French Butter Cake Recipe is one of those cozy, buttery treats that always feels like a warm hug from the kitchen. It’s rich but never heavy, with a tender crumb and that lovely crunchy sugar topping that adds just the right contrast. Perfect when you want a no-fuss dessert with an elegant vibe, this cake shines whether you're making it for a casual coffee break or a special occasion. If you adore simple, buttery cakes that taste like they’ve been lovingly baked by a French grandma, you’re absolutely going to love this recipe.
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What Makes This So Good
This French Butter Cake Recipe balances simplicity with indulgence, using everyday ingredients to deliver an irresistibly rich, tender cake with a crunch from the caramelized sugar on top. It’s all about buttery flavor and a texture that’s soft inside with a delicate crust outside — a perfect treat for any time you want something comforting yet refined.
- Big Flavor, Minimal Fuss: A straightforward recipe with rich butter and vanilla that shine without complicated steps.
- Family-Friendly: Kids and grown-ups alike love the sweet buttery taste and soft crumb.
- Simple Ingredients: Pantry staples like sugar, butter, and sour cream make it approachable and easy to shop for.
- Works Any Night: Quick to mix, bake, and serve — a perfect weeknight dessert or weekend treat.
Ingredient Guide
Choosing your ingredients thoughtfully makes all the difference in this French Butter Cake Recipe. I always like to emphasize quality butter and fresh eggs for the best flavor and texture. Let’s walk through the key players in this cake and some easy swaps if you need them.
- Unsalted Butter: The star of the show! Using unsalted butter lets you control salt perfectly, and I recommend real butter over substitutes for that rich mouthfeel.
- Cake Flour: This gives the cake its tender crumb. If you don’t have cake flour, you can substitute all-purpose flour minus a bit for cornstarch, but cake flour is worth picking up if you love baking desserts.
- Sour Cream: It keeps the cake moist and gives it a subtle tang that balances the sweetness beautifully. Full-fat sour cream works best.
- Vanilla Extract: Pure vanilla is key here. It adds warmth and depth that you’ll notice deliciously through every bite.
- Sugar: Granulated sugar sweetens and creates that lovely browned crust. Don’t skip the sugar topping—it’s what makes the texture sing!
- Eggs: Room temperature eggs blend better and give you a lighter crumb, so remember to take them out early before you start baking.
Quick Reminder: Full measurements and ingredient details are in the recipe card below for your convenience.
How to Make French Butter Cake Recipe
Step 1 — Prep & Ready
First things first: preheat your oven to 350°F (175°C) and grease a 9x9-inch baking dish. You can use butter or a nonstick spray, and I like to dust the pan lightly with flour for perfect release. Having everything ready to go means you won’t be rushed once the batter is mixed.
Also, make sure your eggs are at room temperature — this helps them incorporate smoothly, giving the cake a delicate structure. Melt your butter ahead of time but allow it to cool slightly so it doesn’t cook the eggs when mixed.
Step 2 — Cook with Confidence
Start by blending the granulated sugar and melted butter in a large bowl for about one minute. You’ll see the mixture lighten and become a bit airy—this little step really improves the final crumb. Then, add eggs one at a time, mixing well after each addition for that smooth, silky batter you want.
Once your wet ingredients are ready, sift the cake flour, baking powder, and salt together in a separate bowl. This step prevents lumps and ensures even baking. Gently fold dry ingredients into the wet, mixing until just combined—you don't want to overmix, or the cake can get tough.
Finally, fold in the sour cream gently; this adds moisture and richness that you'll notice in every tender bite. Pour the batter into your prepared pan and sprinkle the top evenly with the extra 2 tablespoons of sugar. This sugar forms a beautiful, slightly crunchy top as it bakes.
Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. You’ll know the cake is almost done when you start to smell that cozy, buttery aroma filling your kitchen, and the edges turn a lovely golden brown.
Step 3 — Finish & Serve
Once finished baking, let the cake cool slightly in the pan for about 10 minutes. This resting time helps it set just enough to slice cleanly without crumbling apart. You’ll notice the sugar topping forms a thin, crisp layer — the perfect textural contrast to the soft, buttery interior.
Serve it warm with a cup of coffee or tea, or let it cool completely for a firmer slice that's perfect for dessert plates. If you’re feeling a little fancy, a dusting of powdered sugar or a few fresh berries on top looks beautiful and adds a fresh note.
Extra Helpful Tips
I've baked this French Butter Cake Recipe countless times, and here are some insights I've picked up to help you nail it on your first try (and every time after!).
- Watch for This Sign: The cake is ready when the edges pull slightly away from the pan and the top is golden with a crackly sugar crust.
- Temperature Trick: Always add eggs at room temperature to help the batter emulsify smoothly and create a tender cake.
- Prep-Ahead Option: You can mix the batter the night before and keep covered in the fridge; let it come to room temp before baking for fresher texture.
- Avoid This Common Mistake: Don’t overmix the batter once you add flour — a few lumps are fine! Overworking will lead to a denser cake.
