French Butter Cake Recipe
To make a French butter cake, cream softened butter and sugar until light. Add eggs one at a time, mixing well. Incorporate flour and baking powder gradually. Pour the batter into a greased pan and bake until golden. Enjoy this rich, moist dessert with a dusting of powdered sugar.
Equipment
- Mixing bowls
- Electric mixer or stand mixer
- Spatula
- Measuring cups and spoons
- Sifter for flour
- 9-inch round cake pan or loaf pan
- Oven
- Wire cooling rack
Ingredients
- 226 g 1 cup or 2 sticks unsalted butter, softened
- 300 g 1½ cups granulated sugar
- 4 large eggs at room temperature
- 240 g 2 cups cake flour, sifted
- 1 tsp baking powder
- ¼ tsp salt
- 1 tbsp pure vanilla extract
- 160 ml ⅔ cup sour cream, at room temperature
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- In a large mixing bowl, cream the butter and sugar together using an electric mixer on medium speed until light and fluffy (about 3–5 minutes).
- Add the eggs one at a time, beating well after each addition. This helps maintain the emulsion and prevents curdling. Mix in the vanilla extract until fully incorporated. In a separate bowl, sift together the cake flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture in three parts, alternating with the sour cream in two parts (start and end with dry ingredients). Mix on low speed just until combined. Do not overmix.
- Pour the batter evenly into the prepared pan and smooth the top with a spatula. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely. Serve as is, or dust with powdered sugar for an elegant finish.