This French Butter Cake Recipe is the quintessential “anytime” dessert, offering a tender crumb and rich flavor that pairs perfectly with your morning coffee or an evening treat. It combines the dense luxury of a pound cake with the simplicity of a rustic snack cake, making it a versatile addition to your baking repertoire. If you are looking for a reliable, no-fuss sweet that uses basic pantry staples, this buttery delight is the perfect solution.
Table of Contents
Why You Will Love This Recipe
There is so much to adore about this French Butter Cake Recipe. First, it is a marriage of textures—think of it as the perfect middle ground between a traditional coffee cake and a classic pound cake. Because it uses melted butter and sour cream, the result is incredibly moist and stays fresh for days. Furthermore, it requires no complicated frosting or decorating; a simple sprinkle of granulated sugar before baking creates a delightful, crackly crust that provides just enough sweetness. Whether you are a novice baker or a seasoned pro, the ease of this one-pan recipe will make it a recurring favorite in your kitchen.
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
Step-by-Step Instructions
- Preheat your oven to 350 degrees F and thoroughly grease a 9×9-inch baking dish with butter or non-stick spray.
- In a large mixing bowl, combine the 1 cup of granulated sugar and the melted unsalted butter. Mix for at least 1 minute until the mixture appears light and airy.
- Add the room-temperature eggs to the bowl one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate small bowl, sift together the cake flour, baking powder, and salt.
- Slowly add the dry flour mixture to the wet ingredients. Mix on low speed or by hand until just combined, being careful not to overmix the batter.
- Gently fold in the sour cream using a spatula until the batter is smooth.
- Transfer the batter into the prepared baking dish and spread it evenly. Sprinkle the remaining 2 tablespoons of granulated sugar over the top.
- Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan before slicing and serving.
Expert Tips / Pro Tips
Use Room Temperature Ingredients: To ensure the smoothest batter possible, make sure your eggs and sour cream are at room temperature. This helps the fats and liquids emulsify, resulting in a better rise and a more uniform crumb.
Don’t Overmix: Once you add the dry ingredients to the wet, mix only until the flour is just incorporated. Overmixing develops the gluten in the flour, which can lead to a tough, bready cake rather than a tender one.
The Importance of Cake Flour: While you can use all-purpose flour in a pinch, cake flour is essential for that signature French texture. It has a lower protein content, which produces a much finer and softer crumb.
Check Your Oven Temp: Every oven runs slightly differently. Start checking the cake at the 30-minute mark to ensure it does not overbake and dry out.
Variations & Substitutions
Flour Substitute: If you do not have cake flour, you can make a DIY version. For every cup of all-purpose flour, remove two tablespoons of flour and replace them with two tablespoons of cornstarch, then sift together multiple times.
Citrus Twist: Add the zest of one lemon or orange to the sugar and butter mixture to give the cake a bright, citrusy aroma.
Almond Flavor: Replace one teaspoon of the vanilla extract with half a teaspoon of almond extract for a deeper, nutty flavor profile that is very common in French patisserie.
Yogurt Swap: If you are out of sour cream, full-fat Greek yogurt works as an excellent 1:1 substitute, providing the same moisture and tang.
Serving Suggestions
This French Butter Cake Recipe is wonderful on its own, but you can easily dress it up. Serve a warm slice with a side of fresh macerated strawberries or raspberries for a classic pairing. It also pairs beautifully with a dollop of lightly sweetened whipped cream or a scoop of high-quality vanilla bean ice cream. For a simple morning treat, serve it plain alongside a hot cup of café au lait or Earl Grey tea.
Storage, Freezing & Reheating
Storage: Keep the cake in an airtight container at room temperature for up to 3 days. If you live in a very humid environment, you may want to store it in the refrigerator for up to 5 days to maintain freshness.
Freezing: This cake freezes beautifully. Wrap individual slices or the entire cooled cake tightly in plastic wrap, followed by a layer of aluminum foil. It will stay fresh in the freezer for up to 3 months. Thaw at room temperature before serving.
Reheating: If you prefer a warm slice, place it in the microwave for 10-15 seconds or in a warm oven at 300 degrees F for about 5 minutes.
Nutrition Information
| Nutrient | Amount Per Serving (Based on 12 servings) |
| Calories | 310 kcal |
| Total Fat | 18g |
| Saturated Fat | 11g |
| Cholesterol | 85mg |
| Sodium | 240mg |
| Total Carbohydrates | 34g |
| Dietary Fiber | 1g |
| Sugars | 19g |
| Protein | 4g |
French Butter Cake
Ingredients
Equipment
Method
- Preheat your oven to 350 degrees F and thoroughly grease a 9×9-inch baking dish with butter or non-stick spray.
- In a large mixing bowl, combine the 1 cup of granulated sugar and the melted unsalted butter. Mix for at least 1 minute until the mixture appears light and airy.1 cup granulated sugar, 1 cup unsalted butter
- Add the room-temperature eggs to the bowl one at a time, mixing well after each addition. Stir in the vanilla extract.3 eggs, 2.5 teaspoons vanilla extract
- In a separate small bowl, sift together the cake flour, baking powder, and salt.2 cups cake flour, 2 teaspoons baking powder, 1 teaspoon salt
- Slowly add the dry flour mixture to the wet ingredients. Mix on low speed or by hand until just combined, being careful not to overmix the batter.
- Gently fold in the sour cream using a spatula until the batter is smooth.2/3 cup sour cream
- Transfer the batter into the prepared baking dish and spread it evenly. Sprinkle the remaining 2 tablespoons of granulated sugar over the top.2 tablespoons granulated sugar
- Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan before slicing and serving.
Notes
Don’t Overmix: Mix dry ingredients until just incorporated to prevent a tough cake.
Cake Flour: Essential for the fine, soft French texture.
Check Oven Temp: Start checking at the 30-minute mark. Variations & Substitutions Flour Substitute: 1 cup AP flour minus 2 tbsp, plus 2 tbsp cornstarch.
Citrus Twist: Add lemon or orange zest to the sugar/butter mixture.
Almond Flavor: Swap 1 tsp vanilla for 1/2 tsp almond extract.
Yogurt Swap: Full-fat Greek yogurt is a 1:1 substitute for sour cream. Storage
Store airtight at room temperature for up to 3 days, or refrigerate for up to 5 days. Freezes well for up to 3 months.
FAQ
Can I use salted butter for this recipe?
Yes, you can use salted butter, but you should reduce the added salt in the recipe to 1/2 teaspoon to ensure the cake doesn’t end up too salty.
Why did my cake sink in the middle?
A cake usually sinks if the oven door was opened too early during the baking process or if the baking powder is expired. Ensure your leavening agents are fresh for the best rise.
Can I bake this in a loaf pan instead of a 9×9 dish?
Yes, you can use a standard loaf pan. However, you will likely need to increase the baking time to 45-55 minutes since the batter will be deeper. Use the toothpick test to be sure.
Do I need to sift the flour?
Sifting is highly recommended for this recipe. It removes any lumps and aerates the cake flour, which contributes to the light, melt-in-your-mouth texture that makes this cake so special.