French Butter Cake Recipe

If you’re looking for a truly special cake that feels like a buttery hug in every bite, this French Butter Cake Recipe is just what you need. It’s got this wonderfully tender crumb that practically melts in your mouth, thanks to the generous amount of real butter and a touch of sour cream that keeps it delightfully moist. Seriously, once you make this cake, it’ll quickly become your go-to for everything from afternoon treats to weekend celebrations.

I first stumbled upon this French Butter Cake Recipe on a lazy Sunday afternoon when I wanted something comforting, but not overly complicated. What makes it stand out is how easy it is to whip up without fancy ingredients, yet it tastes like you pulled it straight from a classic French bakery. Plus, it pairs beautifully with fresh berries or a dusting of powdered sugar — making it as pretty as it is delicious.

Ingredients You’ll Need

To make this French Butter Cake Recipe come to life, you’ll want to gather some simple, trusty ingredients that work harmoniously to build that perfect rich, tender bite. I always recommend using room temperature eggs and sour cream to ensure your batter mixes smoothly and gives you an even crumb.

• Unsalted Butter: Using unsalted gives you full control over the salt content. Make sure it’s softened but not melted for the best texture.
• Granulated Sugar: Divided to layer sweetness—part in the batter and part sprinkled on top for a little crunchy finish.
• Large Eggs: Room temperature eggs incorporate better, giving you a lighter texture.
• Vanilla Extract: Real vanilla will elevate the flavor beautifully.
• Cake Flour: This is lighter than all-purpose and keeps the cake tender. If you don’t have cake flour, you can substitute with a mix of all-purpose flour and cornstarch.
• Baking Powder: For that gentle rise without overpowering the delicate texture.
• Salt: Just enough to balance all the sweetness.
• Sour Cream: Adds moisture and a subtle tang that makes the cake less sweet and more complex.
• Whole Milk: Helps loosen the batter for a smooth consistency.
• Granulated Sugar (for topping): Sprinkled on top before baking to add a delightful, slightly caramelized crunch.
• Powdered Sugar (optional): For dusting after baking, a lovely finishing touch.
• Fresh Berries (optional): Perfect for serving alongside, to add freshness and color.

Variations

I love how versatile this French Butter Cake Recipe is—you can easily tweak it depending on the season or what you have on hand. Sometimes, I like to add a zesty twist or bring in a little texture with nuts, but you can keep it simple and classic, too.

• Citrus Zest: Adding a teaspoon of lemon or orange zest gives the cake a fresh, bright flavor that pairs perfectly with berries. I tried this last summer, and it became an instant favorite.
• Almond Extract: A splash in place of vanilla adds a nutty, tender note that’s irresistible.
• Gluten-Free Version: Swap the cake flour for a gluten-free blend—just make sure it contains xanthan gum for structure.
• Fruit Mix-ins: Toss in fresh blueberries or raspberries right into the batter for a lovely burst in each bite.
• Less Sweet: Reduce sugar slightly if you prefer a more buttery, less sweet cake to pair with strong coffee or tea.

How to Make French Butter Cake Recipe

Step 1: Cream the Butter and Sugar Until Light and Fluffy

Start by beating your softened butter with a portion of the sugar. This step is key to a light cake—don’t rush it. I usually take about 4-5 minutes with a hand mixer on medium speed until the mixture looks pale and fluffy. This helps incorporate air, making your cake tender and soft.

Step 2: Add Eggs and Vanilla Gradually

Now, add the eggs one at a time, beating well after each addition to keep everything emulsified. If you add them too fast, your batter could curdle. Once combined, pour in the vanilla extract and give it one last mix. Remember, patience here will give you a smoother cake batter.

Step 3: Combine Dry Ingredients Separately

In another bowl, whisk together your cake flour, baking powder, and salt. This step is crucial to evenly distribute the leavening agents and the salt so every bite tastes balanced. I always sift my dry ingredients just to keep the batter lump-free and silky smooth.

Step 4: Alternate Adding Dry Ingredients and Sour Cream Mixture

Start adding the dry ingredients into the wet in thirds, alternating with the sour cream mixed with milk. Begin and end with the dry mixture. Mix gently but thoroughly—this is where you want to avoid overmixing to keep the cake tender. I use a spatula here to fold the ingredients in, making sure I scrape the sides well for an even batter.

Step 5: Bake and Sprinkle Sugar for a Perfect Finish

Pour the batter into a buttered cake pan and sprinkle the remaining granulated sugar on top. This simple trick adds a wonderful thin crust that’s lightly crunchy and sweet. Pop it into a preheated oven at 350°F (175°C) and bake for about 40-45 minutes or until a toothpick inserted in the center comes out clean.

Step 6: Cool and Serve

Once baked, let your French Butter Cake cool in the pan for 10 minutes before transferring it to a wire rack. If you want to make it extra pretty, dust some powdered sugar over the top right before serving. It pairs beautifully with fresh berries or a cup of tea, trust me.

How to Serve French Butter Cake Recipe

Garnishes

I usually keep it simple with a light dusting of powdered sugar — it adds just enough sweetness without overpowering that buttery flavor. Sometimes, I’ll scatter fresh strawberries or raspberries on top, especially when they’re in season. A few mint leaves also elevate the look and add a refreshing touch.

Side Dishes

When I serve this cake, I love pairing it with a scoop of vanilla ice cream or a dollop of whipped cream. For a brunch or tea party, a side of fresh fruit salad or a light citrus compote balances the rich texture perfectly. Hot tea or freshly brewed coffee is my personal favorite drink alongside.

Creative Ways to Present

For special occasions, I sometimes slice the cake into small squares and skew them with fresh berries on toothpicks to make bite-sized treats. Another fun idea is serving it layered with fresh fruit and cream as a deconstructed trifle in glass cups. It’s always a hit and looks so charming on the table!

Make Ahead and Storage

Storing Leftovers

I recommend storing leftover French Butter Cake in an airtight container at room temperature for up to 3 days. I usually cover mine tightly with plastic wrap and keep it on the counter—this helps maintain that tender crumb and buttery richness. Avoid the fridge as it can dry the cake out quickly.

Freezing

If you want to make this French Butter Cake Recipe ahead for a later treat, it freezes beautifully. I wrap the cooled cake tightly in plastic wrap, then in aluminum foil, and freeze for up to 2 months. When ready to enjoy, just thaw it at room temperature. In my experience, it tastes almost as fresh as the day you baked it!

Reheating

To warm up leftover cake slices, I pop them in the microwave for about 15-20 seconds or briefly in a low oven (around 300°F) wrapped in foil. This softens the cake and slightly melts the butter again, reviving that fresh-baked feeling. Just be careful not to heat it too long or it will dry out.

FAQs

Final Thoughts

This French Butter Cake Recipe holds a special place in my recipe box because it’s both simple and indulgent, the kind of cake that’s easy enough for weeknights but elegant enough for company. It always surprises people how something with a handful of basic ingredients can taste so luxurious. I really hope you’ll give it a try—it’s one of those classics that never goes out of style and always brings a little joy to the kitchen.

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