Description
Learn how to make the best French Butter Cake Recipe—rich, tender, and easy to bake with classic French flavor. This recipe features a moist crumb with a buttery taste, perfectly balanced sweetness, and a golden crust. Ideal for afternoon tea or dessert, this cake will become your new favorite go-to for celebrations and cozy moments alike.
Ingredients
Butter and Sugar
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
Wet Ingredients
- 4 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1/2 cup whole milk or heavy cream
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Prepare the oven and pan: Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan and line the bottom with parchment paper for easier release.
- Cream butter and sugar: In a large bowl, use a stand mixer or hand mixer to cream the softened butter and granulated sugar together. Beat for about 3–5 minutes until the mixture is light, fluffy, and pale in color.
- Add eggs: Add the eggs one at a time, beating well after each addition. This maintains the emulsion and builds the cake’s structure.
- Add vanilla extract: Stir in the vanilla extract until evenly combined.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt to distribute the leavening agent evenly.
- Mix dry into wet ingredients: Gradually add the dry mixture into the wet batter, mixing on low speed until just incorporated to avoid toughening the cake.
- Add milk: Pour in the milk or cream and gently mix until smooth, being careful not to overmix to keep the batter tender.
- Transfer batter and bake: Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 40–50 minutes until the cake is golden brown and a toothpick inserted in the center comes out clean.
- Cool the cake: Allow the cake to cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
- Serve: Dust with powdered sugar or serve plain to enjoy the classic French butter cake flavor.
Notes
- Using cold butter instead of softened butter can negatively affect the creaming process and the cake’s texture.
- Avoid overbaking the cake to prevent it from becoming dry and crumbly.
- Substituting margarine or low-fat butter may alter the flavor and texture significantly.
- Skipping parchment paper lining can cause the cake to stick to the pan, making removal difficult.
- Rushing the cooling time can make slicing messy and impact the cake’s presentation.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice (approx. 1/8 of cake)
- Calories: 370
- Sugar: 30g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 110mg
