There is nothing quite as comforting and satisfying as a cake that melts in your mouth with every bite, and that is exactly what this Light and Fluffy Butter Cake Recipe delivers. This cake strikes the perfect balance between airy texture and rich buttery flavor, making it the ideal treat for any occasion. Whether you want a simple afternoon snack or an elegant dessert to impress guests, this recipe offers a delightful experience that’s both easy to make and irresistibly delicious.
Ingredients You’ll Need
Gathering simple but high-quality ingredients is key to achieving the perfect texture and taste in this cake. Each ingredient plays an important role in ensuring your cake turns out moist, tender, and beautifully golden.
- Unsalted butter: Using room temperature butter helps create that luscious, creamy batter.
- Granulated sugar: Adds sweetness and contributes to the tender crumb.
- Vanilla bean paste: Infuses the cake with a deep, fragrant vanilla flavor that’s far superior to extract.
- Salt: Balances and enhances the overall flavors.
- Large eggs: At room temperature, they provide structure and help the cake rise.
- All-purpose flour: The backbone of the cake, supplying structure without heaviness.
- Baking powder: A crucial leavening agent for that light, airy texture.
- Sour cream: Adds moisture and a subtle tang that keeps the cake tender and soft.
How to Make Light and Fluffy Butter Cake Recipe
Step 1: Prepare the Oven and Pan
Begin by preheating your oven to 350℉. Next, line a 9×9-inch metal cake pan with parchment paper, ensuring the paper rises above the sides. This makes lifting the cake out a breeze once it’s baked, preventing any breakage and giving you a perfect shape every time.
Step 2: Cream Butter and Sugar
Using a stand mixer fitted with a paddle attachment, cream together the unsalted butter, granulated sugar, vanilla bean paste, and salt on medium-high speed for about two minutes. This step is vital because it incorporates air into the batter, contributing to the cake’s famously light texture.
Step 3: Add Eggs
Add the eggs one at a time, beating at high speed for 45 seconds after each addition. Then continue to mix on high for another three minutes. Eggs are the natural binders here and help trap air, which is essential for keeping your cake fluffy and moist.
Step 4: Incorporate Dry Ingredients and Sour Cream
In a separate bowl, whisk the flour and baking powder together. Then alternate adding a third of the flour mixture and half of the sour cream into the batter. Repeat this process, ending with the last bit of flour. Use a rubber spatula to gently fold the mixture, making sure everything is evenly combined without overmixing, which could deflate the batter.
Step 5: Transfer and Sugar Topping
Pour the batter into your prepared pan and smooth into an even layer. Generously sprinkle granulated sugar over the top. This step isn’t just for sweetness—it helps create a crunchy, golden crust that contrasts beautifully with the tender cake beneath.
Step 6: Bake to Perfection
Bake for 40 to 50 minutes, or until the center of the cake reaches 200℉. You’ll notice the top turning a beautiful golden brown with a satisfyingly crunchy texture. Allow the cake to rest in the pan for 15 minutes before carefully lifting it out using the parchment paper to cool completely on a wire rack.
Step 7: Slice and Serve
Once cool, slice the cake into squares and serve. This is when the magic really shines—fresh berries and a dollop of whipped cream or a simple dusting of powdered sugar elevate this simple cake to a show-stopping centerpiece.
How to Serve Light and Fluffy Butter Cake Recipe
Garnishes
Enhance your Light and Fluffy Butter Cake Recipe with fresh, vibrant garnishes such as seasonal berries, edible flowers, or a drizzle of rich chocolate sauce. These not only add visual appeal but also introduce an extra layer of flavor that complements the buttery richness.
Side Dishes
Pairing this cake with a scoop of vanilla ice cream or a cup of freshly brewed coffee creates a harmonious balance between sweetness and warmth. It also makes a delightful accompaniment to afternoon tea or brunch gatherings.
Creative Ways to Present
For a festive twist, consider layering slices with whipped cream and fresh fruit to create a quick trifle. Alternatively, cut the cake into mini squares and serve on decorative skewers for charming bite-sized treats perfect for parties.
Make Ahead and Storage
Storing Leftovers
Keep any leftover butter cake fresh by wrapping it tightly in plastic wrap or storing in an airtight container at room temperature for up to three days. This prevents the cake from drying out while maintaining its soft crumb.
