A rich, golden cake with a crackly sugar top and soft, buttery crumb. This classic French-inspired dessert is simple to make, deeply comforting, and just right for sharing.
Overview
| Category | Details |
|---|---|
| Yield | 9–12 servings |
| Difficulty | Easy |
| Total Time | About 45 minutes |
| Texture | Buttery, dense, tender |
| Best For | Coffee breaks, brunch, gifting |
Ingredients
- 1 cup granulated sugar
- 1 cup (2 sticks) unsalted butter, melted
- 3 large eggs, room temperature
- 2½ teaspoons vanilla extract
- 2 cups cake flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- ⅔ cup sour cream
- 2 tablespoons granulated sugar (for topping)
Equipment
- 9×9 inch baking dish
- Mixing bowls
- Whisk or electric mixer
- Rubber spatula
- Sifter (optional)
- Toothpick (for doneness check)
Step-by-Step Instructions
1. Preheat and Prep
Preheat the oven to 350°F. Grease a 9×9 inch baking dish thoroughly.
2. Combine Wet Ingredients
In a large bowl, whisk together the melted butter and sugar until slightly fluffy — about 1 minute.
Add eggs one at a time, whisking after each addition. Stir in the vanilla extract.
3. Add Dry Ingredients
In a separate bowl, sift together the cake flour, baking powder, and salt.
Gradually add the dry ingredients into the wet mixture. Stir just until combined — do not overmix.
4. Fold in Sour Cream
Using a spatula, gently fold in the sour cream until the batter is smooth and even. The batter will be thick.
5. Transfer and Bake
Pour the batter into the greased baking dish. Smooth the top, then sprinkle the remaining 2 tablespoons of sugar evenly over the surface.
Bake for 30–35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
6. Cool and Slice
Let the cake cool in the pan. Slice into squares once cooled. Serve as-is or dust with powdered sugar.
Tips for Best Results
- Use room temperature eggs. They blend better and help the cake rise evenly.
- Don’t skip the sugar topping. It creates a light crust that contrasts beautifully with the soft interior.
- Cake flour is key. It keeps the texture tender. If using all-purpose, expect a denser result.
Serving Suggestions
- Serve warm with coffee or tea.
- Top with fruit compote or whipped cream for a light dessert.
- Wrap slices individually for easy gifting or on-the-go snacks.
Storage Instructions
- Room Temperature: Store tightly covered for up to 3 days.
- Refrigerator: Keeps well for 5 days. Bring to room temperature before serving.
- Freezer: Wrap tightly and freeze for up to 2 months. Thaw overnight before serving.
Common Questions
Can I substitute all-purpose flour?
Yes, but the texture will be a bit heavier. Use cake flour for a finer crumb.
Does this cake need frosting?
No. It’s meant to be simple and lightly sweet. The sugar topping adds enough texture and flavor.
Can I double the recipe?
Yes. Bake in a 9×13 inch pan and extend the baking time by 5–10 minutes, checking with a toothpick.
Is sour cream necessary?
Yes. It adds richness and moisture. Greek yogurt can work in a pinch, but expect a slightly tangier flavor.
Final Notes
French Butter Cake doesn’t rely on fancy techniques or ingredients. It’s the kind of dessert that quietly wins people over — with its golden edges, soft center, and that delicate crackle on top. Serve it as a weekday treat or bring it to a weekend brunch. Either way, it’s a recipe worth keeping close.
Ingredients
Method
- Preheat oven to 350 degrees F and grease a 9×9-inch baking dish.
- In a large mixing bowl, add sugar and butter. Mix for 1 minute or until light and airy.
- Add eggs one at a time, followed by the vanilla extract.
- In a small bowl, sift together the flour, baking powder, and salt. Slowly add dry mixture to the wet ingredients until just combined.
- Fold in sour cream.
- Transfer batter to the prepared baking dish and sprinkle remaining granulated sugar on top.
- Bake for 30-35 minutes or until an inserted toothpick comes out clean.
- Allow cake to cool before slicing.