I appreciate how quickly this cake comes together with basic pantry ingredients. The melted butter gives it a moist, velvety texture, while the sour cream adds a subtle tang that balances the sweetness beautifully. I also enjoy the delicate crunch from the sugar sprinkled on top before baking. It feels like a bakery-style dessert, yet I can prepare it in under an hour from start to finish.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup granulated sugar 1 cup unsalted butter (2 sticks), melted 3 eggs, room temperature 2 1/2 teaspoons vanilla extract 2 cups cake flour 2 teaspoons baking powder 1 teaspoon salt 2/3 cup sour cream 2 tablespoons granulated sugar, for topping
Directions
I begin by preheating my oven to 350°F (175°C) and greasing a 9×9-inch baking dish.
In a large bowl, I mix the granulated sugar and melted butter for about one minute until the mixture looks light and slightly airy.
I add the eggs one at a time, mixing well after each addition. Then I stir in the vanilla extract.
In a separate bowl, I sift together the cake flour, baking powder, and salt. I gradually add the dry ingredients to the wet mixture, stirring just until combined so the cake stays tender.
Next, I gently fold in the sour cream until the batter is smooth.
I pour the batter into the prepared baking dish and sprinkle the top evenly with the remaining 2 tablespoons of granulated sugar.
I bake the cake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. I let it cool slightly before slicing and serving.
Servings and Timing
This recipe makes 12 servings. I spend about 10 to 15 minutes preparing the batter and 30 to 35 minutes baking it, bringing the total time to approximately 45 minutes.
Variations
When I want to add a twist, I mix a bit of lemon zest into the batter for a fresh citrus flavor. I sometimes fold in fresh berries for a fruity version, or I add a light almond extract touch for extra depth. For a richer finish, I dust the cooled cake with powdered sugar or serve it with whipped cream and fresh fruit.
storage/reheating
I store leftover cake in an airtight container at room temperature for up to two days. If I want it to last longer, I refrigerate it for up to five days.
To reheat, I warm individual slices in the microwave for about 10 to 15 seconds to restore that soft, buttery texture. I can also freeze slices wrapped tightly for up to three months and thaw them at room temperature before serving.
FAQs
Can I substitute all-purpose flour for cake flour?
I can use all-purpose flour if needed, but I prefer cake flour because it gives the cake a lighter, softer crumb.
Why do I add sour cream to the batter?
I add sour cream to create extra moisture and a slight tang that balances the sweetness of the cake.
How do I know when the cake is done baking?
I check by inserting a toothpick into the center. If it comes out clean or with just a few crumbs, the cake is ready.
Can I make this cake ahead of time?
I often bake it a day in advance since it stays moist and flavorful, making it convenient for gatherings.
Can I double the recipe?
I can double the ingredients and bake it in a larger pan, adjusting the baking time as needed while watching closely for doneness.
Conclusion
I find this French butter cake to be one of the most reliable and comforting desserts I can make. Its rich buttery flavor, tender crumb, and delicate sugar topping create a simple yet memorable treat. Whenever I want a timeless cake that feels both rustic and refined, I turn to this recipe.
This French Butter Cake Recipe is rich, moist, and delicately sweet with a tender crumb and golden sugar crust. A simple yet elegant homemade cake perfect for gatherings, tea time, or an easy everyday dessert.
Author:Emma
Prep Time:10 minutes
Cook Time:35 minutes
Total Time:45 minutes
Yield:12 servings
Category:Dessert
Method:Baking
Cuisine:French
Diet:Vegetarian
Ingredients
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
Instructions
Preheat oven to 350°F (175°C). Grease a 9×9-inch baking dish.
In a large bowl, whisk together sugar and melted butter for about 1 minute until light and slightly airy.
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
In a separate bowl, sift together cake flour, baking powder, and salt.
Gradually add dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
Gently fold in sour cream until fully incorporated.
Pour batter into prepared baking dish and smooth the top.
Sprinkle 2 tablespoons of granulated sugar evenly over the batter.
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Allow to cool slightly before slicing and serving.
Notes
Using cake flour ensures a softer, more delicate crumb.
Sour cream adds moisture and subtle tang that balances the buttery richness.
For extra flavor, add a teaspoon of almond extract or fresh lemon zest.
Store covered at room temperature for up to 3 days or refrigerate for longer freshness.
Serve with fresh berries, whipped cream, or a light dusting of powdered sugar.
