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.
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)
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.
Notes
- Store tightly covered at room temperature for up to 3 days.
- For longer storage, freeze for up to 2 months and thaw at room temperature.
- Reheat in microwave for 10–15 seconds or in a 300 °F oven until warm.
- Greek or plain yogurt can substitute for sour cream.
- Add mix-ins like chocolate chips or nuts for variety.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 18g
- Sodium: 190mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg
