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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.

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: 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

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