French Butter Cake Recipe

Introduction

This French Butter Cake is a simple yet elegant dessert that boasts a rich, nutty flavor from browned butter and a tender crumb. With a caramelized sugar crust and a perfectly moist interior, it’s ideal for both special occasions and everyday treats.

Ingredients

• 1 cup (226g) unsalted butter, plus extra for pan
• 1¼ cups (250g) granulated sugar, divided
• 4 large eggs, room temperature
• 2½ teaspoons vanilla extract
• 1¼ cups (156g) cake flour
• 1½ teaspoons baking powder
• ½ teaspoon salt
• ½ cup sour cream, room temperature
• 2 tablespoons whole milk
• 2 tablespoons granulated sugar (for topping)
• Powdered sugar for dusting (optional)
• Fresh berries for serving

Instructions

1. Step 1: Brown the butter by melting it in a small saucepan over medium heat. Watch closely as it foams, then turns golden and releases a nutty aroma. When you see brown bits at the bottom and smell toasted hazelnuts, remove from heat and let it cool for about 10 minutes.
2. Step 2: In a large bowl, whisk together the cooled brown butter and 1 cup of sugar until combined. Add eggs one at a time, beating well after each addition. The mixture may be lumpy; that’s normal.
3. Step 3: Stir in the vanilla extract. Gently fold in the cake flour, baking powder, and salt until just combined.
4. Step 4: Add sour cream and whole milk, mixing until the batter is smooth and creamy.
5. Step 5: Butter a 9-inch round cake pan and optionally dust it with flour. Pour the batter into the pan, then sprinkle the remaining ¼ cup sugar evenly over the top to create a caramelized crust.
6. Step 6: Bake at 350°F (175°C) for 35-40 minutes until the cake is golden and springs back lightly when touched in the center. A toothpick inserted in the middle should come out with a few moist crumbs.
7. Step 7: Let the cake cool slightly before dusting with powdered sugar if desired. Serve with fresh berries on the side.

Tips & Variations

• Be sure to let the browned butter cool before mixing to prevent cooking the eggs.
• Using cake flour ensures a tender crumb—substitute all-purpose flour for a denser texture.
• For a citrus twist, add a teaspoon of lemon or orange zest to the batter.
• Serve with whipped cream or a drizzle of honey for extra indulgence.

Storage

Store the cake in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly and refrigerate for up to 5 days. Reheat slices gently in a warm oven or microwave before serving. This cake also freezes well for up to 2 months; thaw overnight in the refrigerator.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce the added salt in the recipe to about ⅛ teaspoon to keep the flavor balanced.

What makes the crust caramelized and crunchy?

The sprinkle of granulated sugar on top before baking melts and caramelizes, creating a deliciously crunchy crust that contrasts nicely with the soft cake inside.

French Butter Cake Recipe

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★★★★★

4.8 from 84 reviews

This French Butter Cake recipe features a rich, moist cake with a nutty browned butter flavor and a caramelized sugar crust. Perfectly tender with a delicate crumb, it’s an elegant dessert that is easy to prepare and ideal for serving with fresh berries and a dusting of powdered sugar.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 35-40 minutes
• Total Time: 50-55 minutes
• Yield: 8–10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 cup (226g) unsalted butter, plus extra for pan
• 1¼ cups (250g) granulated sugar, divided
• 4 large eggs, room temperature
• 2½ teaspoons vanilla extract
• 1¼ cups (156g) cake flour
• 1½ teaspoons baking powder
• ½ teaspoon salt
• ½ cup sour cream, room temperature
• 2 tablespoons whole milk

For Finishing

• 2 tablespoons granulated sugar (for topping)
• Powdered sugar for dusting (optional)
• Fresh berries for serving

Instructions

1. Brown the Butter: In a small saucepan over medium heat, melt and brown the butter. It will foam, turn golden, and develop a nutty aroma with brown bits at the bottom. Remove from heat once browned and allow to cool for about 10 minutes.
2. Mix the Batter: In a large bowl, whisk together the cooled browned butter and 1 cup of granulated sugar until combined. Add the eggs one at a time, beating well after each addition. Stir in vanilla extract. Gently fold in cake flour, baking powder, and salt until just combined. Add sour cream and milk, mixing until the batter is smooth and creamy.
3. Prepare the Pan: Butter a 9-inch round cake pan and dust it lightly with flour to prevent sticking.
4. Bake to Perfection: Pour the batter into the prepared pan. Sprinkle the remaining ¼ cup sugar evenly over the top to create a caramelized crust. Bake at 350°F (175°C) for 35-40 minutes or until the cake is golden, springs back lightly, and a toothpick inserted comes out with a few moist crumbs.
5. Cool and Serve: Allow the cake to cool in the pan briefly before removing. Dust with powdered sugar if desired, and serve with fresh berries.

Notes

• Ensure the butter is properly browned but not burnt for the best flavor.
• Using room temperature eggs and sour cream helps the batter blend smoothly.
• Do not overmix the batter after adding flour to maintain a tender crumb.
• The sugar topping creates a delicious caramelized crust; don’t skip it.
• Check the cake at 35 minutes to avoid overbaking, as ovens vary.

Keywords: French butter cake, browned butter cake, caramelized sugar cake, moist cake recipe, classic French dessert