If you crave a dessert that’s the perfect harmony of simplicity and elegance, you are going to fall head over heels for this Classic French Butter Cake Recipe. This cake is a celebration of buttery richness and tender crumb, wrapped up in a golden crust that’s tenderly sweet without being overly fussy. Whether you’re baking it for a cozy afternoon tea or a special occasion, this cake never fails to bring a warm, inviting feeling to the table. The beauty of this Classic French Butter Cake Recipe lies in its straightforward ingredients and technique, proving that sometimes the simplest cakes become the most memorable.
Ingredients You’ll Need
Each ingredient in this recipe is thoughtfully chosen to create a perfect texture and flavor that melts in your mouth. They’re all everyday pantry staples, but together they make magic happen—creating that luscious cake that’s tender, buttery, and just the right amount of sweet.
- Unsalted butter (1 cup or 226g): Softened to bring creamy richness and keep the cake tender.
- Granulated sugar (1 cup or 200g): Adds the classic sweetness that balances the butter beautifully.
- Large eggs (4, room temperature): Provide structure and help the cake rise to a perfect fluffiness.
- Pure vanilla extract (1 teaspoon): Infuses a gentle aromatic note that complements the buttery flavor.
- All-purpose flour (1½ cups or 190g): The base that lends the cake its tender crumb.
- Baking powder (1 teaspoon): Gives just the right lift and lightness.
- Salt (¼ teaspoon): Enhances the sweetness and deepens overall flavor.
- Optional powdered sugar or fruit compote: Perfect for dusting or serving to add a delightful finishing touch or fruity contrast.
How to Make Classic French Butter Cake Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper. This small step prevents sticking and ensures your cake comes out clean and beautiful every time.
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture turns light and fluffy—a process that should take about 3 to 4 minutes. This creaming step is key to achieving that wonderfully airy texture.
Step 3: Incorporate the Eggs and Vanilla
Add the eggs one by one, making sure each egg is fully incorporated before adding the next. This method helps the cake rise evenly. Once the eggs are blended in, stir in the pure vanilla extract for that irresistible aroma.
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures even distribution of the leavening agent and salt throughout the batter, so your cake rises perfectly and tastes balanced.
Step 5: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet ingredients, folding gently just until everything is combined. Avoid overmixing; otherwise, your cake might turn out dense instead of light and tender.
Step 6: Bake the Cake
Pour the batter into your prepared pan, smoothing the top with a spatula for an even surface. Bake for 35 to 45 minutes until the top is golden brown and a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
How to Serve Classic French Butter Cake Recipe
Garnishes
This cake really shines on its own, but adding a light dusting of powdered sugar creates a lovely, elegant finish. For an extra touch, serve with fresh berries or a fruit compote that adds a burst of brightness and pairs beautifully with its buttery richness.
Side Dishes
Pair your Classic French Butter Cake Recipe with a cup of strong coffee or a delicate floral tea for a cozy treat. A dollop of whipped cream or a scoop of vanilla ice cream also make delightful companions that elevate the experience without overwhelming the cake’s classic charm.
Creative Ways to Present
For a special occasion, slice your cake into petite squares and serve on a pretty platter, garnished with edible flowers or thin lemon zest strips. You can also layer it with fresh whipped cream and fruit slices for a quick, light trifle inspired by this timeless French cake.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover cake tightly in plastic wrap or store it in an airtight container at room temperature to keep it moist and fresh for up to three days. This cake’s tender crumb stays delightful and ready for seconds.
Freezing
This cake freezes beautifully! Wrap individual slices or the whole cake in plastic wrap and then in foil to prevent freezer burn. It can be frozen for up to two months and defrosted overnight in the refrigerator for a convenient dessert anytime.
Reheating
To revive that fresh-baked feel, reheat slices in a warm oven at 300°F (150°C) for about 5 to 10 minutes or microwave for 15 to 20 seconds. The warm, soft crumb paired with a slight crisp from reheating is just delightful.
FAQs
Can I use salted butter instead of unsalted butter?
You can, but it’s best to reduce or omit the added salt in the recipe to avoid an overly salty cake. Unsalted butter gives you more control over the final flavor.
What if I don’t have pure vanilla extract?
If pure vanilla extract isn’t on hand, vanilla essence or vanilla bean paste can be good substitutes, though the flavor might be slightly less rich. Avoid artificial flavors if possible for the most authentic taste.
Can I substitute all-purpose flour with cake flour?
Yes, cake flour will make the texture even lighter and more tender. Use about 1 cup plus 2 tablespoons of cake flour for every 1 cup of all-purpose flour called for in this recipe.
How do I know when the cake is perfectly baked?
Look for a golden-brown surface and insert a toothpick into the center; if it comes out clean or with just a few moist crumbs clinging to it, your cake is ready to come out of the oven.
Is this Classic French Butter Cake Recipe suitable for beginners?
Absolutely! The recipe is straightforward and forgiving, making it ideal for bakers of all skill levels who want to enjoy a delicious, buttery cake with minimal fuss.
Final Thoughts
This Classic French Butter Cake Recipe is a genuine crowd-pleaser with its easy preparation, rich flavor, and wonderful texture. It’s a perfect example of how simple ingredients and classic techniques combine to create something truly special. I wholeheartedly encourage you to try baking this cake at home—you’ll find it’s a comfort in every bite and a lovely way to share a little love with those around you.
Print
Classic French Butter Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 to 10 slices
- Category: Dessert
- Method: Baking
- Cuisine: French
Description
This Classic French Butter Cake is a simple yet elegant dessert featuring a rich, tender crumb thanks to generous amounts of butter and eggs. With a perfect balance of sweetness and a hint of vanilla, this cake is ideal for any occasion, whether enjoyed plain, dusted with powdered sugar, or served alongside fruit compote.
Ingredients
Butter Cake
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1½ cups (190g) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
Optional Toppings
- Powdered sugar for dusting
- Fruit compote for serving
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan thoroughly and line the bottom with parchment paper to ensure the cake doesn’t stick.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture becomes light and fluffy, which should take about 3 to 4 minutes. This step helps incorporate air for a light texture.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to fully incorporate them, then stir in the vanilla extract for flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt evenly to ensure consistent rising and seasoning.
- Combine Wet and Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing gently just until combined to avoid overworking the batter, which could make the cake dense.
- Pour Batter and Bake: Pour the smooth batter into the prepared pan and spread it out evenly. Bake in the preheated oven for 35 to 45 minutes until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes to set, then carefully transfer it onto a wire rack to cool completely, preventing sogginess.
- Serve: Before serving, dust the cake lightly with powdered sugar if desired. You can also serve it with a side of fruit compote to add a fresh and fruity contrast.
Notes
- Ensure the butter and eggs are at room temperature for better batter consistency and rise.
- Do not overmix the batter after adding flour to keep the cake tender.
- The cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For a moist texture, you may brush the cake with a simple syrup before serving.
- Substitute almond extract for vanilla to add a nutty flavor variation.
