Imagine a dessert so rich and buttery it practically melts on your tongue, with a golden crust that gives way to a tender, moist center. That’s the Sol Agave Butter Cake—a hidden gem inspired by the flavors of the famous Sol Agave restaurant, where Mexican flair meets indulgent sweets.
This cake isn’t just a treat; it’s a little celebration in every bite, blending simple ingredients into something unforgettable. Whether you’ve dined at Sol Agave or just love a good butter cake, this recipe brings that magic home.
I stumbled across this idea after hearing folks rave about the restaurant’s desserts, and I couldn’t resist recreating it. With a touch of agave nectar for a subtle sweetness and a texture that’s pure comfort, this cake is my take on their signature dish.
It’s easy enough for a weeknight whim but fancy enough to impress at a dinner party. Let’s get baking and whip up a dessert that’s bound to steal the show!
Why People Love This Sol Agave Butter Cake
This cake has a loyal following for a reason. It’s the perfect balance of rich buttery flavor and a light, tender crumb. The hint of agave nectar adds a unique twist that sets it apart.
Fans of Sol Agave adore how it feels indulgent yet simple. The golden top gets a little crisp, while the inside stays soft and moist. It’s comfort food with a touch of sophistication.
It’s versatile too—great on its own or dressed up with toppings. People can’t get enough of its melt-in-your-mouth goodness. Once you try it, you’ll see why it’s a standout!
Ingredients You’ll Need
This recipe keeps things straightforward with pantry staples. It makes one 9-inch round cake, serving 8-10 people. Here’s what you’ll need:
- For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter (softened)
- 1 ½ cups granulated sugar
- 2 tablespoons agave nectar
- 3 large eggs
- 1 teaspoon vanilla extract
- ¾ cup sour cream
- ¼ cup whole milk
- For the Topping:
- ¼ cup unsalted butter (melted)
- ¼ cup granulated sugar
- 1 tablespoon agave nectar
- Pinch of sea salt
These ingredients are easy to find, and the agave gives it that special Sol Agave vibe. You’re all set to start!
Kitchen Tools Required
You don’t need anything fancy to make this cake. Just some basic tools will do the trick. Here’s what to gather:
- 9-inch round cake pan
- Mixing bowls (large and medium)
- Electric mixer or whisk
- Measuring cups and spoons
- Spatula
- Cooling rack
- Small bowl (for topping)
- Oven mitts
A round pan gives it that classic look, but a square one works too. Keep it simple and let’s get going!
How to Make Sol Agave Butter Cake
This recipe is a breeze to follow. Let’s break it into easy steps. You’ll be enjoying this cake in no time!
Step 1: Preheat and Prep
Heat your oven to 350°F (175°C). Grease your 9-inch cake pan with butter and lightly dust with flour. This keeps the cake from sticking.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set it aside for later. This mix ensures a fluffy texture.
Step 3: Cream Butter and Sugar
In a large bowl, beat the softened butter, sugar, and agave nectar together. Use an electric mixer on medium speed until it’s light and fluffy, about 3 minutes. This step adds sweetness and airiness.
Step 4: Add Eggs and Wet Ingredients
Beat in the eggs one at a time, mixing well after each. Add vanilla extract, sour cream, and milk, then blend until smooth. It’ll look creamy and smell delicious.
Step 5: Combine Wet and Dry
Gradually add the dry ingredients to the wet mixture. Mix on low speed until just combined—don’t overmix. The batter should be thick and smooth.
Step 6: Fill the Pan
Pour the batter into your prepared cake pan. Spread it evenly with a spatula. It’s ready to bake now!
Step 7: Bake the Cake
Bake for 40-45 minutes, until the top is golden and a toothpick comes out clean. Let it cool in the pan for 10 minutes, then transfer to a cooling rack. It’ll smell amazing as it bakes.
Step 8: Make the Topping
In a small bowl, mix melted butter, sugar, agave nectar, and a pinch of sea salt. Stir until it’s a smooth glaze. This adds that extra Sol Agave touch.
Step 9: Add the Topping
Brush or drizzle the glaze over the warm cake. Let it soak in for a few minutes. The top will get shiny and slightly crisp as it cools.
Step 10: Slice and Serve
Once cooled, slice the cake into wedges. It’s ready to enjoy as is or with your favorite toppings. You’ve just made a masterpiece!
Nutritional Information
Here’s a breakdown per slice (based on 10 servings). It’s a rich treat, so savor it!
| Nutrient | Amount per Serving |
|---|---|
| Calories | 420 kcal |
| Total Fat | 24g |
| Saturated Fat | 15g |
| Cholesterol | 105mg |
| Sodium | 180mg |
| Total Carbohydrates | 48g |
| Sugars | 30g |
| Protein | 5g |
These values might shift slightly with ingredient brands. It’s a decadent bite worth every calorie!
Tips for the Best Butter Cake
Want to make this cake perfect? Here are some easy pointers:
- Use room-temperature butter and eggs for a smoother batter.
