French Butter Cake Recipe

Let me introduce you to the French Butter Cake—a golden, buttery masterpiece that’s crisp on top and tender inside. This cake is pure comfort, radiating with the elegance of classic French baking but made blissfully simple for any home kitchen. If you’re craving a treat that’s rich, melt-in-your-mouth soft, and subtly sweet, this beloved French Butter Cake is about to become your new obsession!

Why You’ll Love This Recipe

  • Incredibly Buttery Texture: Every bite melts on your tongue with a luxurious richness that only a proper French Butter Cake can offer.
  • Simple, Pantry-Friendly Ingredients: You probably have everything you need already—beautiful results with minimal fuss!
  • Crispy Sugar Crust: The magic sprinkle of sugar on top creates a crackling, caramelized layer that everyone will fight over.
  • Perfect for Any Occasion: Whether it’s a cozy coffee date or a festive gathering, this cake brings happiness to any table.

Ingredients You’ll Need

The beauty of a French Butter Cake lies in its simplicity—each ingredient brings something wonderful and essential to the party, from that gorgeous, melt-in-your-mouth crumb to the irresistible golden crust. Trust me, you don’t want to swap or skip anything here: every element plays a starring role!

  • Granulated Sugar (1 cup + 2 tablespoons): Provides classic sweetness inside and gives the top that signature crisp, crackly finish.
  • Unsalted Butter (1 cup, melted): The backbone of all that rich flavor and soft, moist texture—use high-quality butter for the most heavenly result.
  • Eggs (3, room temperature): They give the cake structure and that signature tenderness. Make sure they’re at room temp for a smooth batter.
  • Vanilla Extract (2½ teaspoons): Adds warmth and aroma that elevate the cake from “good” to completely swoon-worthy.
  • Cake Flour (2 cups): This is the secret to a fine, tender crumb—using all-purpose results in a heavier cake.
  • Baking Powder (2 teaspoons): Lifts the cake just enough so it’s not dense but still wonderfully rich.
  • Salt (1 teaspoon): Balances the sweetness and deepens all those buttery notes.
  • Sour Cream (⅔ cup): Makes the crumb extra soft and moist, plus adds a subtle tang that brightens up every bite.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of my favorite things about French Butter Cake is how adaptable it is—you can play around with flavors, swap ingredients for allergies, or just tweak it to suit your mood. Here are a few tasty ideas to inspire you!

  • Lemon Zest Twist: Add the zest of one lemon to the batter for a fresh, bright flavor that pairs beautifully with all that buttery richness.
  • Almond Lovers: Swap a teaspoon of vanilla for pure almond extract, or sprinkle chopped toasted almonds over the sugar topping for a French-inspired crunch.
  • Gluten-Free Swap: Substitute a high-quality gluten-free baking blend for the cake flour to create a version everyone can enjoy (just make sure there’s xanthan gum in your blend for best results).
  • Berries on Top: Scatter a layer of fresh raspberries or blueberries over the batter before baking for little pockets of juicy fruit in every slice!

How to Make French Butter Cake

Step 1: Prep, Grease, and Set the Scene

Start by preheating your oven to 350°F (175°C), and generously greasing a 9×9-inch baking dish. Lining the pan with a parchment sling makes it easy to lift out the cake later—total game-changer! Gather all your ingredients so you can work quickly and efficiently.

Step 2: Cream Together Sugar and Butter

In a large mixing bowl, combine the granulated sugar and melted butter. Beat with a hand mixer (or sturdy spatula!) for about one minute—this little bit of aeration helps the cake bake up light, while the melted butter gives it that dense, luxurious crumb we love.

Step 3: Incorporate Eggs and Vanilla

Add eggs, one at a time, mixing well after each addition—this keeps the batter beautifully smooth. Stir in the vanilla extract. You’ll notice the batter turning creamy and fragrant—that’s your sign you’re on the right track!

Step 4: Sift and Combine Dry Ingredients

In a separate bowl, sift together the cake flour, baking powder, and salt. Sifting helps prevent lumps and ensures the baking powder gets evenly distributed—key for even rising. Gradually add the dry mixture to the wet, mixing until just combined (don’t over-mix or your cake will be tough).

Step 5: Fold in Sour Cream

With a gentle hand (think spatula love), fold in the sour cream until the batter is even. This makes the French Butter Cake ultra-moist, balancing all that buttery richness with a just-right texture.

Step 6: Bake with a Sugar Kiss

Spread the batter in your prepared baking dish, then sprinkle the remaining 2 tablespoons of sugar over the top. This creates a dreamy, shattering crust. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean and the top is irresistibly golden.

Step 7: Cool, Slice, and Savor

Allow the French Butter Cake to cool in the pan so it sets properly and slices neatly (trust me, it’s worth the patience). Once cool, cut into squares and enjoy the rich aroma before you even take that first bite!

