Name: French Butter Cake Recipe
Prep time: 15 min
Cook time: PT-490883H38M15S
Total time: PT-490883H38M15S
Cuisine: French
Ingredients: 1 cup unsalted butter (2 sticks), melted; 3 eggs, room temperature; 2 ½ teaspoons vanilla extract; ⅔ cup sour cream; 2 cups cake flour; 2 teaspoons baking powder; 1 teaspoon salt; 1 cup granulated sugar; 2 tablespoons granulated sugar, for topping

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Introduction

French Butter Cake is a rich, buttery dessert with a tender crumb and a delicate vanilla flavor. It’s simple to make but feels elegant—perfect for sharing with family or guests.

A baked cake is cut into eight pieces inside a round white baking dish with fluted edges. The cake is pale yellow with a soft, crumbly texture and slightly browned, crispy tops on each piece. The surface is dusted with powdered sugar, adding a fine white layer on top. The baking dish sits on a black cooling rack on top of a white marbled surface. In the blurred background, a white bowl with red strawberries and green leaves is partially visible. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup granulated sugar
1 cup unsalted butter (2 sticks), melted
3 eggs, room temperature
2 ½ teaspoons vanilla extract
2 cups cake flour
2 teaspoons baking powder
1 teaspoon salt
⅔ cup sour cream
2 tablespoons granulated sugar, for topping

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish thoroughly.
Step 2: In a large bowl, combine the granulated sugar and melted butter. Mix for about 1 minute until the mixture is light and airy.
Step 3: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 4: In a separate bowl, sift together the cake flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring just until combined.
Step 5: Gently fold the sour cream into the batter, being careful not to overmix.
Step 6: Pour the batter into the prepared baking dish and sprinkle the top evenly with 2 tablespoons of granulated sugar.
Step 7: Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Allow the cake to cool slightly before slicing and serving. Enjoy!

Tips & Variations

For extra flavor, try adding a teaspoon of almond extract along with the vanilla.
Substitute sour cream with Greek yogurt for a slightly tangier taste.
Sprinkle a little cinnamon sugar on top instead of plain sugar for a warm twist.
Use a nonstick spray with flour or line your baking dish with parchment paper for easier removal.

Storage

Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Warm slices gently in the microwave before serving to restore the buttery softness.

How to Serve

A round soft cake with a golden brown top sits in a white ceramic pan, cut into eight thick slices. The cake has a light and fluffy texture with a dusting of fine white powdered sugar covering the top unevenly. The edges of the cake are slightly raised and browned, while the middle is pale yellow and moist. A white marbled surface is below the pan, and a white bowl with fresh red strawberries and green leaves is blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of cake flour?

Yes, you can substitute all-purpose flour, but the texture may be slightly denser. For better results, remove 2 tablespoons of all-purpose flour per cup and replace it with cornstarch to mimic cake flour.

Can I make this cake gluten-free?

To make a gluten-free version, use a gluten-free cake flour blend designed for baking. Make sure the blend contains xanthan gum or add it separately to help with structure.