This rich, moist, golden cake is a butter cake, not a pound cake, but a spongy, soft and fancy bundt version. This beautiful cake was baked by my own blog super-fan and chef extraordinaire, Lindsey. She is my thirteen-year-old niece, and she can whip up anything flat…just try her! I dare you.
Perfectly footed Macarons… pas de probleme, poached eggs…she’s a pro…Taiyaki…hers are absolutely soft and sweet and she even has her own pan for these! Do you even know what that is? I consider myself a mega-foodie and didn’t know what that was until Lindsey informed me that they are delicious fish shaped Japanese filled pancakes. I am trying to get her to guest blog them soon.
When dinner is being prepared, one that is not her favorite, Lindsey is often found in one corner of the kitchen whipping up her own addition. No complaints on the dinner being made, she just digs right in and makes something to add to the menu. Last week she spontaneously started making a spinach salad and her own vinaigrette. I mean what thirteen year old spontaneously makes spinach salad? I can’t get my 17 yr. old to eat anything green what-so-ever and this girl is making it herself on the fly!
When she volunteered to bake something for her mother’s family buffet dinner, she was determined to make this Butter Cake from her Teens Cook Dessert cookbook (one of her favorite cookbooks). Her mother told me that she had suggested to Lindsey that she add a different glaze (maybe citrus?) to her cake other than the butter sauce that was part of the recipe. But no, Lindsey knew better and wanted to remain true to the original intent of this cake.
When I looked at this semi-shiny cake and saw a puddle of butter sauce, I was a bit skeptical to be quite honest. It looked beautiful, but I erroneously assumed the cake might taste too buttery, even a little greasy…but absolutely NO. It was scrumptious…I could have licked my plate, my fingers and slurped the luscious butter sauce right from the bottom of the serving dish if allowed.
I hope you make this cake because I know you will have the same response as Lindsey did.
—Linds…do you think you could guest blog those amazing Taiyaki? Pretty please?
Taken from Teens Cook Dessert
1 c. unsalted butter, room temperature
2 c. granulated sugar
1/2 t. baking soda
1 t. baking powder
1 t. salt
2 T. vanilla
1 c. sour Cream
3 c. all purpose flour
1 c. sugar
1/4 c. water
1/2 c. butter
1 T. vanilla
For the Cake: Heat the oven to 325 degrees and amply grease and flour a bundt pan (or spray coat). In the bowl of a stand mixer, cream together butter and sugar, adding eggs one at a time, stirring in between each egg. Add the salt, baking powder and baking soda. Add vanilla and beat together on low. Add 1/3 of the flour to the butter mixture and 1/3 of the sour cream and mix together on low. Repeat this process until all of the sour cream and flour have been well incorporated into the batter.
Bake in the oven for 60-70 minutes or until toothpick comes out clean and cake is soft but bounces back to the touch. While the cake is baking, prepare your sauce…because you will pour the sauce on while the cake is still in the pan and is still cooling.
For the Sauce: Place the sugar, water, and butter in a small saucepan and cook over medium-high heat for 5 minutes, or until the sugar is dissolved. Add the vanilla and stir until combined. While the cake is still warm, spoon the sauce over the cake, and then allow it to cool completely. run a knife around the edge of the pan and invert the cooled cake on to a serving platter. Sprinkle with confectioners sugar.
Try not to lick your fingers (or go for it but wash your hands afterwards!)
February 24, 2012 at 11:40 am
With a name like “lick the plate clean” it has to be a fabulous cake, it looks delicious! Lindsey sounds like an awesome chef already.
February 24, 2012 at 11:43 am
The cake looks really moist and I bet it tastes HEAVENLY. Love the use of sourcream in this butter cake recipe.
February 24, 2012 at 11:53 am
Do it Lindsey! Do it! We’d love a guest blog on Taiyaki! 🙂 And Geni I have no doubt that I’d be right there wanting to lick the plate clean on this one. Yum! Yum! Yum! I love a good, rich, moist cake. And who doesn’t love butter?! Mmmmmm. 🙂 I better go eat a healthy lunch now before I lose all control and find a dessert to eat. LOL.
February 24, 2012 at 12:13 pm
Geni, I think your cake needs to be pinned :). This looks absolutely delicious and who doesn’t like butter lol. I love it… saving this recipe for sure!
February 24, 2012 at 12:36 pm
Only 13-years-old!?! Holy cow, I’m impressed. She’s a natural! This cake looks incredible, especially for me since there’s no chocolate. 😀 Lindsey should definitely guest blog!!
February 24, 2012 at 1:28 pm
I so didn’t need to see this today. I went way over board on chocolates last week, so I cut back on the sweets intake. However, my brain is now telling me I haven’t enjoy enough buttery desserts recently….uuuuurrrrrgggghhh!
February 24, 2012 at 1:55 pm
How pretty! And, it sounds delicious.
