Description
French Butter Cake is a classic, simple dessert featuring a tender crumb and rich buttery flavor. This sweet treat is perfect for everyday enjoyment and easy to prepare with basic pantry ingredients. Moist and lightly sweet, it’s an ideal cake for serving at family gatherings or afternoon tea.
Ingredients
Dry Ingredients
- 2 cups cake flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup granulated sugar
- 2 tablespoons granulated sugar (for topping)
Wet Ingredients
- 1 cup unsalted butter (2 sticks), melted
- 3 eggs, room temperature
- 2 ½ teaspoons vanilla extract
- ⅔ cup sour cream
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish thoroughly to prevent sticking.
- Mix Butter and Sugar: In a large mixing bowl, combine 1 cup granulated sugar with the melted butter. Mix these together for about 1 minute until the mixture is 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 and sugar mixture, beating well after each addition to fully incorporate. Then stir in the vanilla extract for aroma and flavor.
- Combine Dry Ingredients: In a separate small bowl, sift together the cake flour, baking powder, and salt to ensure even distribution and a light texture.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid over-mixing to keep the cake tender.
- Fold in Sour Cream: Gently fold in the sour cream, which adds moisture and richness to the cake batter.
- Prepare for Baking: Transfer the batter into the prepared baking dish, spreading it evenly. Sprinkle the remaining 2 tablespoons of granulated sugar on top to create a sweet, slightly crunchy crust once baked.
- Bake the Cake: Place the baking dish in the preheated oven and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully cooked.
- Cool and Serve: Remove the cake from the oven and allow it to cool completely in the dish. Once cooled, slice into 12 to 16 pieces and serve.
Notes
- Make sure the eggs are at room temperature before adding, as this helps them mix more evenly into the batter.
- Do not over-mix after adding the flour to keep the cake light and airy.
- Use cake flour for its lower protein content, providing a softer cake texture.
- Sour cream adds moisture and a slight tang; you can substitute with Greek yogurt if preferred.
- The sugar topping adds a delightful crunch and a touch of sweetness to the top crust.
- This cake is best served at room temperature and can be stored covered at room temperature for up to 2 days or refrigerated for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
