Simple and Fluffy Butter Cake Recipe
Imagine a cake that's rich in buttery flavor, yet light as a feather—this is what our cake promises. This butter cake recipe is designed for those who love a straightforward approach to baking, where the results are both delicious and satisfying. With minimal ingredients and straightforward steps, this cake is ideal for both novice and experienced bakers. It’s perfect on its own or can be dressed up with your favorite toppings or a simple glaze.
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 tablespoon pure vanilla extract
- 3 large eggs
- ¾ cups sour cream
- 2 cups cake flour
- ¼ cups powdered sugar
- 2 teaspoons baking powder
- ½ teaspoons fine sea salt
- Preheat and Prepare Pans
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch square or round cake pan. This will ensure your cake releases easily once baked.
- Melt the Butter
Place the butter in a large, heatproof bowl and microwave it until it’s nearly melted, but not completely. You want it soft and just starting to melt.
- Combine Ingredients
Add the granulated sugar to the melted butter. Whisk them together vigorously for about 30 seconds. This helps dissolve the sugar and ensures the butter and sugar blend well.
- Add Flavor and Eggs
Whisk in the vanilla extract and fine sea salt. Add the eggs one at a time, whisking well after each addition. Continue whisking for about a minute until the mixture is light and creamy.
- Mix Dry Ingredients
In a separate bowl, sift together the cake flour, powdered sugar, and baking powder. Sifting helps avoid lumps and ensures even distribution of the baking powder.
- Combine Wet and Dry
Add half of the dry ingredients to the butter mixture, and whisk until almost combined. Next, whisk in the sour cream and then add the remaining dry ingredients. Mix until just combined—be careful not to overmix, as this can make the cake dense.
- Bake the Cake
Pour the batter into the prepared pan and smooth the top with a spatula. Sprinkle an additional 3 tablespoons of granulated sugar over the top for a sweet, slightly crisp crust. Bake in the preheated oven for 30-45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Cool the Cake
Allow the cake to cool in the pan for about 15 minutes. Then, turn it out onto a wire rack to cool completely before serving. This cooling time helps the cake set and makes it easier to slice.
- Ensure all ingredients, especially eggs and butter, are at room temperature. This helps them blend more evenly and creates a smoother batter.
- When adding dry ingredients to wet, mix until just combined to avoid overworking the batter, which can make the cake dense.
- For a twist, add lemon zest or a handful of chocolate chips to the batter before baking.
Have Fun Baking!