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A simple cake with a dense yet delicate texture, full of a deep buttery taste and just enough sweetness just like your favorite restaurant dessert.
This cake comes together similar to any other cake but thanks to its delicious flavor and sugar exterior, there is no topping or frosting needed. And that's coming from someone who usually eats cake only for the frosting! I love getting butter cake as a dessert when out at a restaurant, but it's even better at home.
Because this is a butter cake, there are two key ingredients that give the cake its signature flavor. First of course is the butter! I recommend using a butter that is higher in butterfat, like a European style butter (Plugra is my favorite) or the extra creamy Cabot butter is great too. Second, but equally as important, is the butter extract. I know this might seem like an extra and unnecessary ingredient. While it's true this cake will taste delicious without the butter extract, it won't have the same deeply buttery flavor without it. I also use it in one of my most popular recipes of all time, my honey butter cornbread cookies, so you'll get good use out of it I promise!
This recipe also gives you a few options to customize. Your first option is to bake in a full size, 9" round cake pan or in the form of 15 cupcakes. The cupcake option will give you something more similar to what you'd find at a restaurant, but I have to admit - the round cake pan is my favorite version. It's easier to pull together and personally I love the center of this cake so much! For true butter cake lovers though, the cupcake size is the way to go so you get more of the crunchy sugar exterior. Scroll below to see both options!
Your second and final decision is about what type of sugar to coat your pan with. I prefer to use granulated sugar because it's one less ingredient you need to have on hand, since we use it in the cake too. Your other option is turbinado sugar which creates a slightly crunchier sugar exterior. Whatever sugar you choose, only sprinkle it on top of your cake if baking the large round size. If you sprinkle either sugar on top of your cupcake sized cakes, it will cause the centers to sink in.
Ingredients:
16 tablespoons (226g) unsalted butter, room temperature
1/3 cup (80g) sour cream, room temperature
1 3/4 cup (336g) granulated sugar
2 large eggs
2 teaspoon vanilla extract
1/2 teaspoon butter extract
1 1/2 cup (180g) all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
For coating the pan: About 2 tablespoons unsalted butter, room temperature
For coating the pan: 3 tablespoons sugar of choice (granulated or turbinado)
Prep time: About 20 minutes
Bake time, round cake: 35-40 minutes
Bake time, cupcakes: 25-30 minutes
Equipment:
9" round cake pan or two cupcake pans
Hand mixer or stand mixer with paddle attachment
Optional: Scooper (3 tablespoons)
Cooking instructions:
Preheat your oven to 350 degrees.
Into your stand mixer bowl, or large bowl if using a hand mixer, add your butter. Mix at a medium to high speed for about 30 seconds until your butter is lightened in color and fluffy.
Then, add in your sour cream. Continue to mix at a medium speed until fully incorporated. Scrape down the sides of your bowl and mixer attachment using a spatula. Then add in your granulated sugar, and continue mixing for a minute or two until completely combined.
Next, add in one egg in addition to your vanilla and butter extracts. Mix at a medium speed and add in your second egg once the first is fully incorporated. Scrape down the sides of your bowl and mixer attachment and continue to mix for another minute or so.
Add in your dry ingredients - flour, baking powder and salt. Mix at the lowest speed until smooth, pausing partway through to scrape down your bowl and mixer and mixing only as long as necessary.
Prepare your pan with butter first then sugar, and fill with your batter.
If making a 9" round cake, use your fingers to coat your pan with about 1 tablespoon of room temperature butter, being sure to reach into the edges and getting even coverage across. Sprinkle 2 tablespoons of your sugar of choice onto the pan, tapping to coat the sugar evenly across. Dollop all of your cake batter in and spread evenly across. Then sprinkle with an additional tablespoon of sugar across the top.
If making cupcakes, coat 15 cups in your cupcake pan evenly with butter using your fingers, and then coat each cup with 1/2 teaspoon of your sugar of choice, being sure to coat the bottom and sides of each cup. Then fill each cup with about 3 tablespoons of cake batter and spread the tops carefully. Do not add any sugar on top.
Once prepared, bake your round cake for about 35-40 minutes or your cupcakes for about 25-30 minutes. Allow your cake to cool, and then after about 15 minutes carefully run a knife around the edges of your cake or cupcakes to loosen from the pan. Allow to cool in your pan a bit longer, until you can slice or remove from your cupcake tin easily - and enjoy!
You can enjoy your cake right away while still slightly warm, ideally with a scoop of ice cream or whipped cream! You can also store your cake in the fridge for about 5 days or freeze, and reheat later on to enjoy any time.
Carb and serving info:
Carbs for full recipe: 531
Round cake
Carbs per serving (1 of 12): 44
Cupcakes
Carbs per serving (1 of 15): 35
Carbs from from sugar coating in full recipe: 38
Note: Carb information is calculated based on the specific ingredients I used to cook with to help guide my own insulin to carb ratio when dosing before I eat my home cooked recipes.
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