To create this delightful Classic French Butter Cake, you’ll need the following ingredients:
What is Classic French Butter Cake?
Why You’ll Love This Classic French Butter Cake
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup sour cream
Who It’s For
Each ingredient plays a vital role in achieving that rich, moist texture. For a twist, consider substituting the sour cream with Greek yogurt for a tangy flavor or using almond extract instead of vanilla for a nutty aroma.
When to Cook It
Making this French Butter Cake Recipe is a breeze! Follow these simple steps:
How to Make the Perfect Classic French Butter Cake
Ingredients
- Convenient to Make: With simple ingredients and straightforward steps, this French Butter Cake Recipe is perfect for both novice and experienced bakers.
- Irresistible Flavor: The rich, buttery taste combined with the tangy notes from sour cream creates a cake that’s simply unforgettable.
- Healthier Indulgence: Using sour cream not only adds moisture but also provides a slight tang, making it a delightful alternative to heavier cakes.
- Family-Friendly: This cake is a hit with kids and adults alike, making it an ideal dessert for family gatherings or casual get-togethers.
- Versatile Treat: Dress it up with fresh berries or whipped cream, or enjoy it plain with a cup of coffee for a cozy afternoon snack.
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the sour cream, starting and ending with the flour mixture. This will ensure a smooth batter.
- Pour the batter into the prepared baking pan and smooth the top with a spatula.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
For People with Diabetes: Sugar Substitutes
If you’re looking to reduce sugar, consider using stevia, monk fruit, erythritol, or allulose as substitutes. These options can help maintain sweetness without the added calories. However, I advise against using honey or maple syrup, as they can spike blood sugar levels.
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Tools You’ll Need
- Mixing Bowls: A set of mixing bowls in various sizes is essential. If you don’t have them, any large, deep bowls will do.
- Electric Mixer: A stand mixer or hand mixer will make creaming the butter and sugar a breeze. If you don’t have one, a whisk and some elbow grease will work just fine!
- Measuring Cups and Spoons: Accurate measurements are key to baking success. If you’re in a pinch, use any cup or spoon you have, just keep the ratios consistent.
- Rubber Spatula: Perfect for scraping down the sides of your mixing bowl. A wooden spoon can also do the trick!
- 9×13 Inch Baking Pan: This is the ideal size for the cake. If you don’t have one, a round cake pan or any oven-safe dish will work; just adjust the baking time accordingly.
- Cooling Rack: Essential for cooling your cake evenly. If you don’t have one, a plate or cutting board can serve as a makeshift cooling surface.
Top Tips from Well-Known Chefs
- Use Room Temperature Ingredients: Chef Julia Child always emphasized the importance of using room temperature butter and eggs. This helps create a smoother batter and ensures even mixing, resulting in a light and fluffy cake.
- Don’t Overmix: Chef Thomas Keller advises against overmixing the batter once you add the flour. Overmixing can lead to a dense cake. Mix just until the ingredients are combined for that perfect tender crumb.
- Incorporate Air: Renowned pastry chef Dominique Ansel suggests creaming the butter and sugar until it’s light and fluffy. This process incorporates air into the mixture, which is crucial for a cake that rises beautifully.
- Flavor Boost: Chef Alice Waters recommends adding a pinch of nutmeg or cinnamon to the dry ingredients for an unexpected depth of flavor. This subtle addition can transform your French Butter Cake Recipe into something truly special.
- Cool Properly: Chef Eric Lanlard emphasizes the importance of cooling your cake in the pan for a short time before transferring it to a wire rack. This helps prevent it from breaking apart and ensures a moist texture.
Storing and Reheating Tips
- Citrus Zest: Add the zest of one lemon or orange to the batter for a refreshing citrus twist. This brightens the flavor and adds a lovely aroma that pairs beautifully with the buttery richness.
- Chocolate Chip Delight: Fold in 1 cup of semi-sweet or dark chocolate chips into the batter before baking. This variation transforms your cake into a decadent treat that chocolate lovers will adore.
- Nutty Goodness: Incorporate 1 cup of chopped nuts, such as walnuts or pecans, for added texture and flavor. Toasting the nuts beforehand enhances their nuttiness and brings out their natural oils.
