French Butter Cake Recipe

Prepare to fall head over heels for French Butter Cake, that irresistible golden treat known for its decadently rich crumb, fragrant vanilla aroma, and a delicate, crackly sugar-crusted top. This delightful cake is your ticket to pure everyday joy—easy enough for a weeknight indulgence, but fancy enough for a special brunch or celebration. You’ll savor every buttery bite, and I promise, the hardest part is waiting for it to cool!

Ingredients You’ll Need

All the magic of French Butter Cake comes from supremely simple, high-quality ingredients. Each one plays a starring role: some give the tender crumb, others boost the flavor, and a couple ensure that signature bakery finish.

• Granulated Sugar: Sweetens up the batter and creates that irresistibly crisp golden crust on top.
• Unsalted Butter: The heart and soul of French Butter Cake, delivering that dreamy richness and a soft, melt-in-your-mouth texture.
• Eggs: Help the cake rise and ensure a lovely, tender crumb—always use room temperature eggs for best results.
• Vanilla Extract: Adds depth and the classic, comforting aroma you expect from a bakery-style cake.
• Cake Flour: Gives a finer, softer crumb than all-purpose flour, making every slice super plush.
• Baking Powder: Lends a gentle lift, ensuring your French Butter Cake is anything but dense.
• Salt: Balances the sweetness and brightens every flavor note in the cake.
• Sour Cream: Keeps the interior moist and slightly tangy—don’t skip it!
• Extra Granulated Sugar (for topping): Sprinkling on top transforms into beautifully crackly, caramelized crunch.

How to Make French Butter Cake

Step 1: Prep Your Pan and Oven

Start by heating your oven to 350 degrees F and generously greasing a 9×9-inch baking dish. This ensures your French Butter Cake comes out easily, with every gorgeous edge intact and ready to show off.

Step 2: Cream Butter and Sugar

In a large mixing bowl, combine the granulated sugar and melted butter. Whisk or beat them together for at least one minute, until the mixture gets a little pale and looks light and creamy. This first step is key for creating a tender, buttery crumb.

Step 3: Add Eggs and Vanilla

Crack the eggs in, one at a time, mixing well after each addition so the batter turns silky and smooth. Pour in the vanilla extract and stir to infuse that sweet aroma—your kitchen will already smell heavenly!

Step 4: Sift Dry Ingredients

In a separate bowl, sift together your cake flour, baking powder, and salt. Sifting makes sure everything is evenly combined and any lumps are eliminated, which means a lighter and more even French Butter Cake.

Step 5: Combine Wet and Dry

Add the dry ingredients to your wet mixture gradually, mixing just until everything is mingled together. Don’t overmix, or you’ll risk a dense cake—the goal here is fluffy and tender!

Step 6: Fold in the Sour Cream

Gently fold the sour cream into your batter. This plush addition keeps the French Butter Cake incredibly moist, with just a subtle tang to balance all the richness.

Step 7: Fill the Pan and Top with Sugar

Pour the batter into your prepared pan, smoothing the top with a spatula. Sprinkle that final two tablespoons of granulated sugar over the surface—this will emerge from the oven as a perfectly crackly, glistening crust.

Step 8: Bake and Cool

Bake for 30 to 35 minutes, until a toothpick inserted into the middle comes out clean or with just a few moist crumbs. Let the French Butter Cake cool completely in the pan before slicing—this patience pays off with every neat, bakery-perfect square.

How to Serve French Butter Cake

Garnishes

Dress up your French Butter Cake with a light dusting of powdered sugar, a scattering of fresh berries, or a delicate drizzle of honey. Even a dollop of softly whipped cream can turn a simple slice into a little luxury.

Side Dishes

Pair each slice alongside a cup of strong cold brew, a frothy cappuccino, or an aromatic tea. For brunch, serve with a platter of juicy stone fruits or a citrusy fruit salad—the bright flavors will make the buttery richness sing.

Creative Ways to Present

Try cutting your cake into dainty rectangles, stacking two layers with a spread of raspberry jam, or serving it warm with an extra pat of melting butter on top. For entertaining, arrange slices on a tiered platter with edible flowers for a delightfully festive touch.

Make Ahead and Storage

Storing Leftovers

Leftover French Butter Cake is a real treat, tasting just as good the next day. Simply cover the pan tightly with plastic wrap or transfer slices to an airtight container. Store at room temperature for up to two days, or refrigerate for up to five days for maximum freshness.

Freezing

French Butter Cake freezes beautifully! Slice into squares, wrap each one tightly in plastic, and tuck them into a zip-top freezer bag. They’ll stay moist and delicious for up to two months—just make sure to thaw at room temperature for a couple of hours before serving.

Reheating

If you want to enjoy your French Butter Cake warm, pop a slice in the microwave for 10 to 15 seconds or set it in a low oven until just heated through. This brings back some of the freshly-baked magic without losing any tenderness.

FAQs

Can I use all-purpose flour if I don’t have cake flour?

You can substitute all-purpose flour if needed, though the crumb will be slightly less delicate. For something closer to cake flour, try measuring out two cups of all-purpose flour, removing four tablespoons, and replacing them with cornstarch before sifting.

What makes French Butter Cake different from pound cake?

While both cakes are rich and buttery, French Butter Cake uses sour cream and a sugar topping to create a moister, fluffier interior and a uniquely crisp, crackly crust, setting it apart from the denser, more traditional pound cake.

Can I make French Butter Cake ahead of time?

Absolutely—it’s a fantastic make-ahead dessert. In fact, the flavor deepens a bit after a day, and the sugar top stays wonderfully crisp. Simply store well-wrapped and slice right before serving.

Is it necessary to use unsalted butter?

Using unsalted butter lets you control the saltiness of the cake and highlights the sweet and vanilla notes. If you only have salted butter, just reduce or omit the added salt in the recipe.

Can I add mix-ins like fruit or nuts?

Definitely! Gently folding in a handful of chocolate chips, chopped nuts, or fresh berries will only make your French Butter Cake more incredible. Just be sure not to overload the batter, or the texture may change.

Final Thoughts

If you’ve never tried making French Butter Cake before, this is your sign to go for it. It’s that rare recipe—impressive but impossibly easy, rich but never heavy, comforting and utterly impossible to resist. Give it a whirl, share a slice (or not!), and I promise it’ll earn a permanent place in your recipe box.

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