If you’ve ever dreamed of a cake that feels like a soft cloud melting in your mouth, this Light and Fluffy Butter Cake Recipe is exactly what you need. It’s a charming blend of creamy butter, sweet vanilla, and just the right touch of sour cream that keeps every bite tender, moist, and utterly irresistible. Whether you’re a seasoned baker or a curious novice, this cake promises a delightful baking adventure and a crowd-pleasing dessert that’s as beautiful as it is delicious.
Ingredients You’ll Need
Every ingredient in this Light and Fluffy Butter Cake Recipe is simple, yet plays a crucial role in creating that perfect texture and flavor. By combining quality butter and fresh eggs with the slight tang of sour cream and the aroma of vanilla bean paste, this recipe delivers a cake that is soft, moist, and full of character.
- 11 tablespoons unsalted butter: Using room temperature butter ensures it creams smoothly with the sugar, creating a light base for the cake.
- 1⅔ cups granulated sugar: Adds sweetness and contributes to a tender crumb, plus a bit sprinkled on top for crunch.
- 1 tablespoon vanilla bean paste: Offers a rich, aromatic vanilla flavor that surpasses ordinary vanilla extract.
- ½ teaspoon salt: Balances the sweetness and enhances the other flavors perfectly.
- 2 large eggs: At room temperature, they help bind and aerate the batter for that fluffy texture.
- 2 cups all-purpose flour: Provides structure; remember to sift or whisk to keep it light and airy.
- ¾ teaspoon baking powder: The essential leavening agent that lifts the cake to light perfection.
- ¾ cup sour cream: Adds moisture and a subtle tang that keeps the cake irresistibly tender.
How to Make Light and Fluffy Butter Cake Recipe
Step 1: Preparing Your Pan and Oven
Preheat your oven to 350℉ and line a 9×9-inch metal cake pan with parchment paper. Make sure the parchment extends above the pan’s edges so you can easily lift the cake out once it’s baked. This little prep step makes clean-up a breeze and keeps your cake perfectly intact.
Step 2: Creaming the Butter and Sugar
Using a stand mixer fitted with a paddle attachment or a large bowl with an electric mixer, beat together the softened butter, granulated sugar, vanilla bean paste, and salt on medium-high speed for about 2 minutes. This process creates air pockets in the butter, which are essential to the cake’s light and fluffy texture.
Step 3: Incorporating the Eggs
Add the eggs one at a time, beating at high speed for 45 seconds after each addition. Then continue mixing for an additional 3 minutes. This step sounds lengthy but trust me, it ensures that your batter will be smooth and well-aerated, which is key for that tender crumb.
Step 4: Mixing Dry Ingredients and Sour Cream
Whisk the flour and baking powder together in a separate bowl. Then, alternate adding the dry mixture and sour cream to your batter in three parts—start with a third of the flour, then half the sour cream, repeat, and finish with the last third of flour. Use a rubber spatula to scrape and fold gently, making sure everything is combined without overmixing, which can toughen the cake.
Step 5: Preparing to Bake
Pour the batter into your prepared pan and sprinkle a generous layer of granulated sugar over the top. This little sugar topping bakes into a golden, slightly crunchy crown that adds a delightful texture contrast to the soft cake beneath.
Step 6: Baking to Perfection
Bake for 40 to 50 minutes, or until the cake’s center reaches 200℉ and the top is a gorgeous golden brown with a slight crunch. Allow it to cool in the pan for 15 minutes, then carefully lift it out with the parchment and let it cool completely on a wire rack. Patience here pays off with the best texture and flavor.
Step 7: Serving Your Masterpiece
Slice and serve warm or at room temperature with fresh berries and a dollop of whipped cream. This simple addition really complements the buttery, tender crumb and adds a touch of elegance that’s perfect for any occasion.
How to Serve Light and Fluffy Butter Cake Recipe
Garnishes
Fresh berries like strawberries, blueberries, or raspberries add a burst of color and natural sweetness that perfectly balances the richness of the cake. A light dusting of powdered sugar or a swirl of whipped cream adds a touch of charm and indulgence.
