French Butter Cake Recipe

Introduction

French Butter Cake is a delightfully rich and moist dessert that combines the creamy flavor of butter with a tender crumb. This simple yet elegant cake is perfect for any occasion, offering a classic taste that pairs wonderfully with tea or coffee.

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 to prepare for baking.
2. Step 2: In a large bowl, combine the granulated sugar and melted butter. Beat 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. Stir in the vanilla extract.
4. Step 4: In a separate bowl, sift together the cake flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Step 5: Gently fold in the sour cream until evenly incorporated.
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 to 35 minutes, or until a toothpick inserted in the center comes out clean.
8. Step 8: Allow the cake to cool slightly before slicing and serving.

Tips & Variations

• For added flavor, fold in fresh or frozen berries or a pinch of cinnamon into the batter.
• Top the cake with powdered sugar or a light glaze for a beautiful finish.
• Substitute Greek yogurt for sour cream if needed; this works well and adds a slight tang.

Storage

Store the French Butter Cake at room temperature in an airtight container for up to 3 days, or refrigerate for up to 1 week. To refresh the texture, reheat slices briefly in the microwave or a low oven. You can also freeze the cake, wrapped tightly, for up to 2 months.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, you can substitute all-purpose flour but the texture may be slightly denser. To mimic cake flour, you can remove 2 tablespoons of all-purpose flour per cup and replace with cornstarch.

Is it necessary to use room temperature eggs?

Using room temperature eggs helps the batter mix more evenly and can improve the cake’s texture, but if your eggs are cold, you can warm them slightly in a bowl of warm water before using.

French Butter Cake Recipe

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★★★★★

4.6 from 146 reviews

This French Butter Cake is a rich, tender, and buttery dessert with a lightly sweetened topping perfect for any occasion. Featuring a moist texture from sour cream and the delicate flavor of vanilla, this classic baking dish is easy to prepare and sure to impress with its golden crust and soft crumb.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 9 servings (one 9×9-inch cake) 1x
• Category: Dessert
• Method: Baking
• Cuisine: French-inspired

Ingredients

Scale 1x2x3x

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
• ⅔ cup sour cream

Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish to prevent sticking.
2. Mix Butter and Sugar: In a large bowl, combine the granulated sugar and melted butter. Mix vigorously for about one minute until the mixture becomes light and airy, ensuring a fluffy base.
3. Add Eggs and Vanilla: Add eggs one at a time to the butter mixture, beating well after each addition. Then, stir in the vanilla extract until fully incorporated.
4. Sift and Combine Dry Ingredients: In a separate bowl, sift together the cake flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients and mix until just combined, avoiding overmixing to keep the cake tender.
5. Incorporate Sour Cream: Gently fold the sour cream into the batter to add moisture and a slight tanginess, enhancing the texture and flavor.
6. Pour and Top Batter: Pour the batter evenly into the prepared baking dish. Sprinkle the top with 2 tablespoons of granulated sugar for a sweet, slightly crunchy crust.
7. Bake: Bake the cake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean, indicating it is fully cooked.
8. Cool and Serve: Allow the cake to cool slightly in the dish before slicing into squares and serving. This helps the cake set and makes it easier to cut.

Notes

• For extra flavor, fold in fresh or frozen berries or a pinch of cinnamon into the batter.
• Top with powdered sugar or a light glaze for an elegant finish.
• Store the cake at room temperature for up to 3 days or refrigerate for up to 1 week to maintain freshness.
• Reheat slices in the microwave or oven to refresh the cake’s soft texture before serving.
• This cake can be frozen for up to 2 months if tightly wrapped in plastic and foil; thaw in the refrigerator before reheating.

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