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–+ servings
French Butter Cake Recipe

Buttery French Butter Cake Recipe That Melts in Your Mouth

This French Butter Cake Recipe is a rich, buttery dessert that melts in your mouth, delivering home-cooked goodness for any gathering.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Desserts
Cuisine: French
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Batter Ingredients
  • 1 cup butter brown for a nutty flavor
  • 1 cup sugar white or coconut sugar
  • 3 large eggs room temperature
  • 1 tablespoon vanilla extract high-quality for best flavor
  • 2 cups cake flour can substitute with all-purpose flour
  • 1 tablespoon baking powder check for gluten-free options
  • ½ teaspoon salt balances sweetness
  • ½ cup sour cream Greek yogurt can be used as a substitute
  • ½ cup milk

Equipment

  • 9-inch round cake pan
  • small saucepan
  • large mixing bowl
  • spatula
  • whisk
  • sifter

Method
 

Baking Instructions
  1. Brown the butter in a saucepan over medium heat for 5-7 minutes until golden brown and nutty.
  2. Mix cooled brown butter with sugar until fluffy, then add eggs and vanilla, blending well.
  3. Sift together cake flour, baking powder, and salt, then fold into the wet ingredients until just incorporated.
  4. Stir in sour cream and milk until the batter is smooth and creamy.
  5. Prepare a cake pan by buttering and flouring it, then pour the batter in and sprinkle sugar on top.
  6. Bake in a preheated oven at 350°F for 35-40 minutes, or until golden brown and a toothpick comes out with moist crumbs.
  7. Cool the cake in the pan for 10 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 50gProtein: 5gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 100mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 30gVitamin A: 600IUCalcium: 50mgIron: 1mg

Notes

This cake is perfect for any occasion, whether served plain, with berries, or a scoop of ice cream. Store covered at room temperature for up to 3 days, refrigerated for a week, or frozen for up to 3 months.

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