Why Make This Recipe
French Butter Cake is a classic dessert that’s loved for its rich flavor and moist texture. It’s a simple yet elegant cake that’s perfect for any occasion, from birthdays to tea parties. Making this cake at home not only fills your kitchen with a delightful aroma but also gives you a sense of achievement. Each slice is buttery, tender, and full of sweet goodness, making it a sure hit with family and friends.
How to Make French Butter Cake
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
Directions:
- 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 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.
- Add the eggs one at a time, beating well after each addition. This helps maintain the emulsion and builds structure in the batter.
- Stir in the vanilla extract, mixing until combined.
- 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.
- Pour in the milk, and mix until smooth. Do not overbeat—the goal is to create a tender batter without tough gluten development.
- Transfer the batter to your prepared pan, smoothing the top with a spatula.
- Bake for 40–50 minutes, or until the cake is golden on top and a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10–15 minutes before transferring it to a wire rack to cool completely.
- Dust with powdered sugar, or serve plain for the full flavor experience.
How to Serve French Butter Cake
French Butter Cake is delicious on its own, but you can dress it up in many ways. Serve it with a dusting of powdered sugar for a classic touch. You can also top it with fresh berries and whipped cream for an extra sweet treat. Pair it with a hot cup of tea or coffee for a delightful afternoon snack.
How to Store French Butter Cake
To store your French Butter Cake, wrap it in plastic wrap or place it in an airtight container. It will keep at room temperature for up to three days. If you want to store it longer, you can freeze it for up to three months. Just make sure to wrap it well, and let it thaw in the fridge before serving.
Tips to Make French Butter Cake
- Use Room Temperature Ingredients: Make sure your eggs and butter are at room temperature. This helps create a better emulsion and a smoother batter.
- Don’t Overmix the Batter: Overmixing can lead to a tough cake. Mix until just incorporated for a light and fluffy result.
- Check for Doneness: Every oven is different. Start checking your cake at 40 minutes to avoid overbaking it.
Variation
You can add lemon zest or almond extract for a different flavor twist. Dried fruits, like cranberries or apricots, can also be mixed into the batter for added texture and taste.
FAQs
Can I use salted butter instead of unsalted butter?
Yes, but omit the added salt in the recipe to avoid making the cake too salty.Can I make this cake in advance?
Absolutely! You can bake the cake a day ahead and store it, wrapped, at room temperature.Is there a gluten-free version of this cake?
Yes! You can substitute all-purpose flour with a gluten-free flour blend. Just make sure it includes a binding agent like xanthan gum for the best results.
French Butter Cake
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened 2 sticks
- 1.5 cups granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.5 cup whole milk or heavy cream
Instructions
Preparation
- 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 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.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract, mixing until combined.
- 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.
- Pour in the milk, and mix until smooth. Do not overbeat.
Baking
- Transfer the batter to your prepared pan, smoothing the top with a spatula.
- Bake for 40–50 minutes, or until the cake is golden on top and a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10–15 minutes before transferring it to a wire rack to cool completely.
Serving
- Dust with powdered sugar, or serve plain for the full flavor experience.