Cantabrian Butter Cake (Sobao Pasiego)

Name: Cantabrian Butter Cake (Sobao Pasiego)
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Spain
Ingredients: 1 3/4 cups (225 g) all-purpose flour; 2 tsp (8 g) baking powder; 1/4 tsp salt; 1 1/4 cups (250 g) granulated sugar; 4 large eggs, at room temperature; 1 cup (225 g) unsalted butter, softened; 1 tsp vanilla extract; Zest of 1 lemon

Sobao pasiego Say it: so-BOW pah-SYEH-go

By the Passport Plate editors. Published November 13, 2026.

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Sobao pasiego is a traditional buttery sponge cake from the Pas valley in Cantabria, Spain. Made with simple pantry ingredients and a high proportion of butter, it has a soft, dense crumb and a rich, sweet flavor that melts in the mouth. It is a beloved everyday dessert and breakfast treat throughout Cantabria, often enjoyed with coffee or dipped in milk. Its name comes from the Spanish word "sobar," meaning to knead, reflecting the traditional method of working the dough by hand.

Cantabrian Butter Cake (Sobao Pasiego)

Sobao pasiego

Pronounced so-BOW pah-SYEH-go

Serves: 8
Prep: 20 min
Cook: 45 min
Total: 1 hr 5 min
Level: Medium

Vegetarian

Also nut-free.

Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.

Ingredients

8 servings

1 3/4 cups (225 g)225 g (1 3/4 cups) all-purpose flour
2 tsp (8 g)8 g (2 tsp) baking powder
1/4 tsp salt
1 1/4 cups (250 g)250 g (1 1/4 cups) granulated sugar
4 large eggs, at room temperature
1 cup (225 g)225 g (1 cup) unsalted butter, softened
1 tsp vanilla extract
Zest of 1 lemon

Method

Preheat oven to 350°F (175°C). Grease and line an 8-inch (20 cm) square baking pan with parchment paper, leaving overhang on two sides.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, beat the softened butter and sugar with an electric mixer until pale and fluffy, about 4 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and lemon zest.
Gradually add the flour mixture to the butter-egg mixture, beating on low speed until just combined and no dry streaks remain. The batter will be thick.
Transfer the batter to the prepared pan and smooth the top with a spatula.
Bake for 40-45 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
Cool in the pan for 15 minutes, then lift out using the parchment and cool completely on a wire rack.

Regional variants

Some bakers add a touch of anise liqueur or replace part of the butter with lard for a slightly different richness. Modern versions sometimes include chocolate chips or are baked in individual paper molds for portability.

Cook's notes

Use room-temperature ingredients for the best emulsion and rise.
Do not overmix once the flour is added to keep the texture tender.
The cake tastes even better the next day after the flavors have settled.

Serve with

Coffee, café con leche, or a glass of cold milk. Also excellent with fresh berries or a dusting of powdered sugar.

Make ahead and storage

Stores well in an airtight container at room temperature for up to 4 days. Can be frozen for up to 2 months; thaw at room temperature.

Cantabrian Butter Cake (Sobao Pasiego)