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Light and Fluffy Butter Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 83 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Find it online: https://slsrecipes.com/light-and-fluffy-butter-cake-recipe/