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French Butter Cake Recipe

French Butter Cake

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.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 slices
Course: Dessert, Snack
Cuisine: French
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 9x9-inch baking dish
  • Large Mixing Bowl
  • Small Bowl
  • Spatula

Method
 

  1. Preheat your oven to 350 degrees F and thoroughly grease a 9x9-inch baking dish with butter or non-stick spray.
  2. 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
  3. 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
  4. 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
  5. 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.
  6. Gently fold in the sour cream using a spatula until the batter is smooth.
    2/3 cup sour cream
  7. 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
  8. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  9. Allow the cake to cool in the pan before slicing and serving.

Notes

Expert Tips
Use Room Temperature Ingredients: Helps fats and liquids emulsify for a better rise.
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.