Samantha why make this recipe
This French Butter Cake is rich, soft, and very simple. It uses few ingredients and gives a tender cake with a buttery top. It works for a snack, dessert, or a small gathering.
introduction
This cake is easy to mix and bake. You need basic pantry items like sugar, butter, eggs, and flour. If you like easy, no-fuss sweets, try the peanut butter cup dump cake recipe for another simple treat.
how to make French Butter Cake
Make the batter in one bowl and bake. Do not overmix. Fold in the sour cream gently so the cake stays soft.
Ingredients :
1 cup granulated sugar, 1 cup unsalted butter (2 sticks), melted, 3 eggs, room temperature, 2 ½ teaspoons vanilla extract, 2 cups cake flour, 2 teaspoons baking powder, 1 teaspoon salt, ⅔ cup sour cream, 2 tablespoons granulated sugar, for topping
Directions :
Preheat oven to 350°F (175°C). Grease a 9×9-inch baking dish.
In a large bowl, mix sugar and melted butter for about 1 minute until light and airy.
Add eggs one at a time, then vanilla, mixing well after each.
In a separate bowl, sift cake flour, baking powder, and salt. Gradually add to wet ingredients; mix until just combined.
Gently fold in sour cream.
Pour batter into baking dish and sprinkle top with 2 tablespoons sugar.
Bake 30–35 minutes, or until a toothpick comes out clean.
Let cool slightly before slicing and serving.
how to serve French Butter Cake
Cut the cake into squares. Serve warm or at room temperature. You can add a dusting of powdered sugar, a spoon of jam, or a little whipped cream on the side.
how to store French Butter Cake
Store in an airtight container at room temperature for up to 2 days. For longer storage, wrap well and keep in the fridge for up to 5 days. Reheat slices gently in the microwave for 10–15 seconds.
tips to make French Butter Cake
Use room temperature eggs so the batter mixes smoothly. Do not overmix after you add the flour. Fold in the sour cream by hand for a light texture. For another simple cake idea, check the 1-bowl peanut butter cup dump cake for a quick dessert option.
variation (if any)
Add a teaspoon of lemon zest to the batter for a fresh flavor. You can also mix in a handful of blueberries or chocolate chips before baking.
FAQs
Q: Can I use all-purpose flour instead of cake flour?
A: Yes. Use a little less all-purpose flour or sift it well. The cake may be slightly denser.
Q: Can I use low-fat sour cream?
A: You can, but full-fat sour cream gives a better texture and richer taste.
Q: Can I double the recipe?
A: Yes. Use a larger pan and check baking time. A 9×13 pan will need more time.
Q: How can I make the top more crunchy?
A: Sprinkle a little extra sugar or coarse sugar on top before baking.
Conclusion
For another simple take on this classic, see this French Butter Cake – 12 Tomatoes for ideas and photos. For a very easy one-bowl version you can compare, read the Ridiculously Easy French Butter Cake – The Café Sucre Farine.
French Butter Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C) and grease a 9-inch baking dish.
- In a large bowl, mix the sugar and melted butter for about 1 minute until light and airy.
- Add eggs one at a time, mixing well after each addition, then add vanilla.
- In a separate bowl, sift the cake flour, baking powder, and salt, then gradually add to the wet ingredients, mixing until just combined.
- Gently fold in the sour cream.
- Pour the batter into the baking dish and sprinkle the top with 2 tablespoons of sugar.
- Bake for 30-35 minutes, or until a toothpick comes out clean.
- Let cool slightly before slicing and serving.
