French Butter Cake Recipe

Imagine sinking your teeth into a slice of buttery, tender French Butter Cake that practically melts in your mouth with each bite. This classic European dessert delivers a perfect balance of rich, sweet flavor and a delicate, velvety crumb that will transport you straight to a charming Parisian patisserie. The French Butter Cake is renowned for its simplicity yet sophisticated taste, relying on high-quality butter to create its signature moist texture and heavenly aroma. You’ll learn how to create this elegant dessert with straightforward steps, discover pro tips for achieving the perfect texture, and explore delicious variations to suit any occasion.

Why You’ll Love This Recipe

This French Butter Cake recipe stands out as a true crowd-pleaser for both novice bakers and seasoned pastry enthusiasts. Unlike complicated desserts that require specialized equipment or techniques, this cake delivers exceptional results with minimal effort. What makes it truly special is the contrast between its delicately crisp, sugar-dusted top and the supremely moist, butter-infused interior.

The cake’s texture is a sensory delight—simultaneously light and substantial, with a fine crumb that practically dissolves on your tongue while leaving behind the rich essence of premium butter and vanilla. The sour cream adds a subtle tang that balances the sweetness perfectly, creating a complex flavor profile that belies the recipe’s simplicity.

This versatile butter cake works equally well as an elegant dessert for special occasions, a delightful afternoon tea companion, or a comforting breakfast treat. Its straightforward preparation means you can have this impressive French dessert ready in under an hour, making it perfect for both planned gatherings and spontaneous cravings for something sweet and satisfying.

Ingredients List for the French Butter Cake

The key to a perfect French Butter Cake lies in using high-quality ingredients, particularly the butter, which forms the heart and soul of this classic dessert. The combination of cake flour and sour cream ensures an exceptionally tender crumb.

• 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

Pro Tips

Achieving the perfect French Butter Cake requires attention to a few critical details that make all the difference between a good cake and a truly exceptional one. Here are the three most important techniques to master:

First, temperature matters tremendously—ensure your eggs are truly at room temperature before beginning. Cold eggs won’t incorporate properly into the batter, resulting in a dense cake rather than the light, tender texture that defines authentic French butter cake. If you’ve forgotten to take them out ahead of time, place them in warm (not hot) water for about 10 minutes.

Second, when mixing the dry ingredients into the wet, use a gentle hand and stop as soon as they’re incorporated. Overmixing activates the gluten in the flour, which leads to a tough, bread-like texture rather than the delicate crumb we’re aiming for. The perfect French Butter Cake batter should be smooth but not overworked.

Finally, don’t rush the melting of the butter. Melt it slowly over low heat and allow it to cool slightly before incorporating it. This prevents the butter from cooking the eggs when added to the batter while still maintaining that rich buttery flavor that makes this cake so distinctively French.

Instructions

Step 1: Preheat oven to 350°F (175°C). Grease a 9×9-inch baking dish.

Step 2: In a large bowl, mix sugar and melted butter for about 1 minute until light and airy.

Step 3: Add eggs one at a time, then vanilla, mixing well after each.

Step 4: In a separate bowl, sift cake flour, baking powder, and salt. Gradually add to wet ingredients; mix until just combined.

Step 5: Gently fold in sour cream.

Step 6: Pour batter into baking dish and sprinkle top with 2 tablespoons sugar.

Step 7: Bake 30–35 minutes, or until a toothpick comes out clean.

Step 8: Let cool slightly before slicing and serving.

Variations

The classic French Butter Cake recipe provides a perfect canvas for creative variations. For a citrus-infused version, add the zest of one lemon or orange to the batter before baking. This bright addition cuts through the richness and adds a refreshing dimension to the traditional butter cake recipe. The oils from the zest will perfume the entire cake, elevating it to a whole new level.

For those who appreciate a more complex flavor profile, try a French almond butter cake by replacing ¼ cup of the cake flour with almond flour and adding ½ teaspoon of almond extract alongside the vanilla. This creates a nutty, sophisticated flavor that pairs beautifully with the buttery base. Top with sliced almonds before baking for added texture and visual appeal.

For special occasions, transform your traditional French Butter Cake into a berry delight by gently folding 1 cup of fresh blueberries, raspberries, or sliced strawberries into the batter just before baking. The fruit adds pockets of tartness and juiciness that beautifully complement the cake’s rich, buttery character.

Storage and Serving

Your French Butter Cake will stay fresh at room temperature, stored in an airtight container, for up to three days. The butter content helps maintain moisture, often making the cake even more flavorful on the second day. For longer storage, refrigerate for up to a week, though allow slices to come to room temperature before serving to experience the full depth of flavors and optimal texture.

For an elegant dessert presentation, serve warm slices of French Butter Cake with a dollop of lightly whipped cream and fresh berries. The contrast between the warm cake and cool cream creates a delightful sensory experience, while the berries add a pop of color and fresh acidity to balance the richness.

For a more indulgent treat, drizzle each slice with warm salted caramel sauce or chocolate ganache. The sauce soaks slightly into the cake, creating an irresistible combination that transforms this simple butter cake into a restaurant-worthy dessert. For brunch gatherings, serve alongside espresso or French press coffee to create a truly European cafe experience.

FAQs

Can I use all-purpose flour instead of cake flour?
Yes, you can substitute all-purpose flour, but the texture of your French Butter Cake will be slightly different. To approximate cake flour, remove 4 tablespoons from the 2 cups of all-purpose flour and replace with 4 tablespoons of cornstarch, then sift together thoroughly.

Why did my cake sink in the middle?
Sinking typically occurs from opening the oven door too early during baking or underbaking. Ensure your oven is properly preheated and resist checking the French Butter Cake until at least 25 minutes have passed.

Can I make this cake ahead of time for a party?
Absolutely! The French Butter Cake actually improves in flavor after a day, making it perfect for advance preparation. Bake it up to two days ahead and store in an airtight container at room temperature.

What can I substitute for sour cream?
Full-fat Greek yogurt works as an excellent one-to-one replacement for sour cream in this butter cake recipe, maintaining the moisture and adding a similar subtle tanginess.

Can I freeze this cake?
Yes, this French Butter Cake freezes beautifully for up to three months. Wrap individual slices or the entire cake tightly in plastic wrap followed by aluminum foil or place in an airtight container. Thaw overnight in the refrigerator or for several hours at room temperature before serving.

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