If you’re craving a tender, golden cake that melts in your mouth, this Mexican Butter Cake will steal your heart. With its rich, velvety crumb and subtle vanilla warmth, it’s a simple yet deeply comforting dessert. In this article, you’ll get a tried-and-true recipe along with tips for perfect texture, variations, and serving ideas. Plus, we’ll explore what makes Mexican butter unique and how it enhances this cake. Whether you’re hosting or just baking for family, this cake brings a slice of tradition and joy to the table. Let’s dive into the delicious world of Mexican Butter Cake.
Ingredients for the Perfect Mexican Butter Cake
Building Flavor from Simple, Honest Ingredients
The magic of Mexican Butter Cake lies in how simple ingredients come together with a texture that’s tender yet rich. While many cakes lean on milk or oil, this one gets its signature softness and flavor from sour cream and real butter. It’s this combination that gives it a subtly tangy depth and that melt-in-your-mouth crumb we all love. Don’t skip the final sugar sprinkle—it creates a sweet, delicate crust that makes this cake stand out from typical butter cakes.
If you’ve ever tried my Mantecadas, you’ll know that sour cream and butter are a winning pair in Mexican baking. The balance of richness and fluffiness in both recipes is no coincidence—it’s tradition baked into every bite.
What You’ll Need
Here’s everything required to make this buttery classic. Be sure your eggs are at room temperature so they incorporate fully into the batter for a smooth, even texture.
Ingredients List:
- 1 cup granulated sugar
- 1 cup unsalted butter (2 sticks), melted
- 3 eggs, room temperature
- 2 ½ teaspoons vanilla extract
- 2 cups cake flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- â…” cup sour cream
- 2 tablespoons granulated sugar, for topping
That final sugar sprinkle over the batter adds a satisfying crackle to the top—something my grandma insisted on every time. She’d say, “That’s how you know it’s made with cariño.”
Want a citrus twist? Try folding in a little orange zest. It’s a variation often used in northern Mexican bakeries to brighten up the flavor without overwhelming the butter base.
How to Make Mexican Butter Cake
Step-by-Step for the Softest Butter Cake
Making this Mexican Butter Cake is as comforting as the end result. The method is straightforward, but it’s the small things—like not overmixing the batter and using room temperature eggs—that really make a difference in texture. You don’t need a mixer, just a bowl, a spoon, and a little patience. Follow these steps and you’ll have a golden, buttery cake that feels just like home.
If you love dessert simplicity, you’ll enjoy my Mexican Sweet Empanadas too—they’re another easy classic with a tender crust and rich filling.
Instructions:
Step 1:
Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish generously. This helps the cake release cleanly and allows the edges to crisp slightly.
Step 2:
In a large mixing bowl, combine 1 cup granulated sugar with the melted butter. Stir for about 1 minute until the mixture is light, glossy, and slightly fluffy.
Step 3:
Add the eggs one at a time, mixing gently after each addition. Stir in the vanilla extract to bring everything together with warm, sweet aroma.
Step 4:
In a separate small bowl, sift together the cake flour, baking powder, and salt. Slowly fold this dry mixture into the wet ingredients. Mix just until no streaks of flour remain—overmixing will toughen the cake.
Step 5:
Gently fold in the sour cream until fully incorporated. The batter should look thick and creamy.
Step 6:
Transfer the batter into your prepared baking dish and smooth the top. Sprinkle the remaining 2 tablespoons of sugar evenly over the surface.
Step 7:
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. The top should be golden and slightly crisp.
Step 8:
Let the cake cool completely before slicing. This helps the crumb set and keeps it from falling apart when cut.
Serving, Variations, and Storing Your Mexican Butter Cake
How to Serve It Just Right
Mexican Butter Cake shines on its own—but it also pairs beautifully with a few thoughtful touches. Serve it slightly warm or at room temperature for the best texture. A dusting of powdered sugar adds a delicate finish, but a spoonful of homemade cajeta or a drizzle of café de olla syrup takes it to another level. My family loves it with thick, creamy hot chocolate or a scoop of vanilla ice cream on the side.
For gatherings, cut the cake into small squares and serve on a wooden board next to fresh berries or candied orange peel. It looks rustic and inviting—just like something you’d find in a neighborhood panaderĂa.
