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French Butter Cake Recipe

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★★★★★

4.7 from 63 reviews

This classic French Butter Cake is a rich and tender dessert featuring a luscious buttery base, enhanced by sour cream for a moist texture and a subtle tang. Topped with a delicate sprinkle of sugar, this cake bakes to a golden perfection, offering a light airy crumb with a buttery flavor that melts in your mouth. It’s perfect for afternoon tea or a simple, elegant dessert.

Ingredients

Scale

Wet Ingredients

  • 1 cup unsalted butter (2 sticks), melted
  • 3 eggs, room temperature
  • 2 ½ teaspoons vanilla extract
  • ⅔ cup sour cream

Dry Ingredients

  • 2 cups cake flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup granulated sugar

Topping

  • 2 tablespoons granulated sugar

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish thoroughly to prevent sticking and ensure easy removal of the cake.
  2. Mix Sugar and Butter: In a large bowl, combine 1 cup of granulated sugar with the melted butter. Beat them together for about 1 minute until the mixture becomes light and airy, which helps to incorporate air and create a tender crumb.
  3. Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to fully incorporate. Then add the vanilla extract and mix thoroughly to blend all flavors evenly.
  4. Combine Dry Ingredients: In a separate bowl, sift together the cake flour, baking powder, and salt to ensure even distribution of leavening and to avoid lumps.
  5. Mix Dry and Wet Ingredients: Gradually add the sifted dry ingredients to the wet mixture, mixing gently until just combined to avoid overworking the batter which could toughen the cake.
  6. Fold in Sour Cream: Gently fold in the sour cream to add moisture and a subtle tang to the cake, stirring carefully to maintain the batter’s light texture.
  7. Pour Batter and Add Topping: Pour the batter into the prepared baking dish, spreading it evenly. Sprinkle the top with 2 tablespoons of granulated sugar to create a lightly crisp, sweet crust.
  8. Bake the Cake: Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
  9. Cool and Serve: Allow the cake to cool slightly in the pan before slicing and serving to help it set and make slicing easier.

Notes

  • Use room temperature eggs for better mixing and volume.
  • Sifting the dry ingredients helps avoid clumps and ensures even rising.
  • Don’t overmix the batter to keep the texture tender and soft.
  • Letting the cake cool slightly makes it easier to slice without crumbling.
  • This cake pairs excellently with fresh berries or a dollop of whipped cream.

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

Find it online: https://tastewithamy.com/french-butter-cake-recipe/