French Butter Cake : Brown Butter Bliss with a Golden Crust
Golden, buttery, and outrageously tender, this French Butter Cake is your ticket to dessert paradise. With nutty brown butter, a moist, custard-like crumb, and a crackly sugar topping, it’s a showstopper made from pantry basics. Each bite delivers a warm hug of vanilla and richness – perfect for impressing guests or indulging in quiet luxury. Simple to make, unforgettable to taste.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8–10 1x
Ingredients
For the Cake:
1 cup (226g) unsalted butter, plus extra for pan
1¼ cups (250g) granulated sugar, divided
4 large eggs, room temperature
2½ tsp vanilla extract
1¼ cups (156g) cake flour
1½ tsp baking powder
½ tsp salt
½ cup sour cream, room temperature
2 tbsp whole milk
Optional twist: 1 tsp lemon zest or 1 tbsp dark rum
For the Topping:
2 tbsp granulated sugar
Powdered sugar for dusting (optional)
Fresh berries or a light glaze for garnish
Instructions
Brown the Butter: Melt butter over medium heat until it foams, turns golden, and smells nutty. Remove from heat and cool for 10 minutes.
Mix the Batter: Whisk cooled brown butter with 1 cup sugar. Beat in eggs one at a time. Stir in vanilla. Gently fold in flour, baking powder, and salt. Add sour cream and milk; mix until smooth.
Bake: Pour into a greased and floured 9-inch round cake pan. Sprinkle remaining sugar over top. Bake at 350°F (175°C) for 35–40 minutes, until golden and just set.
Cool & Serve: Let cool in the pan, then dust with powdered sugar or drizzle with glaze. Garnish with berries or mint if desired.
Nutrition
- Calories: 350
- Sugar: 22g
- Fat: 20g
- Protein: 5g