French Brown Butter Cake with Fresh Berries Recipe
This French Butter Cake is a rich, moist, and buttery dessert featuring browned butter for a deep, nutty flavor and a delightful caramelized sugar crust. Perfectly balanced with sour cream and a touch of milk, it results in a tender crumb that’s both luxurious and comforting. Serve it dusted with powdered sugar and fresh berries for a simple yet elegant treat.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Total Time: 50-55 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
Ingredients
Scale
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: In a small saucepan over medium heat, melt the unsalted butter and cook until it foams, then turns golden brown with brown bits forming at the bottom. You’ll notice a nutty, toasted hazelnut aroma when it’s done. Remove from heat and let it cool for about 10 minutes. This step is essential to develop the cake’s signature flavor.
- Mix the Batter: In a large bowl, whisk together the cooled browned butter and 1 cup of granulated sugar until well combined. Add the eggs one at a time, beating well after each addition. The mixture might look a bit lumpy initially, which is normal. Stir in the vanilla extract thoroughly. Gently fold in the cake flour, baking powder, and salt until just combined. Finally, add the sour cream and whole milk, stirring until the batter is smooth and luxurious.
- Bake the Cake: Preheat your oven to 350°F (175°C). Butter a 9-inch round cake pan and optionally dust with flour to prevent sticking. Pour the batter into the prepared pan and sprinkle the remaining ¼ cup of granulated sugar evenly over the top to create a caramelized crust. Bake in the oven for 35-40 minutes, checking around 35 minutes. The cake is done when it is golden brown and springs back lightly when touched in the center, and a toothpick inserted comes out with just a few moist crumbs.
- Serve: Allow the cake to cool slightly in the pan before removing. Dust with powdered sugar if desired and serve with fresh berries for a delightful presentation and added freshness.
Notes
- Make sure the butter has cooled but is still liquid when mixing with sugar to avoid cooking the eggs when added.
- Don’t skip browning the butter; it greatly enhances the flavor profile of this cake.
- Use room temperature eggs, sour cream, and milk for better batter consistency.
- Check the cake at 35 minutes since oven temperatures vary and you want to avoid overbaking.
- Fresh berries complement the rich buttery cake with a subtle tartness.
- Optional powdered sugar dusting adds a touch of elegance and sweetness.
Keywords: French butter cake, browned butter cake, caramelized sugar crust, moist butter cake, classic French dessert, sour cream cake
