If you adore buttery, melt-in-your-mouth cakes, you’re in for a genuine treat—this French Butter Cake is a dreamy blend of tender crumb, golden crust, and delicate vanilla fragrance. Every bite is wonderfully rich yet surprisingly light, thanks to a perfect balance of simple ingredients, making this beloved cake a staple for any special brunch or cozy afternoon tea.
Why You’ll Love This Recipe
- Incredibly Buttery Texture: Every forkful of French Butter Cake practically melts on your tongue, thanks to that glorious use of real butter and sour cream.
- Simplicity at Its Best: The ingredients are pantry staples, but the result feels straight out of a Parisian pâtisserie—no fancy skills required!
- Elegant Versatility: Dress it up with fruit and whipped cream, or enjoy it plain—this cake shines as both a showstopper dessert and a humble teatime treat.
- Make-Ahead Magic: French Butter Cake actually tastes even better the next day, making it perfect for gatherings or gifting.
Ingredients You’ll Need
Every ingredient here serves a vital purpose, creating that signature French Butter Cake crumb and flavor. Even though the lineup is short and sweet, each part brings a note of richness or lift—don’t be tempted to swap or skimp!
- Granulated sugar: This not only sweetens the cake but helps create its signature sparkly, delicately crisp top when sprinkled before baking.
- Unsalted butter (melted): All the deep, luxurious flavor depends on good butter—don’t substitute with margarine here!
- Eggs (room temperature): Eggs bind the batter and give every slice of French Butter Cake that tender, almost custardy crumb.
- Vanilla extract: Vanilla deepens the flavor profile, giving the cake lovely warmth and aroma.
- Cake flour: Using cake flour (not all-purpose!) ensures a tight, yet soft crumb that’s same as the best patisserie cakes.
- Baking powder: This works with the eggs to lift the cake ever so gently for that cloud-like texture.
- Salt: Just a pinch makes all the other flavors—especially the butter—sing!
- Sour cream: The secret to moistness and subtle tang, sour cream keeps each bite rich but never heavy.
- Extra granulated sugar (for topping): Sprinkling sugar over the batter before baking magically creates a golden, sugary crust as the cake rises.
Variations
One of the best things about French Butter Cake is how endlessly adaptable it is! Whether you want to add fruit, swap in a flavor, or accommodate allergies, this is a forgiving recipe designed for your own delicious spin.
- Lemon French Butter Cake: Add the zest of one lemon to the batter and a whisper of lemon extract for a citrusy twist that pairs beautifully with berry garnishes.
- Almond Variation: Replace half of the vanilla extract with almond extract for a rich, nutty aroma—delicious topped with sliced almonds before baking.
- Gluten-Free Option: Use a high-quality gluten-free cake flour blend in place of regular cake flour for a treat everyone can enjoy.
- Berry Swirl: Gently fold in fresh raspberries or halved strawberries just before baking for bursts of fruity sweetness in every slice.
How to Make French Butter Cake
Step 1: Prepare Your Pan and Oven
Before you do anything else, set your oven to 350°F and generously grease your 9×9-inch baking dish. This step makes sure your beautiful French Butter Cake releases effortlessly—nothing spoils a cake moment like sticking!
Step 2: Beat Sugar and Butter Until Fluffy
Combine the granulated sugar and melted butter in a large mixing bowl. Give them a good one-minute beat (use a hand mixer or whisk energetically) until everything looks a bit creamy and lighter in color—this airiness pays off in later crumb.
Step 3: Add the Eggs and Vanilla
Add the eggs one at a time, beating after each so they fully incorporate. Don’t rush! Each egg needs a chance to smoothly disappear into the batter before you add the next. Pour in the vanilla extract at the end and mix well.
Step 4: Sift and Incorporate Dry Ingredients
In a separate bowl, sift together the cake flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients—stir or mix on low, just until everything comes together. This keeps your cake tender, not tough.
Step 5: Fold in the Sour Cream
Gently fold the sour cream into the batter using a spatula. Don’t overmix—just enough so there are no streaks left. This step is the secret to that melt-in-your-mouth French Butter Cake texture!
Step 6: Transfer, Top with Sugar, and Bake
Scoop the batter into your greased pan and smooth the top with the spatula. Sprinkle the remaining granulated sugar evenly over the surface—the sugar will caramelize into a shatteringly crisp, golden cap. Bake for 30-35 minutes, until a toothpick in the center comes out clean.
Step 7: Cool and Slice
Let the cake cool in its pan—a little patience rewards you with the perfect crumb. Once cooled, slice into squares and get ready for rave reviews. Truly, the hardest part here is waiting to dig in!
