French Butter Cake Recipe

Introduction

French Butter Cake is a delightfully rich and tender dessert with a subtle vanilla aroma and a sweet, crunchy topping. This simple yet elegant cake is perfect for afternoon tea or a cozy dessert treat.

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
• ⅔ cup sour cream
• 2 tablespoons granulated sugar, for topping

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish thoroughly.
2. Step 2: In a large bowl, combine the granulated sugar and melted butter. Mix for about 1 minute until the mixture becomes light and airy.
3. Step 3: Add the eggs one at a time, stirring well after each addition to fully incorporate. Then mix in the vanilla extract.
4. Step 4: In a separate bowl, sift together the cake flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined; avoid overmixing.
5. Step 5: Gently fold the sour cream into the batter to keep it light and moist.
6. Step 6: Pour the batter evenly into the prepared baking dish. Sprinkle the top with the 2 tablespoons of granulated sugar for a crunchy finish.
7. Step 7: Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
8. Step 8: Allow the cake to cool slightly before slicing and serving for the best texture and flavor.

Tips & Variations

• For a richer flavor, try using browned butter instead of melted butter, but let it cool slightly before mixing.
• Substitute half the sour cream with Greek yogurt for a tangier taste.
• Add a handful of fresh berries or lemon zest to the batter for a fruity twist.
• Ensure eggs are at room temperature to help the batter blend smoothly and rise well.

Storage

Store leftover French Butter Cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat slices gently in the microwave for about 15 seconds to restore softness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of cake flour?

Yes, but cake flour produces a lighter and more tender texture. If substituting with all-purpose flour, use slightly less (about 1 ¾ cups) and consider adding 1 teaspoon of cornstarch to mimic cake flour’s lightness.

Is it necessary to use sour cream in this recipe?

Sour cream adds moisture and richness, making the cake tender and flavorful. If you don’t have sour cream, you can use plain yogurt or buttermilk as a substitute in equal amounts.

French Butter Cake Recipe

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★★★★★

4.5 from 78 reviews

This French Butter Cake is a rich and tender dessert with a moist crumb, combining the delicate flavors of vanilla and sour cream. It is a classic, simple cake that’s perfect for any occasion, featuring a buttery texture topped with a subtle sugar crust for a delightful finish.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Total Time: 45-50 minutes
• Yield: 9 servings (based on 9×9-inch pan) 1x
• Category: Dessert
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup unsalted butter (2 sticks), melted
• 3 eggs, room temperature
• 2 ½ teaspoons vanilla extract
• ⅔ cup sour cream

Dry Ingredients

• 2 cups cake flour
• 2 teaspoons baking powder
• 1 teaspoon salt

Other Ingredients

• 1 cup granulated sugar
• 2 tablespoons granulated sugar, for topping

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish to prevent sticking and ensure easy removal of the cake after baking.
2. Mix Sugar and Butter: In a large bowl, combine 1 cup of granulated sugar with the melted butter. Beat this mixture for about one minute until it becomes light in color and airy, which helps give the cake a tender texture.
3. Add Eggs and Vanilla: Add the eggs one at a time to the butter and sugar mixture, mixing well after each addition. Then, stir in the 2 ½ teaspoons of vanilla extract to infuse the batter with rich flavor.
4. Sift Dry Ingredients: In a separate bowl, sift together the 2 cups of cake flour, 2 teaspoons baking powder, and 1 teaspoon salt. This process ensures the dry ingredients are evenly mixed and aerated for a light cake.
5. Combine Wet and Dry Ingredients: Gradually add the sifted dry ingredients into the wet mixture. Mix gently until just combined to avoid overworking the batter, which can make the cake tough.
6. Fold in Sour Cream: Carefully fold ⅔ cup of sour cream into the batter. This adds moisture and a subtle tangy flavor, giving the cake its characteristic tender crumb.
7. Prepare for Baking: Pour the batter evenly into the prepared baking dish. Sprinkle the top with 2 tablespoons of granulated sugar, which will create a slight sugary crust when baked.
8. Bake the Cake: Place the baking dish in the oven and bake for 30 to 35 minutes. Check doneness by inserting a toothpick into the center; if it comes out clean, the cake is ready.
9. Cool and Serve: Allow the cake to cool slightly in the pan before slicing and serving. This helps the cake set and makes it easier to cut.

Notes

• Use room temperature eggs for better emulsification and smoother batter.
• Be careful not to overmix the batter once the dry ingredients are added to keep the cake tender.
• Sifting the dry ingredients helps prevent lumps and ensures even rising.
• Sour cream can be substituted with Greek yogurt for a slightly different tang and texture.
• The sugar topping adds a nice crunch but can be omitted if preferred.
• Ensure the butter is melted but not hot to avoid cooking the eggs during mixing.
• Bake in the center of the oven for even heat distribution.

Keywords: French butter cake, classic butter cake, moist cake recipe, sour cream cake, vanilla butter cake, easy baking dessert