Sandra This Paula Deen Butter Cake is a soft and tender recipe, which is made with sour cream for incredible moisture. It has an impossibly light and fluffy crumb and is perfect on its own or as a base for other desserts, ready in about 1 hour and 20 minutes.
Paula Deen Butter Cake Ingredients
- 150g (⅔ cup) unsalted butter, at room temperature
- 320g (1 ½ cups + 1 tbsp) granulated sugar
- 1 Tbsp vanilla extract or vanilla bean paste
- 2 large eggs, at room temperature
- 165g (⅔ cup) sour cream, at room temperature
- 250g (2 cups) all-purpose flour
- ¾ tsp baking powder
- ½ tsp kosher salt
- Extra granulated sugar for sprinkling on top (optional)
How To Make Paula Deen Butter Cake
- Prep Oven and Pan: Preheat your oven to 330°F (165°C). Grease a 9-inch square baking pan and line it with parchment paper, letting the paper hang over the edges to create a “sling” for easy removal later.
- Cream Butter and Sugar: In the bowl of a stand mixer or in a large bowl with an electric mixer, beat the room-temperature butter, sugar, and vanilla on medium-high speed until it is very light and fluffy.
- Add Eggs: Add the eggs one at a time, mixing to combine after each one. After the last egg is added, beat the mixture for another 2-3 minutes on high speed until it has thickened and is very light.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, baking powder, and salt.
- Alternate Wet and Dry: With the mixer on low speed, add the flour mixture in three parts, alternating with the sour cream in two parts (begin and end with the flour). Mix only until just combined after each addition.
- Finish the Batter: Switch to a spatula and give the batter a few final folds to ensure it’s evenly mixed, being careful not to overmix.
- Bake the Cake: Transfer the batter to the prepared pan and smooth the top. Sprinkle the top generously with extra granulated sugar, if using. Bake for 45-50 minutes, or until the center springs back when lightly touched and a skewer inserted into the middle comes out clean.
- Cool: Let the cake cool in the pan for 15-20 minutes before using the parchment paper sling to lift it out. Let it cool completely on a wire rack before slicing.
Recipe Tips
- How to get the fluffiest cake? Using room temperature ingredients—especially butter, eggs, and sour cream—is essential. They combine more easily and create a smoother batter, which traps air better and results in a lighter, fluffier cake.
- Why alternate the flour and sour cream? This technique allows the flour to absorb the liquid gradually without being overworked. It helps prevent gluten overdevelopment, which is the key to a tender crumb rather than a tough, dense cake.
- How do I get a crunchy sugar top? Don’t be shy with the optional sugar sprinkle before baking. A generous, even layer of granulated sugar will bake into a wonderfully crisp and sweet crust that contrasts beautifully with the soft cake.
- How do I avoid a dry cake? Be very careful not to overmix the batter once you start adding the flour. Mix on low speed and only until the ingredients are just incorporated. A few small lumps are better than an overmixed, tough cake.
What To Serve With Butter Cake
This simple, elegant cake is delicious on its own but also pairs perfectly with:
- Fresh berries and a dollop of whipped cream
- A scoop of vanilla bean ice cream
- A simple dusting of powdered sugar
- A hot cup of coffee or tea
How To Store Butter Cake
- Store: Keep the completely cooled cake in an airtight container at room temperature. It will stay moist and delicious for up to 4 days.
Butter Cake Nutrition Facts
- Calories: ~380 kcal per serving
- Protein: 4g
- Fat: 18g
- Carbohydrates: 50g
- Sugar: 30g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What if I don’t have sour cream?
You can substitute the sour cream with an equal amount of full-fat plain Greek yogurt. It will provide a similar moisture and tang.
Can I use a different pan size?
Yes. You could use a 9-inch round pan, and the baking time should be similar. You could also use a loaf pan, but you will likely need to increase the baking time and monitor it closely.
Can I add other flavors to this cake?
Absolutely. This is a wonderful base recipe. You could add a teaspoon of lemon or almond extract along with the vanilla, or fold in some fresh berries or chocolate chips at the end.
Try More Recipes:
Paula Deen Butter Cake Recipe
Description
A soft, incredibly tender butter cake made with sour cream for a moist, light, and fluffy crumb, finished with a simple, crunchy sugar topping.
Ingredients
Instructions
- Preheat oven to 330°F (165°C). Grease and line a 9-inch square pan with a parchment sling.
- Cream the butter, sugar, and vanilla until very light and fluffy.
- Beat in the eggs one at a time, then beat for another 2-3 minutes until thickened.
- Alternate adding the dry ingredients (flour, baking powder, salt) and the sour cream, beginning and ending with the dry ingredients. Do not overmix.
- Spread the batter in the prepared pan and sprinkle the top with extra sugar.
- Bake for 45-50 minutes, until a skewer inserted into the center comes out clean.
- Cool in the pan for 15-20 minutes before removing to a wire rack to cool completely.
Notes
- Using room temperature ingredients is crucial for the best texture.
- Alternating the wet and dry ingredients helps create a tender crumb.
- Do not overmix the batter once the flour has been added.
- The parchment paper sling makes it easy to remove the cake from the pan.