- Spiced Cake: For a warm, cozy flavor, add 1 teaspoon of ground cinnamon and 1/2 teaspoon of nutmeg to the dry ingredients. This spiced version is perfect for fall gatherings or holiday celebrations.
- Berry Bliss: Mix in 1 cup of fresh or frozen berries, such as blueberries or raspberries, for a fruity burst. The berries not only add flavor but also create a beautiful marbled effect in the cake.
- Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend to make this cake suitable for those with gluten sensitivities. Just ensure the blend contains xanthan gum for the best texture.
- Vegan Variation: Replace the eggs with flaxseed meal (1 tablespoon of flaxseed mixed with 2.5 tablespoons of water per egg) and use a plant-based butter alternative. This creates a delicious vegan version without sacrificing flavor.
Common Mistakes to Avoid
- Measure Accurately: Baking is a science, so precise measurements are crucial. Use a kitchen scale for the most accurate results, especially for flour. Too much flour can lead to a dense cake.
- Room Temperature Ingredients: Always use room temperature butter, eggs, and sour cream. This helps create a smooth batter and ensures even mixing, resulting in a light and fluffy cake.
- Don’t Rush the Creaming: Take your time when creaming the butter and sugar. Aim for a light and fluffy texture, which can take about 3-5 minutes. This step is essential for incorporating air into the batter, leading to a beautifully risen cake.
- Alternate Dry and Wet Ingredients: When mixing in the flour and sour cream, alternate between the two. This method helps prevent overmixing and ensures a tender crumb.
- Check for Doneness: Ovens can vary, so start checking your cake a few minutes before the recommended baking time. Insert a toothpick into the center; it should come out clean or with a few moist crumbs.
- Cool Gradually: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack. This helps maintain moisture and prevents the cake from breaking apart.
- Flavor Infusions: For an extra layer of flavor, consider infusing your butter with herbs or spices. A hint of rosemary or a dash of cardamom can add a unique twist to your French Butter Cake Recipe.
- Serve with Style: Presentation matters! Dust the cooled cake with powdered sugar or drizzle with a simple glaze made from powdered sugar and lemon juice for a beautiful finish.
FAQs About Classic French Butter Cake
- At Room Temperature: If you plan to enjoy your cake within a few days, store it in an airtight container at room temperature. This will keep it moist and flavorful for up to 3 days.
- In the Refrigerator: For longer storage, you can refrigerate the cake. Wrap it tightly in plastic wrap or aluminum foil to prevent it from drying out. It will stay fresh for about a week in the fridge.
- In the Freezer: If you want to save your cake for a special occasion, freezing is a great option. Wrap individual slices or the whole cake in plastic wrap, then place it in a freezer-safe bag or container. It can be frozen for up to 3 months. Just remember to label it with the date!
Conclusion: Final Thoughts on Classic French Butter Cake
By following these storing and reheating tips, you can enjoy your French Butter Cake Recipe at its best, whether it’s fresh out of the oven or a delightful treat from the freezer!
As you embark on your baking journey with the Classic French Butter Cake, here are some extra clarifications and tips to ensure your cake turns out perfectly:
With these helpful notes, you’ll be well-equipped to create a delicious Classic French Butter Cake that will impress your family and friends!
When baking the Classic French Butter Cake, it’s easy to make a few missteps that can affect the final result. Here are some common pitfalls to watch out for:
As we wrap up our journey through the delightful world of the Classic French Butter Cake, I hope you feel inspired to bring this rich, buttery treat into your own kitchen. Baking this cake is not just about the ingredients; it’s about creating memories and sharing love with those around you. Whether you enjoy it plain or dressed up with fresh berries, each slice is a reminder of the joy that comes from homemade desserts. I encourage you to try this recipe and share your experiences in the comments below. Happy baking, and may your kitchen always be filled with warmth and sweetness!
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Classic French Butter Cake Recipe
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A rich and moist cake that embodies the classic French baking tradition.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup sour cream
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the sour cream, starting and ending with the flour mixture.
- Pour the batter into the prepared baking pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
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Notes
- For added flavor, consider adding lemon zest or almond extract.
- This cake pairs wonderfully with fresh berries or whipped cream.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
