French Butter Cake Recipe
If you’re seeking a classic treat that defines pure comfort and elegance, look no further than French Butter Cake. This luxurious cake marries an irresistibly tender crumb with rich, buttery warmth and a delicate vanilla aroma that fills your kitchen while it bakes. Whether you’re sharing it over coffee with friends or serving it as a family dessert, its understated beauty and melt-in-your-mouth texture are bound to make it an instant favorite. Simple ingredients, easy steps, and a timeless flavor make this French Butter Cake a must-try for any home baker longing for a taste of French-inspired bliss.
Ingredients You’ll Need
What makes the French Butter Cake so enchanting is how a handful of kitchen staples come together to create something truly special. Each ingredient plays an essential role, building the cake’s texture, flavor, and golden hue. Here’s what you’ll need, plus quick tips to ensure you get the most out of every component:
- Granulated sugar: Offers sweetness and helps create that tender, moist crumb while ensuring a lovely, crackly top.
- Unsalted butter: The star of the show, providing richness and a delicate, melt-in-your-mouth texture — be sure to melt it fully for even mixing.
- Eggs: These add structure and a slight lift, making the cake bouncy yet soft; room temperature eggs blend better and rise beautifully.
- Vanilla extract: Brings warmth and depth of flavor — opt for pure vanilla if possible for the best aroma.
- Cake flour: This lighter flour is key to achieving the signature softness of French Butter Cake; sift for an extra-fine crumb.
- Baking powder: Gives the cake a gentle lift, creating airy pockets throughout without making it dry.
- Salt: Just a pinch balances the sweetness and accentuates the buttery notes perfectly.
- Sour cream: Folds in luscious moisture, ensuring the cake stays tender and never dry — don’t skip it!
How to Make French Butter Cake
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350 degrees F (175 degrees C) and greasing a 9×9-inch baking dish. This ensures an even bake and prevents any heartbreak when it’s time to slice and serve your French Butter Cake. Greasing well around the corners is especially helpful for clean edges.
Step 2: Cream Sugar and Butter
In a large mixing bowl, combine the granulated sugar with your melted, cooled unsalted butter. Using a stand mixer or handheld beater, mix on medium speed for about a minute, until the mixture looks light and slightly fluffy. This step infuses air, giving the cake its soft, cloudlike texture.
Step 3: Add Eggs and Vanilla
Crack in the eggs one by one, mixing thoroughly after each addition. Don’t rush — the gradual incorporation keeps the batter smooth and velvety. Pour in the vanilla extract, blending until everything is fragrant and unified. You should see a pale, glossy batter coming together at this stage.
Step 4: Incorporate Dry Ingredients
In a separate bowl, sift together the cake flour, baking powder, and salt. Sifting helps the ingredients distribute evenly and keeps the cake lump-free. Slowly mix the dry blend into your wet ingredients, just until no flour streaks remain. Overmixing at this step can lead to a dense cake, so use a gentle hand.
Step 5: Fold in Sour Cream
Add the sour cream gently, folding it in with a spatula until just incorporated. This simple yet important step guarantees your French Butter Cake turns out plush and moist, with every bite as luscious as the last. Take a moment to admire how creamy your batter looks now!
Step 6: Bake to Golden Perfection
Scoop the batter into your prepared baking dish, smoothing the top with an offset spatula for an even surface. Sprinkle a little extra granulated sugar across the top — this creates a beautiful, golden crust as it bakes. Slide your cake into the oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean and the top crackles invitingly.
Step 7: Cool and Slice
Remove the French Butter Cake from the oven and let it cool in the pan. This waiting game is worth it; cooling allows the crumb to set and slicing to become effortless. Once it’s no longer hot, cut the cake into elegant squares or rectangles — ready to serve and savor.
How to Serve French Butter Cake
Garnishes
The classic beauty of French Butter Cake needs little embellishment, but a light dusting of powdered sugar, a few fresh berries, or a dollop of softly whipped cream can elevate it into something truly special. For a French café touch, a sprinkle of toasted almond slivers adds both crunch and charm.
