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French Butter Cake Recipe

French Butter Cake Recipe
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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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Nutrition

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