There’s nothing quite like the rich simplicity of a French Butter Cake Recipe. It’s that golden, tender treat you’ll want to bake when you need something comforting yet elegant—a perfect companion to your afternoon tea or a cozy weekend dessert. This cake’s buttery crumb and lightly crisp sugar topping make it a timeless favorite that’s surprisingly easy to pull together.
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In the Kitchen
What I love about this French Butter Cake Recipe is how accessible it is to all skill levels. Whether it's your first time baking a from-scratch cake or you’re revisiting a classic favorite, this recipe feels like a warm hug every time.
- Juicy and Tender Every Time: The sour cream adds a subtle tang and moisture that really keeps the crumb soft and luscious.
- Golden, Satisfying Finish: A sprinkle of sugar on top before baking caramelizes perfectly, creating a lightly crunchy crown.
- Simple Ingredients, Big Impact: No fancy extras here—just quality butter, cake flour, and vanilla that create pure comfort.
- Weeknight to Weekend Ready: It’s quick enough for a casual treat but elegant enough for sharing with friends and family.
Ingredients at a Glance
Choosing the right ingredients really shines through in this cake. I always grab fresh, room-temperature eggs and high-quality butter because they truly elevate the flavor and texture.
- Unsalted Butter: Melted for easy mixing, makes sure you control salt levels precisely.
- Granulated Sugar: Using regular granulated sugar gives the perfect crunchy topping and tender crumb.
- Cake Flour: This is the secret to that fine, delicate crumb that feels like a dream.
- Sour Cream: Adds moisture and a slight tang that balances the rich butter perfectly.
- Vanilla Extract: Pure vanilla will add a warm aroma and depth that’s hard to beat.
Heads-Up: Exact measurements are in the printable recipe card at the bottom.
How to Make French Butter Cake Recipe
Step 1 — Get Your Oven & Pan Ready
Preheat your oven to 350°F (175°C) so it’s perfectly warm when your batter’s ready to go in. I always grease a 9x9-inch baking dish with butter or a nonstick spray to ensure the cake releases easily once baked. Having your pan prepped right away makes the whole process smoother—you won’t have to rush with the batter hot and waiting.
Step 2 — Cream Sugar and Butter for Fluffy Batter
In a large bowl, whisk together 1 cup granulated sugar and the melted butter for about a minute until it looks just a bit lighter and a little fluffy. This step is key for building the cake’s tender texture without overmixing later. The warmth of the melted butter makes the sugar dissolve slightly, giving your batter a nice, silky feel.
Step 3 — Add Eggs and Vanilla with Care
Crack in the eggs one at a time, mixing well after each addition. This helps the eggs fully incorporate and keeps your batter smooth. Then pour in the vanilla extract, which fragrances the entire cake with that lovely warm note. I often pause here to scrape down the bowl sides, making sure all the buttery goodness gets mixed in evenly.
Step 4 — Combine Dry Ingredients and Fold in Sour Cream
Sift together the cake flour, baking powder, and salt in a separate bowl. Gradually add this to your wet mix, stirring just until everything comes together. Overmixing here can make the cake tough, so a gentle hand goes a long way. Finally, fold in the sour cream. This is my favorite trick—it keeps your cake moist and gives it a subtle tangy flavor that’s absolutely addictive.
Step 5 — Bake to Perfect Golden Glory
Pour your batter into the prepared baking dish and sprinkle the remaining 2 tablespoons of sugar evenly on top. This sugar creates that signature crunchy crust as it bakes. Slide your dish into the oven and bake for 30 to 35 minutes. You’ll know it’s ready when a toothpick inserted in the center comes out clean. The top should be a gorgeous golden-brown with a slightly crisp finish.
Step 6 — Cool Before Savoring
Let the cake cool for about 15 minutes before slicing. The scent of warm butter, vanilla, and caramelized sugar is utterly inviting at this stage. Waiting a bit helps the crumb set so your slices hold perfectly. Trust me, it’s worth being patient!
Things to Remember
Over years of baking, I’ve learned that keeping an eye on oven temperature and mixing delicately is what makes a stellar French Butter Cake Recipe. Don’t rush the resting time—you’ll be glad you did.
- Doneness Cue: Toothpick should come out clean with no wet batter, but expect some moist crumbs.
- Temperature Trick: Use an oven thermometer to avoid oven hot spots that dry or unevenly cook the cake.
- Make-Ahead Move: Bake it a day ahead and store covered; the flavors deepen and texture softens beautifully.
- Common Pitfall: Avoid overmixing the flour in to keep the cake tender and not dense or chewy.
