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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.

Ingredients

Scale

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

Find it online: https://annakocht.com/perfect-french-butter-cake-recipe/