Today I baked the Sol Agave Butter Cake recipe, inspired by a dessert I saw featured at Sol Agave, a restaurant known for rich and flavorful creations.
The moment I saw the golden, moist texture soaked in buttery glaze, I knew I had to recreate it. This Sol Agave Butter Cake stands out for its deep richness, made with cream cheese and a warm almond-vanilla butter soak that sinks into every bite.
My baking experience helped bring out the layers of flavor. I was motivated by how this Sol Agave Butter Cake was presented, and now I’m going to walk you through how I made it step by step.
Why You’ll Love This Recipe
This Sol Agave Butter Cake stands out because of its rich, buttery flavor and moist texture, thanks to the warm butter soak that seeps deeply into the cake.
The cream cheese adds a subtle tang that balances the sweetness, creating a unique taste experience. The cake’s tender crumb holds the buttery syrup beautifully, making each slice soft and indulgent.
Baking this Sol Agave Butter Cake fills the kitchen with an inviting aroma that’s hard to resist. It’s a comforting dessert that brings warmth and joy, making it a favorite for sharing with friends and family.
How To Prepare Sol Agave Butter Cake?
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes (including cooling and soak)
Yield: 12 slices
Course: Dessert
Cuisine: American
Kitchen Utensils
- 1 large mixing bowl
- Electric mixer or stand mixer
- Spatula
- Measuring cups & spoons
- Saucepan (for butter soak)
- 9×13-inch cake pan or loaf pans
- Toothpick or cake tester
- Cooling rack
Ingredients
Butter Cake Batter
- 4 oz cream cheese (softened to room temperature)
- 4 sticks (2 cups) unsalted butter (room temperature)
- 2 1/4 cups granulated sugar
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon fine sea salt
- 2 large eggs (room temperature)
- 1 1/2 teaspoons pure vanilla extract
Warm Butter Soak
- 1/2 cup salted butter
- 1 cup granulated sugar
- 1/2 teaspoon almond extract
- 1/3 cup water
- 1 teaspoon pure vanilla extract
Instructions
1. Preheat and Prepare Pan:
Preheat your oven to 325°F (163°C). Grease a 9×13-inch baking pan (or two loaf pans) with butter or non-stick spray. You can also line the bottom with parchment paper for easier removal.
2. Cream Butter and Cream Cheese:
In a large mixing bowl, beat the softened butter and cream cheese together using an electric mixer on medium speed until light and fluffy about 2 to 3 minutes.
3. Add Sugar and Eggs:
Slowly add in the granulated sugar while continuing to beat the mixture. Once combined, beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Scrape down the sides of the bowl as needed.
4. Incorporate Dry Ingredients:
Add the flour and salt to the wet mixture gradually, mixing on low speed just until the flour disappears. Be careful not to over mix. Add in the vanilla extract and mix just until combined.
5. Bake the Cake:
Pour the batter into your prepared pan and smooth the top with a spatula. Bake at 325°F for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
5. Prepare Warm Butter Soak:
While the cake is baking, melt the salted butter in a small saucepan over low heat. Stir in the granulated sugar, almond extract, water, and vanilla. Stir until sugar is fully dissolved and the mixture is warm, not boiling. Set aside.
6. Soak the Cake:
When the cake comes out of the oven, poke several small holes in the top with a toothpick or skewer. While still warm, slowly pour the butter soak over the entire cake, letting it absorb fully. Let the cake sit and soak for at least 15 minutes before serving.
7. Cool, Slice & Serve:
Allow the cake to cool completely in the pan before slicing. Serve at room temperature. Optionally, top with a dusting of powdered sugar or fresh berries.
Notes: Make sure all your ingredients are at room temperature for the smoothest batter. This cake tastes even better the next day as the flavors settle and deepen. Store leftovers tightly covered at room temperature for up to 3 days or refrigerate for longer freshness.
Nutrition Facts Of Sol Agave Butter Cake Recipe
| Nutrition | Amounts |
|---|---|
| Calories | 520 |
| Total Fat | 35g |
| Saturated Fat | 21g |
| Cholesterol | 140mg |
| Sodium | 210mg |
| Total Carbohydrates | 49g |
| Sugars | 36g |
| Protein | 4g |
Why My Recipe Works
This Sol Agave Butter Cake Recipe works because the balance of ingredients creates a rich, moist cake that stays tender. Cream cheese combined with butter in the batter adds creaminess and depth, preventing dryness.
The warm butter soak soaks into the cake while it’s still hot, locking in moisture and infusing flavors throughout.
