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French Butter Cake Recipe

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★★★★★

4.8 from 149 reviews

This classic French Butter Cake recipe features a rich, tender crumb thanks to a generous amount of butter and sour cream. Lightly sweetened and aromatic with vanilla, this cake is perfect for any occasion, whether enjoyed plain, dusted with powdered sugar, or topped with fresh berries for a delicate, elegant treat.

Ingredients

Scale

For the cake:

  • 1 cup (226g) unsalted butter, plus extra for 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

Instructions

  1. Prepare Pan and Preheat Oven: Preheat your oven to 350°F (175°C). Generously butter a 9-inch (23 cm) round cake pan to prevent sticking.
  2. Cream Butter and Sugar: In a large mixing bowl, beat the unsalted butter and 1 cup (200g) of the granulated sugar together until light, fluffy, and pale in color. This usually takes about 3-5 minutes of beating with an electric mixer on medium speed.
  3. Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to fully incorporate. Then stir in the vanilla extract until combined.
  4. Sift Dry Ingredients: In a separate bowl, sift together the cake flour, baking powder, and salt to ensure even distribution and a light texture.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture in batches, alternating with the sour cream. Begin and end with the dry ingredients. Mix gently after each addition until just combined to avoid overmixing.
  6. Add Milk: Stir in the whole milk to loosen the batter slightly, making it smooth and pourable.
  7. Pour and Sprinkle: Pour the batter evenly into the prepared cake pan. Sprinkle the remaining 2 tablespoons of granulated sugar evenly over the top to create a subtle, sweet crust.
  8. Bake: Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out clean and the cake is golden brown on top.
  9. Cool and Finish: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Optionally, dust the top with powdered sugar and serve with fresh berries for an elegant presentation.

Notes

  • Make sure all dairy ingredients are at room temperature to help create a smooth, evenly mixed batter.
  • Do not overmix the batter once the flour is added; overmixing can make the cake dense.
  • The granulated sugar sprinkled on top creates a delightful crispy crust that contrasts with the soft crumb.
  • For best texture, use cake flour instead of all-purpose flour for a lighter, tender crumb.
  • This cake keeps well for up to 3 days at room temperature when stored in an airtight container.
  • Fresh berries add a lovely natural sweetness and color, but you can also serve with whipped cream or a drizzle of lemon glaze.

Keywords: French butter cake, classic butter cake, sour cream cake, vanilla cake, tender crumb cake, berry topped cake

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