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
Scale
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.
