There’s something truly comforting about a classic, buttery cake that feels like a warm hug on a plate. The French Butter Cake Recipe is just that—rich, tender, and perfectly golden, making it an ideal treat anytime you’re craving simple homemade goodness. Whether it's for a cozy afternoon tea or an easy dessert after dinner, this cake never fails to delight with its toasty crust and soft crumb.
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Why You’ll Love This French Butter Cake Recipe
This French Butter Cake hits all the marks for an everyday cake that's both elegant and easy to whip up. I love how it creates a golden, crisp top that crackles ever so slightly under your fork, releasing a tender, buttery crumb beneath that melts in your mouth. It’s not fussy and doesn’t need fancy ingredients—just straightforward staples you likely have on hand.
- Texture you want: A crisp, sugar-speckled crust with a moist, velvety interior.
- Flavor that pops: Pure buttery richness complemented by a fragrant hint of vanilla.
- Everyday ingredients: Butter, eggs, cake flour, sour cream — all easy to find.
- Works for any night: Perfect for casual weeknight dessert or weekend company.
Ingredient Spotlight
Each ingredient in this French Butter Cake Recipe plays a key role in nailing that classic texture and flavor. Understanding these will give you the confidence to recreate it every time, and even customize it as you go.
- Unsalted butter: Use real butter, melted and slightly cooled, for rich flavor and the perfect tender crumb.
- Cake flour: This light flour keeps the cake delicate and soft—plus it helps create that airy texture.
- Sour cream: Adds moisture and a subtle tang that balances the sweetness beautifully.
Seasonality & Sourcing
I usually pick up the ingredients for this French Butter Cake Recipe at my local grocery—most are pantry staples you can grab year-round. For the butter, I prefer choosing European-style varieties when I can; they have a higher fat content and add extra depth. And if you want the freshest sour cream, look for small-batch or artisan brands—these often lend a creamier texture that really shines in your cake. Cake flour might seem niche, but it’s available in most supermarkets or online—don’t skip it, as it’s key to the cake’s lightness.
Step-by-Step: How to Make It
Step 1 — Prep & Preheat
Start by preheating your oven to 350°F (175°C). Grease a 9x9-inch baking dish well—this ensures the cake won’t stick and helps the edges brown evenly. I’ve found that lightly greasing and then dusting with a bit of flour or even sugar creates an extra crisp top. Avoid skipping the preheating step; putting batter into an oven that’s not hot enough can lead to uneven rising and a dense texture.
Step 2 — Cook & Build Flavor
In a large bowl, whisk together the sugar and melted butter for about a minute until the mixture is light and somewhat airy—you’ll notice it changes texture slightly, which helps build volume. Then, add the eggs one at a time, beating well after each addition, followed by the vanilla extract. Separately, sift the cake flour, baking powder, and salt, then gradually fold that into your wet ingredients. Finally, gently fold in the sour cream to keep the batter moist and tender. Pour the batter into your prepared pan, sprinkle with the extra sugar on top for that iconic crunch, and bake for 30 to 35 minutes. Use a toothpick inserted in the center to test doneness; it should come out clean or with just a few moist crumbs.
Step 3 — Finish & Rest
Once baked to a golden, lightly crackling top, let your French Butter Cake sit in the pan for about 10 minutes. This short rest helps the cake settle and makes slicing easier without crumbling. If you serve it warm, you’ll love the comforting aroma and luscious texture, but the cake also tastes delightful at room temperature. Just be sure not to leave it uncovered too long—this can dry out the edges.
Troubleshooting French Butter Cake Recipe
If your cake turns out too dry, you might be overbaking or using too much flour—next time, double-check your oven temperature and sift your flour carefully. For bland flavor, don’t skimp on quality butter and vanilla—these ingredients carry the taste. If the top gets too soggy instead of crisp, your oven might be under-heated or the pan not greased well enough; adding the extra sugar topping really helps develop that classic crust, so don’t skip that step.
Pro Tips
From my kitchen to yours: controlling the oven heat and mixing gently but thoroughly makes all the difference in this French Butter Cake Recipe’s final texture. I’ve learned that timing is also key—the batter waits for no one, so have your ingredients ready and your pan prepped before mixing.
- Heat control: Use an oven thermometer to confirm 350°F, as even slight variations affect crust development.
- Timing window: Don’t linger when folding in sour cream to keep batter airy.
- Make-ahead move: Bake it a day early and store tightly wrapped; flavors meld beautifully overnight.
- Avoid this pitfall: Overmixing the flour can toughen the cake, so fold gently until just combined.
