If you have a soft spot for buttery, tender cakes that remind you of a cozy French bakery, then this French Butter Cake Recipe is about to become your new go-to dessert. It’s delightfully simple yet incredibly rich, combining the creaminess of melted butter, the tang of sour cream, and the fragrant warmth of vanilla to create a luscious texture and flavor that’s downright irresistible. Whether you’re baking for a crowd or a quiet afternoon treat, this cake is a guaranteed crowd-pleaser that delivers comfort and elegance in every bite.
Ingredients You’ll Need
Each ingredient in this French Butter Cake Recipe plays a vital role in building its tender crumb and buttery flavor. These simple, everyday staples come together to create a symphony of taste and texture that feels both familiar and special.
- Granulated sugar: Adds just the right amount of sweetness and helps create a tender crumb.
- Unsalted butter (2 sticks), melted: Brings richness and moisture that make the cake melt in your mouth.
- Eggs, room temperature: Provide structure and help emulsify the batter for a fine texture.
- Vanilla extract: Infuses the cake with a warm, aromatic flavor that lifts every bite.
- Cake flour: Ensures a delicate but sturdy crumb, perfect for this style of cake.
- Baking powder: Gives the cake a gentle rise without overpowering its tender crumb.
- Salt: Enhances all the flavors, balancing the sweetness perfectly.
- Sour cream: Adds moisture and a subtle tang that brightens the rich butteriness.
- Granulated sugar for topping: Creates a slight crunchy, caramelized crust on the surface for delightful texture contrast.
How to Make French Butter Cake Recipe
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 350°F (175°C) and generously greasing a 9×9-inch baking dish. Prepping the pan ensures your wonderful cake will come out cleanly and keep its beautiful shape.
Step 2: Cream Sugar and Butter
In a large mixing bowl, blend the granulated sugar and melted butter together for about one minute until the mixture becomes light and slightly airy. This step is key to creating a tender, moist texture in the cake.
Step 3: Incorporate Eggs and Vanilla
Add the eggs in one by one, beating thoroughly after each addition to make sure everything combines smoothly. Then pour in the vanilla extract, which will add that signature French bakery aroma to your cake.
Step 4: Combine Dry Ingredients
In a separate bowl, sift together the cake flour, baking powder, and salt. This prevents clumps and ensures an even rise. Gradually mix the dry ingredients into the wet batter, stirring just until combined to keep the crumb light.
Step 5: Fold in Sour Cream
Gently fold in the sour cream, which adds incredible moisture and a subtle tang that balances the sweetness beautifully. Be careful not to overmix — this keeps the cake soft and tender.
Step 6: Bake to Perfect Golden Deliciousness
Pour the batter into your prepared baking dish, then sprinkle the top with the two tablespoons of granulated sugar to create a delightful sugary crust. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
Step 7: Let It Cool and Slice
Once baked, allow the cake to cool slightly in the pan—this helps it set and makes slicing easier. Serve warm or at room temperature for the best flavor and texture.
How to Serve French Butter Cake Recipe
Garnishes
Enhance your French Butter Cake Recipe by topping slices with fresh berries, a dusting of powdered sugar, or a dollop of whipped cream. These simple touches add freshness and a hint of luxury to each bite.
Side Dishes
This cake pairs beautifully with a cup of strong coffee or a light dessert tea, making it ideal for afternoon snacks or after-dinner treats. You can also serve it alongside a scoop of vanilla ice cream or a spoonful of fruit compote to add contrast in textures and temperature.
Creative Ways to Present
Why not take your French Butter Cake Recipe up a notch by serving it in mini ramekins or cutting it into bite-sized squares for parties? Layering slices with thinly spread jam or crème fraîche creates a delightful mini trifle experience. Presentation can be part of the fun!
Make Ahead and Storage
Storing Leftovers
Leftover cake keeps well stored in an airtight container at room temperature for up to three days. The buttery, moist crumb holds up remarkably well, so you’ll enjoy it nearly as much later as when it’s fresh.
