Description
This irresistibly tender butter cake is a simple yet indulgent treat that you’ll want to make again and again. Rich with vanilla and sour cream, it boasts a delicate crumb and a lightly sweetened crust from an optional sprinkle of granulated sugar. Perfect for any occasion, this classic cake bakes to golden perfection in under an hour and is easy to prepare using basic pantry ingredients.
Ingredients
Butter Cake
- 150g unsalted butter, at room temperature
- 320g granulated sugar
- 1 Tbsp vanilla bean paste
- 2 large eggs (about 110g, not including the shell), at room temperature
- 165g sour cream, at room temperature
- 250g all-purpose flour
- 3/4 tsp baking powder
- 1/2 tsp kosher salt (or less if using table salt or salted butter)
Topping (Optional)
- Extra granulated sugar for sprinkling on top of the cake
Instructions
- Preheat the oven and prepare the pan: Set your oven to 330°F (165°C). Grease a 9-inch (23cm) square baking pan and line it with parchment paper, leaving an overhang on the edges to easily lift the cake out later. Secure the parchment paper edges with binder clips if desired.
- Cream butter, sugar, and vanilla: Using a stand mixer or an electric hand mixer, beat the room-temperature butter, granulated sugar, and vanilla bean paste on medium to high speed until the mixture becomes very light and fluffy.
- Add eggs: Incorporate the eggs one at a time, mixing well after each addition. Then beat the batter on high speed for an additional 2-3 minutes until thickened and pale.
- Prepare dry ingredients and sour cream: In a medium bowl, whisk together the flour, baking powder, and salt. Measure the sour cream into a small bowl and set aside.
- Combine dry and wet: Alternately add the flour mixture and sour cream to the batter, starting and ending with the flour. Add the flour in three additions and the sour cream in two, mixing briefly after each addition. Finish mixing with a spatula to ensure an even batter without overmixing.
- Transfer batter and smooth top: Pour the batter into the prepared pan and use a spatula or the back of a spoon to smooth the surface, ensuring there are no large air bubbles.
- Sprinkle sugar: If using, sprinkle extra granulated sugar evenly over the top of the batter for a crunchy crust.
- Bake the cake: Bake in the preheated oven for 45-50 minutes until the center springs back when lightly pressed and a skewer inserted in the middle comes out clean or with a few moist crumbs.
- Cool the cake: Remove the cake from the oven and let it cool in the pan for 15-20 minutes. Then use the parchment paper sling to lift the cake from the pan and place it on a wire rack to cool completely.
- Store: Keep the cooled cake at room temperature in an airtight container for up to 4 days.
Notes
- Make sure all the refrigerated ingredients (butter, eggs, sour cream) are at room temperature for better mixing and cake texture.
- The vanilla bean paste adds a richer flavor than vanilla extract, but vanilla extract can be substituted.
- Adjust salt quantity if using salted butter or table salt to avoid over-salting.
- Using the parchment paper sling makes removing the cake easy and keeps it intact.
- Extra sugar on top adds a nice crunch but is optional.
- The cake is best enjoyed within 4 days stored in an airtight container at room temperature.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
