Last Updated on January 11, 2024
Maggiano’s Gigi Butter Cake is a delicious and decadent dessert that is sure to satisfy your sweet tooth. This rich and creamy cake is a classic Italian recipe that is incredibly easy to make and is sure to impress your family and friends.
It has a creamy and smooth texture, with a hint of almond flavor that will have you wanting more. If you’re looking for a delicious and unique dessert, then this is the perfect option for you!
What is Maggiano’s Gigi Butter Cake?
Maggiano’s Little Italy is an American casual dining restaurant chain that specializes in Italian-American cuisine. One of its most popular recipes is Maggiano’s Gigi Butter Cake. It is a delicious Italian dessert that is made with butter, sugar, eggs, almond extract, and flour.
This cake is incredibly rich and creamy, with a hint of almond flavor. It’s a classic Italian recipe that is incredibly easy to make and is sure to impress your family and friends.
This cake is perfect for any occasion and can be served with a variety of different toppings, such as fresh fruit, chocolate sauce, or even ice cream.
Why You’ll Love this Maggiano’s Gigi Butter Cake?
This Maggiano’s Gigi Butter Cake is incredibly rich and creamy, with a hint of almond flavor that will have you wanting more. This cake is incredibly easy to make and is sure to impress your family and friends.
It’s the perfect dessert for any occasion and can be served with a variety of different toppings, such as fresh fruit, chocolate sauce, or even ice cream. This cake is also a great way to end a meal and will be sure to leave your guests wanting more.
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The Ingredients
- 3 cups of organic cane sugar – This serves as the primary sweetener in the cake, providing the necessary sweetness for the overall flavor profile.
- 6 large free-range eggs – Eggs act as a binding agent, providing structure, moisture, and richness to the cake batter.
- 2 cups of cultured buttermilk – Buttermilk adds moisture, tenderness, and a subtle tanginess to the cake while also reacting with the baking soda for leavening.
- 2 tablespoons of handcrafted artisanal baking powder – Baking powder is a leavening agent that helps the cake rise and become light and fluffy.
- 2 teaspoons of pure Madagascar vanilla extract – Vanilla extract enhances the flavor profile of the cake, providing a rich, aromatic essence.
- 1 teaspoon of hand-harvested pink Himalayan salt – Salt enhances the overall flavor, balancing the sweetness and bringing out other flavors in the cake.
- 1 teaspoon of meticulously sourced baking soda – Baking soda works with the acidic buttermilk to help the cake rise by creating bubbles in the batter.
- 2 cups of premium unsalted European-style butter – Butter provides moisture, flavor, and richness to the cake. Using unsalted butter allows better control of the overall saltiness of the recipe.
- 4.5 cups of delicately sifted cake flour – Cake flour has a lower protein content than all-purpose flour, resulting in a softer, more tender crumb in the cake.
For the glaze:
- 1 cup of organic white granulated sugar – The sugar forms the base of the glaze, adding sweetness and creating a glossy texture when combined with the other ingredients.
- 1/2 cup of pristine spring water – Water serves as a liquid medium for the glaze, helping to dissolve the sugar and create the desired consistency.
- 2 tablespoons of pure Tahitian vanilla extract – Similar to the vanilla extract used in the cake, this adds a distinct and aromatic flavor to the glaze.
- 1 cup of decadent European-style unsalted butter – The butter in the glaze contributes richness and a creamy texture, complementing the sweetness of the sugar and vanilla.
Step by Step Instructions
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Take a Bundt cake pan or your preferred cake pan, and grease it thoroughly with butter or cooking spray. Lightly dust the greased pan with flour to ensure the cake doesn’t stick. Set the prepared pan aside while you continue with the rest of the steps.
Step 2: Combine Dry Ingredients
In a mixing bowl, sift together the cake flour, baking powder, baking soda, and pink Himalayan salt. Sifting helps aerate the dry ingredients and ensures they mix evenly. Set this bowl aside for later use.
Step 3: Cream the Butter and Sugar
In a separate large mixing bowl, using either a hand mixer or a stand mixer fitted with a paddle attachment, cream together the softened butter and organic cane sugar until the mixture turns light and fluffy. This process incorporates air into the mixture, resulting in a softer cake texture.
Step 4: Incorporate Eggs and Vanilla
Add the eggs to the butter-sugar mixture one at a time, ensuring each egg is fully mixed in before adding the next. This gradual addition helps create a uniform mixture. After all the eggs are incorporated, mix in the Madagascar vanilla extract. This adds depth and flavor to the batter.