Freezing
This cake freezes beautifully. Once completely cooled, wrap the cake in plastic wrap and then in foil before placing it in the freezer. It can be stored frozen for up to two months. Thaw overnight in the refrigerator for the best texture.
Reheating
To enjoy your butter cake warm, reheat slices briefly in the microwave for about 15 seconds or warm in a low oven at 300℉ for 5 to 8 minutes. Warm cake enhances its buttery aroma and soft, melt-in-your-mouth quality.
FAQs
Can I substitute sour cream with yogurt?
Yes! Plain full-fat yogurt can be used in place of sour cream and will still provide moisture and tanginess, although sour cream gives a slightly richer flavor and texture.
What is the best way to measure flour for this recipe?
To avoid a dense cake, spoon the flour lightly into your measuring cup and level it with a knife rather than scooping directly from the bag. This prevents packing too much flour into the cup.
Can I use salted butter instead of unsalted?
You can, but be mindful to reduce or omit the added salt in the recipe. Using unsalted butter allows you to control the salt content and ensures the best balance of flavors.
Is it important to use room temperature ingredients?
Absolutely! Room temperature butter, eggs, and sour cream blend more easily and help create a smooth, airy batter, which is key to achieving the fluffy texture.
How do I know when the cake is fully baked?
Besides reaching an internal temperature of 200℉, a toothpick inserted into the center should come out clean or with a few moist crumbs. The top will be golden and slightly crunchy, which is a good visual indicator.
Final Thoughts
If you want a cake that feels like a warm hug in every slice, this Light and Fluffy Butter Cake Recipe is just waiting for you to try it. It’s straightforward enough for beginners and impressive enough for seasoned bakers to love. So gather your ingredients, put on your apron, and bake a slice of joy that will surely become a favorite in your home.
Print
Light and Fluffy Butter Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Light and Fluffy Butter Cake is a classic, moist, and buttery dessert perfect for any occasion. With a tender crumb and a crunchy, golden-brown top dusted with sugar, this cake is enhanced by the richness of butter and the tang of sour cream. Simple to make and irresistibly delicious, it pairs beautifully with fresh berries and whipped cream for an elegant finish.
Ingredients
Butter Cake Ingredients
- 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 your oven to 350℉ (175℃). Line a 9×9-inch metal cake pan with parchment paper, allowing it to rise above the sides for easy lifting once baked, then set aside.
- Cream Butter and Sugar: Using a stand mixer fitted with a paddle attachment (or an electric mixer and large bowl), cream together the butter, 1â…” cups granulated sugar, vanilla bean paste, and salt at 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. After both eggs are incorporated, continue mixing at high speed for 3 minutes. Scrape down the sides and bottom of the bowl to ensure even mixing.
- Combine Dry Ingredients and Add Sour Cream: In a separate bowl, whisk together the flour and baking powder. Add a third of the flour mixture to the wet ingredients and mix briefly, then add half of the sour cream and mix again. Repeat the process with the remaining flour and sour cream, ending with flour. Use a rubber spatula to scrape the bowl and fold the batter gently, making sure all ingredients are well combined.
- Transfer Batter and Sugar Topping: Pour the batter into the prepared pan and spread it evenly. Sprinkle a generous coating of granulated sugar over the top to create a crunchy crust while baking.
- Bake the Cake: Bake for 40 to 50 minutes or until the center reaches 200℉ (93℃) and the top is golden brown and crunchy. Remove from oven and let the cake cool in the pan for 15 minutes.
- Cool and Serve: Using the parchment paper overhang, lift the cake out of the pan and cool completely on a wire rack. Slice into 16 squares and serve with fresh berries and whipped cream for a delightful presentation.
Notes
- Make sure all ingredients are at room temperature to ensure a smooth batter and even baking.
- Using vanilla bean paste instead of vanilla extract adds a richer vanilla flavor and visible vanilla flecks.
- Do not overmix the batter after adding flour to keep the cake tender.
- The sugar sprinkled on top creates a lovely crunchy crust, but you may omit it if you prefer a softer top.
- Check the cake’s doneness with an instant-read thermometer for best results, aiming for a center temperature of 200℉.
- Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.
