Name: French Butter Cake Recipe
Prep time: 15 min
Cook time: PT-490596H57M37S
Total time: PT-490596H57M37S
Cuisine: French
Ingredients: 2 cups cake flour; 2 teaspoons baking powder; 1 teaspoon salt; 2 tablespoons granulated sugar (for topping); 1 cup granulated sugar; 1 cup unsalted butter (2 sticks), melted; 3 eggs, room temperature; 2 ½ teaspoons vanilla extract; ⅔ cup sour cream

Jump to Recipe· 3.9 from 4 reviews

I absolutely adore this French Butter Cake Recipe because it embodies everything I want in a simple yet indulgent dessert. The cake is buttery, tender, and has just the right hint of vanilla that makes every bite feel like a soft hug. Whenever I pull this cake from the oven, the aroma itself is so inviting that it’s impossible not to slice a piece right away. It’s such an everyday treat that feels a little special—in the best way possible.

Why You’ll Love This French Butter Cake Recipe

What really captivates me about this French Butter Cake Recipe is its incredible flavor profile. The richness of the melted butter combined with the moistness from the sour cream creates a texture that’s both light and luxurious without being too dense. Plus, the finish with a light sprinkle of sugar on top gives it a subtle crunch that contrasts beautifully with the soft crumb inside. It’s delicate and comforting at once, and it pairs perfectly with coffee or a late afternoon tea.

Another reason I keep coming back to this recipe is how straightforward it is to prepare. Sometimes I want something delicious but fuss-free, and this cake fits right into that space. Mixing the ingredients is quick, and the baking time is just right for a weekend treat or an impromptu gathering. Whether it’s for a family dessert or a casual potluck, this French Butter Cake always stands out because it tastes like you put in way more effort than you actually did.

Ingredients You’ll Need

A square baked cake with a light golden color and slightly cracked surface sits in a dark metal baking pan. The cake has a soft, smooth top layer with faint browning around the edges showing it is cooked. The pan rests on a textured light blue cloth, and the background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

The ingredients list for this cake is refreshingly simple, but each one plays an essential role in creating its unique taste and texture. From the butter that infuses it with richness to the cake flour that keeps it tender, this cake is a perfect example of how a few quality ingredients can come together beautifully.

Granulated sugar: Sweetness that balances the richness and helps create a light crumb.
Unsalted butter: Melted for deep, creamy flavor and moist texture.
Eggs: Room temperature for better emulsification and structure.
Vanilla extract: Adds a lovely aromatic warmth and enhances all other flavors.
Cake flour: Ensures a soft, tender crumb perfect for this kind of butter cake.
Baking powder: Gives the cake a gentle lift without drying it out.
Salt: Enhances all the flavors, balancing sweetness and richness.
Sour cream: Adds moisture and a slight tang that prevents the cake from feeling too heavy.
Extra sugar for topping: Provides a delicate, crunchy finish after baking.

Directions

Step 1: Preheat your oven to 350 degrees Fahrenheit. Grease a 9×9-inch baking dish thoroughly to ensure the cake bakes evenly and releases easily.

Step 2: In a large mixing bowl, combine 1 cup of granulated sugar with the melted butter. Beat them together for about 1 minute until the mixture looks light and airy, setting the perfect base for the rest of the ingredients.

Step 3: Add the eggs one at a time to this mixture, beating well after each addition. Then stir in the vanilla extract to infuse that lovely aromatic depth.

Step 4: In a separate bowl, sift together the cake flour, baking powder, and salt. This step is important as it removes lumps and ensures the leavening is distributed evenly throughout the batter.

Step 5: Gradually add the dry ingredients to the wet, mixing just until everything is combined. It’s important not to over-mix here to keep the cake tender.

Step 6: Fold in the sour cream gently, taking care not to deflate the batter. The sour cream is what keeps this cake so moist and adds a subtle tang.

Step 7: Pour the batter into your prepared baking dish and smooth the top with a spatula. Sprinkle the remaining 2 tablespoons of granulated sugar evenly over the surface for a crisp, sugary crust.

Step 8: Bake in the preheated oven for 30 to 35 minutes. It’s done when a toothpick inserted in the center comes out clean and the edges look lightly golden.

Step 9: Allow the cake to cool in the pan before slicing. This resting time helps everything set perfectly so your slices hold together beautifully.

Servings and Timing

This French Butter Cake Recipe yields about 12 to 16 servings, making it great for sharing whether at a family gathering or a casual get-together. The prep time is roughly 10 minutes, giving you a quick start to your baking. Baking takes around 30-35 minutes, with a recommended cooling time of at least 15 minutes before serving, so the total time from start to finish is just under an hour. It’s a perfect cake when you need something satisfying but don’t have hours to spare.

