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French Butter Cake Recipe

French Butter Cake Recipe
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★★★★★

4.9 from 18 reviews

A classic French Butter Cake that is rich, moist, and tender with a delicate crumb. This simple yet indulgent cake features a creamy butter base combined with sour cream for extra moisture, topped with a sweet sugar crust for a delightful texture contrast. Perfect as a dessert or a teatime treat.

Ingredients

Scale

Wet Ingredients

  • 1 cup unsalted butter (2 sticks), melted
  • 3 eggs, room temperature
  • ⅔ cup sour cream
  • 2 ½ teaspoons vanilla extract

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

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish thoroughly to prevent sticking.
  2. Mix Butter and Sugar: In a large mixing bowl, combine 1 cup granulated sugar and melted unsalted butter. Mix for about 1 minute until the mixture becomes light and airy, creating a creamy base for the cake.
  3. Add Eggs and Vanilla: Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Then stir in 2 ½ teaspoons of vanilla extract for flavor.
  4. Sift and Combine Dry Ingredients: In a separate small bowl, sift together 2 cups cake flour, 2 teaspoons baking powder, and 1 teaspoon salt to ensure even distribution of leavening agents and no lumps.
  5. Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing which could make the cake dense.
  6. Fold in Sour Cream: Carefully fold ⅔ cup sour cream into the batter to add moisture and richness.
  7. Transfer and Top: Pour the batter into the prepared baking dish and smooth the top. Sprinkle 2 tablespoons granulated sugar evenly over the batter to create a sweet crust during baking.
  8. Bake: Place the baking dish into the oven and bake for 30 to 35 minutes until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
  9. Cool and Serve: Remove the cake from the oven and let it cool completely in the pan before slicing to maintain its structure and texture.

Notes

  • Use room temperature eggs for better mixing and smoother batter.
  • Sift the dry ingredients to avoid lumps and ensure even rising.
  • Do not overmix the batter to keep the cake tender and light.
  • The granulated sugar topping adds a nice crunchy texture, don’t skip it.
  • Cool the cake completely before slicing to prevent it from crumbling.
  • Storage: Keep the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Nutrition

Keywords: French Butter Cake, buttery cake, moist cake, sour cream cake, easy dessert, French dessert

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