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Golden French butter cake sliced and served on a plate with powdered sugar and berries.

French Butter Cake – Rich, Golden & Elegantly Simple

This French Butter Cake is a classic, golden dessert with a tender crumb and deep buttery flavor. Inspired by traditional French baking, it’s made with simple ingredients—real butter, sugar, eggs, and flour—yet delivers luxurious results. Perfect for brunch, afternoon tea, or a refined dessert table, this cake is subtly sweet, moist, and beautifully golden. Serve it plain, dusted with powdered sugar, or topped with fresh berries and whipped cream.
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Prep Time 15 minutes
Total Time 1 hour 5 minutes
Course Brunch, Dessert, Tea Time
Cuisine French
Servings 10 slices
Calories 320 kcal

Equipment

  • 9x9-inch baking dish
  • Mixing bowls
  • Electric mixer or whisk
  • Sifter
  • Rubber spatula
  • Wire cooling rack
  • Measuring Cups and Spoons
  • Kitchen scale (recommended)

Ingredients
  

Core Ingredients:

  • 1 cup unsalted butter (melted)
  • 1 cup granulated sugar
  • 3 large eggs (room temperature)
  • 1 tsp vanilla extract
  • 1 ½ cups cake flour
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ cup sour cream

Optional Toppings:

  • Powdered sugar
  • Fresh berries
  • Whipped cream or crème fraîche

Flavor Variations (Optional):

  • 1 tsp lemon zest
  • ½ tsp almond extract
  • 1 tbsp dark rum
  • Substitute Greek yogurt for sour cream
  • Use browned butter for nutty depth

Instructions
 

  • Prep: Preheat oven to 350°F (175°C). Grease a 9x9-inch baking dish.
  • Cream Butter & Sugar: In a large bowl, beat melted butter and sugar until light and airy.
  • Add Eggs & Vanilla: Mix in eggs one at a time, then stir in vanilla extract.
  • Sift Dry Ingredients: In a separate bowl, sift cake flour, baking powder, and salt.
  • Combine: Gradually add dry ingredients to wet mixture.
  • Fold in Sour Cream: Gently fold in sour cream until fully incorporated.
  • Bake: Pour batter into prepared dish. Bake for 35 minutes or until golden and a toothpick comes out clean.
  • Cool & Serve: Let cool for 10–15 minutes. Slice and serve plain or with toppings.

Notes

  • Use European-style butter for richer flavor.
  • Avoid overmixing to maintain a tender crumb.
  • Room temperature eggs blend better and help with rise.
  • Sifting flour ensures even texture.
  • Wrap tightly for freezing; thaw before serving.
  • Mini cakes: Bake in muffin tins for 20–25 minutes.
Keyword brunch cake, buttery dessert, French butter cake, pound cake alternative, Sour Cream Cake, tea cake