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French Butter Cake Recipe

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4.8 from 50 reviews

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.

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

  1. Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking dish thoroughly to prevent sticking.
  2. 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.
  3. 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.
  4. Combine dry ingredients: In a separate bowl, sift together the cake flour, baking powder, and salt to ensure even distribution and a light texture.
  5. 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.
  6. Fold in sour cream: Gently fold ⅔ cup sour cream into the batter to add moisture and richness.
  7. 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.
  8. 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.
  9. 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.

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