Can I use all-purpose flour instead of cake flour?

Yes, but the cake may be slightly denser. Cake flour gives that cloud-like crumb.

Can I freeze this cake?

Absolutely. Wrap tightly and freeze up to 2 months . Thaw before serving.

You can, but this cake shines without heavy frosting. A light glaze or dusting of powdered sugar keeps it elegant.

Can I use salted butter?

Yes — just cut the added salt to ½ teaspoon .

Can I make this dairy-free?

Swap sour cream for coconut yogurt or a thick non-dairy yogurt; texture and flavor will vary slightly.

What makes this cake “French”?

The name reflects inspiration from French Dessert Recipes —butter-forward, simple, and focused on texture rather than heavy decoration.

Is this cake gluten-free?

Not by default. Use a gluten-free blend to adapt.

Can I use a different pan?

Yes, but remove or add bake time as needed — check doneness with a toothpick.

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

Description

This French Butter Cake is all about buttery flavor and a cloud-like, tender crumb that practically dissolves on your tongue. Fast to make and built from common pantry items, it’s ideal for an afternoon treat with coffee, a simple dessert after dinner, or whenever you want something reliably delicious without fuss.

Ingredients

Scale

1 cup granulated sugar
1 cup unsalted butter (2 sticks), melted and slightly cooled
3 eggs, at room temperature
2½ teaspoons vanilla extract
2 cups cake flour
2 teaspoons baking powder
1 teaspoon salt
⅔ cup sour cream
2 tablespoons granulated sugar (to sprinkle on top)

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Instructions

Heat the oven to 350°F (175°C). Grease a 9×9-inch baking pan and set aside.
In a large bowl, whisk the granulated sugar into the warm melted butter for about a minute until the mixture lightens a bit.
Beat in the eggs one at a time, making sure each one is fully incorporated before adding the next. Stir in the vanilla.
In another bowl, combine the cake flour, baking powder, and salt (sift if you like). Add the dry ingredients to the butter-egg mixture gradually, folding until the batter is just mixed — don’t overwork it.
Fold the sour cream into the batter gently until evenly distributed.
Spoon the batter into the prepared pan and smooth the top. Sprinkle the 2 tablespoons of sugar evenly over the surface.
Bake for 30–35 minutes, or until a skewer inserted in the center comes out clean and the top is lightly golden.
Allow the cake to cool for a few minutes in the pan before cutting into squares and serving.

Notes

Quick Tips & Variations
- Add fruit: Fold in a cup of fresh berries (lightly dust them with flour first) for a fruity version.
- Spice it up: A pinch of cinnamon or nutmeg blended into the flour adds warm depth.
- Finish it: Dust with powdered sugar, drizzle a simple glaze, or serve with a scoop of ice cream for extra indulgence.
Storage & Reheating
- Room temperature: Keep in an airtight container for up to 3 days.
- Refrigerator: Store up to 1 week; bring to room temp before serving.
- Freezing: Wrap tightly in plastic and foil; freeze for up to 2 months. Thaw before serving.
- To refresh: Microwave a single slice for 20–30 seconds or warm in a 300°F (150°C) oven for about 10 minutes.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Dessert