French Butter Cake
French Butter Cake is a simple, elegant treat that celebrates the rich flavor of butter and the soft crumb of a classic European-style cake.
With a tender, moist interior and a lightly crisp, sugared top, this cake is both indulgent and delightfully understated — perfect with coffee or tea, and just as welcome at a dinner party as it is at breakfast.
Why You’ll Love This Recipe
Buttery Bliss: Every bite melts in your mouth with rich, creamy flavor.
Simple Ingredients: Pantry staples create a cake that feels gourmet.
Elegant Texture: Soft, tender crumb with a light sugary crust on top.
Versatile: Great on its own or dressed up with fruit, whipped cream, or glaze.
Make-Ahead Friendly: Holds up well for several days and gets better with time
Key Ingredients
Melted Butter – The star of the show, creating richness and depth.
Sour Cream – Adds moisture and a subtle tang to balance the sweetness.
Cake Flour – Creates a delicate, tender crumb perfect for butter cake.
Eggs – Help build structure and add richness.
Vanilla Extract – Enhances the buttery notes with warm, sweet flavor.
Sugar Topping – A light sprinkle over the top creates a sweet, golden crust.
French Butter Cake
Ingredients:
1 cup granulated sugar
1 cup unsalted butter (2 sticks), melted
3 eggs, room temperature
2 ½ teaspoons vanilla extract
2 cups cake flour
2 teaspoons baking powder
1 teaspoon salt
⅔ cup sour cream
2 tablespoons granulated sugar, for topping
Instructions:
Prep the Oven & Pan:
Preheat your oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish and set aside.
Mix Sugar and Butter:
In a large bowl, combine the granulated sugar and melted butter. Beat for about 1 minute until the mixture is smooth and slightly fluffy.
Add Eggs & Vanilla:
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Combine Dry Ingredients:
In a separate bowl, sift together the cake flour, baking powder, and salt.
Mix Wet and Dry:
Gradually add the dry ingredients to the wet mixture, stirring just until everything is incorporated. Be careful not to overmix.
Fold in Sour Cream:
Gently fold the sour cream into the batter until smooth and creamy.
Fill the Pan & Top:
Pour the batter into your prepared baking dish. Even out the top with a spatula, then sprinkle the extra 2 tablespoons of granulated sugar evenly over the surface.
Bake:
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean and the top is golden.
Cool & Serve:
Allow the cake to cool in the pan before slicing. Enjoy as-is or dust with powdered sugar for extra elegance.
Tips and Shortcuts
Room temperature eggs help the batter mix smoothly and rise evenly.
Don’t overmix the batter after adding dry ingredients — this keeps the texture tender.
No cake flour? Use all-purpose flour + cornstarch: for every cup of cake flour, substitute ¾ cup all-purpose flour + 2 tablespoons cornstarch.
For a citrus twist, add lemon or orange zest to the batter.
Nutrition Information
(Estimated per serving — yields 9 slices)
Calories: ~360 | Fat: ~22g | Carbs: ~36g | Sugar: ~21g | Protein: ~4g | Fiber: ~1g | Sodium: ~230mg
Kitchen Equipment Needed
9×9-inch baking dish
2 mixing bowls (wet and dry)
Whisk or hand mixer
Spatula
Measuring cups and spoons
Toothpick (for doneness testing)
Recipe Swaps and Variations
Make it almond-flavored: Swap vanilla with almond extract and top with slivered almonds.
Add fruit: Fold in fresh berries or stone fruit like sliced peaches.
Chocolate version: Stir in ½ cup mini chocolate chips before baking.
Make it glazed: Drizzle with a simple lemon or vanilla glaze after cooling.
Gluten-free: Use a 1:1 gluten-free flour blend designed for baking.
How to Store Leftovers
Room Temperature: Store in an airtight container for up to 3 days.
Refrigerator: Keeps up to 5–6 days — bring to room temp before serving.
Freezer: Wrap tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge and reheat gently if desired.
Food and Drink Pairings
Perfect With:
A cup of strong coffee or espresso
Black tea or a London Fog
Fresh berries or a fruit compote
Whipped cream or crème fraîche
A glass of dessert wine or sparkling rosé
Frequently Asked Questions:
What is French butter cake?
It’s a simple, buttery cake with a soft crumb and crisp top, inspired by traditional French baking — similar to a pound cake but lighter in texture.
Does it taste very sweet?
It’s lightly sweet with a beautiful balance of rich butter and a hint of vanilla.
Can I serve this as a dessert or breakfast cake?
Absolutely! It’s great with morning coffee or as an elegant finish to a meal.
Is this the same as a Gâteau Breton or French butter almond cake?
No, this version is a simplified, Americanized take on French butter cake — more of a classic snack cake than a traditional Breton pastry.
Can I serve this warm?
Yes! It’s delicious slightly warm with a scoop of vanilla ice cream or fresh cream.
Can I use all-purpose flour instead of cake flour?
Yes — just use the DIY substitute: 1 cup cake flour = ¾ cup all-purpose + 2 tbsp cornstarch (sifted together).
Why is my cake dense or flat?
Overmixing the batter or using cold eggs can make the cake dense.
Make sure your ingredients are room temp and mix gently.
Can I bake this in a different pan size?
Yes — you can use an 8×8-inch pan for a slightly taller cake or even a loaf pan.
Adjust baking time accordingly.
Why add sugar on top before baking?
It creates a sweet, delicate crust that contrasts beautifully with the soft interior.
Can I make this ahead of time?
Yes! This cake keeps well for a few days and is great for prepping in advance for brunch, picnics, or parties.