Sol Agave Butter Cake Recipe
The Sol Agave Butter Cake is a rich, moist dessert with a golden crust and a subtle agave twist, inspired by the beloved restaurant treat. It’s simple to make, blending buttery goodness with a tender crumb. Perfect for any occasion, this cake serves 8-10 and brings a taste of indulgence home.
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!