Side Dishes
Pair your French Butter Cake with a hot cup of coffee, café au lait, or your favorite black tea for a simple and satisfying afternoon treat. If serving as dessert, a scoop of vanilla ice cream or a tart fruit compote (think raspberries or cherries) is just the thing to balance its richness and round out the flavors.
Creative Ways to Present
If you’re feeling playful, try cutting the cake into smaller bite-sized cubes and presenting them as elegant petit fours on a serving platter. Another cozy idea: layer squares of French Butter Cake in a trifle dish with fresh cream and seasonal fruit for a showstopping twist at brunch or parties.
Make Ahead and Storage
Storing Leftovers
To keep your French Butter Cake tasting fresh, store leftover slices in an airtight container at room temperature for up to two days. Its buttery crumb stays tender, but if your kitchen is especially warm, popping it in the fridge will help preserve the texture for a little longer. Bring back to room temperature before serving for the best flavor.
Freezing
Yes, you can freeze French Butter Cake! Once fully cooled, wrap individual slices or the entire (unsliced) cake tightly in plastic wrap and then aluminum foil. Freeze for up to one month. When you’re ready to enjoy, thaw overnight in the refrigerator or on the counter for a few hours — the cake will be just as lovely as the day it was baked.
Reheating
Prefer your cake a bit warm? To gently reheat, pop a slice into the microwave for 10-15 seconds or wrap it in foil and warm in a low oven (300 degrees F) for about 5 minutes. This brings out the buttery aroma and mimics that fresh-from-the-oven magic.
FAQs
Can I use regular flour instead of cake flour?
Yes, you can swap in all-purpose flour if that’s what you have on hand, but cake flour really does give French Butter Cake its signature delicate texture. If needed, you can make a quick substitute by replacing 2 tablespoons of each cup of all-purpose flour with cornstarch and sifting very well.
What kind of butter works best?
Use high-quality unsalted butter for the richest flavor and proper rise. Salted butter works in a pinch, but remember to reduce the salt in the recipe accordingly.
Why is my cake dense?
The most common culprit is overmixing the batter after adding the flour. Mix until just combined and gently fold in the sour cream to ensure your French Butter Cake stays light and plush.
How do I know when the cake is done baking?
The top should be golden with a light crackly sugar crust, and a toothpick inserted in the middle will come out clean or with a few moist crumbs — but not wet batter. Start checking at 30 minutes as ovens may vary.
Can I flavor the cake with citrus or almond?
Absolutely! A little lemon or orange zest whisked into the batter, or a splash of almond extract alongside the vanilla, adds a delightful twist to the classic French Butter Cake without overpowering its buttery charm.
Final Thoughts
Diving into a slice of French Butter Cake is like sharing a piece of simple French joy with loved ones. The ingredients are humble, but the final result feels like a celebration with every bite. Give this recipe a try — you’ll find it becomes an irresistible staple in your baking repertoire, sure to brighten any day.
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French Butter Cake Recipe
- Total Time: 45-50 minutes
- Yield: 1 9×9-inch cake 1x
- Diet: Vegetarian
Description
Indulge in the rich flavors of this French Butter Cake – a moist and buttery treat that is perfect for any occasion.
Ingredients
For the Cake:
- 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
Instructions
- Preheat Oven: Preheat oven to 350 degrees F and grease a 9×9-inch baking dish.
- Mix Butter and Sugar: In a large mixing bowl, combine sugar and melted butter. Mix until light and airy, about 1 minute.
- Add Eggs and Vanilla: Add eggs one at a time, then mix in the vanilla extract.
- Combine Dry Ingredients: In a small bowl, sift together the flour, baking powder, and salt. Slowly add this dry mixture to the wet ingredients until just combined.
- Fold in Sour Cream: Gently fold in the sour cream.
- Transfer Batter and Bake: Pour the batter into the prepared baking dish and sprinkle the remaining granulated sugar on top. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool before slicing and serving.
Notes
- This cake is best enjoyed fresh but can be stored in an airtight container for a few days.
- You can dust the top with powdered sugar for a decorative touch.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 105mg
Keywords: French Butter Cake, Butter Cake Recipe, French Cake, Dessert, Baking
