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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.

Ingredients

Scale

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

Find it online: https://stirringwithstella.com/french-butter-cake-recipe-2/