Description
This classic French Butter Cake recipe yields a rich and moist dessert with a tender crumb and a delicate buttery flavor. Perfect for any occasion, this cake features a light and airy texture thanks to the combination of melted butter, sour cream, and cake flour, topped with a sprinkle of sugar for a subtle crunch.
Ingredients
Scale
Dry Ingredients
- 2 cups cake flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 tablespoons granulated sugar (for topping)
Wet Ingredients
- 1 cup granulated sugar
- 1 cup unsalted butter (2 sticks), melted
- 3 eggs, room temperature
- 2 ½ teaspoons vanilla extract
- â…” cup sour cream
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish thoroughly to ensure the cake doesn’t stick.
- Cream Butter and Sugar: In a large mixing bowl, combine the granulated sugar and melted butter. Mix for about 1 minute using a hand mixer or whisk until the mixture becomes light and airy, indicating aeration that will help the cake’s texture.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, mixing well after each addition to fully emulsify them into the batter. Then, add the vanilla extract and mix until combined.
- Combine Dry Ingredients: In a separate bowl, sift together the cake flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing gently until just combined to avoid overmixing which could toughen the cake.
- Fold in Sour Cream: Gently fold the sour cream into the batter with a spatula until evenly incorporated, adding moisture and a slight tang that enhances the cake’s flavor.
- Prepare to Bake: Pour the batter into the prepared baking dish and evenly sprinkle the top with 2 tablespoons of granulated sugar. This topping will create a subtle, sweet crust when baked.
- Bake: Place the baking dish in the preheated oven and bake for 30 to 35 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when the cake is fully baked.
- Cool and Serve: Allow the cake to cool slightly in the baking dish before slicing. Serve warm or at room temperature to enjoy the full buttery flavor and tender texture.
Notes
- Use room temperature eggs for better mixing and a fluffier cake texture.
- Do not overmix the batter after adding dry ingredients to keep the cake tender.
- You can substitute sour cream with full-fat Greek yogurt if desired.
- For added flavor, consider adding a teaspoon of almond extract or an extra ½ teaspoon of vanilla extract.
- Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
