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A golden brown French Butter Cake with a crackled sugar crust, made with nutty beurre noisette for a richer flavor.

Easy French Butter Cake

Rebecca Blumer
A simple yet elegant cake featuring nutty browned butter, a wonderfully moist and tender crumb, and a signature crackly sugar crust. Perfect for any occasion!
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling time 10 minutes
Total Time 50 minutes
Course Dessert, Snack
Cuisine American, French
Servings 9 servings
Calories 452 kcal

Equipment

  • 9x9-inch baking dish
  • Light-colored saucepan
  • Large Mixing Bowl
  • Spatula

Ingredients
 

  • 1 cup granulated sugar
  • 1 cup butter, melted
  • 3 eggs, room temperature
  • 2 ½ teaspoons vanilla extract
  • 2 cups cake flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • ⅔ cup sour cream
  • 2 tablespoons granulated sugar, for topping

Instructions
 

Brown the Butter and Prepare the Pan

  • Preheat your oven to 350°F (175°C) and grease a 9x9-inch baking dish. Place the butter in a light-colored saucepan over medium heat to melt.
  • Continue cooking the butter as it foams and sizzles. Watch for the milk solids at the bottom to turn golden brown and for the butter to smell deeply nutty. Immediately pour it into a large mixing bowl to stop the cooking process and let it cool for a few minutes.

Build the Batter

  • Add 1 cup of granulated sugar to the browned butter and mix for 1 minute until glossy and fragrant.
  • Add the eggs one at a time, mixing well after each one. Stir in the vanilla extract.
  • In a separate bowl, sift together the cake flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing only until you no longer see streaks of flour.
  • Gently fold in the sour cream with a spatula until the batter is smooth and evenly blended.

Bake and Finish

  • Spoon the batter into the prepared baking dish and spread it evenly. Sprinkle the remaining 2 tablespoons of granulated sugar over the top.
  • Bake for 30 to 35 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. Let the cake cool in the pan for at least 10 minutes before slicing and serving.

Notes

Pro Tip: Sifting the dry ingredients is key to a uniform, tender crumb. Don't skip this step for the best texture.
Ingredient Substitution: If you don't have cake flour, you can make your own. For every 1 cup of all-purpose flour, remove 2 tablespoons and replace them with 2 tablespoons of cornstarch. Sift well before using.
Storage Information: Store the cake in an airtight container at room temperature for up to 3 days. It also freezes beautifully for up to 3 months; wrap the cooled cake tightly in plastic wrap and then foil.
Flavor Variation: For a bright, citrusy note, add the zest of one lemon or orange to the batter along with the sugar.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 452kcalCarbohydrates: 51gProtein: 5gFat: 25gSaturated Fat: 15gCholesterol: 110mgSodium: 355mgPotassium: 105mgFiber: 1gSugar: 31gCalcium: 50mgIron: 1mg
Keyword browned butter, butter cake
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