If you’ve ever dreamed of a cake that feels like a cloud of buttery goodness melting in your mouth, then this Light and Fluffy Butter Cake Recipe is exactly what you need to try next. With a tender crumb, a hint of vanilla, and a perfectly golden crust, this cake strikes the ideal balance between rich flavor and airy texture. It’s the sort of comfort dessert that transforms any moment into something special, whether it’s a casual weekday treat or a centerpiece at your next gathering. Trust me, once you make this recipe your go-to, there’s no looking back.
Ingredients You’ll Need
These simple but essential ingredients come together to create the magic of this Light and Fluffy Butter Cake Recipe. Each brings something irreplaceable to the table—from the richness of butter and eggs to the light acidity of sour cream that keeps the crumb tender.
- Unsalted butter (11 tablespoons, room temperature): Provides the rich, creamy foundation and helps create that signature fluffy texture.
- Granulated sugar (1â…” cups plus extra for topping): Sweetens the cake and forms a deliciously crunchy sugar crust when sprinkled on top before baking.
- Vanilla bean paste (1 tablespoon): Adds a deep, aromatic vanilla flavor that feels so indulgent in every bite.
- Salt (½ teaspoon): Balances sweetness and enhances the overall flavor profile.
- Large eggs (2, room temperature): Act as a binding agent while adding moisture and structure.
- All-purpose flour (2 cups): The base that gives the cake its structure and tender crumb.
- Baking powder (¾ teaspoon): Gives the cake its light-rise, making it fluffy rather than dense.
- Sour cream (¾ cup, room temperature): Adds moisture and a subtle tang, which creates an irresistibly moist and soft texture.
How to Make Light and Fluffy Butter Cake Recipe
Step 1: Prep Your Pan and Oven
Begin by preheating your oven to 350℉. Line a 9×9-inch metal cake pan with parchment paper, making sure the paper rises above the edges for easy removal after baking. This tiny step guarantees a smooth lift-out and perfectly shaped cake.
Step 2: Cream the Butter and Sugar
Using a stand mixer fitted with a paddle attachment or a large bowl and electric mixer, beat the 11 tablespoons of room-temperature unsalted butter with 1⅔ cups granulated sugar, vanilla bean paste, and salt on medium-high speed for about 2 minutes. This process incorporates air, essential for that light and fluffy texture that’s at the heart of this butter cake.
Step 3: Add the Eggs
Add the eggs one at a time, mixing at high speed for 45 seconds after each addition to fully incorporate them. Then, continue mixing at high speed for another 3 minutes. Scraping down the sides and bottom of the bowl ensures everything blends evenly, making the batter perfectly smooth and stable.
Step 4: Combine Dry Ingredients and Sour Cream Alternately
In a separate bowl, whisk together your flour and baking powder. Add the dry ingredients to your butter mixture in three parts, alternating with sour cream added in two parts. Start and finish with the flour, mixing gently yet thoroughly to preserve air in the batter. Finish by folding with a rubber spatula to make sure the batter is completely smooth and homogenous.
Step 5: Transfer and Sugar Top
Pour the batter into your prepared pan and sprinkle a generous coating of granulated sugar on top. This simple trick gives the cake a delectably crunchy and golden-brown top that contrasts beautifully with the tender interior.
Step 6: Bake to Perfection
Bake for 40 to 50 minutes until the center reaches 200℉, and the top is crisp and golden. Let the cake cool in the pan for 15 minutes before using the parchment edges to lift it out. Transfer to a wire rack to cool completely before slicing.
Step 7: Slice and Enjoy!
Cut generous portions and savor the moist, buttery crumb layered with that subtly crunchy top. This cake pairs exceptionally well with fresh berries or a dollop of whipped cream for an effortless elegance.
How to Serve Light and Fluffy Butter Cake Recipe
Garnishes
A dusting of powdered sugar, a sprinkle of fresh berries, or a spoonful of homemade whipped cream elevates the simple sweetness and adds an element of freshness. You can also drizzle warm caramel or a berry compote for a more decadent experience.
Side Dishes
This cake is a star on its own, but it also pairs beautifully with a side of fresh fruit salad or a scoop of vanilla ice cream. For an afternoon tea, serve alongside light finger sandwiches and a warm cup of your favorite tea or coffee.
Creative Ways to Present
Try layering slices of this butter cake with whipped cream and fruit to create a quick trifle or serve it as mini cake bars topped with chocolate ganache for a crowd-pleasing dessert at parties. The texture and flavor make it versatile enough to inspire all kinds of creative presentations.
Make Ahead and Storage
Storing Leftovers
Wrap leftover cake tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. Keeping it covered is key to maintaining that signature moist and fluffy crumb without it drying out.
