Butter Me Up: The Ultimate French Butter Cake Adventure!

Hey, have you ever just craved something buttery and sweet but didn’t wanna spend hours in the kitchen? Like, you want something that just *calls* your name, right? Well, let me tell ya about this French Butter Cake—it’s like a hug in dessert form. Seriously, it’s so easy, you’ll be making it on repeat.

Main dish photo — *The finished dish — looks amazing, right?*

Okay, so I was rummaging through my pantry last week (don’t judge, it’s a *situation*), and I stumbled upon a half-full bag of cake flour. It was like it whispered to me, “Hey, remember me? Let’s make magic.” And BOOM! French Butter Cake was born.

Okay, Let’s Talk Ingredients

Alright, so here’s the lowdown on what you need to grab:

– 1 cup granulated sugar (sweetness overload, yes please!)
– 1 cup unsalted butter (that’s 2 sticks—just melt it, it’ll make your life easier)
– 3 eggs, room temperature (I always forget this step, but trust me, it makes a difference)
– 2 ½ teaspoons vanilla extract (get the good stuff, you won’t regret it)
– 2 cups cake flour (fluffy goodness)
– 2 teaspoons baking powder (let’s make it rise!)
– 1 teaspoon salt (you need it, don’t skip)
– ⅔ cup sour cream (adds that tangy magic)
– 2 tablespoons granulated sugar, for topping (the crunch on top? *Chef’s kiss*)

So Here’s Why I Make This Constantly

Okay, picture this: I was having a rough day, ya know, the kind where everything feels off? So I decided to whip this cake up. I started mixing, and honestly, the smell of melted butter and sugar made everything better. I mean, life’s little problems kinda fade away when you’re stirring butter and sugar, right? Plus, I brought it to my friend’s house, and everyone went wild! They were like, “Did you really make this?!” Yes, I did, and it was glorious.

Another beautiful angle of the dish — *Just as gorgeous from this angle too!*

The One Trick That Changes Everything

Listen closely, my friend—it’s all about the sour cream! Just trust me. It makes the cake super moist and gives it that perfect crumb. Like, if you forget it, you’ll just have a regular cake. But with it? You’ll be floating on a cloud of buttery heaven.

Don’t Mess This Up (My Top Tips)

– Don’t forget to let your eggs come to room temp! (It’s a game-changer, I swear)
– Mix until just combined—overmixing is a *no-go*. We want tender, not tough!
– Check around the 30-minute mark when baking. Your oven might be a little diva, and you definitely don’t want to risk a dry cake.

How to Keep Them From Disappearing (Or, How to Store Them)

Okay, so let’s say you have *some* willpower and actually manage to save some for later. Just store it in an airtight container at room temp (but honestly, it’s way too good to last more than a day or two). If you want to be fancy, pop it in the fridge for a little while.

If You Liked This, You’ll Probably Like These Too

You gotta try my *Lemon Drizzle Cake* or the *Chocolate Chip Banana Bread* next! They’re both super simple and equally delicious. Your taste buds will thank you!

So, what are you making this week? Have you ever tried a French Butter Cake? I’m dying to hear your thoughts! 🍰💖

French Butter Cake Recipe

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French Butter Cake is a delightful dessert that boasts a rich, buttery flavor and a tender crumb. This easy-to-make cake uses simple pantry ingredients, making it perfect for coffee breaks or as a sweet ending to any meal. With its melt-in-your-mouth texture and golden crust, it’s a treat that will impress everyone at your table.

Author: XXXXX
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: Serves 12 (12–16 slices) 1x
Category: Dessert
Method: Baking
Cuisine: French-inspired

Ingredients

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1 cup granulated sugar
1 cup unsalted butter (2 sticks), melted
3 large eggs, room temperature
2 ½ teaspoons vanilla extract
2 cups cake flour
2 teaspoons baking powder
1 teaspoon salt
⅔ cup sour cream
2 tablespoons granulated sugar (for topping)

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Instructions

Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking dish.
In a large bowl, combine sugar and melted butter; mix until light and airy, about 1 minute.
Add eggs one at a time, followed by the vanilla extract; mix well after each addition.
In another bowl, sift together cake flour, baking powder, and salt. Gradually incorporate into the wet mixture until just combined.
Gently fold in the sour cream.
Pour the batter into the prepared baking dish and sprinkle with the topping sugar.
Bake for 30–35 minutes or until a toothpick inserted comes out clean.
Allow to cool slightly before slicing and serving.