Everyday Butter Cake

Ingredients

• 226g (1 cup) unsalted butter (cold is fine)
• 205g (1 cup) granulated sugar
• 1 tsp fine sea salt
• 1 tbsp pure vanilla extract
• 3 large eggs, at room temperature
• 180g (¾ cup) sour cream
• 250g (2 cups) cake flour, sifted
• ¼ cup powdered sugar (can sub granulated)
• 2 tsp baking powder
• 3 tbsp granulated sugar (for topping)

Instructions

1. Preheat and prep — Heat oven to 350°F. Grease and flour a 9-inch square or round cake pan.
2. Melt the butter — Place butter in a large heatproof bowl and microwave until almost but not completely melted.
3. Add sugar and flavor — Whisk in sugar vigorously for a full 30 seconds, then add salt and vanilla and whisk another 30 seconds.
4. Add eggs — Add eggs one at a time, whisking to fully incorporate each before adding the next. Whisk for a full minute until light and creamy.
5. Add dry ingredients — Sift in the cake flour, powdered sugar, and baking powder.
6. Fold in sour cream — Whisk in the sour cream, then fold batter until smooth.
7. Bake — Pour into prepared pan, sprinkle top with 3 tablespoons granulated sugar. Bake 30–45 minutes until a cake tester comes out clean and the top is golden brown.

Notes

• Cold butter is fine — The microwave does the work.
• Don't skip the sugar topping — It creates a lightly crunchy, golden crust.
• Use cake flour — It makes this extra tender; don't substitute all-purpose if you can avoid it.
• Keeps well — Stays good at room temperature for 2–3 days, covered.

Tags: #recipe #baking #cake #dessert #snacking