Description
French Butter Cake is a simple, moist, and buttery dessert that serves as an everyday sweet treat. Featuring a tender crumb and a slightly crispy sugar topping, this cake blends rich butter, sour cream, and vanilla for a classic flavor that's perfect for sharing with family and friends.
Ingredients
Wet Ingredients
- 1 cup unsalted butter (2 sticks), melted
- 3 eggs, room temperature
- 2 ½ teaspoons vanilla extract
- ⅔ cup sour cream
Dry Ingredients
- 1 cup granulated sugar
- 2 cups cake flour
- 2 teaspoons baking powder
- 1 teaspoon salt
Topping
- 2 tablespoons granulated sugar, for topping
Instructions
- Prepare Oven and Dish: Preheat your oven to 350 degrees F (175 degrees C) and grease a 9x9-inch baking dish thoroughly to prevent sticking.
- Mix Sugar and Butter: In a large mixing bowl, combine 1 cup of granulated sugar with the melted butter. Using an electric mixer or whisk, beat for about 1 minute until the mixture is light and airy.
- Add Eggs and Vanilla: Add the eggs one at a time to the sugar-butter mixture, mixing after each addition. Then, stir in the 2 ½ teaspoons of vanilla extract until fully incorporated.
- Combine Dry Ingredients: In a separate small bowl, sift together 2 cups of cake flour, 2 teaspoons baking powder, and 1 teaspoon salt to ensure even distribution.
- Incorporate Dry Ingredients: Gradually add the sifted dry ingredients into the wet mixture, mixing gently and only until just combined to avoid overworking the batter.
- Fold in Sour Cream: Gently fold in ⅔ cup of sour cream to the batter, which adds moisture and richness to the cake.
- Transfer to Baking Dish: Pour the batter into the prepared 9x9-inch baking dish and smooth the top evenly with a spatula.
- Add Sugar Topping: Sprinkle the remaining 2 tablespoons of granulated sugar evenly over the top to create a sweet, slightly crunchy crust.
- Bake the Cake: Place the baking dish in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool completely in the dish before slicing into 12-16 squares for serving.
Notes
- Using room temperature eggs helps the batter mix more evenly and results in a lighter texture.
- Sifting the dry ingredients ensures there are no lumps and helps the cake rise uniformly.
- Be careful not to overmix the batter once the flour is added to keep the cake tender.
- You can substitute sour cream with Greek yogurt if preferred for a slight tang.
- For a decorative touch, you can sprinkle coarse sugar or pearl sugar instead of regular granulated sugar on top.
- The cake keeps well at room temperature for 2 days if covered, or in the refrigerator for up to 5 days.