Side Dishes
Pairing this cake with a scoop of homemade vanilla ice cream or a drizzle of warm berry compote transforms it into a decadent dessert experience. A cup of freshly brewed coffee or a glass of cold milk rounds out the perfect treat.
Creative Ways to Present
For special occasions, slice the cake into smaller squares and arrange them on a decorative platter with edible flowers or mint leaves. You can even layer with frosting or jam between two cake layers to create a simple layer cake that’s sure to impress your guests.
Make Ahead and Storage
Storing Leftovers
This butter cake stays fresh when wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to three days. Keeping it sealed preserves the moisture and softness you worked so hard to achieve.
Freezing
You can freeze the fully cooled cake wrapped well in plastic wrap and then in aluminum foil for up to two months. Thaw at room temperature before serving, and the texture will remain wonderfully light and fluffy.
Reheating
If you want to enjoy this cake warm, simply microwave a slice for about 10 to 15 seconds or heat it gently in a low oven. The warmth will bring out the buttery aroma and soften the crumb even more.
FAQs
Can I substitute sour cream with something else?
Absolutely! Greek yogurt or buttermilk works well as a substitute, lending similar moisture and tanginess, but sour cream is ideal for that rich, tender crumb.
Is it important to use room temperature ingredients?
Yes, room temperature butter, eggs, and sour cream blend more easily and trap air better during mixing, which helps achieve the light and fluffy texture.
Can I make this cake gluten-free?
With the right gluten-free all-purpose flour blend, you can make this recipe gluten-free, but be sure to follow the blend’s instructions for best results.
How do I know when the cake is done baking?
Besides the golden brown top, the best test is the cake’s center temperature reaching 200℉ or inserting a toothpick that comes out mostly clean with a few crumbs attached.
Can I double this recipe for a larger cake?
Yes! Just double the ingredients and bake in a larger pan, adjusting the baking time accordingly—check for doneness as ovens and pan sizes vary.
Final Thoughts
Give this Light and Fluffy Butter Cake Recipe a try and treat yourself to the kind of dessert that feels both familiar and special. It’s perfect for celebrating, sharing, or simply savoring a quiet moment with a slice and a smile. Once you taste it, you’ll understand why it quickly becomes a beloved favorite in any kitchen.
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 tender and moist dessert featuring a buttery crumb and a crunchy, golden sugar-topped crust. Perfectly balanced with vanilla bean paste and sour cream, this cake is easy to make and ideal for serving with fresh berries and whipped cream.
Ingredients
Butter Cake
- 11 tablespoons unsalted butter (154g, room temperature)
- 1⅔ 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℉ and line a 9×9-inch metal cake pan with parchment paper, ensuring the paper rises above the sides for easy removal after baking. Set aside.
- Cream Butter and Sugar: In a stand mixer fitted with a paddle attachment (or a large 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 eggs one at a time, mixing at high speed for 45 seconds after each addition, followed by an additional 3 minutes of high-speed mixing. Scrape down the bowl sides and bottom to ensure even mixing.
- Combine Dry and Wet Ingredients: In a separate bowl, whisk the flour and baking powder. Add one-third of this flour mixture to the batter and mix, then add half the sour cream and mix again. Repeat these additions, ending with the last portion of flour. Use a rubber spatula to scrape and fold the batter to combine everything evenly.
- Prepare for Baking: Pour the batter into the prepared pan and sprinkle a generous layer of granulated sugar over the top for a crunchy crust.
- Bake: Bake in the preheated oven for 40 to 50 minutes, or until the cake’s center reaches 200℉ and the top is golden brown and crunchy. Allow the cake to cool in the pan for 15 minutes before lifting it out with the parchment paper and placing it on a wire rack to cool completely.
- Serve: Slice and serve with fresh berries and whipped cream as desired.
Notes
- Room temperature ingredients ensure the batter mixes evenly for a light texture.
- Using parchment paper with an overhang simplifies removing the cake from the pan without damaging it.
- Sprinkling sugar on top before baking gives a delightful crunchy topping contrast to the soft crumb.
- Check doneness with an instant-read thermometer; 200℉ at the center ensures the cake is fully baked.
- Store leftovers covered at room temperature for up to 3 days or refrigerate for longer freshness.
