Name: French Butter Cake Recipe
Prep time: 10 min
Cook time: PT-490173H34M34S
Total time: 45 min
Cuisine: French
Ingredients: 1 cup unsalted butter (2 sticks), melted; 3 eggs, room temperature; 2 ½ teaspoons vanilla extract; ⅔ cup sour cream; 2 cups cake flour; 2 teaspoons baking powder; 1 teaspoon salt; 1 cup granulated sugar; 2 tablespoons granulated sugar, for topping

Description

This classic French Butter Cake recipe offers a moist, tender crumb enhanced by the rich flavor of butter and a hint of vanilla. Perfect for any occasion, this simple yet delicious cake pairs wonderfully with coffee or tea and is topped with a light sprinkle of sugar for a subtle crunch.

Ingredients

Scale

Wet Ingredients

1 cup unsalted butter (2 sticks), melted
3 eggs, room temperature
2 ½ teaspoons vanilla extract
⅔ cup sour cream

Dry Ingredients

2 cups cake flour
2 teaspoons baking powder
1 teaspoon salt

Sugar

1 cup granulated sugar
2 tablespoons granulated sugar, for topping

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Instructions

Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish to prevent the cake from sticking.
Mix Sugar and Butter: In a large bowl, combine the granulated sugar with the melted butter. Mix for about 1 minute until the mixture becomes light and airy, which helps incorporate air for a fluffy cake texture.
Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to ensure a smooth batter. Then stir in the vanilla extract for flavor.
Sift and Combine Dry Ingredients: In a separate bowl, sift together the cake flour, baking powder, and salt. Gradually add this mixture to the wet ingredients, mixing just until combined to avoid overworking the batter.
Fold in Sour Cream: Gently fold the sour cream into the batter, which adds moisture and tenderness to the cake.
Prepare for Baking: Pour the batter into the prepared baking dish and evenly sprinkle the top with 2 tablespoons of granulated sugar for a sweet, slightly crunchy topping.
Bake: Bake the cake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.

Notes

Ensure eggs are at room temperature to achieve the best mixing and texture.
Do not overmix the batter once the dry ingredients are added to maintain a tender crumb.
The sour cream can be substituted with Greek yogurt for a slightly tangier flavor and similar moisture.
Allow the cake to cool slightly before serving for easier slicing.