Pro Tips for Making French Butter Cake

  • Butter Is Everything: Use the best quality unsalted butter you can find—its flavor shines front and center in this cake.
  • Room Temperature Rules: Make sure your eggs and sour cream are at room temp—this keeps the batter smooth and the cake light (no clumping!).
  • Don’t Overmix the Batter: Gently fold in the flour and sour cream just until combined—overmixing can lead to a dense, heavy cake instead of that dreamy, tender crumb.
  • Check for Doneness Early: All ovens are unique! Start checking at 30 minutes and look for a golden, puffed top and a clean toothpick.

How to Serve French Butter Cake

French Butter Cake Recipe - Recipe Image

Garnishes

This French Butter Cake is exquisite all on its own, but a simple dusting of powdered sugar or a scatter of fresh berries takes it over the top. For a real “wow” moment, serve each slice with a dollop of softly whipped cream or a drizzle of crème anglaise. Pure magic!

Side Dishes

A cup of freshly brewed coffee or a pot of floral black tea is the classic French way to enjoy this cake. For a fun brunch, pair it with fruit salad or a platter of sliced ripe peaches—it balances the buttery richness beautifully.

Creative Ways to Present

For special occasions, cut the cake into small rectangles and layer with lemon curd or raspberry jam for a mini-cake effect. You can even use cookie cutters to punch out fun shapes for a dessert table! Little squares also look adorable stacked on a pretty cake stand with edible flowers for garnish.

Make Ahead and Storage

Storing Leftovers

Keep leftover French Butter Cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. The sugar top may soften a bit but the cake stays divinely moist and flavorful!

Freezing

French Butter Cake freezes super well! Once completely cool, wrap slices tightly in plastic wrap and then foil. Store in a freezer bag for up to 2 months. Thaw at room temperature, and you’re back to fresh-baked bliss in no time.

Reheating

To revive the just-baked texture, pop individual slices in a low oven (300°F) for 5–7 minutes. This brings back a hint of crispness to the top and warms up the butter-soaked crumb—completely irresistible!

FAQs

  1. Can I use salted butter instead of unsalted?

    Salted butter will work in a pinch, but the salt content varies by brand. If you use salted butter, simply reduce the added salt in the recipe to ½ teaspoon to avoid overpowering the cake’s delicate flavor.

  2. Why do I need to use cake flour instead of all-purpose?

    Cake flour has a lower protein content, which is what makes the French Butter Cake so tender and soft. All-purpose flour creates a heavier, doughier texture—that signature “melt-in-your-mouth” crumb comes from cake flour!

  3. Can I bake this cake in a round pan instead of a square one?

    Absolutely! A 9-inch round cake pan works beautifully. You may need to check for doneness a couple minutes earlier, as the batter will be a touch deeper in the center. The key is a golden top and a clean toothpick.

  4. What makes a French Butter Cake different from pound cake?

    While both cakes are buttery and dense, French Butter Cake stands out for its lighter crumb (thanks to sour cream and cake flour), a slightly crisp sugared top, and a higher vanilla note—pound cake is richer and a bit more compact.

Final Thoughts

If you’re searching for a little slice of joy—something buttery, golden, and practically elegant in its simplicity—make this French Butter Cake. I hope it brings warmth, sweetness, and a touch of French magic to your table. Bon appétit, friends!

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French Butter Cake Recipe

French Butter Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 53 reviews
  • Author: Jessica
  • Prep Time: 15 minutes
  • Cook Time: 30-35 minutes
  • Total Time: 45-50 minutes
  • Yield: 1216 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: French
  • Diet: Vegetarian

Description

Indulge in the rich and buttery goodness of this classic French Butter Cake. This moist and tender cake is a perfect balance of sweetness and simplicity, making it an ideal dessert for any occasion.


Ingredients

Units Scale

Cake:

  • 1 cup granulated sugar
  • 1 cup unsalted butter (2 sticks), melted
  • 3 eggs, room temperature
  • 2 1/2 teaspoons vanilla extract
  • 2 cups cake flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2/3 cup sour cream

Topping:

  • 2 tablespoons granulated sugar

Instructions

  1. Preheat Oven: Preheat oven to 350 degrees F and grease a 9×9-inch baking dish.
  2. Mix Sugar and Butter: In a large mixing bowl, add sugar and melted butter. Mix for 1 minute until light and airy.
  3. Add Eggs and Vanilla: Incorporate eggs one at a time, then add vanilla extract.
  4. Combine Dry Ingredients: Sift together flour, baking powder, and salt in a small bowl. Gradually add to the wet mixture until just combined.
  5. Stir in Sour Cream: Gently fold in the sour cream.
  6. Transfer Batter and Sprinkle Sugar: Pour batter into the baking dish and sprinkle the remaining granulated sugar on top.
  7. Bake: Bake for 30-35 minutes until a toothpick inserted comes out clean.
  8. Cool and Serve: Allow the cake to cool before slicing and serving.

Notes

  • You can dust the finished cake with powdered sugar for an extra touch of sweetness.
  • This cake pairs wonderfully with a dollop of freshly whipped cream or a scoop of vanilla ice cream.

Nutrition

  • Serving Size: 1 slice
  • Calories: 280
  • Sugar: 18g
  • Sodium: 260mg
  • Fat: 16g
  • Saturated Fat: 10g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 90mg

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