French Butter Cake Recipe

Introduction

French Butter Cake is a simple yet indulgent dessert that combines a tender crumb with a rich buttery flavor. This classic treat is perfect for any occasion, offering a delightful balance of sweetness and texture.

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.
2. Step 2: In a large bowl, mix the granulated sugar and melted butter for about 1 minute until the mixture is light and airy.
3. Step 3: Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
4. Step 4: In a separate bowl, sift together the cake flour, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, mixing until just combined.
5. Step 5: Gently fold the sour cream into the batter to maintain a tender texture.
6. Step 6: Pour the batter into the prepared baking dish and sprinkle the top evenly with 2 tablespoons of granulated sugar.
7. Step 7: Bake for 30–35 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.

Tips & Variations

• Use room temperature eggs to help the batter blend smoothly and rise better during baking.
• For a citrus twist, add a teaspoon of lemon or orange zest to the batter.
• Try topping with sliced almonds instead of sugar for a crunchy finish.

Storage

Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week and bring to room temperature before serving. Reheat gently in a warm oven for a few minutes if desired.

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, more tender crumb. If using all-purpose flour, consider removing 2 tablespoons per cup and replacing it with cornstarch to mimic cake flour’s softness.

Is sour cream necessary in this recipe?

Sour cream adds moisture and tenderness to the cake, but you can substitute with Greek yogurt or crème fraîche if preferred.

French Butter Cake Recipe

Print Recipe

★★★★★

4.9 from 137 reviews

This classic French Butter Cake recipe yields a moist, tender cake with a rich buttery flavor and a delicate crumb topped with a subtle sugary crust. Perfect for afternoon tea or as a simple dessert, it combines the richness of butter and sour cream with the lightness of cake flour, making it irresistibly soft and flavorful.

• Author: Rami
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 9 servings (1 square per serving) 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

Sweeteners

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

Instructions

1. Preheat Oven and Prepare Pan. Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish to ensure the cake does not stick during baking.
2. Combine Butter and Sugar. In a large bowl, mix the granulated sugar with melted butter using a mixer or whisk for about 1 minute until the mixture is light and airy, incorporating air for a fluffy texture.
3. Add Eggs and Vanilla. Incorporate the eggs one at a time into the butter-sugar mixture, mixing well after each addition to create an even batter. Then add the vanilla extract and mix until fully combined.
4. Sift and Add Dry Ingredients. In a separate bowl, sift together the cake flour, baking powder, and salt. Gradually add these dry ingredients into the wet mixture, stirring gently until just combined to avoid overmixing, which can toughen the cake.
5. Fold in Sour Cream. Carefully fold the sour cream into the batter with a spatula to add moisture and richness, being gentle to keep the batter light.
6. Pour Batter and Add Topping. Pour the batter evenly into the greased baking dish, then sprinkle the top evenly with 2 tablespoons of granulated sugar to form a sweet crust.
7. Bake the Cake. Place the baking dish in the preheated oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
8. Cool and Serve. Allow the cake to cool slightly in the baking dish before slicing it into squares and serving, letting the flavors set and making it easier to handle.

Notes

• Using cake flour instead of all-purpose flour keeps the cake tender and light.
• For best results, ensure eggs are at room temperature before mixing to help with emulsification.
• The sugar topping adds a nice texture contrast—do not skip it.
• Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
• This cake pairs wonderfully with fresh berries or a light dusting of powdered sugar.

Keywords: French Butter Cake, butter cake recipe, moist cake, easy dessert, sour cream cake, classic cake