Cozy French Butter Cake Recipe, Made Simple
There’s a comforting magic about French butter cake that never fails to lift my spirits. It’s like wrapping yourself in a warm, buttery hug — golden on the outside with a tender crumb inside. I love how the subtle vanilla and sour cream bring a gentle richness without feeling heavy.
If you’re looking for a trusty crowd-pleaser that’s both elegant and easy to pull together, this French Butter Cake Recipe is it. You’ll find it’s forgiving, quick to prep, yet rewarding with every toasty bite. Trust me, the delicate crisp sugar topping alone is worth the effort!
Let’s walk through exactly how to make this slice of buttery heaven.
What Makes This Recipe Special
- Balanced flavors: Sweet, rich, and thoughtfully textured.
- Friendly technique: Clear steps built for home success.
- Easy to personalize: Swap in seasonal twists without stress.
- Make-ahead smart: Prep components to save time on busy days.
Ingredient Lowdown
- Granulated sugar: Sweetens the cake and creates a crisp top crust.
- Unsalted butter (melted): The star of the show—brings that rich, toasty depth.
- Eggs (room temperature): For structure and a tender crumb.
- Vanilla extract: Adds a fragrant warmth that ties everything together.
- Cake flour: Keeps the cake light and soft, but you can substitute with all-purpose flour for a denser texture.
- Baking powder: Gives the perfect gentle rise.
- Salt: Balances the sweetness and enhances flavor complexity.
- Sour cream: Delivers moistness and a subtle tang, making every bite melt-in-your-mouth delicious.
- Extra sugar for topping: Creates a delicate, caramelized crunch you’ll love.
Set Up for Success
Before you dive in, make sure to preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish well — butter or parchment works beautifully here, helping the cake slip out easily later. Having all your ingredients at room temperature helps everything combine smoothly, especially the eggs and sour cream.
Tools & Kitchen Gear
Helpful tools that make this French Butter Cake Recipe smooth from start to finish—plus optional extras for efficiency and precision.
Step-by-Step: French Butter Cake Recipe
- Preheat your oven to 350°F (175°C) and grease your baking dish so your cake slides out with ease once baked.
- Mix sugar and melted butter in a large bowl for about 1 minute. You’ll see the mixture lighten and become slightly fluffy—that’s the start of a tender crumb.
- Add eggs one at a time, then vanilla. Mix thoroughly after each addition. This slow incorporation fosters a smooth, well-blended batter.
- In a separate bowl, sift together cake flour, baking powder, and salt. Gradually fold these dry ingredients into your wet mixture. Be gentle—overmixing can toughen the cake.
- Gently fold in sour cream. This little addition is the secret to a wonderfully moist texture and a mellow tang that keeps the cake interesting.
- Pour batter into your prepared baking dish. Then sprinkling 2 tablespoons of granulated sugar evenly on top creates that signature crisp, golden crust.
- Bake for 30–35 minutes. Look for a toasty golden top and test doneness with a toothpick—it should come out clean or with just a few moist crumbs.
- Let the cake cool slightly before slicing. I find it easier to cut and enjoy once it’s cooled, but honestly, warm slices are just as irresistible!
Chef’s Notes & Success Tips
When folding in the flour and sour cream, think gentle and slow—this keeps the crumb tender, not tough. Also, don’t be tempted to open the oven door during the first 25 minutes; that sudden chill can collapse your cake. Lastly, the sprinkled sugar on top caramelizes beautifully if you’re using fresh sugar—avoid coarse types for best results.
Flavor Twists for French Butter Cake Recipe
- Stir in 1 teaspoon of lemon zest for a bright, citrusy surprise.
- Add a handful of fresh berries—blueberries or raspberries work wonders for a juicy touch.
- Swap vanilla extract for almond extract to introduce a subtly nutty undertone.
- Sprinkle toasted nuts, like pecans or walnuts, on top before baking for extra crunch.
- Mix in a teaspoon of cinnamon or cardamom for a warm, spicy aroma that’s perfect for cooler days.
Storage & Make-Ahead Tips
- Store leftovers covered at room temperature for up to 2 days—still soft and flavorful.
- For longer keeping, wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge.
- Warm refrigerated or frozen slices slightly in the microwave or oven—this revives that buttery softness.
- Make the batter a day ahead and keep it refrigerated; give it a gentle stir before baking.
French Butter Cake Recipe FAQs
- Can I use all-purpose flour instead of cake flour? Yes, but expect a slightly denser cake. To mimic cake flour, you can replace 2 tablespoons of each cup of all-purpose flour with cornstarch.
- Why is the cake dense instead of fluffy? Overmixing the batter or not using enough leavening agent can cause density. Fold ingredients gently and verify your baking powder is fresh.
- What if I don’t have sour cream? You can substitute with plain yogurt or buttermilk—it will keep the moisture and subtle tang.
- Can I double the recipe? Absolutely! Use a larger baking pan and adjust baking time accordingly—usually a bit longer.
- How do I get that crisp sugar topping? Don’t skip the sprinkle of granulated sugar on top just before baking. It caramelizes and forms that beautiful, toasty crust.
French Butter Cake Recipe
This classic French Butter Cake is a rich, tender, and buttery cake perfect for any occasion. With a delicate crumb, a hint of vanilla, and a crispy sugar topping, it offers a simple yet indulgent dessert that is sure to impress.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 45-50 minutes
- Yield: 9 servings
- Category: Dessert
- Method: Baking
- Cuisine: French
Ingredients
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
Other
- 1 cup granulated sugar
- 2 tablespoons granulated sugar, for topping
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish to ensure the cake doesn’t stick during baking.
- Cream Butter and Sugar: In a large bowl, mix the granulated sugar and melted butter for about 1 minute until the mixture becomes light and airy, providing a smooth base for your batter.
- Add Eggs and Vanilla: Add the eggs one at a time to the butter and sugar mixture, mixing well after each addition to fully incorporate them. Then stir in the vanilla extract for that aromatic flavor.
- Sift Dry Ingredients: In a separate bowl, sift together the cake flour, baking powder, and salt. This step ensures the ingredients are evenly combined and the cake will have a tender texture.
- Combine Ingredients: Gradually add the sifted dry ingredients to the wet ingredients, mixing until just combined to avoid overworking the batter, which can make the cake tough.
- Fold in Sour Cream: Gently fold the sour cream into the batter. This adds moisture and richness, resulting in a softer crumb.
- Prepare for Baking: Pour the batter into the prepared baking dish and sprinkle the top evenly with 2 tablespoons of sugar to create a sweet, crunchy topping.
- Bake: Place in the oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool and Serve: Allow the cake to cool slightly in the pan before slicing and serving to enjoy the full texture and flavor.
Notes
- Use room temperature eggs to ensure even mixing and better texture.
- If you don’t have cake flour, you can substitute with all-purpose flour minus 2 tablespoons per cup and adding 2 tablespoons cornstarch.
- Be careful not to overmix the batter once the dry ingredients are added to keep the cake tender.
- For an extra touch, serve with fresh berries or a light dusting of powdered sugar.
- This cake stores well covered at room temperature for up to 2 days or refrigerated for up to 4 days.
