Name: French Butter Cake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1 cup granulated sugar; 1 cup unsalted butter (2 sticks), melted; 3 eggs, room temperature; 2 ½ tsp vanilla extract; 2 cups cake flour; 2 tsp baking powder; 1 tsp salt; ⅔ cup sour cream; 2 Tbsp granulated sugar (for topping)

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I baked this French Butter Cake when I wanted something effortlessly indulgent. It’s rich, buttery, and has a tender, melt-in-your-mouth crumb—perfect for elevating a simple coffee break or finishing a meal in style

French Butter Cake

Why I’ll Love This Recipe

I love how this cake offers the best of both worlds—a buttery pound cake meets the lightness of a coffee cake. With pantry staples and minimal effort, I can enjoy a decadent treat anytime, whether it’s breakfast, dessert, or a cozy snack

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
I gather these simple yet satisfying ingredients:

1 cup granulated sugar
1 cup unsalted butter (2 sticks), melted
3 eggs, at room temperature
2½ teaspoons vanilla extract
2 cups cake flour
2 teaspoons baking powder
1 teaspoon salt
⅔ cup sour cream
2 tablespoons granulated sugar for topping

directions

I preheat the oven to 350 °F (175 °C) and grease a 9×9‑inch baking dish.
In a large bowl, I mix the sugar and melted butter for about 1 minute until light and airy.
I whisk in the eggs one at a time, then stir in the vanilla extract.
In a separate bowl, I sift together the cake flour, baking powder, and salt, then gently fold it into the wet mixture until just combined.
I add the sour cream and stir until evenly incorporated.
I pour the batter into the prepared dish and sprinkle the top with 2 tablespoons of sugar.
I bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
After a few minutes of cooling, I slice and serve

Servings and timing

Serves: About 12–16 slices
Prep time: 10 minutes
Cook time: 35 minutes
Total time: Approximately 45 minutes

Variations

I like adding extra flair by:

Folding in fresh berries (like raspberries or blueberries) for natural sweetness,
A pinch of cinnamon or nutmeg for warmth,
Or topping with powdered sugar, glaze, or even chocolate ganache for a richer presentation

storage/reheating

I store any leftovers in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. To refresh the texture, I reheat slices briefly in the microwave (20–30 seconds) or warm them in a 300 °F oven for about 10 minutes

FAQs

Can I use all-purpose flour instead of cake flour?

I can, though the cake will be slightly denser—cake flour gives it that delicate crumb

Can I freeze this cake?

Yes! I wrap it tightly in plastic and foil and freeze for up to 2 months. I thaw it before serving

Can I add frosting to this cake?

While I usually enjoy it plain, I’ve topped it with a light vanilla glaze for extra sweetness

Can I use salted butter?

Yes, but I reduce the added salt by about half to keep the balance right

What makes it “French”?

There’s no traditional French origin—it’s inspired by the rich, tender texture often found in French-style desserts, blending indulgence and simplicity

Conclusion

This French Butter Cake is my go-to for a quick yet indulgent treat. It’s rich and satisfying, yet airy and light—ideal for pairing with coffee, dessert, or simply enjoying on its own. If you’d like ideas for glazes, seasonal twists, or flavor adaptations, I’d love to help!