Categories: Dessert

Authentic French Butter Cake Recipe | Moist, Rich & Easy

The French Butter Cake recipe is a deceptively simple yet exquisitely rich dessert that showcases the elegance of French baking at its finest. With a tender crumb, buttery aroma, and a hint of tanginess from sour cream, this cake strikes the perfect balance between heritage and indulgence. Whether you’re a home baker seeking a dependable crowd-pleaser or a professional chef looking for a versatile bake, this recipe delivers.

Why You’ll Love The French Butter Cake recipe

Texture and flavor: deeply buttery, moist, and tender, talk about melt-in-your-mouth perfection
Simplicity: minimal ingredients, straightforward technique
Versatility: great as-is, or easily dressed up with fruit, spices, or a glossy glaze
Yields: 12–16 servings, perfect for gatherings or slicing into elegant portions

Ingredients

1 cup (227 g) unsalted butter, melted and cooled
1½ cups (300 g) granulated sugar
3–4 large eggs, at room temperature
1 teaspoon pure vanilla extract
2 cups (240 g) cake flour
2 teaspoons baking powder
¼ teaspoon salt
½ cup (120 g) sour cream, at room temperature

Optional add-ins & variations:

Fresh fruit (berries, peaches, pears)
Warm spices (cinnamon, cardamom, nutmeg)
Zest of citrus (lemon, orange)
Sweet glaze: powdered sugar + milk or lemon juice

Equipment & Pan

9×9″ (23×23 cm) square baking pan, greased and optionally lined with parchment
Mixing bowls, spatula, whisk, and measuring tools
An oven preheated to 350 °F (175 °C)

Step‑by‑Step Instructions

Prepare the Batter

Melt unsalted butter. Let cool slightly.
In a large bowl, whisk together cooled butter and sugar until smooth—not frothy.
Beat in eggs one at a time (3–4 eggs depending on size), mixing until fully incorporated between additions.
Stir in vanilla extract.

Dry Ingredients

Combine cake flour, baking powder, and salt in a separate bowl.
Gently sift or whisk together.

Combine & Finish

Add the dry mixture in batches to the butter–egg mixture, folding gently until almost combined.
Stir in sour cream until the batter is smooth and uniform, don’t overmix.

Bake

Pour batter into the prepared 9×9″ pan and smooth the top.
Lightly sprinkle granulated sugar over the surface for a subtle crust.
Bake at 350 °F (175 °C) for 30–35 minutes, or until golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
Cool in the pan for 10 minutes, then remove to a wire rack to cool completely.

Presentation & Serving Tips

Slice into clean squares using a sharp knife wiped clean between cuts.
Dust with powdered sugar or drizzle fruit syrup.
Serve with fresh berries, whipped cream, or a dollop of crème fraîche for a refined finish.

Optional Variations

Fruit-laced: Fold in fresh berries, diced peaches, or thin apple slices before baking.
Spiced twist: Add fragrant spices such as cinnamon (½ tsp) or freshly grated nutmeg (⅛ tsp) to the dry mix.
Citrus glow: Stir in 1 teaspoon lemon zest or orange zest plus a touch of juice.
Glaze: Mix 1 cup powdered sugar with 1–2 Tbsp milk or lemon juice. Drizzle over cooled cake for added sheen and sweetness.

Storage Guide

Storage Method	How to Store	Duration
Room Temperature	Cover with foil or place in airtight container	2–3 days
Refrigerated	Wrap tightly or store in sealed container	Up to 5 days
Frozen	Slice, wrap individually in foil/plastic, freeze	Up to 3 months

For best flavor, bring refrigerated slices to room temp before serving.
Thaw frozen pieces overnight in the fridge or 1–2 hours at room temperature.

Why It Works: A Chef’s Perspective

Butter in liquid form incorporates easily, ensuring even fat distribution for a moist crumb.
Cake flour yields a delicate texture thanks to lower protein content.
Sour cream adds tang, tenderness, and moisture retention, giving a dessert that stays fresh longer.
The light sugar crust adds a subtle crunch that contrasts with the soft interior.

FAQ Section

Q: Can I make the French Butter Cake recipe ahead of time?
Yes, bake it a day ahead, store it at room temperature or refrigerated, and serve on the same or next day for best texture.

Q: Can I halve the French Butter Cake recipe or bake in a different size pan?
Absolutely. Halve the ingredients for a smaller 9×5″ loaf pan or bake in an 8″ round, adjusting time—start checking around 25 minutes.

Q: How can I add flavor without compromising texture?
Gently incorporate soft, fresh fruit to preserve a delicate crumb, being careful not to overmix. For added fragrance without altering the batter’s consistency, substitute liquid flavorings with citrus zest.

Q: Is sour cream necessary? Can I substitute Greek yogurt?
Sour cream is preferred for richer flavor and ideal moisture retention. You can substitute equal amounts of thick Greek yogurt, although flavor may be slightly tangier.

Final Thoughts On The French Butter Cake recipe

Whether you’re serving this cake at a casual brunch or plating it in a fine dining setting, its buttery richness, tender crumb, and adaptability make it a standout. The simplicity of the recipe means anyone can bake it, and beginners can achieve professional-quality results with minimal fuss.