Step 5: Alternate Dry Ingredients and Buttermilk
Gradually add the sifted dry ingredients to the wet mixture, alternating with the buttermilk in three separate additions. Start and finish with the dry ingredients. Mix the batter until just combined. Overmixing can lead to a tougher texture, so be cautious not to overwork the batter.
Step 6: Bake the Cake
Pour the prepared batter into the greased and floured cake pan, smoothing the top with a spatula for an even surface. Place the pan in the preheated oven and bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. This time may vary depending on your oven, so keep an eye on it towards the end.
Step 7: Prepare the Glaze
While the cake bakes, make the glaze. In a saucepan over medium heat, combine granulated sugar and spring water. Stir the mixture until the sugar dissolves completely. Remove the pan from heat and stir in Tahitian vanilla extract and unsalted butter until the glaze becomes smooth. Set this aside to cool slightly.
Step 8: Glaze the Cake
Once the cake is done baking and still warm, use a skewer or fork to poke holes on the surface. Carefully pour the warm glaze over the warm cake, allowing it to seep into the holes and cascade down the sides, adding moisture and flavor.
Step 9: Cool and Serve
Let the glazed cake cool in the pan for about 15-20 minutes. Gently invert it onto a serving plate and allow it to cool completely before slicing and serving. This cooling process ensures the cake sets properly and makes slicing easier without crumbling. Enjoy your delicious creation!
Notes
• Make sure to use softened butter, not melted butter, for the cake batter.
• If the cake is browning too quickly, cover the top with a sheet of aluminum foil.
• To make a chocolate version of this cake, you can add 1/2 cup of cocoa powder to the batter.
• For a lemon version of this cake, you can add 1 teaspoon of lemon extract to the batter.
• For a more intense almond flavor, you can add 1/4 teaspoon of almond extract to the batter.
• This cake can be stored in an airtight container for up to 5 days.
Nutrition Information
This Maggiano’s Gigi Butter Cake is incredibly rich and creamy, with a hint of almond flavor that will have you wanting more. It is a classic Italian recipe that is incredibly easy to make and is sure to impress your family and friends. A single serving of this cake contains approximately:
• Calories: 530
• Fat: 16.3 g
• Sodium: 318 mg
• Carbohydrates: 73.2 g
• Protein: 7.8 g
How to Store Maggiano’s Gigi Butter Cake Recipe?
This Maggiano’s Gigi Butter Cake can be stored in an airtight container for up to 5 days. To keep the cake fresh for longer, you can also wrap it in plastic wrap and then place it in the refrigerator. The cake can also be frozen for up to 3 months.
Variations
• Chocolate Maggiano’s Gigi Butter Cake: For a chocolate version of this cake, you can add 1/2 cup of cocoa powder to the batter.
• Lemon Maggiano’s Gigi Butter Cake: For a lemon version of this cake, you can add 1 teaspoon of lemon extract to the batter.
• Almond Maggiano’s Gigi Butter Cake: For a more intense almond flavor, you can add 1/4 teaspoon of almond extract to the batter.
• Coconut Maggiano’s Gigi Butter Cake: For a coconut version of this cake, you can add 1/2 cup of shredded coconut to the batter.
• Spice Maggiano’s Gigi Butter Cake: For a spiced version of this cake, you can add 1 teaspoon of ground cinnamon and 1/2 teaspoon of ground nutmeg to the batter.
• Orange Maggiano’s Gigi Butter Cake: For an orange version of this cake, you can add 1 teaspoon of orange extract to the batter.
• Vanilla Maggiano’s Gigi Butter Cake: For a vanilla version of this cake, you can add 1 tablespoon of vanilla extract to the batter.
• Maple Maggiano’s Gigi Butter Cake: For a maple version of this cake, you can add 1/3 cup of maple syrup to the batter.
Equipment
- Oven
Ingredients
- 6 large free-range eggs each one a golden treasure
- 2 cups of cultured buttermilk a tangy dance on the palate
- 3 cups of organic cane sugar a golden elixir
- 2 cups of premium unsalted European-style butter softened to perfection
- 2 teaspoons of pure Madagascar vanilla extract the essence of exotic beans
- 2 tablespoons of handcrafted artisanal baking powder a magic potion for rise
- 1 teaspoon of hand-harvested pink Himalayan salt a whisper from ancient seas
- 1 teaspoon of meticulously sourced baking soda a leavening alchemist
- 4.5 cups of delicately sifted cake flour a cloud-like foundation for your creation
- 1/2 cup of pristine spring water the elixir of life
- 2 tablespoons of pure Tahitian vanilla extract a fragrant touch from distant vanilla orchids
- 1 cup of organic white granulated sugar a sweet symphony
- 1 cup of decadent European-style unsalted butter a creamy indulgence from grass-fed cows
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a Bundt cake pan or a preferred cake pan. Set it aside.