Pro Tips for Making French Butter Cake
- Room Temperature Magic: Always use room-temperature eggs and melted (not hot) butter—this helps the batter blend like silk and ensures the perfect crumb.
- Don’t Overmix the Batter: Once you add the flour and sour cream, mix only until combined—overmixing can make the cake dense instead of ethereally light.
- Brilliant Baking Dish Tip: A metal pan gives a lightly crispier crust, while a glass dish creates a softer edge—pick your favorite finish!
- Sugar Top Goes Last Minute: Sprinkle sugar on just before it goes in the oven, so it caramelizes perfectly and doesn’t dissolve into the batter.
How to Serve French Butter Cake
Garnishes
This cake is already lovely as is, but a dusting of powdered sugar or a handful of fresh berries gives it an unmistakably festive vibe. For a Parisian flourish, a dollop of softly whipped cream never hurt—especially when sprinkled with sliced almonds or a drizzle of honey.
Side Dishes
French Butter Cake pairs like a dream with hot café au lait, a pot of tea, or even fresh fruit compote. For dessert platters, serve alongside vanilla ice cream or a citrusy sorbet to balance the richness.
Creative Ways to Present
Slice the cake into dainty squares for a buffet table, stack with alternating layers of berries for a striking trifle, or serve wedges warm with a scoop of ice cream. You can even use small cookie cutters for mini tea party shapes—French Butter Cake is nothing if not invitingly adaptable.
Make Ahead and Storage
Storing Leftovers
Keep any leftover French Butter Cake tightly wrapped (or in an airtight container) at room temperature for up to 3 days—it stays moist and flavorful, if you can resist eating it all in one go!
Freezing
Yes, you can freeze this cake! Once fully cooled, wrap slices individually in plastic wrap, pop into a freezer bag, and freeze for up to 2 months. Thaw at room temperature and it will taste nearly as fresh as day one.
Reheating
If you love a little warmth, reheat slices in a low oven (about 300°F) for 5-8 minutes, or gently microwave for a quick treat. The cake’s buttery scent fills your kitchen all over again—pure joy!
FAQs
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Can I double this French Butter Cake recipe for a crowd?
Absolutely! Double the recipe and bake in a 13×9-inch pan. You may need to add about 5-10 minutes to the baking time—just keep an eye out for that golden top and a clean toothpick test.
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Why use cake flour instead of all-purpose flour?
Cake flour has a lower protein level, which keeps French Butter Cake exceptionally tender and prevents it from becoming dense or bread-like. It’s a little detail that makes a huge texture difference.
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Can I make French Butter Cake without sour cream?
Sour cream adds richness and moistness, but if you’re out, full-fat plain Greek yogurt is the best substitute—it offers the same creamy tang and helps with the cake’s crumb.
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How do I know when French Butter Cake is finished baking?
The top should be golden and the edges just pulling away from the pan; a toothpick inserted in the center comes out with a few tender crumbs but no wet batter. Don’t overbake—it’s done when it smells irresistibly buttery!
Final Thoughts
This French Butter Cake is more than just a dessert—it’s a little moment of everyday luxury to share with friends, family, or, honestly, to squirrel away for yourself. I hope you try it, savor every slice, and discover just how magical a handful of classic ingredients can be. Bon appétit!
Print
French Butter Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: Serves 12–16 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
Indulge in the rich and buttery goodness of this classic French Butter Cake. With a moist and tender crumb, this cake is perfect for any occasion, from afternoon tea to dessert after dinner.
Ingredients
Cake Batter:
- 1 cup granulated sugar
- 1 cup unsalted butter (2 sticks), melted
- 3 eggs, room temperature
- 2 1/2 teaspoons vanilla extract
- 2 cups cake flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2/3 cup sour cream
Topping:
- 2 tablespoons granulated sugar
Instructions
- Preheat Oven and Prepare Pan: Preheat oven to 350 degrees F and grease a 9×9-inch baking dish.
- Mix Butter and Sugar: In a large mixing bowl, cream together sugar and melted butter until light and airy, about 1 minute.
- Add Eggs and Vanilla: Beat in eggs one at a time, then mix in vanilla extract.
- Combine Dry Ingredients: In a separate bowl, sift together cake flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
- Incorporate Sour Cream: Gently fold in the sour cream until well blended.
- Transfer to Pan and Add Topping: Pour the batter into the prepared baking dish and sprinkle the 2 tablespoons of granulated sugar on top.
- Bake: Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool before slicing and serving.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 18g
- Sodium: 240mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 95mg
