If you are looking for a sumptuous, melt-in-your-mouth treat that feels both elegant and homely, this French Butter Cake Recipe is an absolute must-try. Rich with buttery goodness, subtly sweet, and boasting a tender crumb, this cake reflects the charm of traditional French baking. It’s one of those desserts that effortlessly brings joy whether you’re serving it at a casual family gathering or a refined afternoon tea. Once you understand the simple magic behind it, you’ll see why this French Butter Cake Recipe has a special place in my heart and hopefully on your dessert table too.
Ingredients You’ll Need
The beauty of this French Butter Cake Recipe lies in its simplicity and the careful balance of each ingredient. Each component plays a vital role, contributing to the cake’s buttery texture, delicate crumb, and perfect rise.
- Granulated sugar: Sweetens the cake while helping to create a tender crumb and a slightly crisp sugary top.
- Unsalted butter (melted): Brings richness and moistness, plus that signature buttery flavor.
- Eggs (room temperature): Provide structure and contribute to the cake’s silky texture.
- Vanilla extract: Adds a warm, comforting aroma that enhances the overall flavor.
- Cake flour: Ensures a fine, delicate crumb that feels light on the palate.
- Baking powder: Gives the cake lift and fluffiness without heaviness.
- Salt: Balances sweetness and deepens flavor nuances.
- Sour cream: Adds moisture and a subtle tang, enhancing tenderness and richness.
- Granulated sugar for topping: Sprinkled on top to give a delightful, shimmering crust when baked.
How to Make French Butter Cake Recipe
Step 1: Prep and Grease
Start by preheating your oven to 350°F (175°C). Grease a 9×9-inch baking dish to ensure your luscious cake slides out effortlessly. This step might feel routine, but it’s essential for that perfect shape and easy serving later on.
Step 2: Cream Butter and Sugar
In a large mixing bowl, combine the granulated sugar and melted butter. Whisk them together for about a minute until the mixture looks light and airy. This initial step is crucial as it incorporates air, setting the stage for a tender and fluffy texture.
Step 3: Incorporate Eggs and Vanilla
Next, add the eggs one by one, mixing thoroughly after each addition. This gradual process helps the batter emulsify properly. Once the eggs are incorporated, stir in the vanilla extract, bathing the batter in its sweet, fragrant warmth.
Step 4: Combine Dry Ingredients
In a separate bowl, sift together cake flour, baking powder, and salt. Sifting avoids lumps and ensures an even distribution, which translates into a consistent crumb. Gradually fold these dry ingredients into your wet mixture, mixing just until combined to keep the batter light.
Step 5: Fold in Sour Cream
Gently fold the sour cream into your batter. This ingredient introduces moisture and a slight tang that elevates the flavor while keeping the cake irresistibly soft. Be gentle here; overmixing can affect the texture, so a delicate hand is key.
Step 6: Baking Preparation
Pour the finished batter into your greased baking dish, smoothing the top evenly. Sprinkle the final two tablespoons of granulated sugar over the batter’s surface. This sweet topping will caramelize during baking, creating a subtle crunchy crust that contrasts beautifully with the soft interior.
Step 7: Bake to Perfection
Place your cake in the oven and bake for 30 to 35 minutes. The cake is done when a toothpick inserted in the center comes out clean. Resist the urge to open the oven door frequently, as it can cause the cake to sink.
Step 8: Cooling and Serving
Allow the cake to cool slightly in the pan before slicing. This step helps the cake settle, making it easier to cut and enhancing its texture. Once cooled, you’re ready to enjoy the fruits of your labor!
How to Serve French Butter Cake Recipe
Garnishes
This cake stands beautifully on its own, but garnishing with a dusting of powdered sugar or a few fresh berries can add a lovely touch of color and subtle contrast. A dollop of whipped cream or a drizzle of honey complements the cake’s buttery richness perfectly.
Side Dishes
Pair this French Butter Cake with a cup of fragrant black tea or a robust coffee for a classic accompaniment. For a fresher feel, fresh fruit salad or a scoop of vanilla ice cream lends a delightful balance to the richness.