If you’re already in dessert mode, check out this fruity Pan de Elote, a classic Mexican corn cake that pairs wonderfully with this butter cake for a sweet brunch spread.
Easy Variations & Storage Tips
This cake’s simplicity makes it incredibly versatile. Here are some favorite ways to make it your own:
- Add Citrus Zest: A bit of lime or orange zest in the batter gives a fresh, bright note.
- Make It Spiced: Stir in ½ teaspoon of cinnamon or nutmeg for a cozy, holiday feel.
- Chocolate Swirl: Fold in ÂĽ cup melted chocolate or cocoa powder for a marbled effect.
Storing:
Let the cake cool completely before storing. Cover tightly with plastic wrap or place in an airtight container.
- At room temperature: good for up to 3 days.
- In the fridge: lasts up to 5 days (bring to room temp before serving).
- Freezer: wrap slices individually and freeze up to 2 months.
To reheat, pop a slice in the microwave for 10–15 seconds. It softens beautifully and tastes like it just came out of the oven.
Frequently Asked Questions:
What makes Mexican butter so special?
Mexican butter is traditionally richer and creamier, often due to higher fat content and less processing. It has a depth of flavor that’s slightly more savory than typical American butter, which adds balance to sweet desserts like Mexican Butter Cake. That richness makes cakes more tender and flavorful, especially when combined with ingredients like sour cream and vanilla.
What is the famous Mexican cake?
One of the most iconic Mexican cakes is Tres Leches Cake—a light sponge cake soaked in a mixture of three milks. It’s rich, moist, and often topped with whipped cream and fresh fruit. Other well-known cakes include Pastel de Elote (Mexican corn cake), Chocoflan, and of course, butter-based favorites like Mantecadas and this Mexican Butter Cake.
What is the difference between a butter cake and a regular cake?
A butter cake relies on creamed butter for its richness and structure, giving it a tender, dense crumb. Regular cakes (like sponge or chiffon) often use whipped eggs or oil and are lighter and airier. Mexican Butter Cake, specifically, uses sour cream and melted butter, which creates a moist texture and a slightly tangy, complex flavor.
How do you know when butter cake is done?
You’ll know it’s done when the edges pull slightly away from the pan and a toothpick inserted in the center comes out clean. The top should be golden brown and lightly crisp from the sugar topping. Avoid overbaking—it can dry out the crumb. Start checking at the 30-minute mark, depending on your oven.
Conclusion
Mexican Butter Cake is more than a dessert—it’s a piece of family history served warm on a plate. With rich, simple ingredients like real butter and sour cream, this cake brings comfort and nostalgia to every bite. Whether you’re baking it for a birthday, a cozy Sunday, or just because your heart says “something sweet,” this recipe never disappoints.
It’s proof that sometimes, the most timeless flavors come from what we already have in our pantry—combined with love, memory, and maybe a little help from Grandma.
Try it once, and it might just become your go-to cake for every occasion.
Print
Mexican Butter Cake: A Rich, Tender Classic You’ll Crave
- Prep Time: 10m
- Cook Time: 35m
- Total Time: 45m
- Yield: Serves 12-16
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Description
A rich, moist Mexican Butter Cake with a sugar-crusted top and soft, tender crumb. Perfect for any occasion or cozy family dessert.
Ingredients
1 cup granulated sugar
1 cup unsalted butter (2 sticks), melted
3 eggs, room temperature
2 ½ teaspoons vanilla extract
2 cups cake flour
2 teaspoons baking powder
1 teaspoon salt
â…” cup sour cream
2 tablespoons granulated sugar, for topping
Instructions
1. Preheat oven to 350°F and grease a 9×9-inch baking dish.
2. Mix sugar and melted butter until smooth.
3. Add eggs one at a time, then vanilla extract.
4. Sift flour, baking powder, and salt; add to wet mixture.
5. Fold in sour cream gently.
6. Transfer to pan, sprinkle sugar on top.
7. Bake for 30–35 minutes or until toothpick comes out clean.
8. Let cool before slicing and serving.
Notes
Don’t overmix your batter—keep it light for a softer crumb.
Try adding orange or lime zest for variation.
Let the cake cool completely before storing or slicing.