Description

A warm, buttery French Butter Cake that’s part coffee cake, part pound cake, and 100% comfort. Delicately topped with sugar for a sweet, crackly finish.

Ingredients

Scale

1 cup granulated sugar
1 cup unsalted butter, melted
3 large eggs, room temperature
2 teaspoons vanilla extract
1 ½ cups cake flour
1 ½ teaspoons baking powder
½ teaspoon salt
¾ cup sour cream
2 tablespoons granulated sugar (for topping)

Instructions

Preheat oven to 350°F (175°C). Grease a 9×9-inch baking dish or 9-inch round pan. Line bottom with parchment paper.
In a large bowl, whisk sugar and melted butter until glossy and slightly lightened, about 1 minute. Whisk in eggs one at a time, then vanilla.
Sift in cake flour, baking powder, and salt. Whisk just until no dry streaks remain—don’t overmix.
Fold in sour cream using a spatula until mixture is smooth and combined.
Spread batter evenly into prepared pan. Sprinkle 2 tablespoons sugar evenly over the top.
Bake for 30–35 minutes, until golden and a toothpick inserted in the center comes out clean.
Cool in pan for 10–15 minutes. Slice into squares or wedges. Serve warm or at room temperature.

Notes

Use cake flour for the most delicate crumb. For a twist, fold in berries or add cinnamon. Store airtight at room temp for 3 days, refrigerate up to a week, or freeze for 2 months.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: French

Nutrition

Serving Size: 1 slice
Calories: 340
Sugar: 18g
Sodium: 190mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 0g
Protein: 4g
Cholesterol: 95mg

Keywords: French butter cake, pound cake, coffee cake, sour cream, buttery dessert