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Perfect French Butter Cake Recipe

Perfect French Butter Cake Recipe
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★★★★★

5.2 from 17 reviews

This Perfect French Butter Cake is a classic, tender, and rich dessert made with simple ingredients like butter, sugar, eggs, and vanilla. Its soft crumb and delicate flavor make it an ideal treat for any occasion, whether served plain or dusted with powdered sugar.

Ingredients

Scale

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 and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan and line the bottom with parchment paper to ensure the cake releases easily after baking.
  2. Cream Butter and Sugar: In a large bowl, use a stand or hand mixer to cream the softened butter with granulated sugar. Beat for about 3–5 minutes until the mixture is light and fluffy, which incorporates air for tenderness.
  3. Add Eggs: Add the eggs one at a time to the creamed mixture, beating well after each addition. This process maintains the emulsion and helps build a strong batter structure.
  4. Mix in Vanilla: Stir in the pure vanilla extract until combined, imparting a rich aroma and taste to the batter.
  5. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of the leavening agent and seasoning.
  6. Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined to avoid overdeveloping gluten and making the cake tough.
  7. Add Milk: Pour in the milk (or heavy cream) and gently mix until the batter is smooth, maintaining a tender texture.
  8. Pour and Smooth Batter: Transfer the batter into the prepared cake pan and smooth the top with a spatula for even baking.
  9. Bake: Bake in the preheated oven for 40–50 minutes, or until the cake is golden on top and a toothpick inserted into the center comes out clean.
  10. Cool: Let the cake cool in the pan for 10–15 minutes before transferring it to a wire rack to cool completely, preventing sogginess.
  11. Serve: Optionally dust with powdered sugar or serve plain to enjoy the cake’s full buttery flavor.

Notes

  • For best results, use room temperature eggs and softened butter to ensure even mixing and a tender crumb.
  • Do not overmix the batter once the dry ingredients are added to prevent tough gluten development.
  • You can substitute whole milk with heavy cream for a richer cake texture.
  • Lining the pan with parchment paper helps in easy removal of the cake without breaking.
  • Allow the cake to cool completely before slicing to maintain its structure.

Nutrition

Keywords: French butter cake, classic butter cake, easy cake recipe, French dessert, homemade cake, tender cake

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