Description
This buttery, moist cake is incredibly easy to make and has a rich, tender crumb that keeps you coming back for more. Made with simple ingredients like butter, sugar, eggs, sour cream, and a touch of vanilla, it bakes up with a delicate golden crust and a soft center that’s perfect for any occasion.
Ingredients
Cake Batter
- 150g unsalted butter, at room temperature
- 320g granulated sugar
- 1 Tbsp vanilla extract or 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 (use less if you are using table salt or salted butter)
Optional Topping
- Extra granulated sugar for sprinkling on top of the cake
Instructions
- Preheat and Prepare Pan: Preheat your oven to 330°F (165°C). Grease and line a 9-inch (23cm) square baking pan with parchment paper, letting the paper extend over the edges to create a sling for easy cake removal. Secure the edges with binder clips if desired.
- Cream Butter, Sugar, and Vanilla: In a stand mixer or large bowl with an electric mixer, beat the room temperature butter, granulated sugar, and vanilla on medium-high speed until the mixture is very light and fluffy.
- Add Eggs: Add the eggs one at a time, mixing well after each addition. Once combined, beat on high speed for 2-3 minutes until the batter thickens and becomes very light.
- Prepare Dry Ingredients and Sour Cream: In a medium bowl, whisk together the all-purpose flour, baking powder, and kosher salt. Measure out the sour cream into a small bowl.
- Combine Ingredients: Alternately add the flour mixture (in three parts) and sour cream (in two parts) to the batter, starting and ending with the flour. Mix briefly between additions. Use a spatula to gently fold and ensure even mixing, being careful not to overmix.
- Transfer to Pan and Smooth: Pour the batter into the prepared pan and smooth the surface with a spatula or the back of a spoon, ensuring no large air bubbles remain.
- Add Sugar Topping: If desired, sprinkle extra granulated sugar evenly over the top of the batter for a crunchy crust.
- Bake: Bake for 45-50 minutes, or until the center springs back when lightly pressed and a skewer inserted into the middle comes out clean or with a few moist crumbs attached.
- Cool: 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 out and transfer it to a wire rack to cool completely.
- Store: Store the cooled cake at room temperature in an airtight container for up to four days to maintain freshness.
Notes
- Ensure all ingredients, especially butter, eggs, and sour cream, are at room temperature for the best texture.
- You can substitute vanilla bean paste for vanilla extract for a more intense vanilla flavor.
- Do not overmix the batter once the flour is added to avoid a dense cake.
- Using a parchment sling makes removing the cake from the pan effortless and prevents damage to the edges.
- Optional granulated sugar topping adds a pleasant crunch but can be omitted for a softer top.
- The cake is best served at room temperature and pairs wonderfully with fresh berries or whipped cream.
- Adjust salt quantity if using salted butter or regular table salt.
- Prep Time: 20 minutes
- Cook Time: 45-50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