Freezing
If you want to enjoy this French Butter Cake Recipe later, wrap cooled slices tightly in plastic wrap and place them in a freezer-safe bag or container. It freezes beautifully for up to three months without any loss in taste or texture.
Reheating
To bring your cake back to life after refrigeration or freezing, warm slices gently in a microwave for about 15 seconds or place in a preheated oven at 300°F for 5–7 minutes. This will refresh that tender, buttery texture and melt any crystallized topping sugar.
FAQs
Can I substitute sour cream in this French Butter Cake Recipe?
Yes, but be mindful that sour cream adds moisture and tang. You can substitute with Greek yogurt or crème fraîche for a similar effect, but avoid using plain yogurt as it might be too thin and alter the texture.
What makes cake flour special in this recipe?
Cake flour has a lower protein content than all-purpose flour, resulting in a softer, finer crumb which is perfect for delicate cakes like this French Butter Cake Recipe. Using regular flour can make the cake denser.
Is it necessary to use unsalted butter?
Using unsalted butter lets you control the salt content precisely, which is important for balanced flavor. If you only have salted butter, reduce or omit the added salt in the recipe.
How do I know when the cake is done?
The best test is inserting a toothpick into the center. If it comes out clean or with just a few moist crumbs, the cake is perfectly baked. Overbaking can dry out this tender butter cake.
Can I make this cake gluten-free?
To make a gluten-free version of the French Butter Cake Recipe, substitute the cake flour with a gluten-free baking blend that’s designed for cakes. Keep in mind the texture may vary slightly but the flavor will still be amazing.
Final Thoughts
There’s something truly special about this French Butter Cake Recipe that keeps me coming back to it again and again. It’s that perfect balance of buttery richness, soft texture, and a hint of tang from the sour cream that feels like a warm hug on a plate. I wholeheartedly encourage you to give it a try—you’re not just baking a cake, you’re creating a little moment of delight that everyone will savor.
Print
French Butter Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Total Time: 40-45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: French
Description
This classic French Butter Cake is a rich, tender dessert featuring a buttery, moist crumb and a caramelized sugary topping. Perfectly balanced with a hint of vanilla and the tang of sour cream, it makes an elegant yet simple cake ideal for any occasion.
Ingredients
Dry Ingredients
- 2 cups cake flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 tablespoons granulated sugar (for topping)
Wet Ingredients
- 1 cup granulated sugar
- 1 cup unsalted butter (2 sticks), melted
- 3 eggs, room temperature
- 2 ½ teaspoons vanilla extract
- â…” cup sour cream
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish thoroughly to ensure the cake does not stick.
- Cream Butter and Sugar: In a large bowl, whisk together the granulated sugar and melted butter for about one minute until the mixture becomes light and airy, creating a good base for the batter.
- Add Eggs and Vanilla: Add the eggs one at a time to the butter mixture, mixing well after each addition. Then incorporate the vanilla extract, ensuring the mixture is smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, sift together the cake flour, baking powder, and salt to evenly distribute the leavening agents and salt.
- Mix Dry and Wet Ingredients: Gradually add the sifted dry ingredients into the wet ingredients, mixing just until combined to avoid overworking the batter and maintain a tender crumb.
- Fold in Sour Cream: Gently fold in the sour cream into the batter, adding moisture and a subtle tang that enhances the cake’s flavor and texture.
- Prepare for Baking: Pour the batter into the greased baking dish and evenly sprinkle the 2 tablespoons of granulated sugar over the top to create a sweet, crunchy crust during baking.
- Bake the Cake: Place the baking dish in the oven and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully cooked.
- Cool and Serve: Allow the cake to cool slightly in the pan before slicing. Serve warm or at room temperature for the best texture and flavor.
Notes
- Ensure eggs are at room temperature for better emulsification and batter consistency.
- Sifting dry ingredients helps prevent lumps and promotes a lighter cake texture.
- Do not overmix after adding flour to avoid a dense cake.
- The topping sugar caramelizes during baking, adding a delightful crunch and sweetness.
- This cake pairs beautifully with fresh berries or a dollop of whipped cream.
