Name: French Butter Cake Recipe
Prep time: 15 min
Cook time: PT-489936H25M28S
Total time: PT-489936H25M28S
Cuisine: French
Ingredients: 1 cup unsalted butter (2 sticks), melted; 3 eggs, room temperature; 2 ½ teaspoons vanilla extract; ⅔ cup sour cream; 2 cups cake flour; 2 teaspoons baking powder; 1 teaspoon salt; 1 cup granulated sugar; 2 tablespoons granulated sugar

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Introduction

French Butter Cake is a tender, buttery dessert with a delicate crumb and a sweet, crisp sugar topping. It’s easy to make and perfect for any occasion where you want a simple yet elegant treat.

The image shows a round baked cake with a light golden-brown top, cut into eight pieces. The cake's surface is slightly uneven with a soft, spongy texture and a dusting of white powdered sugar. The cake is in a white baking dish with scalloped edges, placed on a black cooling rack on a white marbled surface. In the background, there's a white bowl with bright red strawberries and green leaves, slightly out of focus. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish to prevent sticking.
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.
Step 3: Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Step 4: In a separate bowl, sift together the cake flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined to avoid overworking the batter.
Step 5: Gently fold in the sour cream to add moisture and richness.
Step 6: Pour the batter into the prepared baking dish and evenly sprinkle the top with the 2 tablespoons of granulated sugar for a sweet, crunchy crust.
Step 7: Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Allow the cake to cool slightly before slicing and serving. This helps it set and enhances the flavor.

Tips & Variations

Use room temperature eggs to ensure the batter mixes smoothly and rises properly.
For added flavor, stir in a teaspoon of lemon zest or almond extract with the vanilla.
Swap the sour cream for Greek yogurt if you want a slightly tangier taste and a healthier alternative.
Try sprinkling cinnamon or nutmeg along with the sugar topping for a warm spice twist.

Storage

Store the cake in an airtight container at room temperature for up to 2 days. For longer storage, keep it refrigerated for up to 5 days or freeze for up to 3 months. Reheat slices gently in the microwave or oven to restore a fresh-baked feel.

How to Serve

A thick, round cake with a golden-brown crust and a soft, pale yellow inside is cut into eight pieces, all inside a white ceramic baking dish with fluted edges. The cake is lightly dusted with white powdered sugar, creating a slightly textured surface. The dish rests on a black wire cooling rack, all against a white marbled surface. In the background, there is a white bowl filled with fresh, bright red strawberries with green leaves, adding a pop of color to the scene. photo taken with an iphone --ar 4:5 --v 7

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 by removing 2 tablespoons per cup of flour and replacing it with cornstarch to mimic cake flour’s lighter texture. This helps maintain the cake’s tender crumb.

Why is the sugar sprinkled on top before baking?

The sugar on top melts and caramelizes during baking, creating a sweet, crunchy crust that contrasts beautifully with the soft, buttery cake inside.