If you’re on the hunt for a dessert that’s at once simple, utterly indulgent, and brimming with rich buttery flavor, this French Butter Cake Recipe is about to become your new best friend in the kitchen. It’s a beautifully tender, golden cake that manages to feel both classic and a little bit special thanks to its delicate balance of vanilla and almond extracts. With the perfect crumb and a sweet, crunchy sugar topping, this cake is the ultimate comfort treat that’s just waiting to brighten up your tea time or weekend dessert table.
Ingredients You’ll Need
Getting the ingredients right is actually the secret behind the irresistible texture and flavor of this cake. Each element is straightforward but essential to building the cake’s buttery richness and tender crumb, so gather these simple staples and get ready to bake.
- 1 cup sugar: Adds sweetness and helps create a light texture when creamed with butter.
- 1 cup unsalted butter (melted): The star of the recipe, bringing moisture and that signature buttery flavor.
- 3 large eggs: Bind everything together and add richness.
- 2½ tsp vanilla extract: Infuses the cake with warm, aromatic sweetness.
- 1 tsp almond extract (optional): Adds a lovely subtle nutty fragrance, but you can skip if preferred.
- 2 cups cake flour: Provides a tender, delicate crumb perfect for this cake.
- 2 tsp baking powder: Gives the cake its gentle lift without overpowering.
- 1 tsp salt: Balances the sweetness and enhances overall flavor.
- â…” cup sour cream: Keeps the cake moist and adds a slight tang that brightens each bite.
- ¼ cup sugar (for topping): Sprinkled on top to create a delightful crunchy crust after baking.
How to Make French Butter Cake Recipe
Step 1: Preheat and Prepare Your Pan
Start with preheating your oven to 350ºF to ensure it’s perfectly hot when your batter is ready. Spray an 8 or 9-inch square cake pan with cooking spray so the cake releases easily after baking, making cleanup a breeze too.
Step 2: Cream Butter and Sugar
In a large bowl, beat the melted butter and 1 cup of sugar on medium speed. This step is crucial because it aerates the mixture, resulting in a lighter texture. You’ll want it looking pale and fluffy before moving on.
Step 3: Add Eggs and Extracts
Next, crack in the eggs one by one, mixing well after each addition. Stir in the vanilla and optional almond extracts. This combination gives the cake its signature aroma and flavor complexity, setting it apart from your everyday cake.
Step 4: Combine Dry Ingredients and Fold in Sour Cream
Whisk together cake flour, baking powder, and salt in a separate bowl to evenly distribute the leavening. Gradually add these dry ingredients into your wet batter on low speed to avoid overmixing. Finally, gently fold in the sour cream. This keeps the batter moist and tender without sacrificing structure.
Step 5: Bake and Finish with a Sugar Topping
Pour the batter into your prepared pan and spread it evenly. Sprinkle ¼ cup of sugar over the top to create a sweet, crispy crust during baking. Pop it in the oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Let it cool completely on a wire rack before slicing into those perfect squares.
How to Serve French Butter Cake Recipe
Garnishes
This French Butter Cake Recipe is delicious on its own, but if you want to add a touch of flair, consider topping each slice with fresh berries or a dusting of powdered sugar. A dollop of whipped cream or a drizzle of caramel sauce can elevate the experience too, making it feel like a café-quality treat at home.
Side Dishes
Pair your cake with a cup of rich coffee or a light, fragrant tea to complement its buttery flavor. For a brunch or afternoon snack, it pairs wonderfully with fresh fruit or a scoop of vanilla ice cream, making each bite a harmonious balance of sweet and creamy.
Creative Ways to Present
For a charming twist, cut this cake into small cubes and serve it on skewers with alternating pieces of fruit for a playful dessert kabob. Alternatively, layer slices with whipped mascarpone and fresh strawberries to create an impromptu trifle that will wow your guests with minimal effort.
Make Ahead and Storage
Storing Leftovers
Once cooled, your French Butter Cake Recipe keeps nicely in an airtight container at room temperature for up to three days. This keeps the crumb soft and the sugary crust intact without drying out the cake.
