A rich and tender French Butter Cake is one of those timeless bakes that I always come back to. With its delicate crumb, buttery aroma, and subtle vanilla notes, this cake melts in the mouth and pairs perfectly with a hot cup of tea or coffee. Whether I’m entertaining or just in the mood for something comforting and classic, this elegant yet simple dessert hits the mark every time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup (2 sticks) unsalted butter, softened
1½ cups granulated sugar
4 large eggs, room temperature
2 teaspoons pure vanilla extract
2 cups all‑purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ cup whole milk or heavy cream
Directions
I start by preheating the oven to 350°F (175°C) and preparing a 9-inch cake pan by greasing it and lining the bottom with parchment paper.
In a large bowl or with a stand mixer, I cream together the softened butter and sugar until the mixture becomes light and fluffy—this usually takes about 3 to 5 minutes.
Then I add the eggs one at a time, making sure to beat well after each addition so everything stays smooth and emulsified.
I stir in the vanilla extract for that lovely background flavor.
In a separate bowl, I whisk together the flour, baking powder, and salt. I add these dry ingredients gradually to the wet mixture on low speed, being careful not to overmix.
I pour in the milk or heavy cream and mix just until the batter is smooth and evenly combined.
After transferring the batter to the prepared pan, I smooth the top with a spatula.
The cake bakes for about 40 to 50 minutes, until the top is golden and a toothpick inserted into the center comes out clean.
I let it cool in the pan for 10 to 15 minutes before moving it to a wire rack to cool completely.
Sometimes I dust it with powdered sugar, but often I serve it plain to let the buttery flavor shine.
Servings and timing
Prep Time: 20 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 8–10
Calories per serving: Approximately 370 kcal
Variations
Lemon zest: I like to add a teaspoon of finely grated lemon zest to the batter for a citrusy twist.
Almond flavor: Swapping half the vanilla extract with almond extract gives a nice nutty undertone.
Berry topping: For a summer touch, I sometimes top the cooled cake with macerated berries and whipped cream.
Chocolate swirl: I swirl in a bit of melted chocolate to create a marbled effect.
Mini cakes: I divide the batter into muffin tins for individual servings—perfect for parties.
Storage/Reheating
I store this cake at room temperature for up to 3 days, wrapped tightly in plastic wrap or in an airtight container. For longer storage, I refrigerate it for up to 5 days. If I want to enjoy it warm, I reheat individual slices in the microwave for about 10–15 seconds, just until the butter softens and the cake becomes tender again.
FAQs
How do I know when the French Butter Cake is done?
I check for doneness by inserting a toothpick into the center of the cake—it should come out clean or with just a few crumbs. The top should also be golden and slightly springy to the touch.
Can I make this cake ahead of time?
Yes, I often bake it a day ahead. It keeps beautifully and actually tastes even better the next day once the flavors have had time to develop.
Can I use salted butter instead of unsalted?
If I only have salted butter, I reduce the added salt in the recipe by half. The flavor will still be rich, though slightly saltier.
Can I freeze French Butter Cake?
Absolutely. I wrap the cooled cake tightly in plastic wrap and foil, then freeze it for up to 2 months. To serve, I let it thaw at room temperature while still wrapped to retain moisture.
What’s the difference between this and pound cake?
While similar in texture, this French Butter Cake is lighter and less dense than a traditional pound cake. I find it more tender and refined, with a delicate crumb and subtle flavor.
Conclusion
This French Butter Cake is the kind of recipe I rely on for effortless elegance. Whether I’m hosting or baking just for myself, it never fails to satisfy. Its buttery richness, light texture, and understated flavor make it a versatile and dependable dessert I know I’ll keep making again and again.
Recipe:
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French Butter Cake
- Total Time: 1 hour 5 minutes
- Yield: 8–10 servings
- Diet: Vegetarian
Description
A rich and tender French Butter Cake with a delicate crumb, buttery aroma, and subtle vanilla notes. Simple to make yet elegant, this cake is perfect with tea or coffee and can be enjoyed plain or with toppings like powdered sugar or whipped cream.
Ingredients
1 cup (2 sticks) unsalted butter, softened
1½ cups granulated sugar
4 large eggs, room temperature
2 teaspoons pure vanilla extract
2 cups all‑purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ cup whole milk or heavy cream
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch cake pan and line the bottom with parchment paper.
- Cream together the softened butter and sugar in a large bowl or stand mixer until light and fluffy (about 3–5 minutes).
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture on low speed, mixing until just combined.
- Pour in the milk or heavy cream and mix until the batter is smooth and evenly combined.
- Transfer the batter to the prepared pan and smooth the top with a spatula.
- Bake for 40 to 50 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 to 15 minutes, then transfer to a wire rack to cool completely.
- Optional: Dust with powdered sugar before serving.
Notes
Add 1 teaspoon lemon zest for a citrus twist.
Swap half the vanilla with almond extract for a nutty flavor.
Top with macerated berries and whipped cream for a summery version.
Swirl in melted chocolate for a marbled effect.
Divide into muffin tins for mini cakes.
Store at room temperature for up to 3 days, or refrigerate for up to 5 days.
To reheat, microwave individual slices for 10–15 seconds.
Can be frozen for up to 2 months; thaw at room temperature while wrapped.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 370
- Sugar: 28g
- Sodium: 180mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 110mg