How to Serve This French Butter Cake Recipe

Two square pieces of light yellow cake with a soft, moist texture and small holes throughout, sitting side by side on a white plate. The cake has a thin, slightly crumbly pale crust on the top and edges. Behind the plate, there is a black baking pan filled with more of the same cake. The scene is set on a white marbled surface with a blurred dark background. photo taken with an iphone --ar 4:5 --v 7

When I serve this French Butter Cake, I love to keep things simple to highlight its buttery, tender nature. A dusting of powdered sugar or a few fresh berries on top adds just the right pop of color and freshness that contrasts nicely with the cake’s buttery richness. It’s one of those treats where less really is more, letting the texture and flavor shine.

I’ve found it pairs wonderfully with a steaming cup of coffee or a lightly brewed black tea, which cuts through the richness perfectly. For something colder, a glass of sparkling water with a squeeze of lemon is refreshing too. If you want to make it a little more festive, serving it alongside a dollop of whipped cream or a spoonful of vanilla ice cream makes it feel like a special occasion dessert.

This cake is excellent served at room temperature or slightly warm straight from the oven. I usually slice it into modest squares for portion control because it’s so rich—you want just enough to savor without feeling overwhelmed. It’s ideal for family dinners, holiday gatherings, or even a relaxed weekend brunch where you want a homemade touch with minimal effort.

Variations

I love customizing this French Butter Cake Recipe sometimes to keep it fresh and exciting. One of my favorite tweaks is swapping sour cream for Greek yogurt, which adds an extra tang and a slightly lighter texture while keeping the moisture intact. If you want a gluten-free option, using a blend of gluten-free cake flours works really well, though you might want to add a little xanthan gum for structure.

For a vegan version, I’ve had success replacing eggs with flax eggs (ground flaxseed mixed with water) and using vegan butter substitutes. The cake turns out rich, though the texture is slightly different—denser but still delicious. Flavor-wise, you can mix in citrus zest like lemon or orange for a fresh twist, or sprinkle in some toasted nuts or shredded coconut for extra texture and aroma.

Cooking methods can also vary—I’ve experimented with mini bundt pans or muffin tins to create individual servings, which are perfect for parties or afternoon snacks. Just reduce the baking time to about 18-20 minutes and keep a close eye for doneness. No matter how you adjust it, this cake remains wonderfully versatile and reliably tasty.

Storage and Reheating

Storing Leftovers

When I have leftovers of this French Butter Cake, I store them in an airtight container at room temperature for up to 3 days. The airtight environment keeps the cake moist but prevents it from absorbing any unwanted odors from nearby foods. If your kitchen is particularly warm or humid, I recommend refrigerating the cake; just make sure it’s wrapped well to avoid drying out.

Freezing

This cake freezes beautifully, which is great for preparing in advance or saving leftovers. I slice it into individual portions and wrap each piece tightly in plastic wrap, then place them inside a freezer-safe container or zip-top bag. It keeps well for up to 2 months in the freezer. When you’re ready to enjoy, simply thaw individual slices overnight in the refrigerator or at room temperature for a few hours.

Reheating

To bring the cake back to life, I gently reheat slices in a microwave for 15 to 20 seconds—just enough to warm it without drying it out. If you prefer, a quick toast in a toaster oven or under a broiler for a minute adds a lovely crispness to the sugar topping. Avoid overheating because that can make the cake tough or dry, and you want to maintain that tender, buttery crumb that makes this recipe so special.

FAQs

Can I use all-purpose flour instead of cake flour?

You can substitute all-purpose flour, but keep in mind the texture will be a bit denser since cake flour has less protein. To mimic cake flour, you can replace 2 tablespoons of the all-purpose flour per cup with cornstarch, sifted together for a lighter crumb.

Why does this recipe call for melted butter instead of softened butter?

Melted butter integrates more fully with the sugar, giving the cake its moist and tender texture. It helps create a denser moisture that makes the cake buttery and rich without being heavy.

Can I add fruit or nuts to this French Butter Cake Recipe?

Absolutely! Fold in fresh berries, chopped nuts, or dried fruits gently into the batter before baking. Just be mindful of adding too much, which can affect the cake’s texture and baking time.

Is sour cream necessary, or can I omit it?

Sour cream adds moisture and a slight tang that balances the richness of the butter. Omitting it will result in a drier, less tender cake. A good substitute is plain Greek yogurt, which contributes similar moisture and tang.

How do I know when the cake is done without a toothpick?

If you don’t have a toothpick, look for these signs: the cake should be golden around the edges, it will start to pull away slightly from the sides of the pan, and the center should spring back lightly when touched. These all indicate it’s perfectly baked.

Conclusion

I hope you’re as excited to try this French Butter Cake Recipe as I am to share it with you. It’s one of those rare cakes that feels both irresistible and comforting, with enough simplicity to become a staple in your baking repertoire. Whether you’re pulling it together for a casual moment or a special occasion, I promise this cake will make your kitchen smell amazing and your taste buds dance. Give it a go—you won’t regret it!