Name: French Butter Cake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: French
Ingredients: 3 eggs (room temperature); 1 1/8 cup granulated sugar; 1 cup unsalted butter (2 sticks), melted; 2 ½ tsp vanilla extract; 2 cups cake flour; 2 tsp baking powder; 1 tsp salt; ⅔ cup sour cream; 2 Tbsp granulated sugar (for topping)

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I’m excited to share this delightful French Butter Cake—a rich, buttery dessert with a tender, melt‑in‑your‑mouth crumb. Easy to whip up with pantry-staples, it’s perfect alongside coffee or as a simple yet indulgent treat.

Why You’ll Love This Recipe

I love how this cake combines the best of a pound cake and a coffee cake: it’s moist, buttery, and just the right amount of sweet. The tender crumb practically melts when I take a bite. It's fast to prepare and relies on ingredients I always have on hand.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 eggs (room temperature)
1 ⅛ cup granulated sugar
1 cup unsalted butter (2 sticks), melted
2 ½ tsp vanilla extract
2 cups cake flour
2 tsp baking powder
1 tsp salt
⅔ cup sour cream
2 Tbsp granulated sugar (for topping)

directions

Preheat oven to 350 °F (175 °C) and grease a 9×9‑inch baking pan.
In a bowl, beat melted butter and sugar together until light and airy (about 1 minute).
Add eggs one at a time, mixing after each, then stir in vanilla.
Sift together cake flour, baking powder, and salt; gradually mix into wet ingredients until just combined.
Fold in the sour cream gently.
Pour batter into prepared pan, smooth the top, and sprinkle with the remaining 2 Tbsp sugar.
Bake for 30–35 minutes, or until a toothpick comes out clean.
Let the cake cool before slicing.

Servings and timing

Makes about 12 servings
Prep time: ~10 minutes
Bake time: 30–35 minutes
Total time: around 45 minutes

Variations

Berry-topped: Serve with fresh berries or a compote.
Glazed twist: Drizzle a simple powdered sugar glaze (powdered sugar + milk).
Citrus hint: Add a teaspoon of lemon or orange zest for a bright flavor.
Nut crust: Before baking, sprinkle chopped almonds or pecans on top for crunch.

storage/reheating

I store leftover cake tightly covered at room temperature for up to 3 days. For longer storage, I wrap it well and freeze for up to 2 months—just thaw at room temperature before serving. To reheat, I warm slices in the microwave for 10–15 seconds or pop them in a 300 °F oven for a few minutes until the edges are warm.

FAQs

### Can I use all-purpose flour instead of cake flour?

Yes—I do this often. For every cup of all-purpose flour, I remove 2 tablespoons and replace them with cornstarch, then sift before measuring to mimic cake flour’s lighter texture.

### Can I substitute sour cream with something else?

Absolutely. Greek yogurt works well in the same amount. I’ve also used plain yogurt for a slight tang similar to sour cream.

### How do I know when it’s done baking?

I stick a toothpick in the center—if it comes out with a few moist crumbs, it's done. I also look for the edges to pull slightly from the pan.

### Can I turn this into cupcakes or a bundt cake?

Yes! Bake cupcakes for 18–22 minutes at 350 °F, or pour into a greased 9‑inch bundt pan and bake for about 40–45 minutes, testing doneness with a toothpick.

### Can I add mix-ins like chocolate chips?

Definitely. I love adding about ½ cup of chocolate chips or toasted nuts folded into the batter before baking for added texture and flavor.

Conclusion

This French Butter Cake is my go-to for a quick and comforting dessert. It’s buttery, tender, and easy to customize. Whether I stick to the classic or add a twist, it never disappoints. I hope you enjoy baking and indulging in it as much as I do!

French Butter Cake

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Author: Sue
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 12 servings
Category: Dessert
Method: Baking
Cuisine: French
Diet: Vegetarian

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Description

A rich and buttery French Butter Cake with a tender, melt-in-your-mouth crumb. Quick to prepare with pantry staples, perfect for coffee time or a simple dessert.

Instructions

Preheat oven to 350 °F (175 °C) and grease a 9×9‑inch baking pan.
In a bowl, beat melted butter and sugar together until light and airy (about 1 minute).
Add eggs one at a time, mixing after each, then stir in vanilla.
Sift together cake flour, baking powder, and salt; gradually mix into wet ingredients until just combined.
Fold in the sour cream gently.
Pour batter into prepared pan, smooth the top, and sprinkle with the remaining 2 Tbsp sugar.
Bake for 30–35 minutes, or until a toothpick comes out clean.
Let the cake cool before slicing.