Freezing
If you want to stash some away for later, wrap the cooled cake tightly in plastic wrap and place it in a freezer bag. It freezes well for up to two months without losing its buttery goodness. When you’re ready to enjoy, thaw overnight in the fridge.
Reheating
To bring back that just-baked warmth, pop individual slices in a microwave for about 15 seconds. This quickly revives the moistness and enhances the buttery aroma without making the sugar topping soggy.
FAQs
Can I substitute regular flour for cake flour in this French Butter Cake Recipe?
Yes, you can, but the texture might be slightly denser. If using all-purpose flour, consider removing 2 tablespoons per cup and replacing it with cornstarch to mimic cake flour’s softness.
Is the almond extract necessary for this recipe?
No, almond extract is optional. It adds a subtle nutty flavor that complements the vanilla nicely, but the cake is delightful even without it if you prefer a simpler taste.
Can I make this cake dairy-free?
This cake relies on butter and sour cream for its signature texture and flavor, but you can try substituting dairy-free margarine and coconut yogurt or a plant-based sour cream alternative. Keep in mind the texture may vary slightly.
What makes this French Butter Cake Recipe different from other butter cakes?
Its unique combination of sour cream and the crunchy sugar crust sets it apart, giving it a moist, tender crumb with a satisfying, sweet crunch that feels uniquely French and utterly delicious.
How long should I let the cake cool before cutting?
Allow the cake to cool completely on a wire rack, which usually takes about 30 minutes. This resting time helps the structure set and makes cutting cleaner without crumbling.
Final Thoughts
There’s something truly magical about the French Butter Cake Recipe that makes it feel like a little slice of joy in your day. Its simplicity is its charm, yet the layers of buttery richness and the delicate crumb deliver a dessert that’s hard to resist. I encourage you to try baking this cake; it’s perfect for sharing with loved ones or savoring on your own with a comforting cup of tea. Once you’ve experienced it, you’ll understand why this recipe holds a special place in so many hearts.
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French Butter Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: French
Description
This classic French Butter Cake boasts a tender crumb and rich buttery flavor, enhanced with vanilla and a hint of almond extract. Topped with a sprinkling of sugar that caramelizes during baking, this cake offers a delightful balance of moistness and sweetness. Perfect for afternoon tea or a simple dessert, it’s easy to prepare and yields moist, flavorful squares.
Ingredients
Wet Ingredients
- 1 cup unsalted butter (melted)
- 3 large eggs
- 2½ tsp vanilla extract
- 1 tsp almond extract (optional)
- â…” cup sour cream
Dry Ingredients
- 1 cup sugar
- 2 cups cake flour
- 2 tsp baking powder
- 1 tsp salt
Topping
- ¼ cup sugar (for topping)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350ºF (175ºC). Lightly spray an 8 or 9-inch square cake pan with cooking spray or grease it to prevent sticking.
- Mix Wet Ingredients: In a large mixing bowl, beat the melted butter and 1 cup of sugar on medium speed until the mixture is light and fluffy, which should take a few minutes. Then add the eggs one at a time, mixing well after each addition. Incorporate the vanilla extract and optional almond extract until evenly combined.
- Combine Dry Ingredients: In a separate small bowl, whisk together the cake flour, baking powder, and salt to ensure even distribution of the leavening agent and salt.
- Make the Batter: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing to keep the cake tender. Gently fold in the sour cream to add moisture and richness to the batter.
- Assemble and Add Topping: Spread the batter evenly into the prepared cake pan. Sprinkle ¼ cup of sugar over the top of the batter for a sweet, slightly crunchy topping once baked.
- Bake the Cake: Place the pan in the preheated oven and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Baking times may vary slightly depending on your oven.
- Cool and Serve: Remove the cake from the oven and let it cool in the pan on a wire rack. Once cooled, cut the cake into 16 squares and serve.
Notes
- For best results, use cake flour to achieve a light and tender crumb.
- The almond extract is optional but adds a lovely depth of flavor.
- Do not overmix the batter once the dry ingredients are added to avoid a tough cake texture.
- The sugar topping caramelizes during baking, adding a slight crunch and sweetness to each bite.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- The recipe can be doubled to make a larger cake or adjusted for different pan sizes with appropriate baking time adjustments.
