Classic Butter Cake (One-Bowl)
This classic moist and tender butter cake is quick and simple to make, bursting with buttery flavor, and is perfect for snacking.
Ingredients
- 1 cup Butter room temp, unsalted
- 1 tablespoon Vanilla extract
- 1 cup Granulated sugar
- ½ teaspoon Kosher salt
- 4 Eggs
- ½ cup Sour cream
- ½ cup Buttermilk
- 2 cups Cake flour
- 2 teaspoon Baking powder
- ½ teaspoon Baking soda
Instructions
- Preheat an oven to 180c (350f) and prepare a 9x9 inch cake pan with parchment paper.
- In a large mixing bowl add the room-temperature butter, granulated sugar, vanilla extract, and salt, and mix with an electric hand mixer until smooth and creamy for about 3 minutes.
- Add the eggs and mix until smooth and well combined.
- Add the sour cream and mix until well combined.
- Add ½ of the buttermilk, ½ of the flour, and baking powder, and baking soda, and mix it until almost combined.
- Add the other half of the flour and buttermilk and mix until just combined. Do not overmix to keep the cake moist.
- Pour the cake batter into the prepared pan and spread it with an offset spatula.
- Bake in a 180c (350f) oven for about 45-50 minutes (depending on the oven) or until a toothpick inserted into the cake comes out clean with a few moist crumbs.
- Allow the cake to cool to room temperature for at least 1 hour.
Notes
- Use room temperature ingredients. Ensure your butter, eggs, and milk are at room temperature for better incorporation and a smoother batter.
- Sift the flour, baking powder, baking soda and salt together to remove lumps and ensure even distribution.
- Alternate wet and dry ingredients. Add dry ingredients and milk alternately to the creamed mixture, beginning and ending with dry ingredients. This prevents overmixing.
- Creaming the butter and sugar together until light and fluffy is essential for a tender crumb in your cake. Take your time with this step for the best results.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Test for doneness: Use a toothpick or cake tester inserted into the center. It should come out clean or with a few moist crumbs.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have a moist cake and not a dense and dry cake.
- Line your baking pan with parchment paper! This step helps the cake to bake evenly, and it makes sure that your cake will release easily from the pan.
- Allow the cake to cool in the pan for 10-15 minutes before transferring to a wire rack. This prevents it from breaking or sticking.
Nutrition
Calories: 243kcalCarbohydrates: 25gProtein: 4gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 76mgSodium: 277mgPotassium: 55mgFiber: 0.4gSugar: 13gVitamin A: 471IUVitamin C: 0.1mgCalcium: 57mgIron: 0.4mg
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