There’s something incredibly comforting about baking a French Butter Cake. This recipe has been a staple in my kitchen for those moments when I crave something rich yet simple. The buttery, tender texture combined with a hint of vanilla makes it the perfect dessert for any occasion. Whether it’s a family gathering or a quiet evening at home, this cake is sure to impress. It’s delicious served warm with a dusting of sugar, or you can enjoy it with a scoop of ice cream as the ultimate treat—trust me, you’ll be going back for seconds!

Reasons to try it

What makes this recipe special is its delightful simplicity and the fact that it requires just a handful of pantry ingredients. It’s perfect for busy weeknights when you need a quick dessert or for weekend brunches to wow your friends and family. The cake is budget-friendly yet delivers a taste that feels indulgent. Plus, it’s a crowd-pleaser—who can resist a slice of buttery goodness?

"This French Butter Cake is my new favorite! It’s so moist and beautifully simple. I can’t believe how easy it is to whip up!" – Happy Home Baker

Preparing French Butter Cake Recipe

Making this cake is as straightforward as it gets. You’ll begin by creaming together the sugar and melted butter until light and airy. Then, eggs are added, one at a time, followed by the warm and inviting scent of vanilla. In a separate bowl, you’ll sift together the dry ingredients, which makes a world of difference for the cake’s texture. Finally, fold in tangy sour cream to enrich it even further.

What you’ll need

Here’s what you’ll need to create this beautiful cake:

1 cup granulated sugar
1 cup unsalted butter (2 sticks), melted
3 eggs, room temperature
2 ½ teaspoons vanilla extract
2 cups cake flour
2 teaspoons baking powder
1 teaspoon salt
⅔ cup sour cream
2 tablespoons granulated sugar, for topping

If you’re in a pinch, you can substitute the sour cream with plain yogurt for a similar tangy flavor.

Step-by-step instructions

Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish to prevent sticking.
In a large mixing bowl, cream together the sugar and melted butter using an electric mixer for about one minute until it’s light and airy.
Add the eggs one at a time, mixing well after each addition, then pour in the vanilla extract.
In a separate bowl, sift together the cake flour, baking powder, and salt.
Gradually incorporate the dry ingredients into the wet mixture, mixing until just combined—be careful not to overmix!
Gently fold in the sour cream until it’s fully integrated.
Pour the batter into your prepared baking dish and sprinkle the top with 2 tablespoons of sugar for a lovely, crispy crust.
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Allow it to cool slightly before slicing and serving.

Best ways to enjoy it

This French Butter Cake is versatile! Enjoy it warm, fresh out of the oven with a light dusting of powdered sugar. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For added flavor, consider serving it with seasonal fruit, like berries or poached pears, to enhance its rich buttery taste.

Storage and reheating tips

To keep your French Butter Cake fresh, store it in an airtight container at room temperature for up to four days. If you plan to keep it longer, slice it and freeze individual pieces. Just wrap each slice tightly in plastic wrap and then place it in a freezer bag. When you’re ready to enjoy it, thaw at room temperature or pop it in the microwave for a few seconds.

Helpful cooking tips

Make sure your butter is melted but not too hot, as it can cook the eggs if added too soon.
Room temperature eggs mix more evenly and create a better cake texture, so plan accordingly.
Sifting the flour helps to prevent lumps and results in a lighter cake.

Creative twists

Feeling adventurous? Here are a few ideas to customize your cake:

Add lemon or almond extract for a different flavor profile.
Fold in chocolate chips or dried fruits like cranberries for texture.
Top with a chocolate ganache instead of just sugar for a decadent twist.

Common questions

What is the prep time for this cake? This recipe typically takes about 15-20 minutes to prep and 30-35 minutes to bake.
Can I use a different type of flour? While cake flour gives the best results, all-purpose flour can work in a pinch—just be aware that the texture will be denser.
How do I know when the cake is done? A toothpick inserted in the center should come out clean; if it has wet batter on it, give it a few more minutes in the oven.

Now that you have all the details, it’s time to treat yourself to this delightful French Butter Cake. Your taste buds will thank you!

French Butter Cake

A rich and buttery cake with a tender texture and hint of vanilla, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 35

Total Time 55

Course Baking, Dessert

Cuisine French

Servings 8 servings

Calories 350 kcal

Ingredients

Main Ingredients

1 cup granulated sugar
1 cup unsalted butter (2 sticks), melted Make sure it's melted but not too hot.
3 pieces eggs, room temperature Room temperature eggs mix more evenly.
2 ½ teaspoons vanilla extract

Dry Ingredients

2 cups cake flour Sifted to prevent lumps.
2 teaspoons baking powder
1 teaspoon salt

Additional Ingredients

⅔ cup sour cream Can be substituted with plain yogurt.
2 tablespoons granulated sugar, for topping For a crispy crust.

Instructions

Preparation

Preheat your oven to 350°F (175°C) and grease a 9x9-inch baking dish.
In a large mixing bowl, cream together the sugar and melted butter using an electric mixer for about one minute until light and airy.
Add the eggs one at a time, mixing well after each addition, then pour in the vanilla extract.
In a separate bowl, sift together the cake flour, baking powder, and salt.
Gradually incorporate the dry ingredients into the wet mixture, mixing until just combined—be careful not to overmix!
Gently fold in the sour cream until it’s fully integrated.

Baking

Pour the batter into your prepared baking dish and sprinkle the top with 2 tablespoons of sugar.
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Allow it to cool slightly before slicing and serving.