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Decadent French Butter Cake Recipe

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4.9 from 84 reviews

This French Butter Cake is a rich and tender dessert characterized by its buttery, moist texture and delicate crumb. Made with simple pantry ingredients like unsalted butter, sugar, eggs, and sour cream, this cake combines classic French baking techniques with a comforting flavor profile. The cake is topped with a sprinkle of granulated sugar for a subtle crunch and optionally dusted with powdered sugar, making it perfect for any occasion, whether served with fresh berries or enjoyed on its own.

Ingredients

Scale

For the cake:

  • 1 cup (226g) unsalted butter, plus extra for greasing the pan
  • 1¼ cups (250g) granulated sugar, divided
  • 4 large eggs, room temperature
  • 2½ teaspoons vanilla extract
  • 1¼ cups (156g) cake flour
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup sour cream, room temperature
  • 2 tablespoons whole milk

For finishing:

  • 2 tablespoons granulated sugar (for topping)
  • Powdered sugar for dusting (optional)
  • Fresh berries for serving (optional)

Instructions

  1. Preheat and prepare the pan: Preheat your oven to 350°F (175°C). Grease an 8-inch (20cm) round cake pan with butter and lightly dust it with flour or line it with parchment paper to prevent sticking.
  2. Cream butter and sugar: In a large mixing bowl, cream the unsalted butter (at room temperature) with 1 cup of the granulated sugar using an electric mixer until the mixture is light, fluffy, and pale in color. This typically takes about 3-5 minutes.
  3. Add eggs and vanilla: Add the eggs one at a time, beating well after each addition to ensure full incorporation. Then mix in the vanilla extract until combined and smooth.
  4. Sift dry ingredients: In a separate bowl, sift together the cake flour, baking powder, and salt to ensure even distribution and a lighter texture.
  5. Combine wet and dry ingredients: Gradually add the sifted dry ingredients to the creamed mixture in batches, alternating with sour cream and milk. Start and end with the dry ingredients. Mix gently after each addition to keep the batter smooth and avoid overmixing, which can make the cake tough.
  6. Transfer and top: Pour the batter evenly into the prepared cake pan, smoothing the surface with a spatula. Sprinkle the remaining 2 tablespoons of granulated sugar evenly over the top of the batter for a sweet, crunchy finish.
  7. Bake: Bake in the preheated oven for 40-45 minutes, or until the cake is golden brown on top and a toothpick inserted into the center comes out clean.
  8. Cool and serve: Remove the cake from the oven and allow it to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. Optionally dust with powdered sugar before serving and accompany with fresh berries for a delightful presentation.

Notes

  • Room temperature ingredients help to create a smooth, well-emulsified batter, so make sure butter, eggs, and sour cream are not cold.
  • If you don’t have cake flour, you can make a substitute by removing 2 tablespoons of all-purpose flour per cup and replacing it with cornstarch for a similar tender texture.
  • Be careful not to overmix the batter once the flour is added, as this can develop gluten and make the cake dense.
  • The granulated sugar on top creates a slight crust that adds a nice texture contrast to the tender crumb.
  • Fresh berries add a refreshing tang and color contrast when serving.
  • Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.

Find it online: https://amandafood.com/decadent-french-butter-cake-recipe/