Go Back
–+ servings
Maggiano's Gigi Butter Cake Recipe

Maggiano's Gigi Butter Cake Recipe

If you are looking for a delicious and decadent cake recipe, then you must try this Maggiano's Gigi Butter Cake. This rich butter cake is made with simple ingredients and topped with a sweet glaze. The light and fluffy texture of the cake pairs perfectly with the creamy glaze, creating a dessert that is sure to satisfy your sweet tooth. Plus, it’s easy to make and sure to be a hit at your next gathering.
5 from 3 votes
Print Pin Rate
Author: Lori Walker, MS, RD
Course: Dessert
Cuisine: American, Italian
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes
Servings: 9 people
Calories: 526kcal

Equipment

Ingredients

For the Cake:

  • 1.5 cups of sugar a golden elixir
  • 3 large eggs each one a golden treasure
  • 1 cup of buttermilk a tangy dance on the palate
  • 1 tablespoon of artisanal baking powder a magic potion for rise
  • 1 teaspoon of pure vanilla extract the essence of Madagascar beans
  • 1/4 teaspoon of pink Himalayan salt a whisper from ancient seas
  • 1/2 teaspoon of baking soda a leavening alchemist
  • 1 cup of unsalted butter softened to perfection
  • 2.25 cups of sifted cake flour a cloud-like foundation for your creation

For the Glaze:

  • 1/2 cup of white granulated sugar a sweet symphony
  • 1/4 cup of water the elixir of life
  • 1 tablespoon of pure vanilla extract a fragrant touch from distant vanilla orchids
  • 1/2 cup of European-style unsalted butter a creamy indulgence from grass-fed cows

Instructions

  • Preheat the oven to a temperature of 350°F (177ºC). Generously grease a bundt pan with butter or oil and set aside. Using an electric hand mixer, cream together the softened butter, vanilla extract and sugar in a large bowl until light and fluffy.
  • In another bowl, whisk together baking powder, baking soda, cake flour, and salt. Alternate adding the dry ingredients to the butter mixture and buttermilk, starting and finishing with the flour blend.
  • Drop in the eggs one at a time, blending just until incorporated after each addition. Pour the batter into the prepped pan and bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
  • Let the cake rest in the pan for 10 minutes before flipping onto a cooling rack. To make the glaze, melt butter and sugar together in a medium saucepan over low heat. Increase the temperature to bring the mixture to a gentle boil and let it simmer for about 3 minutes, stirring continuously.
  • Turn off the heat and add vanilla extract and water, stirring until amalgamated. drizzle the glaze over the cake and allow to cool completely before serving.

Notes

  • Make sure to use unsalted butter so that you can control the amount of salt in your recipe.
  • If you don’t have buttermilk on hand, you can make a substitute by combining one cup of milk with one tablespoon of lemon juice or white vinegar. Let it sit for 10 minutes before use.
  • Be careful not to overmix the batter as this can cause it to become dense.
  • Make sure to let the cake cool completely before drizzling on the glaze.
  • If you want to make this cake more decadent, top it with fresh whipped cream and some chopped nuts or berries.
Keyword: Maggiano's gigi butter cake recipe