Description
This classic French Butter Cake recipe delivers a rich, buttery, and delightfully moist cake with a tender crumb and golden crust. Easy to bake and elegant in flavor, it’s perfect for breakfast, tea time, or dessert. With minimal ingredients and simple steps, this cake offers a harmonious balance of buttery richness and soft texture that stays fresh for days.
Ingredients
Scale
Primary Ingredients
- 1 cup (225g) unsalted butter, room temperature
- 1 cup (200g) granulated sugar
- 3 large eggs, room temperature
- 1 ½ cups (190g) all-purpose flour
- 1 ½ teaspoons baking powder
- Pinch of salt
- 1 teaspoon vanilla extract
Optional Ingredients
- 2–3 tablespoons milk or buttermilk (for added moisture)
Instructions
- Prepare Your Ingredients: Begin by letting your butter and eggs come to room temperature to ensure the batter blends smoothly. Preheat your oven to 350°F (175°C) and grease your preferred cake pan with butter or non-stick spray, then lightly dust with flour.
- Cream the Butter and Sugar: Using a hand mixer or stand mixer, beat the butter and sugar together until pale and fluffy. This step incorporates air for a tender crumb and helps the cake rise beautifully.
- Add Eggs and Vanilla: Slowly add the eggs one at a time, mixing well after each addition to keep the batter smooth and uniform. Stir in the vanilla extract to infuse the batter with warm, aromatic flavor.
- Sift and Fold in Dry Ingredients: Sift together the flour, baking powder, and salt, then gently fold into the wet mixture using a spatula. Avoid overmixing to prevent a dense texture—fold just until combined.
- Add Milk or Buttermilk (Optional): For extra moistness, fold in 2 to 3 tablespoons of milk or buttermilk. This addition adds slight tanginess and keeps the cake tender without weighing it down.
- Bake to Perfection: Pour the batter evenly into the prepared pan. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Take care not to overbake to maintain moisture.
- Cool and Serve: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This resting helps the cake firm up and makes slicing easier.
Notes
- Use unsalted butter at room temperature for best creaming results.
- Eggs should be at room temperature to help emulsify the batter and improve rise.
- Sift dry ingredients to avoid lumps and ensure an even crumb.
- Fold dry ingredients gently to maintain a light, airy texture.
- Use an oven thermometer to maintain consistent baking temperature.
- Can substitute some flour with almond flour or gluten-free flour blend for variations.
- Butter cake stays fresh in an airtight container at room temperature for up to 3 days.
- Wrap and freeze for up to 2 months; thaw overnight in the refrigerator before use.
- Reheat gently at 300°F (150°C) for 5-7 minutes or microwave briefly to soften.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice (approx. 1/10th of cake)
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 160 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 27 g
- Fiber: 0.5 g
- Protein: 5 g
- Cholesterol: 110 mg
Keywords: French Butter Cake, classic butter cake, moist cake, simple dessert, elegant cake, baking recipe