French Butter Cake Recipe

Introduction

This French Butter Cake is a simple yet elegant dessert that combines rich browned butter with a tender, moist crumb. Its nutty flavor and delicate texture make it perfect for serving with fresh berries or a light dusting of powdered sugar.

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 in a small saucepan over medium heat. Stir occasionally until it foams, turns golden, and you notice a nutty aroma with brown bits forming at the bottom. Remove from heat and let it cool for about 10 minutes.
2. Step 2: In a large bowl, whisk the cooled browned butter with 1 cup of the granulated sugar until combined. Add the eggs one at a time, beating well after each addition. The mixture may look lumpy at first, which is normal.
3. Step 3: Stir in the vanilla extract thoroughly. Then gently fold in the cake flour, baking powder, and salt until just combined.
4. Step 4: Add the 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 batter surface. Bake for 35-40 minutes until the top is golden brown and springs back lightly when touched in the center.
7. Step 7: Remove from the oven and let the cake cool slightly before removing from the pan. Dust with powdered sugar if desired and serve with fresh berries.

Tips & Variations

• Make sure the butter is properly browned and cooled before mixing to ensure the best nutty flavor and texture.
• Use cake flour for a lighter crumb, but all-purpose flour can be substituted in a pinch.
• For an extra flavor boost, add a tablespoon of orange zest or a dash of cinnamon to the batter.
• Serve warm with a scoop of vanilla ice cream for a delicious dessert variation.

Storage

Store the cake in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly and refrigerate for up to 5 days. Reheat slices gently in the microwave for 10-15 seconds to bring back some softness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, you can use salted butter, but reduce any additional salt in the recipe to avoid an overly salty taste.

What can I substitute for sour cream?

You can substitute sour cream with Greek yogurt or crème fraîche in equal amounts for a similar texture and tangy flavor.

French Butter Cake Recipe

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★★★★★

4.4 from 93 reviews

This French Butter Cake is a tender, buttery treat enhanced by the rich, nutty flavor of browned butter and a hint of vanilla. Moist and tender with a delicate crumb, it’s perfect for an elegant dessert or a special afternoon tea. Finished with a crunchy sugar topping and optionally dusted with powdered sugar and fresh berries, it’s a simple yet sophisticated cake that impresses every time.

• 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: In a small saucepan over medium heat, melt the unsalted butter. Watch carefully as it foams, then turns golden brown and emits a nutty aroma. When brown bits form on the bottom and it smells like toasted hazelnuts, remove from heat. Let it cool for about 10 minutes to prevent scrambling when mixed with other ingredients.
2. Mix the Batter: In a large mixing bowl, combine the cooled browned butter with 1 cup of the granulated sugar and whisk until combined. Add the eggs one at a time, beating well after each addition. The batter might look a bit lumpy at this point, which is normal. Stir in the vanilla extract thoroughly for maximum flavor.
3. Incorporate Dry Ingredients: Gently fold in the cake flour, baking powder, and salt until just combined. Avoid overmixing to maintain a tender crumb.
4. Add Sour Cream and Milk: Fold in the sour cream and whole milk into the batter, mixing gently until the batter is smooth and luxurious in texture.
5. Prepare Baking Pan: Preheat your oven to 350°F (175°C). Grease a cake pan with butter and lightly dust with flour or use parchment paper to prevent sticking.
6. Assemble and Top: Pour the batter into the prepared pan, smoothing the top with a spatula. Sprinkle the remaining ¼ cup of granulated sugar evenly over the top to create a crunchy sugar crust during baking.
7. Bake the Cake: Bake in the preheated oven for 35-40 minutes, until the cake is golden brown on top and springs back lightly when touched in the center. A toothpick inserted should come out clean.
8. Cool and Serve: Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely. Optionally dust with powdered sugar and serve with fresh berries for an elegant touch.

Notes

• Make sure the butter has cooled slightly after browning before mixing it with sugar and eggs to prevent the eggs from cooking.
• Using room temperature eggs and sour cream improves the batter texture and final cake moisture.
• The crunchy sugar topping adds a lovely texture contrast—do not skip this step.
• Fresh berries complement the buttery sweetness and add freshness to the dish.
• Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Keywords: French Butter Cake, Brown Butter Cake, Vanilla Butter Cake, Moist Cake, Elegant Dessert, Classic French Dessert