Classic French Butter Cake — Best Butter Cake Recipe for a Decadent Dessert

French Butter Cake — yep, say that out loud and it already sounds fancier than it is. This cake blends the cozy comfort of a pound cake with the relaxed charm of a coffee cake, and yet it’s stupidly simple to make. Want something buttery, tender, and reliably crowd-pleasing with almost zero drama? This is it.

French Butter Cake — Introduction to the recipe

Think of this as the cake you keep in your back pocket for last-minute guests, breakfast cravings, or when your sweet tooth stages a coup. It’s one of those Buttery Cake Recipes that tastes like effort but doesn’t require you to channel your inner pastry chef. We’re talking a tender, melt-in-your-mouth crumb, a thin crunchy sugar top, and a rich buttery flavor that keeps people coming back for more. And the best part? You probably already own most of the ingredients.

What makes this French Butter Cake so irresistible?

Why does this cake feel like a hug with sprinkles? A few reasons:

• It hits the perfect balance between richness and lightness — not heavy, not dry, just buttery and soft.
• Sour cream gives it moisture and a subtle tang that cuts the sweetness.
• The top sugar crust adds that satisfying little snap — texture matters.
• It’s flexible: berries, nuts, citrus, chocolate — all welcome.

Pro tip: Use real unsalted butter and room-temperature eggs for the best texture. Trust me — small technique tweaks make a big difference.

Ingredients — the Butter Cake Recipe essentials (short and clear)

• 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

(Tip: You’ll find the full list and measurements above and in the recipe card below. Use cake flour for a tender crumb; all-purpose works if you’re in a pinch.)

How to make this French Butter Cake Recipe — simple step-by-step

Follow these steps and you’ll have cake in under an hour.

1. Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking dish.
2. In a large mixing bowl, combine 1 cup granulated sugar and the melted butter. Mix about 1 minute until the mixture looks lighter and a bit airy — this adds structure.
3. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. In a separate bowl, sift together the cake flour, baking powder, and salt. Gradually add the dry mix to the wet, stirring until just combined. Don’t overmix — that ruins the tenderness.
5. Gently fold in the sour cream until evenly incorporated.
6. Pour the batter into the prepared pan and sprinkle the 2 tablespoons of sugar evenly over the top.
7. Bake 30–35 minutes, or until a toothpick in the center comes out clean and the top turns lightly golden.
8. Cool for a few minutes, then slice and serve.

Servings: 12–16 slices
Prep time: 10 minutes
Cook time: 35 minutes

The story behind this little French Dessert

Is this a centuries-old French classic? Not exactly. But it channels French Dessert vibes: butter-forward, elegantly simple, and all about texture and flavor rather than flashy frosting. It borrows the restraint and sophistication of French pastries — imagine a café table, a small cup of coffee, and a neat slice of cake. That’s the mood we’re after. The name “French Butter Cake” nods to that aesthetic more than to a strict culinary lineage — and honestly, that’s totally fine.

Pro tips for the Best Butter Cake Recipe outcome

Want this to always turn out perfectly? Here’s the pro checklist:

• Room-temperature eggs emulsify better and hold air, leading to a lighter crumb.
• Don’t overmix once you add the flour — overworked batter = tough cake.
• Use cake flour for the most tender result. If you only have all-purpose, go ahead but expect a slightly denser texture.
• Let melted butter cool to warm before adding to eggs — you don’t want cooked eggs.
• Start checking the cake at 28 minutes; oven temps vary. If it browns too quickly, tent with foil.
• Sour cream is the secret for a moist crumb — don’t skip it unless you know what you’re doing.

Bold tip: If you only have salted butter, reduce the added salt to 1/2 teaspoon.

Variations to try — take your Rich Butter Cake Recipe places

• Berry fold-in: Gently fold in 1 cup fresh raspberries or blueberries (toss with a touch of flour so they don’t sink).
• Citrus glow-up: Add the zest of 1 lemon or orange and a tablespoon of juice for brightness.
• Nutty crunch: Stir in ½ cup chopped pecans or almonds for texture.
• Spiced twist: Add ½ teaspoon cinnamon or ¼ teaspoon nutmeg for warmth.
• Chocolate luxury: Drizzle with chocolate ganache for a dessert-worthy finish.
• Gluten-free: Swap to a 1:1 gluten-free blend — expect a different crumb, but still tasty.

Best way to serve your Rich Butter Cake Recipe

• Casual: Warm slice + strong coffee = instant happiness.
• Company-ready: Dust with powdered sugar, add fresh berries, and serve with whipped cream.
• Decadent dessert: A scoop of vanilla ice cream or a chocolate drizzle takes it over the top.

Serving tip: Heat a slice for 10–15 seconds in the microwave for that fresh-from-the-oven vibe.

Quick tips for storage and leftovers

• Room temp: Airtight container, up to 3 days.
• Fridge: Up to 1 week (bring to room temp before serving).
• Freeze: Wrap well in plastic then foil, freeze up to 2 months. Thaw overnight.
• Reheat: Microwave for 20–30 seconds or warm at 300°F (150°C) for about 10 minutes.

FYI: Freeze individual slices for easy, single-serve reheats later.

FAQs — your burning Butter Cake questions answered

Final thoughts — why this is one of the Buttery Cake Recipes you’ll keep making

This cake nails what so many recipes try to do: deliver big flavor with low fuss. It sits comfortably among Buttery Cake Recipes, but stands out because it somehow manages to feel both humble and classy. You can serve it plain for a simple treat, or dress it up for company — either way, people smile.

IMO, the magic comes from the balance: butter, flour, a little sugar, and sour cream working together. No fancy tools. No temperamental techniques. Just real, comforting flavor.

So—are you ready to bake? Grab your butter, crank the oven, and let the smell do the convincing. Then slice, taste, and savor. If anyone asks for the recipe, tell them you made a French Butter Cake — they’ll think you went full patisserie on them.

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