reheat in the oven for 10–12 minutes at 325°F.
- Reheat leftovers: Warm in the microwave for 20 seconds to bring back that gooey texture.
How to Make Maggiano’s Gigi Butter Cake
Step 1: Preheat Oven and Prepare Ramekins
Preheat your oven to 350°F. Butter and lightly flour 6 ramekins or spray generously with nonstick baking spray.
Step 2: Cream Butter and Sugar
In a stand mixer, beat softened butter and sugar until light and fluffy, about 3–4 minutes.
Step 3: Add Eggs and Extracts
Add eggs one at a time, beating well after each addition. Stir in vanilla and almond extracts.
Step 4: Add Dry Ingredients
In a separate bowl, whisk flour, baking powder, and salt. Gradually add to the batter. Mix just until combined.
Step 5: Add Cream and Spoon into Ramekins
Slowly mix in heavy cream until batter is smooth. Divide evenly between ramekins, filling about ¾ full.
Step 6: Bake
Bake at 350°F for 28–32 minutes, or until tops are golden and edges are set but centers are still slightly soft.
Step 7: Cool Slightly and Serve Warm
Let cakes cool 5–10 minutes. Loosen edges with a knife and gently invert onto plates. Top with powdered sugar, berries, and ice cream.
Leftovers and Storage
- Room temperature: Cover and store leftover cakes for up to 2 days.
- Refrigerate: Store in the fridge for up to 4 days. Reheat gently to restore texture.
- Freeze: Wrap individual cakes and freeze for up to 2 months. Thaw and reheat in oven.
Recipe FAQs
1. What makes this cake gooey in the center?
It’s slightly underbaked—this creates the soft, custardy middle that contrasts the golden top.
2. Can I make this in a muffin tin?
Yes, use a jumbo muffin tin and adjust baking time slightly (start checking at 25 minutes).
3. Is almond extract necessary?
No, but it enhances the flavor beautifully. You can stick to all vanilla if preferred.
4. What’s the best way to serve it?
Warm, with vanilla ice cream and berries. You can also drizzle caramel or chocolate sauce on top for extra indulgence.
The Dessert You’ll Dream About – Gigi Butter Cake at Home
This Maggiano’s Gigi Butter Cake copycat delivers everything you love about the restaurant version: gooey texture, buttery flavor, and a finish that’s both rich and refined. It’s perfect for holidays, dinner parties, or when you want something extra special without the extra stress.
Try it once and you’ll be hooked. Leave a comment below to share how it turned out—and don’t forget the ice cream!
