Description
This French Butter Cake is an irresistibly moist and tender dessert showcasing the rich flavor of butter combined with a delicate crumb. Enhanced with vanilla and sour cream, this classic cake is perfect for afternoon tea or a simple, elegant treat. Topped with a crunchy sugar layer and optionally dusted with powdered sugar, it pairs beautifully with fresh berries.
Ingredients
Scale
For the Cake:
- 1 cup (226g) unsalted butter, plus extra for greasing the pan
- 1¼ cups (250g) granulated sugar, divided
- 4 large eggs, room temperature
- 2½ teaspoons vanilla extract
- 1¼ cups (156g) cake flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup sour cream, room temperature
- 2 tablespoons whole milk
For Finishing:
- 2 tablespoons granulated sugar (for topping)
- Powdered sugar for dusting (optional)
- Fresh berries for serving
Instructions
- Prepare the Pan: Preheat your oven to 350°F (175°C). Thoroughly butter a 9-inch springform pan or similar cake pan to ensure the cake releases easily.
- Cream Butter and Sugar: In a large mixing bowl, beat the unsalted butter with 1 cup of the granulated sugar until the mixture is light, fluffy, and pale in color. This process incorporates air into the batter for a tender crumb.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract until fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the cake flour, baking powder, and salt. This helps evenly distribute the leavening agent and salt throughout the flour.
- Incorporate Sour Cream and Milk: In a small bowl, combine the sour cream and whole milk until smooth.
- Fold Ingredients Together: Alternately add the dry ingredients and the sour cream mixture to the butter mixture, beginning and ending with the dry ingredients. Gently fold each addition in until just combined; avoid overmixing to maintain a light texture.
- Transfer Batter to Pan: Pour the batter into the prepared pan and smooth the top with a spatula.
- Add Sugar Topping: Sprinkle the remaining ¼ cup (2 tablespoons from initial sugar plus some correction) granulated sugar evenly over the batter to create a crunchy top crust when baked.
- Bake the Cake: Place the cake in the preheated oven and bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden and set.
- Cool and Serve: Allow the cake to cool in the pan for about 15 minutes before removing the springform ring. Optionally dust the top with powdered sugar. Serve with fresh berries for a delightful contrast in texture and flavor.
Notes
- Be sure to use room temperature eggs and sour cream for better mixing and batter consistency.
- Sifting the flour can help maintain the lightness of the cake.
- Do not overmix the batter once dry ingredients are added to avoid a dense texture.
- Fresh berries like raspberries, blueberries, or strawberries complement this cake deliciously.
- This cake also keeps well stored in an airtight container at room temperature for up to 3 days.
- For a more intense butter flavor, use European-style butter if available.
Keywords: French butter cake, classic French cake, moist butter cake, cake with sour cream, simple butter cake recipe, elegant dessert, bake from scratch cake