Freezing
You can freeze this butter cake either whole (well wrapped in plastic and foil) or sliced into portions. Freeze for up to 2 months. When ready to eat, thaw overnight in the fridge or at room temperature for a few hours.
Reheating
Warm slices gently in the microwave for 15 to 20 seconds or heat them in a low oven (about 300℉) for 10 minutes to revive that just-baked tenderness. Adding a small pat of butter before warming enhances the buttery richness once again.
FAQs
Can I substitute sour cream in this recipe?
Yes! You can substitute sour cream with Greek yogurt or buttermilk if needed. Both maintain the moisture and tanginess that contribute to the cake’s tender crumb.
What type of flour works best?
We recommend using all-purpose flour as specified since it balances the cake’s structure and tenderness perfectly. Cake flour could make the crumb too soft, while bread flour might be too dense.
Is this cake suitable for layering?
Absolutely! The Light and Fluffy Butter Cake Recipe has a sturdy yet tender crumb that holds up beautifully to layers of frosting, fresh fruit, or fillings.
Can I make this cake dairy-free?
You can try substituting butter with a dairy-free alternative and sour cream with a dairy-free yogurt. Keep in mind the texture and flavor might vary slightly, but it can still be delicious!
How do I know when the cake is done?
The best way is to check the internal temperature with a kitchen thermometer—200℉ in the center means it’s perfectly baked. The top should be golden and crunchy to the touch as well.
Final Thoughts
There’s something truly heartwarming about mastering a Light and Fluffy Butter Cake Recipe that feels just right every single time. Its classic flavors and perfect texture make it an instant favorite for any occasion. Whether you’re serving it for a cozy family dinner or impressing guests, this cake promises smiles and satisfied taste buds. So go ahead, gather your ingredients and give it a try—you’ll thank yourself for this delicious discovery!
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Light and Fluffy Butter Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Light and Fluffy Butter Cake is a classic, tender dessert perfect for any occasion. With a buttery texture, a crunchy golden sugar topping, and subtle vanilla flavor, it makes a delightful treat when served with fresh berries and whipped cream. Easy to prepare, this moist cake combines creamed butter and sugar with eggs, sour cream, and a balanced amount of flour and baking powder for the ideal rise and softness.
Ingredients
Butter Cake
- 11 tablespoons unsalted butter (154g, room temperature)
- 1â…” cups granulated sugar (332g, plus more for topping)
- 1 tablespoon vanilla bean paste
- ½ teaspoon salt
- 2 large eggs (room temperature)
- 2 cups all-purpose flour (260g)
- ¾ teaspoon baking powder
- ¾ cup sour cream (180g, room temperature)
Instructions
- Preheat and prepare pan: Preheat the oven to 350℉. Line a 9×9-inch metal cake pan with parchment paper, ensuring the paper rises above the sides for easy removal of the cake after baking. Set aside.
- Cream butter and sugar: Using a stand mixer fitted with a paddle attachment (or a large mixing bowl with an electric mixer), cream together the unsalted butter, granulated sugar, vanilla bean paste, and salt on medium-high speed for about 2 minutes until light and fluffy.
- Add eggs: Add the eggs one at a time, mixing at high speed for 45 seconds after each addition. Once both eggs are incorporated, continue mixing at high speed for 3 minutes. Scrape down the sides and bottom of the bowl thoroughly.
- Combine dry ingredients and alternate with sour cream: In a separate medium bowl, whisk together the all-purpose flour and baking powder. Add one-third of the flour mixture to the batter, mixing gently. Then add half of the sour cream and mix again. Repeat this alternating process, ending with the last third of the flour mixture. Use a rubber spatula to scrape down the sides and fold the batter until evenly mixed without overmixing.
- Transfer and sugar topping: Pour the batter into the prepared cake pan, smoothing the top evenly. Sprinkle generously with additional granulated sugar to create a crunchy topping after baking.
- Bake and cool: Bake in the preheated oven for 40 to 50 minutes or until the cake center reaches 200℉ and the top is crunchy and golden brown. Remove from oven and let the cake cool in the pan for 15 minutes. Then lift the cake out using the parchment paper and transfer to a wire rack to cool completely.
- Serve: Slice the cake and serve with fresh berries and whipped cream for a delicious presentation.
Notes
- Room temperature ingredients help ensure a smooth batter and even baking.
- Using parchment paper that extends beyond the pan edges allows easy removal without damaging the cake.
- Check the cake temperature with a thermometer for precise doneness; 200℉ in the center indicates it’s fully baked.
- Do not overmix once the flour is added to keep the cake tender and light.
- Optional: add a dusting of powdered sugar on top if you prefer a less crunchy crust.