February 24, 2012 at 2:54 pm
Wow, that looks like heaven. YUM!
February 24, 2012 at 3:20 pm
Only 13 and she’s baking things like this? I hope she does guest host here and “catches the bug.” It would be great to watch her grow as a cook — and to get a few of her recipes, too! 🙂
February 24, 2012 at 3:22 pm
Very impressive for a 13 year old! My kids and I will be right there with you licking the plate, though my 2 year old will push his way through to make sure he has it all.
I’m going to book mark this recipe, looks great for when you have company! Hope you have a wonderful weekend!
February 24, 2012 at 5:13 pm
Yum! From the looks of the design we may have the same bundt pan. I like!
February 24, 2012 at 5:15 pm
Lindsey sounds like an amazing young lady and one heck of a cook–What a beautiful cake!
February 24, 2012 at 6:36 pm
BUTTER cake? Omg, how I love butter…and cake…
February 24, 2012 at 6:38 pm
Wow, at 13 I think all I could make was Kraft dinner! Good for her.. there must be some awesome ‘cooking genes’ in your family! Yes.. Taiyaki please!!
February 24, 2012 at 6:45 pm
I think teenagers really have some real creativity. She is a natural and yes I would be licking the plate clean. BAM
February 25, 2012 at 2:07 am
I love hearing about young ones being interested in cooking and baking and its seems your niece is well on her way to writing her own cook books!
I don’t think anything can be too buttery so this cake looks like it would be a favourite! Well done Lindsey!
February 25, 2012 at 5:33 am
Does your niece want to come to NYC and teach me her macaron making skillz? Cause I need them.
This cake sounds AMAZING! This girl has TALENT.
February 25, 2012 at 6:37 am
Your niece is very talented, a 100% more then I was in her age! u r soo lucky, I wish I could have abite of that cake.
thx for sharing =)
February 25, 2012 at 8:32 am
February 25, 2012 at 5:17 pm
Oh wow. The cake sounds incredible, but I’m even more impressed by the fact that the 13 year old is tossing together an impromptu vinaigrette for that spinach salad. I am pretty sure I didn’t even taste a spinach salad until I was an adult.
February 25, 2012 at 10:24 pm
I had to stop myself from licking the screen! Wow! That is one gorgeous cake! I am going to bookmark this and make it real soon!!
February 25, 2012 at 10:39 pm
Outcooked by a 13 year old. Darn, that looks amazing. I really hope you can talk her into guest posting – how fun!! (I’d love to hear about the Taiyaki…)
February 26, 2012 at 12:37 am
Wow thats a really good job for a 13 year old!
February 26, 2012 at 5:45 pm
Thank you for the yummy recipe. I made it today. It tasted great and is going in the “Keeper” file and I know I will be making it often in the future! One question – My glaze only seemed to cover half of the cake (outer half). I did put the glaze all over the top and tried to get it down the crevices on the middle- I thought I did it equally all over the cake. However, when I turned it out onto the cake platter, there was a definite difference between the outer portion of the cake, since it was dark and had the glaze on it. Not so with the other half of the cake. Your cake looks equally glazed, unlike mine. Just curious if you have any tips/tricks for the glaze?
February 26, 2012 at 6:53 pm
Lindsey used a smallish bundt cake pan. Maybe make 1.5 times the glaze for a normal bundt pan. Maybe I should mention that in the instrucions. Ty!
February 26, 2012 at 6:22 pm
Butter cake? Who doesn’t love butter? 🙂 And the 13-yr old did an amazing job I must say!
February 26, 2012 at 11:16 pm
Wow! what an amazing job Lindsey!
For a thrteen year old you’re very talented
We’d love a guest blog on Taiyaki
February 27, 2012 at 1:49 am
Yummy! That looks really good. And I am also impressed by her talent. 13 years old? I think I was able to make some spagetti by that age, but not such a good-looking cake. Great job!
February 27, 2012 at 9:02 am
Oh I do hope you can get her to do her guest post!! I want to see what pan she’s using!! This is such a pretty cake and you can tell just how moist it must be. She’s a very talented 13 year old!! I couldn’t get my daughter in the kitchen at all when she was 13!!!
February 27, 2012 at 3:10 pm
I mean, i can see the butter melting off the cake it looks so good. Wow, I would dare to say I could eat that whole cake by myself!
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March 6, 2012 at 5:31 pm
Just look at how moist that looks!! nom nom nom….
July 27, 2013 at 4:44 pm
this was so delicious!!!! so moist and super duper uper YUMMY !!!!!!
October 22, 2015 at 6:26 am
I’ve used this recipe for a while and it’s simply amazing! I wanted to know if it can be make into cupcakes and if so, how much time should I bake it for? Please advise. Thank you!!
November 3, 2015 at 10:37 am
I haven’t tried it as a cupcake. I would think about 20-25 minutes would be good for baking time. Let me know how it goes.