Indulge in this rich and buttery French Butter Cake, a tender, melt-in-your-mouth dessert that’s surprisingly easy to make. Perfect for coffee breaks, dessert tables, or whenever you want a sweet, satisfying treat, this cake uses simple pantry staples and comes together quickly.
Ingredients
- 1 cup granulated sugar
- 1 cup unsalted butter (2 sticks), melted
- 3 eggs, room temperature
- 2 ½ tsp vanilla extract
- 2 cups cake flour
- 2 tsp baking powder
- 1 tsp salt
- ⅔ cup sour cream
- 2 tbsp granulated sugar, for topping
Optional additions: berries, cinnamon, powdered sugar, or a light glaze
Instructions
- Prep the oven: Preheat to 350°F (175°C). Grease a 9×9-inch baking dish.
- Mix wet ingredients: In a large bowl, whisk sugar and melted butter for about 1 minute until light and airy.
- Add eggs and vanilla: Mix in eggs one at a time, followed by the vanilla extract, ensuring each is fully incorporated.
- Combine dry ingredients: In a separate bowl, sift together cake flour, baking powder, and salt. Gradually fold into the wet mixture until just combined.
- Add sour cream: Gently fold in sour cream to create a smooth batter.
- Prepare for baking: Pour batter into the greased pan and sprinkle 2 tablespoons of sugar evenly on top.
- Bake: Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and serve: Let the cake cool slightly before slicing. Enjoy as-is, or add a dusting of powdered sugar or a light glaze for extra flair.
Notes & Tips
- Flavor variations: Fold in fresh berries or a pinch of cinnamon for a unique twist.
- Storage: Keep at room temperature for up to 3 days or refrigerate for up to 1 week.
- Refreshing: Reheat in the microwave or oven to restore that fresh-baked texture.
- Freezing: Wrap tightly and freeze for up to 2 months.
This classic French Butter Cake is buttery, soft, and perfect for any occasion—quick to make, easy to enjoy, and always a crowd-pleaser.
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