Made with butter, vanilla, sugar, eggs, sour cream, and cake flour—this French Butter Cake is soft, golden, and perfectly snackable.
I wasn’t even planning to bake. Like, at all. The plan was to clean the kitchen, maybe light a candle, and pretend I had it together. Then I spotted two sticks of butter, already halfway to melting on the counter. They’d been out since… yesterday? Oops. But you know what? It felt like the universe was nudging me. “Hey, you. Make a cake.”
I didn’t have a fancy reason. No party. No bake sale. Just me, craving something warm and buttery that I could eat standing at the counter, in my socks, while scrolling Pinterest like I had no idea what I was doing with my life. And so, this French Butter Cake happened.
It’s soft. It’s simple. And it kind of tastes like something your grandma would’ve made—if your grandma lived in the French countryside and wore an apron that smelled like vanilla.
Why You’ll Love This French Butter Cake Recipe?
You know how some cakes are all show and no soul? This isn’t that. It’s not trying to be dramatic. No layers. No frosting. No “let it chill for 8 hours” nonsense. It’s just warm, golden, sweet-but-not-too-sweet French Butter Cake. The kind you can eat for breakfast and not feel weird about it.
What makes it special? That tiny crunch from the sugar on top. The buttery richness that’s somehow not heavy. The fact that it tastes even better the next morning, when you’re too tired to even toast something.
It’s not impressive on a cake stand. But it is the kind of thing that disappears faster than you meant it to. I’d know. I cut a “small piece” and ate it with coffee… then another “small piece” because I needed to double-check the texture. Totally for science.
Ingredient Notes:
This cake doesn’t ask for anything weird. If your pantry isn’t totally empty, you probably have what you need. But here’s the little story behind why each part matters:
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Granulated Sugar: Not just inside the batter—it goes on top too. That’s where that magic crust comes from. It’s like a cake crown.
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Unsalted Butter: Melted. Two sticks. I’ve tried it with one and… no. Don’t do that to yourself.
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Eggs: Room temp if you remember, cold if you don’t. Mine were fridge-cold and it still turned out great.
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Vanilla Extract: A full 2½ teaspoons. Yes, that’s a lot. And yes, it’s worth it.
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Cake Flour: Gives that tender crumb. I’ve used all-purpose in a pinch, and it’s still good—just a little less soft.
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Baking Powder + Salt: Think of them as the quiet background singers. You’d notice if they weren’t there.
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Sour Cream: This is the game-changer. Moist, rich, and adds just a tiny bit of tang. It rounds the whole thing out.
How To Make French Butter Cake?
This isn’t a “set a timer for every step” kind of recipe. It’s more like… feel it out. Bake with vibes. Here’s what I usually do.
Step 1: Preheat + Grease the Dish
350°F. Easy. Grease a 9×9 pan—use butter if you’re already melting some anyway. I skip the parchment paper because I like the edges to get golden. But you do you.
Step 2: Butter Meets Sugar
In a bowl, mix melted butter with sugar. Use a hand mixer or whisk—whatever you’ve got. Give it about a minute to get light and creamy. Not fluffy, just smooth.
Step 3: Add Eggs + Vanilla
Crack in the eggs one at a time, mixing after each. Then add all that glorious vanilla. Your kitchen will already smell good by this point. No kidding.
Step 4: Dry Ingredients Join the Party
In a second bowl, mix the cake flour, baking powder, and salt. Slowly add the dry mix into the wet mix. Stir until just combined—don’t overthink it. If you’re staring at a few flour streaks, that’s your cue to stop.
Step 5: Fold in the Sour Cream
Gently fold in the sour cream. The batter will feel thick and rich, like it wants to be licked off the spoon (and honestly? Go for it).
Step 6: Into the Pan + Sugar Sprinkle
Pour the batter into your prepared dish and smooth the top. Then grab that last bit of sugar and sprinkle it on top like fairy dust. It’ll look like too much, but it’s not. Promise.
Want To Save This Recipe?
Step 7: Bake + Try to Be Patient
Bake for 30–35 minutes. The top will be golden and crackly. A toothpick should come out mostly clean—maybe with a few moist crumbs (the good kind). Let it cool before slicing if you’re feeling patient. Or don’t. I’ve burned my tongue more than once.
Storage Options:
Honestly, this French Butter Cake rarely lasts more than a day around here. But in the off-chance you have leftovers: store it in an airtight container on the counter for 2 days. Or pop it in the fridge for up to 5. Microwave a slice for like 10 seconds and it tastes freshly baked. Sometimes even better.
Freezer? Yep. Slice it, wrap it tight, and freeze. Pull one out when you’re having a day and need something buttery to bring you back to life.
Variations and Substitutions:
This cake is incredibly forgiving. Like, wear-sweatpants-to-a-dinner-party level forgiving. Play around with it.
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Lemon Zest: Adds brightness and makes it feel a little fancier.
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Swap Vanilla for Almond: A little goes a long way, but it totally changes the vibe.
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Add Berries: Fold in some blueberries or raspberries right before baking. Instant summer.
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Make Mini Cakes: Pour into muffin tins and bake for a shorter time. Cute, and you don’t have to share.
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Add Glaze: A simple powdered sugar glaze makes it feel bakery-fancy.
What to Serve with French Butter Cake?
I’ve eaten this cake:
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For breakfast with coffee
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After lunch with more coffee
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At midnight, standing in front of the fridge
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With whipped cream and berries when I wanted to be “extra”
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Plain, straight from the pan, while doomscrolling on my phone
Point is—it fits every mood.
Frequently Asked Questions:
Can I make it ahead?
Absolutely. It gets better after a day. If you’re hosting brunch, bake it the night before and sleep in.
I don’t have cake flour. Help?
Totally fine. Use all-purpose flour, but sub out 2 tablespoons per cup and replace them with cornstarch. Or just use AP and embrace a slightly firmer crumb.
What if I forgot the sour cream?
Greek yogurt works. I once used crème fraîche because that’s all I had—and it was delicious.
If you need a soft, buttery cake that doesn’t ask for much but gives so much back? This is it. My French Butter Cake is cozy, unfussy, and just… feels like home. No stress. No frills. Just cake that makes you smile.
If you try it, let me know what you think. Did you add berries? Drizzle glaze? Eat it out of the pan with a spoon? (Same.) Let’s talk cake in the comments.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
French Butter Cake
Ingredients
- 1 cup granulated sugar
- 1 cup 2 sticks unsalted butter, melted
- 3 large 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
Instructions
Preheat the Oven and Prepare the Pan
- Preheat the oven to 350°F (175°C). Grease a 9x9-inch baking dish thoroughly with butter or nonstick spray and set aside.
Combine Sugar and Butter
- In a large mixing bowl, combine 1 cup of granulated sugar with the melted butter. Mix using a hand mixer or whisk for approximately 1 minute, or until the mixture appears smooth and slightly airy.
Incorporate Eggs and Vanilla
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and mix until fully incorporated.
Sift and Add Dry Ingredients
- In a separate bowl, sift together the cake flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, stirring just until combined. Avoid overmixing.
Fold in Sour Cream
- Gently fold in the sour cream using a spatula or wooden spoon until the batter is smooth and evenly mixed. The batter will be thick.
Transfer to Baking Dish and Add Topping
- Pour the batter into the prepared baking dish, smoothing the top evenly. Sprinkle the remaining 2 tablespoons of granulated sugar evenly over the surface of the batter.
Bake and Cool
- Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs. Remove from oven and allow the cake to cool in the pan before slicing and serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
