French Butter Cake Recipe

Introduction

This French Butter Cake is a delightful treat known for its rich, nutty flavor and tender crumb. With browned butter adding a toasty depth, it’s a simple yet elegant dessert perfect for any occasion.

Ingredients

• 1 cup (226g) unsalted butter, plus extra for pan
• 1¼ cups (250g) granulated sugar, divided
• 4 large eggs, room temperature
• 2½ teaspoons vanilla extract
• 1¼ cups (156g) cake flour
• 1½ teaspoons baking powder
• ½ teaspoon salt
• ½ cup sour cream, room temperature
• 2 tablespoons whole milk
• 2 tablespoons granulated sugar (for topping)
• Powdered sugar for dusting (optional)
• Fresh berries for serving

Instructions

1. Step 1: Brown the butter by melting it in a small saucepan over medium heat. Watch for it to foam, turn golden, and emit a nutty aroma. When you see brown bits forming and smell toasted hazelnuts, remove it from heat and let it cool for about 10 minutes.
2. Step 2: In a large bowl, whisk together the cooled browned butter and 1 cup of granulated sugar until combined. Add eggs one at a time, beating well after each addition. Don’t worry if the mixture looks lumpy.
3. Step 3: Stir in the vanilla extract, then gently fold in the cake flour, baking powder, and salt until just combined.
4. Step 4: Fold in sour cream and whole milk, mixing until the batter is smooth and luxurious.
5. Step 5: Preheat your oven to 350°F (175°C). Butter a cake pan and pour in the batter, smoothing the top.
6. Step 6: Sprinkle the remaining ¼ cup sugar evenly over the top of the batter to create a sweet crust while baking.
7. Step 7: Bake for 35-40 minutes until the cake is golden brown and springs back lightly when touched in the center.
8. Step 8: Allow the cake to cool in the pan for 10-15 minutes before transferring to a wire rack. Dust with powdered sugar if desired and serve with fresh berries.

Tips & Variations

• Use cake flour for a lighter, more tender crumb. If unavailable, substitute all-purpose flour but reduce slightly.
• Make sure the browned butter cools before mixing to avoid cooking the eggs.
• Add a tablespoon of lemon zest for a bright citrus twist.
• Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream.

Storage

Store the cake covered at room temperature for up to 2 days. For longer storage, wrap tightly and refrigerate for up to 5 days. Reheat slices gently in the microwave for 10-15 seconds to enjoy a warm, buttery treat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

While unsalted butter is preferred for control over salt levels, you can use salted butter; just reduce or omit the added salt in the recipe.

What if I don’t have sour cream?

You can substitute sour cream with an equal amount of Greek yogurt or crème fraîche to maintain moisture and tang.

French Butter Cake Recipe

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★★★★★

4.6 from 80 reviews

An indulgent French Butter Cake featuring rich browned butter, a tender crumb from cake flour, and a subtle tang from sour cream. This cake is perfectly golden with a delicate vanilla flavor, lightly topped with granulated sugar for a crispy finish and optionally dusted with powdered sugar and fresh berries.

• Author: Stella
• Prep Time: 15 minutes
• Cook Time: 35-40 minutes
• Total Time: 50-55 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

For the cake:

• 1 cup (226g) unsalted butter, plus extra for pan
• 1¼ cups (250g) granulated sugar, divided
• 4 large eggs, room temperature
• 2½ teaspoons vanilla extract
• 1¼ cups (156g) cake flour
• 1½ teaspoons baking powder
• ½ teaspoon salt
• ½ cup sour cream, room temperature
• 2 tablespoons whole milk

For finishing:

• 2 tablespoons granulated sugar (for topping)
• Powdered sugar for dusting (optional)
• Fresh berries for serving

Instructions

1. Brown the Butter: Melt the unsalted butter in a small saucepan over medium heat. Watch it closely as it foams, then turns golden brown and emits a nutty, toasted hazelnut aroma. Once you see brown bits forming at the bottom of the pan and smell the fragrance, remove it from heat. Let it cool for about 10 minutes to ensure it is not too hot for mixing with other ingredients.
2. Mix the Batter: In a large bowl, combine the cooled browned butter with 1 cup of granulated sugar, whisking until well blended. Add the eggs one at a time, beating thoroughly after each to maintain a smooth consistency; the batter may look slightly lumpy at first, which is normal. Stir in the 2½ teaspoons of vanilla extract fully for a rich flavor. Gently fold in the cake flour, baking powder, and salt using a spatula until just combined to avoid overmixing. Finally, mix in the sour cream and whole milk until the batter is smooth and luxurious.
3. Prepare to Bake: Preheat your oven to 350°F (175°C). Butter your baking pan generously to prevent sticking. Pour the batter evenly into the prepared pan and smooth the surface.
4. Top and Bake the Cake: Sprinkle the remaining ¼ cup granulated sugar over the top of the batter evenly for a caramelized crust. Bake the cake in the preheated oven for 35 to 40 minutes. The cake is done when it turns golden brown and springs back lightly when gently touched in the center.
5. Cool and Serve: Remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Optionally dust with powdered sugar and serve with fresh berries on the side for an elegant presentation and fresh burst of flavor.

Notes

• Ensure eggs, sour cream, and milk are at room temperature for better batter consistency.
• Do not skip the cooling step for browned butter, as it prevents cooking the eggs prematurely during mixing.
• Use cake flour for a tender crumb; all-purpose flour will make the cake denser.
• For an extra rich flavor, do not skimp on the full amount of vanilla extract.
• The granulated sugar topping adds a delightful crisp texture; don’t omit it.
• Fresh berries can be any variety—raspberries, strawberries, or blueberries pair beautifully.
• This cake is best enjoyed within 2 days but can be stored covered at room temperature.

Keywords: French Butter Cake, browned butter cake, vanilla cake, tender cake, moist cake, sour cream cake, easy cake recipe, dessert