I recently baked this French Butter Cake Recipe, and let me tell you—it instantly became one of my favorite go-to desserts. It’s buttery, tender, and just sweet enough without being overpowering.
What I love most is how easy it is to make with ingredients I almost always have on hand. Every bite feels like a perfect mix of pound cake and coffee cake, making it ideal for breakfast, tea time, or dessert.
I even served it alongside Mascarpone Stuffed Dates with Maple Drizzle at a brunch, and it was a hit. I can’t wait to share this recipe with you—it’s truly a little slice of heaven in every bite.
Ingredients
Here’s what I used to make my French Butter Cake, along with some tips from my own experience:
- 1 cup granulated sugar – I prefer fresh sugar for better texture; it helps the cake stay light.
- 1 cup unsalted butter (2 sticks), melted – Room temperature butter works best; melting it fully ensures a tender crumb.
- 3 eggs, room temperature – I always let eggs sit out for 30 minutes; it makes them blend more smoothly into the batter.
- 2 ½ teaspoons vanilla extract – Pure vanilla extract gives a richer flavor than imitation.
- 2 cups cake flour – I sift mine to avoid lumps and ensure a fluffy texture.
- 2 teaspoons baking powder – Fresh baking powder makes the cake rise evenly.
- 1 teaspoon salt – Balances the sweetness perfectly.
- ⅔ cup sour cream – Adds tang and extra moistness; I never substitute with yogurt as it can change the texture.
- 2 tablespoons granulated sugar, for topping – Creates a lightly crisp, caramelized crust.
Note: This recipe serves 12–16 people.
Variations
If you want to experiment, here are some delicious tweaks:
- Dairy-free: Replace butter with vegan margarine and sour cream with coconut cream.
- Sugar-free: Use your favorite sugar substitute like erythritol or monk fruit.
- Flavor-enhancing: Add a teaspoon of almond extract or a handful of berries for extra flavor.
- Citrus twist: Fold in a teaspoon of lemon or orange zest for a refreshing note. You could also enjoy it with Steak Crostini with Creamy Horseradish Sauce and Caramelized Onions as a light snack alongside.
Cooking Time
Here’s how long it takes to make this buttery delight:
- Prep Time: 10 minutes
- Cooking Time: 35 minutes
- Total Time: 45 minutes
Equipment You Need
- 9×9-inch baking dish – Perfect for an even bake and easy slicing.
- Mixing bowls – One large for wet ingredients and one small for dry ingredients.
- Whisk or electric mixer – Helps cream butter and sugar until light and fluffy.
- Measuring cups and spoons – For precise measurements and consistent results.
- Spatula – Essential for folding ingredients gently without deflating the batter.
How to Make French Butter Cake Recipe?
Preheat and Prepare
First, preheat your oven to 350°F and grease your 9×9-inch baking dish. This ensures the cake doesn’t stick and bakes evenly.
Cream Butter and Sugar
In a large bowl, I melted the butter and mixed it with sugar for about a minute. The mixture should look light and airy—this step makes the cake soft and fluffy.
Add Eggs and Vanilla
Next, I added eggs one at a time, mixing well after each addition, followed by vanilla extract. This builds structure and incorporates flavor evenly.
Mix Dry Ingredients
In a separate bowl, I combined cake flour, baking powder, and salt. Then, I slowly added it to the wet mixture, mixing just until combined to avoid a tough texture.
Fold in Sour Cream
Finally, I gently folded in the sour cream, which adds a subtle tang and makes the cake extra moist.
Bake
I poured the batter into the prepared dish and sprinkled the remaining sugar on top. Baking for 30–35 minutes at 350°F gave me a golden, slightly crisp top while keeping the inside soft.
Cool and Serve
After removing from the oven, I let the cake cool for a few minutes before slicing. This helps it set and makes serving easier.
Additional Tips for Making this Recipe Better
From my experience, these tweaks really enhance the final result:
- I always use room temperature eggs for smoother batter.
- Folding the sour cream gently keeps the texture tender.
- Sprinkling sugar on top before baking adds a subtle crunch I love.
- Don’t overmix the batter; it prevents a dense cake.
- I sometimes add a tiny pinch of cinnamon for warmth and aroma.
How to Serve French Butter Cake Recipe?
This cake is versatile and works for almost any occasion:
- Slice it into squares for a breakfast treat or afternoon tea.
- Serve warm with fresh berries and a dollop of whipped cream.
- Dust with powdered sugar for a simple, elegant presentation.
- Pair with coffee or hot chocolate for a comforting snack.
Nutritional Information
Here’s a rough estimate for one serving (assuming 12 servings):
- Calories: 350 kcal – Perfect for an indulgent treat without going overboard.
- Protein: 5g – From eggs and butter.
- Carbohydrates: 40g – Mainly from sugar and flour.
- Fat: 20g – Rich and satisfying thanks to butter and sour cream.
Make Ahead and Storage
Storage: I keep leftover cake covered at room temperature for up to 3 days; it stays moist and fresh.
Freezing: This cake freezes well—wrap tightly in foil and freeze for up to 2 months. Thaw at room temperature before serving.
Reheating: I warm slices in the microwave for 10–15 seconds or in a low oven to restore that freshly baked taste.
Why You’ll Love This Recipe?
This cake is easy, delicious, and perfect for any occasion. Here’s why I adore it:
- Simple to prepare: Requires minimal ingredients and effort.
- Moist and tender: Buttery texture melts in your mouth.
- Versatile: Works for breakfast, dessert, or snack time.
- Customizable: Add extracts, fruits, or spices for new flavors.
- Crowd-pleaser: Light sweetness appeals to both kids and adults.
If you’ve ever wanted a cake that’s buttery, tender, and effortless, this French Butter Cake is it. I can’t tell you how many times I’ve baked it just because I craved that perfect balance of soft, moist cake with a lightly sweet crust. Give it a try, and I promise you’ll be making it again and again.