Using room temperature eggs and butter helps everything blend smoothly, giving the Sol Agave Butter Cake Recipe a light yet dense texture.
The precise baking temperature ensures the Sol Agave Butter Cake Recipe cooks evenly without drying out. Each element plays a role in delivering a buttery, flavorful cake that holds up well over time.
My Favorite Ways To Serve It
I enjoy serving this Sol Agave Butter Cake Recipe slightly warm, allowing the buttery soaks to be at its richest. Sometimes, a dusting of powdered sugar on top adds a simple touch without overpowering the flavors.
Pairing it with fresh berries or a scoop of vanilla ice cream brings a fresh contrast that brightens the richness. On cooler days, a drizzle of honey or a spoonful of whipped cream adds extra indulgence.
This Sol Agave Butter Cake Recipe also works great as a sweet finish to dinner, or alongside a strong cup of coffee or tea to balance its sweetness.
Health Benefits
This Sol Agave Butter Cake, while a treat, contains some ingredients that offer small health benefits. Cream cheese provides a source of calcium and protein, important for bone health and muscle repair.
Using almond extract adds a hint of natural flavor without extra calories or artificial additives. Although butter and sugar are indulgent, the recipe allows for moderation when enjoyed in reasonable portions.
Baking at home also means control over ingredient quality, avoiding preservatives and additives found in many store-bought cakes. Enjoying this Sol Agave Butter Cake as part of a balanced diet can bring pleasure without guilt.
Expert Tips And Tricks
1. Make sure the butter, cream cheese, and eggs are all at room temperature before mixing. This helps the batter come together smoothly and traps air for a lighter, fluffier cake.
2. Mix just until the flour disappears to avoid developing too much gluten, which can make the cake tough instead of tender.
3. If you’re adding nuts or coconut, toast them lightly in a dry pan beforehand. This boosts their flavor and crunch without sogginess.
4. When the cake comes out of the oven, use a skewer or toothpick to poke holes before pouring the butter soak. This ensures the soak penetrates deeply for maximum moistness.
5. High-quality extracts make a big difference in flavor, elevating the cake beyond basic sweetness.
7. Cooling allows the butter soak to settle and the cake to firm up, making clean, neat slices easier to achieve.
Additions For Make More Delicious Ideas
➤ Chopped toasted pecans or walnuts: Adding toasted nuts brings a satisfying crunch and a slightly smoky, earthy flavor that contrasts beautifully with the soft, buttery cake. Toasting the nuts beforehand enhances their aroma and taste.
➤ Fresh lemon zest: Stirring in fresh lemon zest brightens the overall flavor by adding a subtle citrusy note that cuts through the cake’s richness, giving it a refreshing balance.
➤ Mini chocolate chips: Mixing mini chocolate chips into the batter introduces pockets of melty sweetness, adding texture and a familiar, comforting chocolate element that pairs well with the buttery base.
➤ Shredded coconut: Sprinkling shredded coconut on top before baking adds a chewy texture and tropical flavor that complements the almond extract, giving the cake a new dimension.
➤ Honey in the butter soak: Folding a spoonful of honey into the warm butter soak intensifies the sweetness with natural floral notes, adding depth and a glossy finish to the soaked cake.
Variations Try Sol Agave Butter Cake Recipe
✔ Mascarpone instead of cream cheese: Using mascarpone creates a richer, creamier batter with a silkier texture and slightly sweeter flavor, making the cake even more indulgent.
✔ Brown butter soak: Browning the butter before making the soak introduces deep, nutty, caramel-like flavors that add complexity and warmth, enhancing the cake’s buttery taste.
✔ Orange extract in place of almond: Swapping almond extract for orange extract gives the cake a fresh, citrusy aroma and taste, creating a brighter, more vibrant dessert experience.
✔ Fresh berry layer: Adding a layer of fresh berries like raspberries or blueberries between the cake and the soak adds bursts of natural tartness and juiciness that cut through the richness, balancing flavors beautifully.
✔ Individual cupcakes: Baking the batter in cupcake tins allows for convenient, single-serving portions that are perfect for parties or gifting. Each cupcake can be soaked individually, ensuring moistness throughout.
Proper Storage
Store the Sol Agave Butter Cake in an airtight container at room temperature to maintain its moisture and flavor for up to three days.
Make sure the Sol Agave Butter Cake is completely cooled before storing to prevent excess moisture buildup. For longer preservation, wrap the cake tightly in plastic wrap and keep it in the refrigerator for up to one week.
