Introduction

French Butter Cake is a timeless dessert known for its rich buttery flavor, tender crumb, and caramelized golden top. Although the ingredients are simple, the technique transforms them into something truly elegant. This cake combines browned butter, vanilla, and sour cream to achieve an irresistible texture—soft, moist, and melt-in-the-mouth. It’s the perfect cake for gatherings, afternoon coffee, or a beautiful dessert after dinner.

This recipe creates a 9-inch cake that serves 8 to 10 people. It’s easy, comforting, and luxurious all at once.

Ingredients

For the Cake

• 1 cup (226 g) unsalted butter
• 1¼ cups (250 g) granulated sugar (divided)
• 4 large eggs, room temperature
• 2½ teaspoons vanilla extract
• 1¼ cups (156 g) cake flour
• 1½ teaspoons baking powder
• ½ teaspoon salt
• ½ cup sour cream, room temperature
• 2 tablespoons whole milk

For Topping

• 2 tablespoons granulated sugar
• Powdered sugar for dusting (optional)
• Fresh berries for serving (optional)

Step-by-Step Instructions

Step 1 — Brown the Butter

1. Place the butter in a small saucepan over medium heat.
2. Let it melt and begin to foam.
3. Continue cooking until the butter turns golden brown and develops a nutty aroma.
4. Remove from heat immediately once brown specks appear at the bottom of the pan.
5. Let the browned butter cool for about 10 minutes.

Why this matters: Browning the butter deepens the flavor and gives the cake its signature rich, caramel-like taste.

Step 2 — Prepare the Batter

1. In a large mixing bowl, whisk together the cooled brown butter and 1 cup of sugar until fully combined.
2. Add the eggs one at a time, mixing well after each addition.
3. Stir in the vanilla extract.
4. In a separate bowl, whisk together the cake flour, baking powder, and salt.
5. Gently fold the dry ingredients into the wet mixture.
6. Add the sour cream and milk, mixing until the batter becomes smooth and silky.

Tip: Do not overmix—just combine until smooth for a tender crumb.

Step 3 — Bake the Cake

1. Preheat the oven to 350°F (175°C).
2. Grease a 9-inch round cake pan and dust it lightly with flour.
3. Pour the batter into the pan and smooth the surface.
4. Sprinkle the remaining ¼ cup of sugar evenly over the top of the batter.
5. Bake for 35–40 minutes, or until the cake is golden brown and springs back when lightly touched.
6. Let the cake cool in the pan for 10 minutes before transferring it to a cooling rack.

Taste and Texture

This cake has:

• A deeply rich, buttery flavor
• A caramelized, slightly crisp top
• A soft, moist interior with a tender crumb
• Subtle nutty notes from the browned butter
• A warm sweetness enhanced by vanilla

It’s luxurious yet simple enough to enjoy anytime.

Serving Suggestions

• Dust with powdered sugar for a classic finish.
• Serve with fresh berries for a refreshing contrast.
• Add a dollop of whipped cream or crème fraîche.
• Pair with coffee, tea, or even sparkling wine.

You can also warm each slice for 10 seconds in the microwave for a bakery-style texture.

Storage

• Room temperature: Store covered for up to 3 days.
• Refrigerator: Lasts up to 5 days.
• Freezer: Wrap slices individually and freeze for up to 3 months.

The cake stays moist for days thanks to the sour cream and browned butter.

Tips for Success

• Let the brown butter cool before adding it to the eggs to avoid scrambling.
• Use room-temperature eggs and sour cream for a smoother batter.
• Don’t skip sprinkling sugar on top—it creates the caramelized crust.
• If your oven runs hot, check the cake at 30–32 minutes.
• For perfect texture, avoid overmixing the batter.

Final Thoughts

French Butter Cake is the perfect example of how simple ingredients can create extraordinary desserts when used the right way. The brown butter brings depth, the vanilla adds warmth, and the sour cream ensures ultra-moist tenderness.

It’s elegant, comforting, and incredibly delicious—an unforgettable cake you’ll want to bake again and again.