Perfect French Butter Cake Recipe

Introduction

Discover the delight of a Perfect French Butter Cake—rich, tender, and buttery with a golden crust. This simple yet elegant cake is perfect for any occasion, boasting a luscious texture that melts in your mouth.

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

1. Step 1: Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan and line the bottom with parchment paper for easier release.
2. Step 2: 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.
3. Step 3: Add the eggs one at a time, beating well after each addition to maintain the emulsion and build the batter’s structure.
4. Step 4: Stir in the vanilla extract, mixing until combined.
5. Step 5: In a separate bowl, whisk the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just incorporated.
6. Step 6: Pour in the milk and mix until the batter is smooth. Avoid overbeating to keep the cake tender.
7. Step 7: Transfer the batter to the prepared pan, smoothing the top with a spatula.
8. Step 8: Bake for 40–50 minutes, until the cake is golden and a toothpick inserted in the center comes out clean.
9. Step 9: Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
10. Step 10: Dust with powdered sugar or serve plain to enjoy the full buttery flavor.

Tips & Variations

• For a richer cake, substitute whole milk with heavy cream or add a tablespoon of sour cream to the batter.
• Use room temperature eggs to ensure better mixing and a lighter texture.
• Try adding lemon zest or a teaspoon of almond extract for a subtle flavor twist.

Storage

Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze for up to 2 months. When reheating, warm slices gently in the microwave for 10–15 seconds to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, you can use salted butter, but reduce or omit additional salt in the recipe to avoid an overly salty cake.

What is the best way to prevent the cake from sticking to the pan?

Greasing the pan and lining the bottom with parchment paper ensures the cake releases easily without sticking or breaking apart.

Perfect French Butter Cake Recipe

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★★★★★

4.5 from 52 reviews

This Perfect French Butter Cake is a rich and tender classic dessert made with simple ingredients, featuring a moist crumb and buttery flavor. Baked to golden perfection, this cake is perfect for special occasions or everyday indulgence, offering a buttery, vanilla-scented treat that melts in your mouth.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 8 to 10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 4 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• 1/2 cup whole milk or heavy cream

Dry Ingredients

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

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 for easier release.
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 to 5 minutes until the mixture is light and fluffy.
3. Add Eggs: Add the eggs one at a time, beating well after each addition to maintain the emulsion and build structure in the batter.
4. Mix in Vanilla: Stir in the pure vanilla extract until fully combined with the batter.
5. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
6. Add Dry Ingredients to Wet: Gradually add the dry ingredients to the wet ingredients while mixing on low speed until just combined. Avoid overmixing.
7. Add Milk: Pour in the whole milk or heavy cream and mix until the batter is smooth. Do not overbeat to prevent tough gluten development.
8. Pour Batter into Pan: Transfer the batter into the prepared cake pan, smoothing the top with a spatula.
9. Bake: Bake in the preheated oven for 40 to 50 minutes, or until the cake is golden on top and a toothpick inserted in the center comes out clean.
10. Cool: Let the cake cool in the pan for 10 to 15 minutes, then transfer it to a wire rack to cool completely.
11. Serve: Optionally dust with powdered sugar or serve plain to enjoy the pure buttery flavor.

Notes

• Ensure butter and eggs are at room temperature for a smooth batter.
• Do not overmix after adding flour to keep the cake tender.
• Using parchment paper helps prevent sticking and makes cake removal easier.
• Whole milk gives a richer taste, but heavy cream can be used for an even richer texture.
• Letting the cake cool completely allows it to set for better slicing.

Keywords: French Butter Cake, classic cake recipe, buttery cake, vanilla cake, easy baking recipe, homemade cake