Description
This French Butter Cake is a rich, moist, and buttery dessert that’s simple to prepare and perfect for serving at any gathering. With a tender crumb and a sweet sugar topping, this classic cake combines the subtle flavor of vanilla bean paste and the moistness of sour cream for an irresistible treat enjoyed by all.
Ingredients
For the Cake Batter
- 1 cup sugar
- 1 cup unsalted butter (melted)
- 3 large eggs
- 2½ tsp vanilla bean paste
- 2 cups cake flour
- 2 tsp baking powder
- 1 tsp salt
- ⅔ cup sour cream
For Topping
- ¼ cup sugar
Instructions
- Prepare the Pan: Preheat your oven to 350ºF (175ºC). Spray an 8 or 9-inch square cake pan with cooking spray to ensure the cake doesn’t stick and to make removal easier once baked.
- Mix Butter and Sugar: In a large mixing bowl, beat together the melted unsalted butter and 1 cup of sugar on medium speed until the mixture becomes light and fluffy. This step helps to incorporate air for a tender crumb.
- Add Eggs and Vanilla: Add the 3 large eggs and 2½ teaspoons of vanilla bean paste to the butter and sugar mixture. Mix until all ingredients are well combined and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the 2 cups of cake flour, 2 teaspoons of baking powder, and 1 teaspoon of salt. This ensures even distribution of leavening agents and seasoning.
- Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet batter on low speed, mixing just until combined to avoid overworking the batter and toughening the cake.
- Fold in Sour Cream: Gently fold ⅔ cup of sour cream into the batter. This adds moisture and a slight tang to the cake, improving the texture and flavor.
- Prepare for Baking: Spread the batter evenly into the prepared square cake pan. Even out the surface with a spatula, then sprinkle ¼ cup of sugar evenly over the top to create a sweet, crunchy topping after baking.
- Bake the Cake: Place the cake in the preheated oven and bake for 30 to 35 minutes. To check doneness, insert a toothpick into the center; it should come out clean or with a few moist crumbs attached.
- Cool and Serve: Once baked, remove the cake from the oven and let it cool on a wire rack. After cooling, cut the cake into 16 equal squares and serve.
Notes
- Use cake flour for a lighter, more tender crumb; all-purpose flour will make the cake denser.
- Ensure the butter is melted but not hot when mixing to avoid cooking the eggs prematurely.
- Vanilla bean paste can be substituted with pure vanilla extract if unavailable.
- The sugar topping adds a delightful crunch but can be omitted for a softer top.
- Allow the cake to cool completely before slicing to maintain clean edges and proper texture.
- This cake pairs beautifully with fresh berries or a dollop of whipped cream for extra indulgence.