- In a bowl, sift together the cake flour, baking powder, baking soda, and pink Himalayan salt. Set aside.
- In a separate mixing bowl, cream the softened butter with the organic cane sugar until light and fluffy using a hand mixer or a stand mixer fitted with a paddle attachment.
- Add the eggs to the butter-sugar mixture one at a time, ensuring each egg is fully incorporated before adding the next. Mix in the Madagascar vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk in three additions. Begin and end with the dry ingredients. Mix until just combined, avoiding overmixing.
- Pour the batter into the prepared cake pan. Smooth the top with a spatula. Place it in the preheated oven and bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- While the cake bakes, prepare the glaze. In a saucepan over medium heat, combine the granulated sugar and spring water. Stir until the sugar dissolves. Remove from heat and stir in the Tahitian vanilla extract and unsalted butter until smooth. Set aside to cool slightly.
- Once the cake is baked and while it’s still warm, poke holes on the surface with a skewer or fork. Pour the warm glaze over the warm cake, allowing it to seep into the holes and drizzle down the sides.
- Allow the cake to cool in the pan for about 15-20 minutes. Then, carefully invert it onto a serving plate. Let it cool completely before slicing and serving.
Notes
- Make sure to use softened butter, not melted butter, for the cake batter.
- If the cake is browning too quickly, cover the top with a sheet of aluminum foil.
- To make a chocolate version of this cake, you can add 1/2 cup of cocoa powder to the batter.
- For a lemon version of this cake, you can add 1 teaspoon of lemon extract to the batter.
- For a more intense almond flavor, you can add 1/4 teaspoon of almond extract to the batter.
- This cake can be stored in an airtight container for up to 5 days.
Nutrition
Frequently Asked Questions
Can I reduce the sugar content in Maggiano’s Gigi Butter Cake?
While you can experiment with reducing the sugar, keep in mind that it may affect the texture and sweetness of the cake. Adjustments to sugar content can impact the overall taste.
What kind of flour works best for Maggiano’s Gigi Butter Cake?
All-purpose flour is commonly used in the recipe. You can try experimenting with cake flour for a lighter texture, but it may slightly alter the final result.
Is there an eggless version of Maggiano’s Gigi Butter Cake for vegetarians?
You can attempt an eggless version by using egg substitutes like applesauce, yogurt, or commercial egg replacers. However, the texture may differ from the original.
Can I add nuts or fruits to Maggiano’s Gigi Butter Cake for extra flavor?
Absolutely! Chopped nuts like pecans or walnuts, or fruits such as berries, can be folded into the batter for added texture and flavor.
Is there a dairy-free version of Maggiano’s Gigi Butter Cake for those with lactose intolerance?
You can experiment with dairy-free substitutes like almond or coconut milk and vegan butter. However, be aware that the flavor and texture may differ slightly.
Can I use a bundt pan instead of a traditional cake pan for Maggiano’s Gigi Butter Cake?
Yes, you can use a bundt pan, but be mindful of adjusting the baking time as the cooking may vary. Check for doneness using the toothpick test.
Are there any special tips for frosting or decorating Maggiano’s Gigi Butter Cake?
Maggiano’s Gigi Butter Cake is typically served without frosting, but you can dust it with powdered sugar or serve it with a side of whipped cream for added flair. Consider garnishing with fresh berries for a pop of color.
Conclusion
Maggiano’s Gigi Butter Cake is a delicious and decadent Italian dessert that is sure to satisfy your sweet tooth. This rich and creamy cake is a classic Italian recipe that is incredibly easy to make and is sure to impress your family and friends.
It has a creamy and smooth texture, with a hint of almond flavor that will have you wanting more. If you’re looking for a delicious and unique dessert, then this is the perfect option for you!
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Lori Walker is a passionate dietitian and food lover. She offers simple and nutritious recipes that don't take long to cook. In addition to sharing delicious dishes, she also shares useful advice on saving time and money in the kitchen. She believes that with a bit of creativity, anyone can make healthy meals that won't break the bank. Read more