Variations & Substitutions
Want to shake things up? This French Butter Cake Recipe is wonderfully versatile. You can add zests like lemon or orange for a fresh twist, swap sour cream with Greek yogurt for a tangier bite, or even fold in some toasted almonds or berries for texture and bursts of flavor. For a dairy-free version, try coconut yogurt and a vegan butter alternative, although the richness will differ slightly.
Great Debates
One common question is whether to use butter or oil. I’m firmly in the butter camp for this French Butter Cake Recipe because of that classic flavor and texture you just can’t get with oil. Butter gives the cake its signature richness and the caramelized crust. Oil yields a moister crumb but lacks that nostalgic bite.
Make-Ahead, Storage & Freezing
This cake keeps very well covered at room temperature for up to two days—it’ll stay moist without drying out. For longer storage, refrigerate tightly wrapped for up to a week. If freezing, slice the cake first, then wrap individual pieces in plastic wrap and foil before placing them in a freezer bag. When ready to enjoy, thaw at room temperature, then warm briefly in a low oven to reactivate that lovely crust.
Yield & Conversions
This French Butter Cake Recipe yields one 9x9-inch cake serving about 9 people. Need to scale? Double the recipe for an 18x9-inch pan or cut it in half for a smaller 8-inch square pan. For metric users: 1 cup sugar ≈ 200g, 1 cup butter ≈ 227g, 2 cups cake flour ≈ 240g, and adjust baking time slightly for smaller pans.
Serving Ideas & Pairings
Serve slices of this buttery cake plain to savor the simplicity or dress it up with fresh berries and a dollop of whipped cream. A drizzle of warm caramel or a smear of fruit preserves adds a lovely touch. For a little contrast, I often enjoy it alongside a cup of strong black coffee or a fragrant Earl Grey tea.
FAQs
You can, but cake flour gives the cake its tender, delicate texture. If you only have all-purpose flour, try replacing it with the same amount minus 2 tablespoons, then add 2 tablespoons cornstarch to mimic cake flour’s lightness.
Sour cream adds moisture and a slight tang that balances the butter's richness, helping create a tender crumb without weighing the cake down.
Store leftovers covered tightly at room temperature for up to two days, or in the fridge up to a week. For longer storage, freeze slices individually wrapped.
You can substitute vegan butter and a dairy-free sour cream alternative, but the flavor and texture will vary. Use a trusted vegan recipe if needed for best results.
Notes, Tools & Special Equipment
You’ll want a 9x9-inch square baking dish—glass or metal both work well but adjust baking time slightly if switching. A hand or stand mixer makes the initial mixing easier, though a vigorous whisk and a spatula will do the trick too. A good oven thermometer is a game-changer for consistent results. Finally, a fine-mesh sieve for sifting the flour helps prevent lumps and ensures an even crumb.
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French Butter Cake Recipe
A classic French Butter Cake recipe featuring a tender, buttery crumb with a sweet, crunchy sugar topping. This easy-to-make cake combines simple ingredients like butter, sugar, eggs, and sour cream to create a moist, flavorful dessert perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 9 servings
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
Wet Ingredients
- 1 cup unsalted butter (2 sticks), melted
- 3 eggs, room temperature
- ⅔ cup sour cream
- 2 ½ teaspoons vanilla extract
Dry Ingredients
- 2 cups cake flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup granulated sugar
- 2 tablespoons granulated sugar, for topping
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9x9-inch baking dish to prepare for baking.
- Mix Butter and Sugar: In a large bowl, mix the granulated sugar and melted butter for about 1 minute until the mixture is light and airy, ensuring proper incorporation.
- Add Eggs and Vanilla: Add eggs one at a time to the butter-sugar mixture, beating well after each addition, then mix in the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, sift together cake flour, baking powder, and salt to ensure even distribution and lighter texture.
- Incorporate Dry Ingredients: Gradually add the sifted dry ingredients to the wet ingredients, mixing gently until just combined to avoid overmixing and a dense cake.
- Fold in Sour Cream: Gently fold the sour cream into the batter to add moisture and richness.
- Prepare for Baking: Pour the batter into the greased baking dish and evenly sprinkle 2 tablespoons of granulated sugar over the top for a sweet, crunchy crust.
- Bake the Cake: Bake in the preheated oven for 35 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool slightly before slicing and serving to enhance the flavor and texture.
Notes
- Use room temperature eggs to help the batter mix more evenly and create a lighter texture.
- Do not overmix the batter once the flour is added to keep the cake tender and soft.
- The sugar topping adds a delightful crunch; avoid skipping it for the best texture contrast.
- You can substitute sour cream with Greek yogurt if desired, which will yield a similar moist texture.
- For best results, let the butter cool slightly after melting to avoid cooking the eggs when mixing.
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