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Perfect French Butter Cake Recipe

Perfect French Butter Cake Recipe
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★★★★★

5.2 from 25 reviews

This Perfect French Butter Cake is a classic, tender, and buttery treat with a delicate crumb and a golden crust. Made with simple ingredients like butter, sugar, eggs, vanilla, flour, and milk, it’s a versatile cake perfect for any occasion. The recipe emphasizes proper creaming of butter and sugar, gentle folding of dry ingredients, and careful baking to achieve a moist, rich cake that melts in your mouth.

Ingredients

Scale

Butter Cake Ingredients

  • 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 Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan thoroughly and line the bottom with parchment paper to ensure easy release of the cake after baking.
  2. Cream Butter and Sugar: In a large bowl, use a stand mixer or hand mixer to cream together the softened butter and granulated sugar. Beat for about 3 to 5 minutes until the mixture is light, fluffy, and pale in color, which will help create a tender texture.
  3. Add Eggs Gradually: Add the eggs one at a time, beating well after each addition to maintain an emulsion and build a strong batter structure.
  4. Add Vanilla Extract: Stir in the pure vanilla extract until fully combined, which enhances the flavor of the cake.
  5. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to distribute the leavening and salt evenly throughout the flour.
  6. Mix Dry Ingredients into Wet: Gradually add the dry ingredients to the wet mixture on low speed. Mix just until incorporated to avoid overdeveloping gluten that can make the cake tough.
  7. Add Milk: Pour in the whole milk or heavy cream and mix gently until the batter is smooth and uniform in texture without overmixing.
  8. Pour Batter and Bake: Transfer the batter into your prepared cake pan, smoothing the top with a spatula. Bake for 40 to 50 minutes or until the cake’s surface is golden and a toothpick inserted into the center comes out clean.
  9. Cool Cake: Allow the cake to cool in the pan for 10 to 15 minutes. Then remove the cake from the pan and transfer it to a wire rack to cool completely.
  10. Serve: Optionally dust the cooled cake with powdered sugar, or serve plain to fully enjoy the buttery flavor and tender crumb of the cake.

Notes

  • Ensure butter and eggs are at room temperature to help with smooth mixing and proper emulsion.
  • Do not overmix once the flour is added to maintain a tender crumb.
  • Use high-quality pure vanilla extract for best flavor.
  • You can substitute whole milk with heavy cream for a richer cake texture.
  • For easier slicing, cool the cake completely before cutting.
  • Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Nutrition

Keywords: French butter cake, classic butter cake, easy butter cake, tender cake recipe, buttery cake, vanilla cake, homemade cake

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