Ways to Serve It
Finishing Touches
A dusting of powdered sugar or a few fresh berries on top transforms this French Butter Cake Recipe into a delightful centerpiece. Sometimes I add a dollop of whipped cream or a spoonful of fruit compote for extra contrast—it’s all about balancing that rich buttery base with brightness.
Plays Well With
This cake pairs beautifully with hot black coffee or a floral tea like Earl Grey. If you’re thinking of dessert, a scoop of vanilla ice cream or a drizzle of caramel sauce complements the buttery cake perfectly. The texture and flavor harmonize in that way that feels both nostalgic and fresh.
Simple Plating Upgrades
For a casual vibe, serve square slices on a rustic wooden board with a sprig of mint. For something fancier, plate with a swirl of raspberry coulis or a few edible flowers to add color and elegance effortlessly.
Make-Ahead & Keeping Fresh
Storing Leftovers
Store any leftover French Butter Cake Recipe in an airtight container at room temperature for up to 2 days, or in the fridge up to 5 days. Keeping it covered well prevents drying out—though eating it within a day is always best to enjoy its buttery freshness.
Freezing Tips
This cake freezes surprisingly well. Wrap individual slices tightly in plastic wrap and place them in a freezer bag for up to 3 months. Thaw overnight in the fridge before enjoying for best texture and flavor retention.
Reheating French Butter Cake Recipe Without Drying Out
To reheat without losing moisture, pop slices in a microwave for about 15 seconds with a damp paper towel over them, or warm in a 300°F oven for 8–10 minutes wrapped in foil. The foil traps steam, keeping that lovely tender crumb intact. I’ve even used an air fryer at low temp—just watch closely!
Frequently Asked Questions
Yes, you can use Greek yogurt or crème fraîche as substitutes. Both maintain moisture and add a subtle tang, though sour cream remains my favorite for that classic texture and flavor balance.
Cake flour has a lower protein content, which yields a softer, finer crumb. Using all-purpose might make your cake denser and less tender, so cake flour is key for that delicate crumb in this French Butter Cake Recipe.
Insert a toothpick into the center; it should come out clean or with a few moist crumbs but no wet batter. The top should be golden and slightly crisp from the sugar topping.
You can double it, but baking times will increase, and the pan size should be larger—like a 9x13 inch. Keep an eye on doneness and test with a toothpick starting around 40 minutes.
Final Thoughts
Mastering this French Butter Cake Recipe has been a simple joy for me, especially on days when I crave a little warmth from the kitchen without fuss. Once you get comfortable with the steps, you’ll find yourself baking it time and again—perfect as a little everyday indulgence or a lovely gift for those you cherish. I hope you enjoy every buttery, tender bite as much as I do!
PrintFull Printable Recipe
French Butter Cake Recipe
A rich and moist French Butter Cake boasting a tender crumb and a sweet, crunchy sugar topping. This delightful cake combines simple ingredients like butter, sugar, eggs, and sour cream to create a luxurious dessert perfect for any occasion.
- Total Time: 50 minutes
- Yield: 9 servings
Ingredients
Cake Batter
- 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
Topping
- 2 tablespoons granulated sugar
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350°F (175°C) and grease a 9x9-inch baking dish thoroughly to prevent sticking.
- Cream sugar and butter: In a large bowl, combine 1 cup granulated sugar and the melted butter. Mix for about 1 minute until the mixture is light and airy, helping to incorporate air for a tender texture.
- Add eggs and vanilla: Add the eggs one at a time, mixing well after each addition to fully incorporate. Then stir in 2 ½ teaspoons of vanilla extract for flavor.
- Sift and combine dry ingredients: In a separate bowl, sift together 2 cups cake flour, 2 teaspoons baking powder, and 1 teaspoon salt. Gradually add the dry mixture to the wet ingredients, mixing until just combined to avoid overworking the batter.
- Fold in sour cream: Gently fold in ⅔ cup sour cream to enrich the batter and add moistness without overmixing.
- Pour batter and add topping: Transfer the batter into the prepared baking dish, spreading it evenly. Sprinkle 2 tablespoons of granulated sugar evenly over the top for a sweet, crunchy crust.
- Bake the cake: Bake in the preheated oven for 35 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool and serve: Allow the cake to cool slightly in the pan before slicing. Serve warm or at room temperature for the best texture and flavor.
Notes
- Use cake flour for a tender crumb; all-purpose flour can be substituted but may yield a denser texture.
- Ensure eggs are room temperature to help them incorporate better and create a smoother batter.
- Sour cream adds moisture and tang; you can substitute with Greek yogurt if needed.
- Do not overmix the batter after adding flour to keep the cake light and fluffy.
- Let the cake cool slightly but enjoy it while still warm for a soft, buttery experience.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
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