Print

Perfect French Butter Cake Recipe

Perfect French Butter Cake Recipe
Print Recipe

★★★★★

5.1 from 19 reviews

This Perfect French Butter Cake recipe yields a rich, tender, and moist cake with a golden crust. Made with simple ingredients like butter, sugar, eggs, and vanilla, it’s an elegant, classic dessert ideal for any occasion. The cake’s buttery flavor and delicate crumb make it perfect served plain or lightly dusted with powdered sugar.

Ingredients

Scale

Butter and Sugar

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar

Eggs and Flavoring

  • 4 large eggs, room temperature
  • 2 teaspoons pure vanilla extract

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Liquid

  • 1/2 cup whole milk or heavy cream

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan thoroughly and line the bottom with parchment paper to ensure the cake releases easily after baking.
  2. Cream Butter and Sugar: Using a stand mixer or hand mixer, beat the softened butter and granulated sugar together for 3–5 minutes until the mixture is light, fluffy, and pale in color. This step aerates the batter, contributing to a tender cake texture.
  3. Add Eggs: Incorporate the eggs one at a time, beating well after each addition. Adding the eggs slowly helps maintain proper emulsification and builds structure in the batter for even rising.
  4. Mix in Vanilla: Stir in the pure vanilla extract until fully combined to infuse the cake with its signature delicate aroma.
  5. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of leavening agents and seasoning.
  6. Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet mixture while mixing on low speed. Blend just until combined to avoid overworking the batter, which could lead to a dense cake.
  7. Add Milk or Cream: Pour in the milk or cream and mix gently until the batter is smooth. Avoid overmixing to maintain the tender crumb characteristic of a buttery cake.
  8. Transfer and Smooth: Pour the batter into the prepared cake pan and smooth the surface with a spatula to ensure even baking.
  9. Bake: Bake for 40–50 minutes, or until the cake is golden brown on top and a toothpick inserted in the center comes out clean. Baking time may vary slightly depending on your oven.
  10. Cool: Allow the cake to cool in the pan for 10–15 minutes to set. Then, carefully transfer it to a wire rack to cool completely before serving.
  11. Serve: Dust with powdered sugar if desired, or serve plain to enjoy the pure, rich butter flavor of the cake.

Notes

  • Use room temperature eggs and butter for best results when creaming.
  • Be careful not to overmix the batter after adding flour to keep the cake tender.
  • If you prefer, heavy cream can be substituted for whole milk to add richness.
  • Line the bottom of the pan with parchment paper to prevent sticking and ensure easy removal.
  • The cake pairs wonderfully with fresh berries, whipped cream, or a light glaze if desired.
  • Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Nutrition

Keywords: French butter cake, classic French cake, buttery cake recipe, simple cake recipe, elegant dessert

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