Sol Agave Butter Cake
Sol Agave Butter Cake is a moist, tender cake naturally sweetened with agave syrup, offering a rich buttery flavor without relying on refined sugars. This easy-to-make dessert combines simple ingredients to create a soft crumb and subtle sweetness. Perfect for any occasion, it’s a delightful treat that balances wholesome sweetness with a smooth, buttery texture everyone will enjoy.
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
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 |