French Butter Cake Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 45-50 minutes
- Yield: 9 servings (based on 9x9-inch pan) 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://recipeswithmia.com/french-butter-cake-recipe/
