Light and Fluffy Butter Cake
Servings 16 People
This light and fluffy Butter Cake is a delightful snack cake perfect for any occasion with minimal ingredients. Enjoy it as is or top it with whipped cream and fresh juicy berries!
Ingredients
- 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 the oven to 350℉ and line a 9x9-inch metal cake pan with parchment paper, making sure it rises above the sides for easy lifting after baking, and set aside.
- In a stand mixer fitted with a paddle attachment, cream together 11 tablespoons unsalted butter, 1⅔ cups granulated sugar, 1 tablespoon vanilla bean paste, and ½ teaspoon salt on medium-high speed for about 2 minutes. A large mixing bowl with an electric mixer may also be used.
- Add the 2 large eggs one at a time, mixing at high speed for 45 seconds after each addition, then mixing at high speed for 3 minutes. Scrape down the sides and bottom of the bowl.
- In a medium bowl, whisk together 2 cups all-purpose flour and ¾ teaspoon baking powder. Add a third of the flour mixture to the mixing bowl and mix, followed by half the ¾ cup sour cream, mix again, and repeat the additions, ending with the last third of the flour. Use a rubber spatula to scrape down the sides and bottom of the bowl, fold the batter, and make sure everything is evenly mixed.
- Transfer the batter to the prepared baking pan and sprinkle with a generous coating of granulated sugar.
- Bake for 40 to 50 minutes or until the center of the cake reaches 200℉ and the top is crunchy and golden brown. Allow the cake to cool in the pan for 15 minutes before lifting out with the parchment and cooling completely on a wire rack.
- Slice and serve with fresh berries and whipped cream.
Notes
- We tested this cake with a typical frosting, and it does not yield well to being a frosted cake due to the crust on top.
Nutrition
Calories: 239kcal | Carbohydrates: 34g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 86mg | Potassium: 59mg | Fiber: 0.4g | Sugar: 22g | Vitamin A: 337IU | Vitamin C: 0.1mg | Calcium: 27mg | Iron: 1mg
Find it online: www.sugarandsoul.co/butter-cake/