Serve & Enjoy
Easy Enhancements
You’ll love adding little touches to this French Butter Cake Recipe to make it your own. A dollop of lightly whipped cream or a spoonful of fresh berry compote on top adds a refreshing welcome contrast. For a cozy twist, sprinkle a pinch of cinnamon into the batter or on the sugar topping before baking.
Tasty Pairings
This cake pairs beautifully with a steaming cup of café au lait or a sweet herbal tea like chamomile. For a light meal, serve slices alongside fresh fruit or a simple green salad dressed with lemon vinaigrette to balance the richness of the cake.
Quick Plating Tips
Keeping it simple but elegant is what I recommend here. A sprig of fresh mint, a dusting of powdered sugar, or even a few edible flowers scattered around your slices instantly elevate the presentation. Using a sharp knife dipped in hot water can help you slice neat pieces, making your serving look polished without extra effort.
Store, Freeze & Reheat
Fridge Storage
You can store leftover French Butter Cake Recipe in an airtight container in the fridge for up to 4 days. The cake will firm up slightly but will still stay moist and tender thanks to the sour cream. Make sure it’s well covered to prevent it from drying out or absorbing fridge odors.
Freezer Friendly?
This cake freezes quite well! Wrap slices tightly in plastic wrap and place them in a freezer-safe container or bag for up to 2 months. When you're ready to enjoy, thaw in the fridge overnight and warm gently in the oven to revive that freshly baked texture without sogginess.
Reheat Like New
To bring your stored French Butter Cake Recipe back to life, preheat your oven to 300°F (150°C) and warm slices for about 10 minutes. This keeps the crumb soft and melts the sugar topping slightly. Microwaving is okay for a quick fix but can make the cake a bit denser. For the best texture, the oven is my go-to method.
French Butter Cake Recipe FAQs
Yes, you can substitute all-purpose flour by replacing 2 tablespoons of the flour with cornstarch per cup to mimic cake flour’s softness. It won’t be quite as tender but will still taste delicious.
Sour cream adds moisture and a slight tang to balance the sweetness. It also contributes to a tender, rich crumb that holds together nicely without being heavy.
Be careful not to overmix the batter after adding flour, and ensure your baking powder is fresh. Also, use room temperature eggs and don’t skip sifting the dry ingredients to keep the cake light.
Absolutely! Almond extract or a little lemon zest can be lovely additions. Just keep the quantities moderate to keep the buttery flavor front and center.
Final Flavor Thoughts
This French Butter Cake Recipe is truly a gem that feels special without any complicated steps or hard-to-find ingredients. I hope you enjoy making it as much as I do—it always brings smiles around my table. If you try it, don’t forget to drop a comment or share your tweaks! Next time, maybe a sprinkle of citrus zest or a dash of cinnamon might become your favorite spin. Happy baking!
Print📖 Recipe
French Butter Cake Recipe
This French Butter Cake is a moist, tender cake featuring a rich buttery flavor complemented by sour cream. It's easy to prepare and perfect for any occasion, with a delicate crumb and a lightly sweetened sugar topping for a subtle crunch.
- 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
Sugar
- 1 cup granulated sugar
- 2 tablespoons granulated sugar, for topping
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking dish thoroughly to prevent sticking.
- Mix sugar and butter: In a large mixing bowl, combine 1 cup granulated sugar and melted unsalted butter. Beat them together for about 1 minute until the mixture becomes light and airy.
- Add eggs and vanilla: Add eggs one at a time into the butter-sugar mixture, beating well after each addition. Then, mix in the vanilla extract thoroughly.
- Combine dry ingredients: In a separate bowl, sift together the cake flour, baking powder, and salt to ensure even distribution and a light texture.
- Mix dry ingredients into wet: Gradually add the sifted dry ingredients to the wet mixture. Stir gently and mix just until everything is combined – avoid overmixing to maintain tenderness.
- Fold in sour cream: Gently fold ⅔ cup sour cream into the batter to add moisture and richness.
- Prepare for baking: Pour the batter evenly into the greased 9x9-inch baking dish. Sprinkle 2 tablespoons of granulated sugar evenly over the top to create a lightly crunchy topping.
- Bake the cake: Place the baking dish in the preheated oven and bake for 30 to 35 minutes. The cake is done when a toothpick inserted into the center comes out clean.
- Cool and serve: Allow the cake to cool slightly in the pan before slicing it into squares and serving.
Notes
- Make sure eggs are at room temperature to help the batter mix more evenly.
- Use cake flour for a tender crumb; all-purpose flour can make the cake denser.
- Do not overmix the batter once dry ingredients are added to avoid a tough cake.
- Sour cream adds moisture and richness; don’t substitute with yogurt as it may alter texture.
- Sprinkling sugar on top before baking creates a pleasant crunch contrast.
- Store leftover cake tightly covered at room temperature for up to 3 days or refrigerate for up to a week.
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