Everyday Butter Cake
A cross between a tea cake and a pound cake, this is a simple & quick vanilla butter cake recipe that leads to a fluffy snacking-style cake good for any day, anytime.
Equipment
- 9-inch Square or Round Cake Pan: This is the ideal size for a quick, even bake.
- Large Microwave-Safe Mixing Bowl: For melting the butter and mixing the batter all in one bowl.
- Whisk: A sturdy whisk is essential for incorporating air into the butter, sugar, and eggs.
- Rubber Spatula: For scraping the sides of the bowl and folding the batter to ensure everything is well combined.
- Sifter or Fine-Mesh Sieve: To sift the dry ingredients, which helps create a light and tender crumb.
- Measuring Cups and Spoons: For measuring all ingredients accurately.
- Kitchen Scale (Optional but Recommended): For the most accurate and consistent results, especially when measuring flour.
- Wire Cooling Rack: To allow the cake to cool properly without getting soggy on the bottom.
- Cake Tester or Toothpick: To check if the cake is perfectly baked.
Ingredients
- 226 g 1 cup unsalted butter
- 205 g 1 cup granulated sugar
- 3 tablespoons granulated sugar for topping
- ¼ cup powdered sugar
- 3 large eggs at room temperature
- 1 tablespoon pure vanilla extract
- 180 g ¾ cup full-fat sour cream
- 250 g 2 cups cake flour, sifted
- 2 teaspoons baking powder
- 1 tsp fine sea salt
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch square or 9-inch round cake pan. Alternatively, line the pan with parchment paper, leaving an overhang to easily lift the cake out later.
- Place the butter in a large, microwave-safe bowl. Microwave in 30-second intervals until it is about 90% melted but not completely liquid.
- Add the 1 cup of granulated sugar to the butter and whisk vigorously for a full 30 seconds.
- Add the salt and vanilla extract, and whisk for another 30 seconds.
- Add the room-temperature eggs one at a time, whisking well to fully incorporate each egg before adding the next. After the last egg is in, whisk for a full minute until the batter is light, creamy, and you can see air bubbles.
- Sift the cake flour, powdered sugar, and baking powder directly into the wet ingredients. Add the sour cream.
- Fold the batter with a rubber spatula until it is smooth and just combined. Be careful not to overmix.
- Pour the batter into the prepared pan and smooth the top. Sprinkle evenly with the additional 3 tablespoons of granulated sugar.
- Bake for 30-45 minutes, or until the top is golden brown and a cake tester or wooden pick inserted into the center comes out with moist crumbs attached or clean.
- Let the cake cool in the pan on a wire rack for 15 minutes before inverting it onto the rack to cool completely
Notes
- Room Temperature Eggs: This is a critical step. Cold eggs will cause the melted butter to solidify and break the emulsion. To quickly warm up eggs, place them in a bowl of warm (not hot) water for 5-10 minutes before you begin.
- Storage: The cake is best on the day it's made but can be stored in an airtight container at room temperature for up to 3 days.
- Freezing: To make ahead, allow the cake to cool completely. Wrap it tightly in two layers of plastic wrap, followed by a layer of aluminum foil. It can be frozen for up to 3 months. Thaw at room temperature.
- Cake Flour Substitute: If you don't have cake flour, you can make your own. Measure out 2 cups of all-purpose flour, remove 4 tablespoons of the flour, and add 4 tablespoons of cornstarch. Sift together twice before using.
- Chocolate Butter Cake Variation: Omit the powdered sugar. Reduce the cake flour to 200g (1 ¾ cups) and add 50g (½ cup) of Dutch-process cocoa powder (it must be Dutch-process to maintain the recipe's chemistry). Replace the sour cream with an equal amount of full-fat vanilla Greek yogurt, plus an additional 2 tablespoons. You can also fold in ½ cup of chocolate chips.
Tried this recipe?Let us know how it was!