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