Description
French Butter Cake is a simple, moist, and tender dessert perfect for everyday sweet cravings. Featuring a buttery base combined with sour cream for richness and topped with a light sugar sprinkle, this cake offers a delicate vanilla flavor and a soft crumb that serves 12 to 16 people.
Ingredients
Dry Ingredients
- 2 cups cake flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 tablespoons granulated sugar (for topping)
Wet Ingredients
- 1 cup granulated sugar
- 1 cup unsalted butter (2 sticks), melted
- 3 eggs, room temperature
- 2 ½ teaspoons vanilla extract
- ⅔ cup sour cream
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish generously to prevent sticking.
- Cream Butter and Sugar: In a large mixing bowl, combine 1 cup granulated sugar and melted butter. Mix for about 1 minute or until the mixture becomes light and airy, which helps incorporate air for a tender cake.
- Add Eggs and Vanilla: Add the eggs one at a time to the butter mixture, mixing well after each addition. Then stir in the vanilla extract to infuse the batter with flavor.
- Combine Dry Ingredients: In a separate small bowl, sift together the cake flour, baking powder, and salt to ensure even distribution and eliminate lumps.
- Mix Dry into Wet: Gradually add the dry ingredient mixture to the wet ingredients. Stir gently until just combined to avoid overmixing, which could make the cake dense.
- Fold in Sour Cream: Carefully fold in the sour cream to add moisture and richness, contributing to the cake’s tender crumb.
- Prepare for Baking: Pour the batter into the greased baking dish, spreading it evenly. Sprinkle the 2 tablespoons of granulated sugar over the top to create a delicate sweet crust during baking.
- Bake: Place the dish in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is cooked through.
- Cool and Serve: Remove the cake from the oven and allow it to cool completely in the pan before slicing. This step ensures clean slices and enhances texture.
Notes
- Using room temperature eggs helps the batter mix more evenly and rise better during baking.
- If you don’t have cake flour, you can substitute with all-purpose flour but remove 2 tablespoons and replace with cornstarch for a lighter texture.
- The sugar topping adds a subtle crunch and sweetness; do not skip it.
- Ensure not to overmix the batter to maintain a soft and airy cake crumb.
- Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
