French Butter Cake Recipe – Rich, Buttery Perfection 🧈

If you’re looking for something magical? This French butter cake recipe creates the most incredibly rich, tender crumb that melts in your mouth.

With its golden, caramelized exterior and impossibly moist center, it’s pure buttery heaven in every bite.

I’m going to walk you through making this stunning dessert that’ll have everyone asking for seconds!

Why This Recipe Works So Well 🎯

✅Simple Ingredients, Big Results 🧄: You probably have everything in your pantry right now – butter, sugar, eggs, and flour create something absolutely extraordinary when combined the French way.

✅Perfect Balance of Flavors 🌶️: The brown butter adds incredible nutty depth while vanilla rounds out the sweetness. It’s rich but not overwhelming (trust me on this one).

Serving Size 🍽️

This recipe makes one 9-inch cake serving 8-10 people generously. Honestly, you might want to double it because it disappears fast!

What You’ll Need 📝

For the cake:

• 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

Preparation Time ⏳

Total active prep time is about 15 minutes. The butter browning takes maybe 5 minutes, and mixing everything together is super quick once you get going.

How Long to Cook 🕐

Baking time is 35-40 minutes at 350°F. The cake is done when it’s golden brown and springs back lightly when touched in the center.

Let’s Get Cooking 🍳

Brown the Butter 🧈

Start by browning your butter in a small saucepan over medium heat. Watch it carefully – it’ll foam up, then turn golden, and you’ll smell this amazing nutty aroma. Once you see brown bits at the bottom and it smells like toasted hazelnuts, remove from heat. Let it cool for about 10 minutes (this step is crucial, don’t skip it).

Mix the Batter 🥄

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 might look a bit lumpy at first – that’s totally normal. Stir in vanilla (don’t skimp on this – the full 2½ teaspoons makes a huge difference), then gently fold in cake flour, baking powder, and salt until just combined. Add sour cream and milk, mixing until smooth and luxurious.

Bake to Perfection 🔥

Pour batter into a buttered 9-inch round cake pan (I like to dust it with flour too). Sprinkle the remaining ¼ cup sugar evenly over the top – this creates an amazing caramelized crust. Bake for 35-40 minutes until golden and set. Actually, I usually check mine at 35 minutes because ovens vary so much. A toothpick should come out with just a few moist crumbs.

Kitchen Equipment 🏠

You’ll need a 9-inch round cake pan, a small saucepan for browning butter, mixing bowls, and a whisk. Nothing fancy required – this is beautifully simple baking.

Taste Experience 👅

What to Expect 🤔: This cake has an incredibly tender, almost custard-like texture with a gorgeous caramelized sugar crust on top. The sour cream creates this amazing moistness that lasts for days, while the cake flour gives it that delicate, fine crumb. The brown butter provides sophisticated nutty depth throughout.

Key Flavors & Spices 🧂: Brown butter is definitely the star here, creating deep caramel and hazelnut notes. The extra vanilla adds warmth and floral sweetness, while the sour cream brings subtle tang that balances all that buttery richness.

Allergen Information ⚠️

Common Allergens 🚨: Contains eggs, dairy (butter, sour cream, and milk), and gluten (cake flour). Not suitable for those with these allergies without modifications.

Safe Substitutions 🔄: For dairy-free, you can brown vegan butter alternatives and use dairy-free sour cream, though the flavor won’t be quite the same. Gluten-free cake flour blends work but may create a slightly denser texture. Make sure your baking powder is gluten-free too!

Nutritional Breakdown 📋

Each generous slice contains approximately 350 calories. It’s rich in butter and sour cream (obviously!), so it’s definitely an indulgent treat rather than an everyday dessert. The sour cream does add some protein and calcium though!

Making It Your Own 🎨

Creative Changes 🎨: Try adding a tablespoon of rum or brandy to the batter for extra sophistication. Lemon zest works beautifully too – about a teaspoon gives lovely brightness.

Mix It Up 🎲: Fold in ½ cup of chopped toasted almonds or hazelnuts for texture. You could also swirl in some raspberry jam before baking (so pretty!).

Perfect Pairings 🤝

Complementary Dishes 🤝: Serve with fresh berries and whipped cream for a classic French dessert experience. It’s also incredible with vanilla ice cream or a dollop of crème fraîche.

What to Drink 🥤: Coffee is perfect, but this also pairs beautifully with dessert wine or even a glass of champagne for special occasions.

Making It Look Great ✨

Plating Tips 🍽️: A simple dusting of powdered sugar makes it look elegant. For fancier presentations, serve with a few fresh berries and maybe a sprig of mint.

Perfect Garnishes 🌟: Honestly, this cake is stunning on its own. But if you want to dress it up, a light glaze made with powdered sugar and milk looks gorgeous drizzled over the top.

Keeping It Fresh 🌿

Store covered at room temperature for up to 3 days – it actually gets more tender as it sits (if it lasts that long). You can wrap individual slices in plastic wrap and freeze for up to 3 months.

Pro Tips for Success 💡

Expert Advice 🎓: Don’t rush the butter browning – that nutty flavor is what makes this cake special. And please, please let the brown butter cool before adding it to the eggs or you’ll scramble them. Also, make sure your sour cream and eggs are at room temperature so everything mixes smoothly.

Smart Shortcuts 🛤️: You can brown the butter a day ahead and store it in the fridge. Just warm it slightly before using so it mixes easily. The sour cream comes to room temp faster if you microwave it for 10-15 seconds.

Fixing Common Mistakes 🛠️

The biggest issue I see is adding hot brown butter to the eggs – this creates scrambled egg bits in your cake.

If your butter seems too hot, let it cool longer.

Side note – this also works for preventing the sugar from melting too quickly when mixed.

Quick Answers ⚡

Can I make this in a different pan? Absolutely! An 8-inch square pan works great, just add 5-10 minutes to the baking time.

What if I don’t have brown butter experience? Don’t worry – just watch for the color change and trust your nose. When it smells nutty and amazing, you’re there.

Is this cake supposed to be this rich? Yes! French butter cake is meant to be luxuriously buttery. It’s not a light sponge cake – it’s pure indulgence.

Can I double this recipe? Sure, but I’d recommend making two separate cakes rather than one huge one. They bake more evenly that way.

My Take on This Recipe 💭

This French butter cake is honestly one of my favorite go-to desserts when I want something that feels special but isn’t complicated. The brown butter technique might seem intimidating at first, but once you try it, you’ll want to use it in everything.