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
Scale
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.