Creative Ways to Present
Slice the cake into neat squares for an afternoon tea, or cut into rustic wedges for a laid-back brunch setting. For an indulgent twist, serve slices topped with lemon curd or a berry compote, embracing both sweetness and a touch of tartness. Presentation with edible flowers can elevate the cake for special occasions.
Make Ahead and Storage
Storing Leftovers
This French Butter Cake keeps beautifully for a couple of days at room temperature when wrapped tightly in plastic wrap or stored in an airtight container. Keeping it well-covered protects the texture and flavor from drying out.
Freezing
For longer storage, wrap the cake tightly in plastic wrap and then foil before placing it in the freezer. It freezes well for up to three months. When ready to enjoy, thaw it overnight in the refrigerator to preserve its moist, tender crumb.
Reheating
Warm slices gently in the microwave for about 15–20 seconds or in a preheated oven at 300°F (150°C) for 5–7 minutes to revive its fresh-baked softness and buttery aroma. Avoid overheating, which can dry out the cake.
FAQs
Can I use all-purpose flour instead of cake flour?
Yes, you can, but cake flour has less protein which results in a softer, lighter texture. If using all-purpose flour, consider removing a tablespoon per cup and replacing it with cornstarch to mimic cake flour’s tenderness.
Is sour cream necessary in this recipe?
Sour cream adds moisture and a subtle tang that enhances the cake’s flavor and texture. If unavailable, Greek yogurt is a good substitute, but regular yogurt might make the cake a bit more dense.
Can I make this cake gluten-free?
Absolutely. Replace the cake flour with a gluten-free cake flour blend and ensure your baking powder is gluten-free. The texture might vary slightly but the flavor will still be delightful.
How long does this cake stay fresh?
When stored properly in an airtight container, the cake stays fresh for 2-3 days at room temperature. Refrigeration can extend its life to about 5 days but might affect softness slightly.
What is the best way to slice this cake?
For clean slices, use a sharp knife warmed slightly under hot water, then wiped dry. Cutting gently in a single motion prevents crumbly edges, preserving the cake’s tender appearance.
Final Thoughts
There’s something genuinely comforting about this French Butter Cake Recipe that makes it feel like a warm hug on a plate. It’s deceptively simple but beautifully indulgent, and mastering it means having a reliable, crowd-pleasing cake at your fingertips. Whether you’re new to baking or looking to add a classic to your repertoire, I truly hope you give this recipe a try and enjoy every buttery, tender bite.
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French Butter Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: French
Description
This classic French Butter Cake is a rich, tender dessert with a buttery crumb and a hint of vanilla. Perfectly moist from sour cream and topped with a sweet sugar crust, it is a delightful treat that bakes up beautifully in a simple 9×9-inch dish. Enjoy it for gatherings or as a comforting everyday cake.
Ingredients
For the Cake Batter
- 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
- â…” cup sour cream
For the Topping
- 2 tablespoons granulated sugar
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish carefully to prevent sticking.
- Mix Sugar and Butter: In a large bowl, combine 1 cup granulated sugar and melted butter. Beat together for about 1 minute until the mixture becomes light and airy, which helps to aerate the batter slightly.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, beating well after each addition to ensure they are fully blended. Then mix in the vanilla extract thoroughly.
- Combine Dry Ingredients: In a separate bowl, sift together the cake flour, baking powder, and salt. This ensures uniform distribution of leavening and salt and prevents lumps.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix to maintain a tender crumb.
- Fold in Sour Cream: Gently fold the sour cream into the batter to add moisture and richness, ensuring an even, smooth texture.
- Prepare to Bake: Pour the finished batter into the greased baking dish. Sprinkle the top evenly with the 2 tablespoons of granulated sugar to create a slightly crunchy topping.
- Bake: Place the baking dish in the preheated oven. Bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean, indicating it is fully baked.
- Cool and Serve: Allow the cake to cool slightly in the pan before slicing. Serve warm or at room temperature for best flavor and texture.
Notes
- Use room temperature eggs for better batter incorporation and fluffiness.
- Do not overmix the batter once the dry ingredients are added to avoid a dense cake.
- You can substitute sour cream with Greek yogurt for a slight tang and similar moisture.
- For an extra touch, add a dusting of powdered sugar or fresh berries before serving.
- Store leftovers in an airtight container at room temperature for up to 3 days.
