Effortless French Butter Cake

This French Butter Cake is a true crowd-pleaser that couldn’t be easier. You’ll get a soft, moist crumb using ingredients you probably already have. Grab a piece for a cozy afternoon treat, a sweet touch at brunch, or a showy dessert that’s no trouble at all.

Irresistible Ingredients

• Cake flour: makes every bite soft and tender sift before measuring to nail the texture
• Baking powder: helps it puff up light and even always check yours is still good
• Salt: keeps the sweetness in balance choose fine sea salt so it blends smoothly
• Sour cream: gives a rich, moist finish go for full fat for the creamiest crumb
• Extra granulated sugar for topping: adds that classic, sparkly, crisp crust
• Vanilla extract: boosts all the flavors use real stuff for the best smell and taste
• Eggs: should be at room temp so everything blends nicely use fresh for the biggest rise
• Unsalted butter: melted for signature French richness snag European if you want it extra tasty
• Granulated sugar: brings sweetness and a golden top go for pure cane if you have it

Delightful Step-by-Step Directions

Cool and Serve:

Let your cake cool a bit in the pan it’ll slice easier that way Enjoy when it’s warm or let it come to room temp for the best flavor

Bake:

Pop the dish in the center of your preheated oven Bake around thirty to thirty-five minutes Check with a toothpick to see if it’s done and look for a pale top that’s just starting to crack

Transfer and Top:

Smooth the batter into your prepared pan Spread it out and then scatter sugar on top for that old-school crunchy crust

Fold in Sour Cream:

Add in sour cream gently so your batter stays light This makes it melt-in-your-mouth tender

Incorporate Dry and Wet Mixtures:

Mix the dry ingredients in bit by bit with the wet ones Don’t mess with it too much or it might get tough

Combine Dry Ingredients:

In a separate bowl, sift together cake flour, baking powder, and salt Sifting is key for a nice, even cake

Add Eggs and Vanilla:

Mix in eggs one by one Make sure each is blended before adding more Splash in the vanilla for that cozy smell

Cream Butter and Sugar:

Beat the sugar with melted butter for about one minute They should get a little light and fluffy This step makes your cake tender

Prep Your Pan:

Grease your 9x9-inch dish and don’t miss the corners so you can lift the cake out cleanly

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Tips for Storing

Wait until the cake’s totally cool, then cover it up and leave it on your counter for three days To keep it fresh longer, stick it in the fridge for up to a week For the freezer, wrap up slices or the whole thing in a few layers of plastic and tuck it into a freezer bag It’ll last two months or so Thaw overnight in your fridge or zap a frozen piece in the microwave for a treat on the fly

Swap Options

No cake flour? Use all-purpose flour but take out two tablespoons for every cup, then mix in two tablespoons cornstarch Want a milder flavor? Try half Greek yogurt instead of sour cream Swap in a little almond extract if you want a fun twist Add some lemon zest if you want a little zing

Ways to Enjoy

This cake’s just right with a handful of fresh berries or a spoonful of whipped cream You can’t go wrong with a dusting of powdered sugar If you’re feeling fancy, drizzle a glaze or plate it with fruit sauce My top pick: a warm slice next to a creamy coffee in the afternoon for pure happiness

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Charming French Butter Cake Backstory

Gâteaux au Beurre started out in places like Brittany where buttery cakes are a local favorite French families usually bake with what’s in the house, so this dessert shows off how you can turn simple stuff into something classy Each family puts their own spin on it, but every single one keeps that rich, tender texture and buttery bite

Frequently Asked Questions

→ Why should I use cake flour in this?

Cake flour is lower in protein than regular flour, so you get a much softer cake that’s not tough or chewy.

→ Can I toss in mix-ins or change up flavors?

For sure! Try folding in fruit like berries, or shake on some cinnamon. Finish up with a dusting of powdered sugar if you want.

→ How can I keep it fresh?

Just leave it out on the counter for three days, or stash it in the fridge for up to a week. Want it to last even longer? Wrap up slices and freeze them for a couple of months.

→ How do I warm up leftover pieces?

Zap a slice in the microwave for a few seconds or pop it in a low-temp oven until it’s just right again.

→ Is this a vegetarian option?

Yup, there’s nothing but butter, eggs, and flour here—no hidden meat or gelatin. All good for vegetarians.