Butter Cake

No ratings yet

This delicious butter cake is quick to mix up and made in a square pan for ease. Made with sour cream and butter for a wonderfully moist simple cake that is the for last minute guests.

Prep Time20

Cook Time30

Total Time50

Course: Dessert

Cuisine: American

Servings: servings

Calories: 228kcal

Author: Heather Perine

Ingredients

1 ¼ cups (150 g) all purpose flour spooned and leveled
¼ teaspoon salt
¼ teaspoon baking powder
¼ teaspoon baking soda
½ cup (1 sticks,113 g) unsalted butter softened
1 ¼ cup + 1 Tablespoon (263 g) granulated sugar (divided)
2 large eggs room temperature
2 teaspoons vanilla extract
½ cup (113 g) sour cream room temperature

Instructions

Prep oven. Position a rack in the center of your oven and preheat to 350°F/177°C. Grease and line a 9x9 baking pan with parchment paper.
Combine dry ingredients. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. 1 ¼ cups (150 g) all purpose flour ¼ teaspoon salt ¼ teaspoon baking powder ¼ teaspoon baking soda
Cream butter and sugar. In a large mixing bowl with an electric mixer cream together butter and 1 cup + 2 tablespoons sugar (225 g) on medium high speed until light and fluffy, about 2 minutes. ½ cup (1 sticks,113 g) unsalted butter
Add eggs and vanilla. beat in the eggs one at a time. Add in vanilla and beat to combine. Scrape down the bowl as needed. 2 large eggs 2 teaspoons vanilla extract
Alternate dry mixture and sour cream. Stir in the flour mixture and sour cream alternately to butter-sugar-egg mixture, beginning and ending with the flour mixture until uniformly incorporated- do not overmix. ½ cup (113 g) sour cream
Assemble cake. Spread cake batter into the prepared pan. Sprinkle the top of the cake with remaining 3 Tablespoons granulated sugar (38 g) for a thick crunchy coating.
Bake. Bake in a preheated 350°F oven for approximately 30 minutes, until top is golden brown and when the cake is done when a toothpick or skewer inserted in the center comes out clean or with a few moist crumbs. Cool in the pan on a wire rack before cutting and serving.

Video

Notes

Storage: You can store this cake covered at room temperature for 2 days or in your fridge for up to 4 days.
Freezing: You can freeze this cake for up to 3 months in your fridge. Wrap cake slices in plastic wrap and store in a plastic bag. Then thaw overnight in the fridge and bring to room temperature before serving.
Sour cream - I recommend full-fat for best texture. You can also try using full-fat plain Greek yogurt as a substitute.

Nutrition