Description
A rich and tender French Butter Cake featuring a moist crumb, delicate vanilla flavor, and a slight crunch from a sugar topping. Perfect for dessert or an indulgent snack, this classic recipe combines the creamy texture of melted butter with the tanginess of sour cream for a delightful treat.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, melted
- 3 eggs, room temperature
- 2 ½ teaspoons vanilla extract
- ⅔ cup sour cream
Dry Ingredients
- 2 cups cake flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup granulated sugar
- 2 tablespoons granulated sugar, for topping
Instructions
- Preheat and prepare baking dish: Preheat your oven to 350 degrees F and grease a 9×9-inch baking dish to prevent sticking.
- Mix sugar and butter: In a large mixing bowl, combine 1 cup granulated sugar and melted butter. Beat for about 1 minute until the mixture becomes light and airy, which helps create a tender cake texture.
- Add eggs and vanilla: Incorporate eggs one at a time, mixing well after each addition. Then add the vanilla extract and continue to mix until fully blended.
- Combine dry ingredients: In a separate small bowl, sift together cake flour, baking powder, and salt to ensure even distribution and a light crumb.
- Mix dry ingredients into wet: Slowly add the dry ingredients to the wet mixture, folding gently until just combined to avoid overmixing which can toughen the cake.
- Fold in sour cream: Gently fold in the sour cream. This adds moisture and richness to the batter, creating a soft and tender crumb.
- Transfer and top batter: Pour the batter into the prepared baking dish and spread evenly. Sprinkle the 2 tablespoons of granulated sugar evenly over the top to create a sweet, slightly crunchy crust.
- Bake the cake: Place the dish in the oven and bake for 35 minutes or until a toothpick inserted in the center comes out clean, indicating the cake is fully baked.
- Cool the cake: Allow the cake to cool in the baking dish before slicing. Cooling helps to set the structure and enhances the flavor.
Notes
- Room temperature eggs help the batter combine more smoothly and evenly.
- Using cake flour gives the cake a finer, softer crumb compared to all-purpose flour.
- Do not overmix the batter once the dry ingredients are added to keep the cake tender.
- Sour cream adds moisture and slight tanginess; you can substitute with Greek yogurt if desired.
- The sugar topping adds a delightful crunch and contrast to the soft crumb—don’t skip it.
- Allow the cake to cool completely before slicing for cleaner cuts.
Nutrition
- Serving Size: 1 slice (1/16 of cake)
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 0.5 g
- Protein: 4 g
- Cholesterol: 90 mg
