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
Scale
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.