- Don’t skip the agave—it’s the secret to that Sol Agave flavor.
- Check the cake at 40 minutes; ovens vary, so avoid overbaking.
- Brush the topping on while the cake is warm for max absorption.
- Let it cool fully before storing to keep the texture just right.
These small steps elevate the cake. You’ll get that restaurant-quality vibe at home!
Serving Suggestions
This cake is a star on its own, but here’s how to make it shine:
- Serve warm with a scoop of vanilla ice cream for a cozy treat.
- Add a dollop of whipped cream and a drizzle of extra agave.
- Pair with fresh berries like strawberries for a bright contrast.
- Enjoy with a cup of coffee to balance the richness.
- Dust with powdered sugar for a pretty, simple finish.
It’s great for dessert or even a special breakfast. Everyone will love it!
Storing Your Cake
Keep this cake fresh and tasty with these tips. It’s too good to let go stale.
Store leftovers in an airtight container at room temp for up to 2 days. For longer, pop it in the fridge for up to 5 days. Warm slices in the microwave for 10-15 seconds to revive that buttery goodness.
To freeze, wrap the unglazed cake in plastic wrap and foil. It’ll keep for 2 months. Thaw at room temp, then add the topping fresh.
Summary
The Sol Agave Butter Cake is a rich, buttery delight with a hint of agave that makes it unforgettable. This easy recipe captures the essence of the restaurant’s beloved dessert, delivering a moist, golden cake with a sweet, glossy topping. Perfect for any occasion, it’s a crowd-pleaser that’s simple to whip up at home.
You don’t need to dine out to enjoy this treat—just a few ingredients and a little time. Bake it up, and let its warm, comforting flavors win everyone over. It’s a slice of indulgence you’ll make again and again!
FAQ Section
What’s special about this butter cake?
The agave nectar adds a subtle sweetness and a nod to Sol Agave’s Mexican flair. It’s rich yet light, with a perfect crumb.
Can I use honey instead of agave?
Yes, but it’ll taste slightly different—honey’s stronger. Use the same amount and adjust to taste.
How do I keep it from drying out?
Don’t overbake, and store it airtight. The sour cream helps keep it moist.
Can I make it ahead?
Bake it a day in advance and add the topping before serving. It holds up well.
What if I don’t have sour cream?
Greek yogurt works as a substitute. It’ll still be tender and tasty.
Is this cake very sweet?
It’s rich but balanced. Cut the sugar by ¼ cup if you prefer less sweetness.
Sol Agave Butter Cake Recipe
Equipment
- 9-inch round cake pan
- Mixing bowls (large and medium)
- Electric mixer or whisk
- Measuring cups and spoons
- Spatula
- Cooling rack
- Small bowl (for topping)
- Oven Mitts
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 1 ½ cups granulated sugar
- 2 tablespoons agave nectar
- 3 large eggs
- 1 teaspoon vanilla extract
- ¾ cup sour cream
- ¼ cup whole milk
For the Topping:
- ¼ cup unsalted butter melted
- ¼ cup granulated sugar
- 1 tablespoon agave nectar
- Pinch of sea salt
Instructions
Step 1: Preheat and Prep
- Heat your oven to 350°F (175°C). Grease your 9-inch cake pan with butter and lightly dust with flour. This keeps the cake from sticking.
Step 2: Mix Dry Ingredients
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set it aside for later. This mix ensures a fluffy texture.
Step 3: Cream Butter and Sugar
- In a large bowl, beat the softened butter, sugar, and agave nectar together. Use an electric mixer on medium speed until it’s light and fluffy, about 3 minutes. This step adds sweetness and airiness.
Step 4: Add Eggs and Wet Ingredients
- Beat in the eggs one at a time, mixing well after each. Add vanilla extract, sour cream, and milk, then blend until smooth. It’ll look creamy and smell delicious.
Step 5: Combine Wet and Dry
- Gradually add the dry ingredients to the wet mixture. Mix on low speed until just combined—don’t overmix. The batter should be thick and smooth.
Step 6: Fill the Pan
- Pour the batter into your prepared cake pan. Spread it evenly with a spatula. It’s ready to bake now!
Step 7: Bake the Cake
- Bake for 40-45 minutes, until the top is golden and a toothpick comes out clean. Let it cool in the pan for 10 minutes, then transfer to a cooling rack. It’ll smell amazing as it bakes.
Step 8: Make the Topping
- In a small bowl, mix melted butter, sugar, agave nectar, and a pinch of sea salt. Stir until it’s a smooth glaze. This adds that extra Sol Agave touch.
Step 9: Add the Topping
- Brush or drizzle the glaze over the warm cake. Let it soak in for a few minutes. The top will get shiny and slightly crisp as it cools.
Step 10: Slice and Serve
- Once cooled, slice the cake into wedges. It’s ready to enjoy as is or with your favorite toppings. You’ve just made a masterpiece!
