French Butter Cake
A rich and buttery cake with a tender texture and hint of vanilla, perfect for any occasion.
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.
Notes
This cake is versatile! Serve warm with powdered sugar, or topped with whipped cream, ice cream, or seasonal fruit.