Print

Perfect French Butter Cake Recipe

Perfect French Butter Cake Recipe
Print Recipe

★★★★★

5.1 from 9 reviews

This Perfect French Butter Cake recipe yields a tender, moist, and buttery cake with a delicate crumb. It features a rich combination of unsalted butter, sugar, eggs, and vanilla, balanced with just the right amount of flour and baking powder for a light texture. Perfect for any occasion, this cake is simple to make and delights with its classic, elegant flavor.

Ingredients

Scale

Butter Cake Batter

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 4 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup whole milk or heavy cream

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 mixer or hand mixer to cream the softened butter and granulated sugar together. Beat for about 3 to 5 minutes until the mixture is light and fluffy, incorporating air to help the cake rise.
  3. Add Eggs: Add the eggs one at a time, beating well after each addition. This consistent mixing keeps the batter emulsified and builds structure essential for a tender crumb.
  4. Mix in Vanilla: Stir in the pure vanilla extract until fully combined to infuse the batter with aromatic sweetness.
  5. Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and seasoning.
  6. Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed just until incorporated. Avoid overmixing to prevent developing tough gluten.
  7. Add Milk: Pour in the whole milk or heavy cream and mix until the batter is smooth. The milk adds moisture and richness, balancing the batter’s texture.
  8. Pour and Smooth Batter: Transfer the prepared batter into the greased cake pan. Use a spatula to spread and smooth the top evenly for a uniform bake.
  9. Bake Cake: Bake in the preheated oven for 40 to 50 minutes. The cake is done when the top is golden and a toothpick inserted into the center comes out clean.
  10. Cool Cake: Allow the cake to cool in the pan for 10 to 15 minutes, then carefully transfer it to a wire rack to cool completely. This prevents sogginess and sets the crumb properly.
  11. Serve: Optionally dust with powdered sugar or serve plain to enjoy the full buttery flavor of your French butter cake.

Notes

  • Ensure butter and eggs are at room temperature to achieve proper emulsification.
  • Do not overmix the batter once the flour is added to keep the cake tender.
  • Use whole milk or heavy cream for best richness; skim or low-fat milk may yield a drier cake.
  • Line the cake pan with parchment paper for easy removal and to prevent sticking.
  • Check doneness by inserting a toothpick into the center; if it comes out clean, the cake is baked through.
  • Store leftover cake tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week.

Nutrition

Keywords: French butter cake, butter cake recipe, moist cake, classic cake, easy cake recipe, vanilla cake

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