French Butter Cake Recipe
Indulge in the simple elegance of this Classic French Butter Cake, also known as Gâteau au Beurre. This delightful cake boasts an incredibly tender, moist crumb and a rich, buttery flavor that is both comforting and sophisticated. Perfect for afternoon tea, a light dessert, or any occasion that calls for a touch of French charm, it's a testament to the beauty of high-quality ingredients and straightforward baking.
Prep Time
15 minutes
Cook Time
35 minutes
Total Time
50 minutes
Servings
9-12 servings
Keywords
Why This Recipe Delivers
- Achieves an incredibly tender and moist crumb, characteristic of classic French baking.
- Showcases a rich, pure buttery flavor that is both comforting and sophisticated.
- Features a delightful sugary crust for an added textural contrast.
- Relatively simple to prepare, making it accessible for home bakers of all skill levels.
- Versatile for any occasion, from a casual coffee break to an elegant dessert.
Ingredients
- 200 g (1 cup) granulated sugar
- 225 g (1 cup/2 sticks) unsalted butter, melted and slightly cooled
- 3 large eggs, at room temperature
- 12.5 ml (2 ½ teaspoons) vanilla extract
- 240 g (2 cups) cake flour, sifted
- 10 g (2 teaspoons) baking powder
- 5 g (1 teaspoon) salt
- 160 ml (⅔ cup) sour cream, at room temperature
- 25 g (2 tablespoons) granulated sugar, for topping
Instructions
- Preheat your oven to 175°C (350°F). Prepare a 23×23 cm (9×9-inch) baking dish by generously greasing it with butter or non-stick spray, then lightly flouring it, tapping out any excess. This ensures the cake releases cleanly.
- In a large mixing bowl, combine the 200 g (1 cup) granulated sugar with the 225 g (1 cup/2 sticks) melted unsalted butter. Whisk vigorously for about one minute until the mixture appears light in color and airy in texture. This step incorporates air and helps create a tender crumb.
- Add the three large eggs, one at a time, to the butter and sugar mixture, beating well after each addition to fully incorporate. Stir in the 12.5 ml (2 ½ teaspoons) vanilla extract, ensuring it is evenly distributed for maximum flavor.
- In a separate medium bowl, whisk together the 240 g (2 cups) sifted cake flour, 10 g (2 teaspoons) baking powder, and 5 g (1 teaspoon) salt. Gradually add these dry ingredients to the wet ingredients in three batches, mixing on low speed until just combined after each addition. Be careful not to overmix, as this can develop the gluten too much and result in a tough cake.
- Gently fold in the 160 ml (⅔ cup) sour cream until just incorporated. The sour cream adds an incredible richness and moisture to the cake, contributing to its signature tender texture. Ensure there are no streaks of sour cream visible.
- Pour the prepared batter evenly into your greased and floured 23×23 cm (9×9-inch) baking dish. Use an offset spatula or the back of a spoon to smooth the top. Sprinkle the remaining 25 g (2 tablespoons) of granulated sugar evenly over the entire surface of the batter. This creates a beautiful, sparkling crust during baking.
- Bake the cake in the preheated oven for 30–35 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. The top should be golden brown and the edges slightly pulled away from the sides of the pan.
- Once baked, remove the cake from the oven and allow it to cool in the baking dish for about 10-15 minutes on a wire rack. This brief cooling period helps the cake set before slicing. After slight cooling, slice and serve warm or at room temperature.
Tools You’ll Need
- 9×9-inch (23×23 cm) baking dish
- Large mixing bowl
- Medium mixing bowl
- Whisk or electric mixer
- Rubber spatula
- Sieve or sifter
- Measuring cups and spoons
- Wire rack
- Wooden skewer or toothpick
Essential Success Tips
- Ensure all cold ingredients, especially eggs and sour cream, are at room temperature. This helps them emulsify properly with the melted butter, creating a smooth, uniform batter and a more tender cake.
- Melt the butter and allow it to cool slightly before adding to the sugar. If it's too hot, it can cook the eggs prematurely or create a greasy texture.
- Sift your cake flour, baking powder, and salt together. Sifting aerates the flour, prevents lumps, and ensures even distribution of the leavening agent and salt, leading to a finer, lighter crumb.
- Mix the dry ingredients into the wet just until combined. Overmixing develops gluten, which can result in a tough, chewy cake rather than a tender one.
- Don't skip the topping sugar! It caramelizes slightly during baking, forming a wonderfully crisp, sweet crust that adds a lovely contrast to the soft interior.
Professional Cooking Secrets
- For an even more pronounced vanilla flavor, split a vanilla bean, scrape the seeds, and infuse them into the melted butter as it cools before proceeding with the recipe.
- To enhance the 'buttery' essence, consider using a high-quality European-style butter with a higher fat content. This will deepen the flavor profile significantly.
- Experiment with a subtle citrus zest (lemon or orange) folded into the batter at the very end. A teaspoon of zest can brighten the cake's flavor without overpowering the classic butter notes.
Notes
- Storage: Store the French Butter Cake at room temperature, covered tightly, for up to 3 days. It can also be refrigerated for up to 5 days, though bringing it back to room temperature before serving is recommended for best texture.
- Serving Suggestions: This cake is delightful on its own, but can be elevated with a dollop of crème fraîche, a sprinkle of fresh berries, or a light dusting of powdered sugar.
- Variations: For a nutty twist, fold in 50g of finely chopped toasted almonds or walnuts into the batter before pouring into the dish.
Frequently Asked Questions
Can I use all-purpose flour instead of cake flour?
While cake flour is recommended for its lower protein content, which yields a more tender crumb, you can substitute it with all-purpose flour. For every cup of all-purpose flour, remove 2 tablespoons of flour and replace it with 2 tablespoons of cornstarch (or cornflour), then sift well.
My cake turned out dry. What went wrong?
A dry cake is often a result of overmixing the batter, which develops gluten and makes the cake tough, or overbaking. Ensure you mix just until the ingredients are combined and check for doneness using the toothpick test promptly at the minimum baking time.
Can I make this cake in a different pan size?
Yes, you can. If using a larger pan, the cake will be thinner and may bake faster, so adjust baking time accordingly. For a smaller pan, the cake will be thicker and require more baking time. Always ensure the toothpick test comes out clean.
Nutrition Facts (Per Serving)
Calories: 380, Protein: 6g, Fat: 22g, Carbs: 40g (per estimated serving of 1/9th cake)
Allergy Information
Contains dairy (butter, sour cream), eggs, and gluten (wheat flour). For a gluten-free version, use a high-quality gluten-free all-purpose flour blend suitable for baking, ensuring it contains xanthan gum for structure.
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