French Butter Cake with Caramelized Sugar Crust Recipe
Introduction
This French Butter Cake is a rich, tender delight with a golden, caramelized crust and an impossibly moist center. Its nutty brown butter flavor combined with vanilla creates pure buttery heaven in every bite. Perfect for special occasions or whenever you crave a luxurious treat.
Ingredients
- 1 cup (226g) unsalted butter, plus extra for pan
- 1¼ cups (250g) granulated sugar, divided
- 4 large eggs, room temperature
- 2½ teaspoons vanilla extract
- 1¼ cups (156g) cake flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup sour cream, room temperature
- 2 tablespoons whole milk
- 2 tablespoons granulated sugar (for topping)
- Powdered sugar for dusting (optional)
- Fresh berries for serving
Instructions
- Step 1: Brown the butter in a small saucepan over medium heat. Stir constantly until it foams, turns golden, and gives off a nutty aroma with brown bits forming at the bottom. Remove from heat and let cool for about 10 minutes.
- Step 2: In a large bowl, whisk together the cooled brown butter and 1 cup of granulated sugar until combined. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Step 3: Gently fold in cake flour, baking powder, and salt until just combined. Then mix in sour cream and milk until smooth and luxurious.
- Step 4: Preheat oven to 350°F (175°C). Butter a 9-inch round cake pan and dust with flour. Pour batter into the pan, then sprinkle the remaining ¼ cup sugar evenly over the top to create a caramelized crust.
- Step 5: Bake for 35-40 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out with a few moist crumbs. Let cool before serving.
Tips & Variations
- For extra flavor, add 1 tablespoon of rum or brandy to the batter or stir in 1 teaspoon of lemon zest.
- Fold in ½ cup chopped toasted almonds or hazelnuts for added texture.
- Swirl in raspberry jam before baking for a fruity twist.
- Brown the butter a day ahead and refrigerate; gently warm before using.
- Ensure sour cream and eggs are at room temperature to avoid curdling.
Storage
Store the cake covered at room temperature for up to 3 days; it actually becomes more tender as it rests. Wrap individual slices tightly in plastic wrap and freeze for up to 3 months. Reheat slices gently in the microwave or oven before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different pan for this cake?
Yes, an 8-inch square pan works well. Just add 5-10 minutes to the baking time and check for doneness.
How do I know when the brown butter is ready?
Watch for the butter to foam and then turn a golden brown color. You’ll also smell a rich, nutty aroma similar to toasted hazelnuts. Remove it from heat immediately once this happens to avoid burning.
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French Butter Cake with Caramelized Sugar Crust Recipe
- Total Time: 50-55 minutes
- Yield: 8–10 servings 1x
Description
This French Butter Cake recipe delivers a rich, tender crumb with a caramelized, golden exterior and a moist, buttery center. Featuring browned butter for a nutty depth and enhanced by vanilla and sour cream, this simple yet elegant cake melts in your mouth, making it perfect for special occasions or indulgent everyday treats.
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 teaspoons vanilla extract
- 1¼ cups (156g) cake flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup sour cream, room temperature
- 2 tablespoons whole milk
For Finishing:
- 2 tablespoons granulated sugar (for topping)
- Powdered sugar for dusting (optional)
- Fresh berries for serving
Instructions
- Brown the Butter: Begin by melting the unsalted butter in a small saucepan over medium heat. Allow it to foam and then turn a golden brown color, releasing a nutty, toasted hazelnut aroma. Once brown bits form at the bottom, remove the pan from heat and let the butter cool for about 10 minutes. This step infuses the cake with its rich, nutty flavor.
- Mix the Batter: In a large bowl, whisk together the cooled brown butter and 1 cup of the granulated sugar until combined. Add the eggs one at a time, beating thoroughly after each addition. The mixture may appear lumpy initially, which is normal. Stir in the vanilla extract for added warmth and sweetness. Gently fold in the cake flour, baking powder, and salt until just combined. Finally, add the sour cream and whole milk, mixing until you achieve a smooth and luxurious batter.
- Bake to Perfection: Preheat your oven to 350°F (175°C). Butter a 9-inch round cake pan and dust it lightly with flour. Pour the batter evenly into the prepared pan. Sprinkle the remaining ¼ cup of granulated sugar evenly on top to create a caramelized crust. Bake for 35 to 40 minutes, checking at 35 minutes for doneness. A toothpick inserted in the center should come out with a few moist crumbs but not wet batter. The cake should be golden brown and spring back lightly when touched.
- Cool and Serve: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack. Dust with powdered sugar if desired and serve with fresh berries to complement the rich buttery flavor.
Notes
- Make sure to let the browned butter cool completely before adding it to the eggs to avoid scrambling.
- Room temperature eggs and sour cream help the batter mix more smoothly and create a better texture.
- The sugar sprinkled on top creates a delicious caramelized crust—don’t skip this step.
- Store the cake covered at room temperature for up to 3 days; it becomes more tender over time.
- For dairy-free or gluten-free adaptations, substitute vegan butter, dairy-free sour cream, and gluten-free cake flour blends, but expect slight changes in texture and flavor.
- To speed sour cream to room temperature, microwave for 10-15 seconds.
- You can brown the butter a day ahead and refrigerate it, then gently warm before use.
- If using a different pan, such as an 8-inch square pan, add 5 to 10 extra minutes to baking time.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Keywords: French butter cake, brown butter cake, rich cake recipe, caramelized crust cake, tender crumb cake, buttery cake dessert
