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When making a classic French butter cake, using the right ingredients is essential. Here’s what you need: - 1 ½ cups unsalted butter, softened - 1 ½ cups granulated sugar - 4 large eggs, room temperature - 2 ½ cups all-purpose flour - 1 tablespoon baking powder - ½ teaspoon salt - 1 teaspoon vanilla extract - 1 cup whole milk Each ingredient plays a key role in the cake's flavor and texture. The unsalted butter gives a rich taste, while the sugar adds sweetness. Using room temperature eggs helps the batter mix well. All-purpose flour provides a good base, while baking powder helps the cake rise. The salt balances the sweetness, and vanilla extract adds a lovely aroma. Whole milk keeps the cake moist and tender. Make sure you gather everything before you start. This way, you won’t miss anything. The quality of your ingredients matters too. Fresh eggs and good butter can make a big difference in taste. {{ingredient_image_1}} First, you need to preheat your oven to 350°F (175°C). This step is key for even baking. Next, grease and flour a 10-inch round cake pan. You can also use parchment paper to line the pan. This will help the cake come out easily once it is baked. In a large mixing bowl, cream together the softened butter and granulated sugar. Use an electric mixer on medium speed. Mix until the mixture is light and fluffy, which should take about 5 minutes. Next, add the eggs one at a time. Make sure to mix well after each egg. This helps the eggs blend into the batter fully. In another bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet mixture. Alternate adding the whole milk as well. Start and end with the flour mixture. Mix until everything is just combined. Finally, stir in the vanilla extract until it is evenly mixed. Now, pour the batter into your prepared cake pan. Smooth the top with a spatula. Bake the cake in the preheated oven for 30 to 35 minutes. You will know it is ready when the top is golden brown. Insert a toothpick into the center; it should come out clean. Once baked, remove the cake from the oven. Let it cool in the pan for about 10 minutes. After that, transfer the cake to a wire rack to cool completely. This cooling step is important for the cake's texture and flavor. For a soft and fluffy cake, use room temperature butter and eggs. This helps the batter mix well. Cream the butter and sugar until light and airy. It should look pale and fluffy. Mixing too much can make the cake dense, so stop as soon as it's smooth. To keep your cake from sticking, grease the pan well. Use softened butter or cooking spray. Then, dust it with flour or line it with parchment paper. This simple step makes it easy to remove the cake after baking. Dust the cooled cake with powdered sugar before serving. This adds a nice touch. Pair it with crème fraîche for creaminess. Fresh berries add color and flavor too. Serve slices on a pretty plate to impress your guests. Pro Tips Room Temperature Ingredients: Make sure your butter, eggs, and milk are at room temperature before starting. This helps create a smoother batter and ensures even baking. Don't Overmix: When combining the dry and wet ingredients, mix until just combined. Overmixing can lead to a dense cake. Check for Doneness: Use a toothpick to check if the cake is done; it should come out clean or with a few crumbs attached, not wet batter. Cooling Time: Allow the cake to cool in the pan for at least 10 minutes before transferring to a wire rack. This helps prevent the cake from breaking. {{image_2}} You can make this cake even better with fun flavors. Adding lemon zest gives a nice fresh touch. It brightens the flavor and adds a lovely aroma. You can also add chocolate chips for a sweet surprise. The chips melt slightly in the oven, creating pockets of rich chocolate. Try nuts like almonds or walnuts for a nice crunch. They add texture and flavor that pairs well with the buttery cake. While the cake is tasty on its own, frosting can make it shine. A simple glaze made from powdered sugar and lemon juice is a great option. It adds sweetness and a little tang. You could also use a rich chocolate ganache for a more decadent treat. Whipped cream or a cream cheese frosting can be delicious too. Each option gives a new twist to this classic cake. If you need a gluten-free version, it's easy to adapt. Use a gluten-free flour blend in place of all-purpose flour. Make sure the blend includes a binding agent like xanthan gum. This will help the cake rise and hold together well. The texture might change a bit, but it will still taste great. Enjoying this cake is possible for everyone! To keep your classic French butter cake fresh, wrap it tightly. Use plastic wrap or aluminum foil. You can also store it in an airtight container. This helps to keep moisture in and air out. Place it at room temperature, away from direct sunlight. For best results, enjoy it within 3 days. Freezing the cake is easy. First, let it cool completely. Then, slice it into portions if you like. Wrap each piece tightly in plastic wrap. After that, place the wrapped slices in a freezer bag. Be sure to label the bag with the date. The cake can last up to 3 months in the freezer. At room temperature, the cake lasts about 3 days. If you store it in the fridge, it can last up to a week. For frozen cake slices, remember to eat them within 3 months. Always check for signs of spoilage before eating. Enjoying the cake fresh gives you the best taste and texture! A French butter cake is rich and moist. It uses a lot of butter to create flavor. This cake has a fine crumb and a tender texture. It is simple to make, yet it tastes elegant. French butter cakes often have vanilla as a key flavor, enhancing their sweetness. The classic method mixes the butter and sugar until light and fluffy. This technique helps add air to the batter, making it rise beautifully. You can use salted butter, but it may change the taste. Salted butter adds extra salt to the cake. This can affect the balance of flavors. If you choose salted butter, reduce the added salt in the recipe. This way, your cake will still taste great. Unsalted butter is best for precise flavor control in baking. To check if your cake is done, use a toothpick. Insert it into the center of the cake. If it comes out clean, the cake is ready. The cake should be golden brown on top. You can also gently press the surface; it should spring back. If it leaves an indent, it needs more time. Set a timer for 30 minutes and check often. Yes, you can make the batter ahead of time. However, it is best to bake it soon after mixing. If you need to store it, cover the bowl tightly and keep it in the fridge. Use the batter within 24 hours for the best results. If you wait too long, the baking powder may lose its power, affecting the rise. This blog covered the key steps to make a delicious French butter cake. We explored the ingredients, detailed the mixing and baking methods, and shared tips for the perfect texture. I also shared fun variations and storage tips to keep your cake fresh. Whether you try a new flavor or stick to the classic recipe, enjoy your cake! With these clear steps and helpful hints, you’ll bake confidently and create something tasty every time.

Classic French Butter Cake

A rich and buttery cake that is perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine French
Servings 10
Calories 350 kcal

Ingredients
  

  • 1.5 cups unsalted butter, softened at room temperature
  • 1.5 cups granulated sugar
  • 4 large eggs, room temperature
  • 2.5 cups all-purpose flour
  • 1 tablespoon baking powder
  • 0.5 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup whole milk

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and flour a 10-inch round cake pan or line it with parchment paper.
  • In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed until the mixture is light and fluffy, about 5 minutes.
  • Add in the eggs one at a time, mixing well after each addition, ensuring each egg is fully incorporated before adding the next.
  • In a separate bowl, whisk together the flour, baking powder, and salt.
  • Gradually add the dry ingredients to the wet mixture, alternating with the whole milk, starting and ending with the flour mixture. Mix until just combined.
  • Stir in the vanilla extract until evenly distributed throughout the batter.
  • Pour the batter into the prepared cake pan, smoothing the top with a spatula.
  • Bake in the preheated oven for 30-35 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
  • Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

Dust the cooled cake with powdered sugar and serve it with a dollop of crème fraîche or a scoop of fresh berries on the side for an elegant touch.
Keyword butter, cake, dessert