French Butter Cake Delight

Whip up this French Butter Cake and instantly feel like you're munching at a fancy bakery. It’s tender and just melts in your mouth. Pull it together easily with what you already have in your pantry. Grab a piece when you want a relaxing snack, a brunch treat, or want to wow friends with a gorgeous dessert that’s honestly super easy.

Ingredients

• Sour cream: makes the cake super moist and soft and full-fat is the way to go
• Granulated sugar: for that classic sweetness and gorgeous golden finish pick a fine variety for the best texture
• Baking powder: keeps everything fluffy and rising evenly just make sure it hasn’t expired
• Vanilla extract: boosts all the tastes go for real vanilla for the dreamiest scent
• Unsalted butter: melt it for a rich French flavor European style is extra yummy
• Eggs: room temp does the trick helping it blend right, and always go fresh
• Cake flour: makes the cake airy and soft sift it before measuring
• Salt: brings out flavors and makes it not too sweet, sea salt sprinkles on evenly
• A little extra granulated sugar to sprinkle on top: gives a sweet crunchy crust just like a bakery

Easy Step-by-Step Directions

Cool and Slice:

Let it rest a bit so it’s easy to slice up grab a piece warm or wait till it’s totally cool for best texture

Bake:

Pop it in the middle of your hot oven and wait thirty to thirty-five minutes a toothpick in the middle will come out clean when it’s ready and the top should look blond with little cracks

Transfer and Sprinkle:

Spoon all that batter into your greased pan, make the top nice and smooth, and shake extra sugar over it so it gets that awesome sweet top

Fold In Sour Cream:

Stir in the sour cream gently you want a very tender cake so don’t overdo it this is what makes each slice dreamy

Mix Dry and Wet Stuff:

Pour the dry mix into your wet batter bit by bit just until everything comes together overmixing makes the cake dense

Mix The Dry Ingredients:

In another bowl, sift your cake flour, salt, and baking powder sifting keeps the cake soft and lump-free

Beat Eggs and Vanilla In:

Crack in eggs one by one, mixing after each, then splash in that vanilla for a scent you’ll love

Cream The Butter And Sugar:

Whisk the melted butter and sugar together for about a minute till it looks a bit fluffy and smooth this helps the cake texture stay light

Grease Your Pan:

Make sure your 9x9 baking dish is totally greased every edge and corner so nothing sticks and the cake pops out neat

Pin it

Storing Leftovers

After it cools off, just cover and leave it out at room temp for up to three days To keep it longer, put it in the fridge and it’ll last a week Want to freeze it? Slice it up or leave it whole, wrap in plastic a couple of times, then stash in a freezer bag for two months Max. To eat, thaw in the fridge overnight or zap a piece in the microwave when you need a little treat

Swaps For Ingredients

If you’re short on cake flour, use all-purpose but scoop out two tablespoons per cup and swap in cornstarch for them Want something a bit lighter? Half Greek yogurt swaps in for sour cream Any almond extract will add a fun twist instead of vanilla Some lemon zest is perfect if you love a fresh kick

How To Serve

Absolutely shines next to a handful of berries or a big puff of whipped cream Go traditional with powdered sugar If you’re feeling fancy, drizzle glaze on top or plate it with fruit compote What I love most: a warm slice plus a cup of coffee with milk for a cozy pick-me-up any afternoon

Pin it

Classic French Butter Cake Backstory

French Gâteaux au Beurre comes from spots like Brittany where buttery cakes are basically a way of life People just grab normal kitchen stuff and turn it into something that looks and tastes super fancy. Every family adds their own spin over the years but it’s always got that rich flavor and pretty, soft bite

Frequently Asked Questions

→ Why should I pick cake flour here?

Cake flour has less protein than regular flour, so your cake turns out super soft and tender.

→ Can I throw in other flavors or extras?

Totally! Mix in some berries or a dusting of cinnamon. Powdered sugar on top is tasty, too.

→ How do I keep it fresh?

If you're eating it soon, just leave it covered on the counter for up to 3 days. Chill in the fridge for a week, or freeze slices wrapped up tight for two months.

→ How do I warm this up again?

Microwave a slice or pop it in a low oven to bring back that fresh taste and softness.

→ Will vegetarians be good with this cake?

Yup, it’s vegetarian—no meat or gelatin in here at all.