7 Secrets to the Perfect French Butter Cake Recipe You’ll Love Baking
why make this recipe
This French Butter Cake is simple and rich. It uses butter, eggs, and a little milk to give a fine crumb and good taste. You can bake it for tea, a small party, or weekday dessert. Try small versions like a bento cake if you want single servings.
introduction
This cake is easy to make with common pantry items. The cake stays moist and tastes like real butter. It looks good with a light dusting of sugar or a simple glaze. You do not need fancy tools to bake it.
how to make French Butter Cake
Start by getting all ingredients to room temperature. Creaming the butter and sugar well gives air and lift. Add eggs one at a time to keep the batter smooth. Use a 9-inch cake pan, or try a classic bundt cake recipe style if you want a pretty shape and glaze. Do not overmix after adding flour to keep the cake tender.
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
Serve slices plain or dusted with powdered sugar. Add fresh berries or a spoon of jam for color and a bit of acid. For a full meal, this cake pairs well after a rich main dish like smothered chicken and rice. Keep servings small; the cake is rich.
how to store French Butter Cake
Cool the cake completely before storing. Wrap whole cake or slices in plastic wrap or put in an airtight container. Store at room temperature for 2 days. For longer storage, refrigerate up to 5 days or freeze up to 2 months. Thaw at room temperature before serving.
tips to make French Butter Cake
Use room temperature eggs and butter for even mixing.
Measure flour by spooning into the cup and leveling, or use a scale.
Do not overmix once you add flour. Mix until just combined.
Check doneness with a toothpick at 40 minutes. If it has moist crumbs, bake a bit more.
Let the cake cool before cutting to keep slices neat.
variation
Add citrus: fold in 1 tablespoon lemon or orange zest for a bright taste.
Add almond: replace 1/4 cup flour with almond flour for a nutty note.
Make mini cakes: divide batter into molds for small servings.
FAQs
Q: Can I use salted butter?
A: Yes, but reduce added salt or skip it in the recipe.
Q: Can I swap milk for a dairy-free option?
A: Yes. Use a full-fat plant milk for best texture.
Q: Why did my cake sink in the middle?
A: It can sink if the oven temperature is too low, if you opened the oven too early, or if you overmixed the batter.
Q: Can I add frosting?
A: Yes. A thin buttercream or glaze works well. Keep it light so the butter flavor still shows.
French Butter Cake
- Total Time: 65 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A simple and rich cake that uses common pantry items for a moist and buttery dessert.
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
- Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan and line the bottom with parchment paper.
- Cream the butter and sugar together in a large bowl for about 3–5 minutes until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract until combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients and mix on low speed until just incorporated.
- Pour in the milk and mix until smooth.
- Transfer the batter to the prepared pan, smoothing the top.
- Bake for 40–50 minutes until golden and a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely.
- Dust with powdered sugar or serve plain.
Notes
For variations, add citrus zest or replace some flour with almond flour for different flavors. Serve plain or with fresh berries.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 20g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg
