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Golden sol agave butter cake slice soaked in warm agave-butter glaze on a floral plate
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Sol Agave Butter Cake Recipe (Tested 4 Times)

A moist vanilla-cinnamon butter cake soaked twice in a warm agave-butter glaze, inspired by the restaurant favorite — tested 4 times to get the soak just right.
Prep Time20 minutes
Cook Time35 minutes
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 385kcal

Ingredients

For the cake:

  • 3/4 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1/3 cup (80ml) agave nectar
  • 3 large eggs, room temperature
  • 2 teaspoon vanilla extract
  • 21/2 cup all-purpose flour, spooned and leveled
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3/4 cup (180ml) buttermilk, room temperature

For the agave-butter glaze:

  • 1/2 cup unsalted butter
  • 1/4 cup light brown sugar
  • 1/2 cup (120ml) agave nectar
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup (60ml) heavy cream

Instructions

  • Preheat the oven to 350°F. Grease a 9x13-inch metal baking pan well.
  • Beat the softened butter, granulated sugar, and ⅓ cup agave nectar on medium speed for 3 minutes, until pale and fluffy.
  • Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
  • In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon.
  • Add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk in two additions, mixing on low speed just until combined after each addition.
  • Pour the batter into the prepared pan and spread evenly. Bake for 32–35 minutes, until golden and a toothpick comes out with a few moist crumbs.
  • While the cake bakes, melt the butter for the glaze in a small saucepan over medium heat with the brown sugar, agave nectar, and cinnamon. Simmer, whisking, for 2 minutes until slightly thickened. Remove from heat and whisk in the heavy cream.
  • As soon as the cake comes out of the oven, poke it all over with a wooden skewer, about two-thirds of the way down. Pour half the warm glaze evenly over the top.
  • Let the cake rest for 15 minutes, poke again in any missed spots, then pour on the remaining glaze.
  • Let the cake rest at least 20 more minutes before slicing and serving.

Notes

  • Weigh the flour at 300g if you have a kitchen scale — this is the most reliable way to avoid a dense crumb.
  • Pour the glaze while it's fully hot; if it cools before pouring, reheat it gently over low heat until thin and pourable again.
  • The cake can be baked a day ahead and stored unglazed at room temperature; make the glaze fresh and soak the cake the day you plan to serve it.
  • Leftovers keep well covered at room temperature for 2 days or in the refrigerator for up to 5 days.