Before serving, allow the Sol Agave Butter Cake to come to room temperature to enjoy its soft texture and rich taste. Freezing is not recommended, as the buttery soak may alter the cake’s texture once thawed.
Frequently Asked Questions
Can I use salted butter instead of unsalted butter?
You can substitute salted butter if that’s what you have on hand. Just be sure to reduce or skip the added salt in the batter to keep the flavors balanced and prevent the cake from becoming too salty.
What if I don’t have cream cheese? Can I still make the cake?
If cream cheese isn’t available, you can replace it with an equal amount of softened butter. The texture will remain rich, but the subtle tang and moisture from the cream cheese will be less noticeable.
Is it possible to make this cake gluten-free?
Absolutely! Swap the all-purpose flour for a high-quality gluten-free flour blend designed for baking. The cake may have a slightly different texture but will still be moist and delicious.
How can I tell when the cake is fully baked?
The best way is to insert a toothpick or cake tester into the center. If it comes out clean or with just a few moist crumbs clinging to it, the cake is done. Avoid opening the oven too early to prevent sinking.
Can I prepare the warm butter soak ahead of time?
Yes, you can make the butter soak in advance. Store it in the refrigerator and gently warm it up on the stove or in the microwave before pouring over the cake to ensure it soaks in properly and stays warm.
Conclusion
This Sol Agave Butter Cake recipe brings together simple ingredients and easy techniques to create a delicious, moist dessert everyone will enjoy.
The warm butter soak adds a special touch that makes the cake truly memorable. I hope these easy ideas inspire you to try baking this Sol Agave Butter Cake yourself.
With a little patience and care, you can achieve impressive results that taste amazing. Now, it’s your turn to make this delightful recipe and enjoy the rich, buttery goodness it offers. Happy baking!
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Sol Agave Butter Cake
Equipment
- 1 large mixing bowl
- Electric mixer or stand mixer
- Spatula
- Measuring Cups & Spoons,
- Saucepan (for butter soak)
- 9×13-inch cake pan or loaf pans
- Toothpick or cake tester
- Cooling rack
Ingredients
Butter Cake Batter
- 4 oz cream cheese softened to room temperature
- 4 sticks 2 cups unsalted butter (room temperature)
- 2 1/4 cups granulated sugar
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon fine sea salt
- 2 large eggs room temperature
- 1 1/2 teaspoons pure vanilla extract
Warm Butter Soak
- 1/2 cup salted butter
- 1 cup granulated sugar
- 1/2 teaspoon almond extract
- 1/3 cup water
- 1 teaspoon pure vanilla extract
Instructions
Preheat and Prepare Pan:
- Preheat your oven to 325°F (163°C). Grease a 9×13-inch baking pan (or two loaf pans) with butter or non-stick spray. You can also line the bottom with parchment paper for easier removal.
Cream Butter and Cream Cheese:
- In a large mixing bowl, beat the softened butter and cream cheese together using an electric mixer on medium speed until light and fluffy about 2 to 3 minutes.
Add Sugar and Eggs:
- Slowly add in the granulated sugar while continuing to beat the mixture. Once combined, beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Scrape down the sides of the bowl as needed.
Incorporate Dry Ingredients:
- Add the flour and salt to the wet mixture gradually, mixing on low speed just until the flour disappears. Be careful not to over mix. Add in the vanilla extract and mix just until combined.
Bake the Cake:
- Pour the batter into your prepared pan and smooth the top with a spatula. Bake at 325°F for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Prepare Warm Butter Soak:
- While the cake is baking, melt the salted butter in a small saucepan over low heat. Stir in the granulated sugar, almond extract, water, and vanilla. Stir until sugar is fully dissolved and the mixture is warm, not boiling. Set aside.
Soak the Cake:
- When the cake comes out of the oven, poke several small holes in the top with a toothpick or skewer. While still warm, slowly pour the butter soak over the entire cake, letting it absorb fully. Let the cake sit and soak for at least 15 minutes before serving.
Cool, Slice & Serve:
- Allow the cake to cool completely in the pan before slicing. Serve at room temperature. Optionally, top with a dusting of powdered sugar or fresh berries.
Notes
Nutrition Facts Of Sol Agave Butter Cake Recipe
| Nutrition | Amounts |
|---|---|
| Calories | 520 |
| Total Fat | 35g |
| Saturated Fat | 21g |
| Cholesterol | 140mg |
| Sodium | 210mg |
| Total Carbohydrates | 49g |
| Sugars | 36g |
| Protein | 4g |