The Fluffiest All Butter 9x13 Cake
Because of how obsessed I am with this classic vanilla sheet cake that also uses oil, I wanted to see if I could create an all butter version that was just as good. Happy to say that I did it! This all butter cake is so incredibly fluffy (it went viral on tiktok after I shared it), yet light thanks to the addition of sour cream and how I cream the butter and sugar together. This is going to be your new go-to vanilla cake for all the birthdays, and parties in your life!
Ingredients
- 1 cup unsalted butter, 226g softened
- 1 ½ cups sugar, 300g
- 3 large eggs, room temp
- 2 cups all-purpose flour, 240g
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp kosher salt
- ¼ cup whole milk, 60 ml
- 1 tbsp vanilla extract
- ¾ cup sour cream, 180g
Instructions
- Heat oven to 350°F (175°C). Grease + line a 9×13 pan with parchment paper.
- In a bowl of a stand or hand mixer fitted with a paddle attachment, add the 1 cup butter, and 1 1/2 cups sugar. Cream on medium speed for 3-4 minutes until light and fluffy. Stop when the mixture is pale yellow, and pillowy.
- With the mixer on low-med, add eggs one at a time, mixing well in between.
- Whisk the 2 cups flour, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp kosher salt in a medium size bowl or over a large piece of parchment paper.
- In a measuring cup add the 1/4 cups milk and 1 tbsp vanilla extract. Stir together then add the 3/4 cup sour cream. These are your wet ingredients
- With the mixer on low alternate adding the dry and wet ingredients to the butter mixture in 3's, starting and ending with dry. Mix gently until just combined.
- Spread batter evenly into the pan with a large spatula.
- Bake 30 minutes, until golden and a toothpick comes out with moist crumbs.
- Cool completely before frosting with brown butter frosting
Notes
Storing and Freezing
Store this cake with plastic wrap on top on the counter at room temp, there is no need to refrigerate it.
This cake would freeze really well. Make sure its wrapped well in plastic wrap before freezing for up to 3 months. Defrost on the counter for 2 -3 hours.
You can also make this into round cakes, you will probably need 3 pans for a 9" round. Bake for 22-25 minutes.
Serving: 1slice, Calories: 269kcal, Carbohydrates: 32g, Protein: 3g, Fat: 15g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.5g, Cholesterol: 68mg, Sodium: 179mg, Potassium: 52mg, Fiber: 0.4g, Sugar: 19g, Vitamin A: 472IU, Vitamin C: 0.1mg, Calcium: 56mg, Iron: 1mg
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