Perfect French Butter Cake Recipe

Introduction

This perfect French butter cake is a simple yet elegant dessert that boasts a tender crumb and rich, buttery flavor. With minimal ingredients and straightforward steps, it’s an ideal treat for both special occasions and everyday indulgence.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1 1/2 cups granulated sugar
• 4 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup whole milk or heavy cream

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan and line the bottom with parchment paper for easier release.
2. Step 2: Cream the butter and sugar together in a large bowl using a stand mixer or hand mixer. Beat for about 3–5 minutes, or until light and fluffy.
3. Step 3: Add the eggs one at a time, beating well after each addition to maintain the emulsion and build structure in the batter.
4. Step 4: Stir in the vanilla extract, mixing until combined.
5. Step 5: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet, mixing on low speed until just incorporated.
6. Step 6: Pour in the milk, and mix until smooth. Avoid overbeating to keep the cake tender.
7. Step 7: Transfer the batter to your prepared pan, smoothing the top with a spatula.
8. Step 8: Bake for 40–50 minutes, or until the cake is golden on top and a toothpick inserted in the center comes out clean.
9. Step 9: Let the cake cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely.
10. Step 10: Dust with powdered sugar or serve plain for the full flavor experience.

Tips & Variations

• Use room-temperature eggs and butter to ensure smooth mixing and proper emulsification.
• For extra flavor, add a teaspoon of lemon zest or almond extract along with the vanilla.
• Try substituting half of the all-purpose flour with cake flour for a lighter texture.
• If you prefer a richer cake, use heavy cream instead of whole milk.

Storage

Store the cooled cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze for up to 2 months. To serve after freezing, thaw the cake overnight in the refrigerator and bring to room temperature before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the added salt in the recipe to avoid an overly salty cake.

Why is it important to add eggs one at a time?

Adding eggs one at a time helps maintain a stable emulsion in the batter, which results in a tender and well-structured cake.

Perfect French Butter Cake Recipe

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★★★★★

4.8 from 352 reviews

This Perfect French Butter Cake is a rich and tender dessert known for its buttery flavor and delicate crumb. Made with simple ingredients like butter, sugar, eggs, and vanilla, this cake is moist and golden with a slightly crisp exterior. Ideal for any occasion, it pairs wonderfully with a dusting of powdered sugar or fresh berries for a classic French treat.

• Author: Anna
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

Butter Cake

• 1 cup (2 sticks) unsalted butter, softened
• 1 1/2 cups granulated sugar
• 4 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup whole milk or heavy cream

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan and line the bottom with parchment paper to ensure easy cake release after baking.
2. 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 3–5 minutes until the mixture is light and fluffy, which incorporates air for a tender texture.
3. Add Eggs: Add the eggs one at a time to the creamed butter and sugar, beating well after each addition. This process helps maintain the batter’s emulsion and build structure.
4. Incorporate Vanilla: Stir in the pure vanilla extract until fully combined, adding aroma and flavor to the batter.
5. Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, and salt to ensure even distribution of leavening and seasoning.
6. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed just until incorporated to avoid overdeveloping gluten and creating a dense cake.
7. Add Milk: Pour in the milk or heavy cream and mix until smooth. Avoid overmixing to maintain a tender crumb.
8. Transfer Batter and Bake: Pour the batter into the prepared cake pan and smooth the surface with a spatula. Bake in the preheated oven for 40–50 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
9. Cool and Serve: Allow the cake to cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely. Optionally, dust the cooled cake with powdered sugar or serve plain to enjoy its rich buttery flavor fully.

Notes

• Using room temperature eggs helps create a smooth, emulsified batter.
• Do not overmix the batter after adding flour to keep the cake tender.
• Greasing the pan and lining it with parchment paper prevents sticking and ensures easy removal.
• Allow the cake to cool completely before slicing for clean cuts.
• Substitute milk with heavy cream for a richer, denser cake.

Keywords: French butter cake, classic butter cake, French dessert, buttery cake recipe, easy cake recipe