French Butter Cake

French Butter Cake takes me right back to the quiet Sunday afternoons I used to spend in my grandmother’s kitchen. I remember the golden scent filling the room while we patiently waited for the cake to cool just enough for the powdered sugar to settle like soft snow. Those simple, buttery slices felt like pure comfort with every bite and they always disappeared fast.

I keep this recipe close because it’s wonderfully fuss-free and delivers rich flavor with a tender crumb that melts in your mouth. Whether I’m hosting brunch or just baking something sweet for the weekend, this cake is always a welcome addition to the table and a classic everyone appreciates.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Unsalted butter – The star of the cake, adding richness and flavor
• Granulated sugar – Helps the cake develop a golden crust and sweet crumb
• Eggs – They provide structure and keep the cake moist
• All-purpose flour – Creates a soft yet sturdy texture
• Baking powder – Gives the cake a gentle rise
• Salt – Balances the sweetness and enhances the butter
• Vanilla extract – Brings a warm aroma that pairs beautifully with butter
• Milk – Keeps the batter smooth and adds moisture
• Powdered sugar – A light dusting on top adds a pretty finish

Tools You’ll Need

• Mixing bowls – For combining the wet and dry ingredients separately
• Electric mixer – Makes it easy to cream the butter and sugar properly
• Measuring cups and spoons – Ensures precise ingredient portions
• Rubber spatula – Helps fold the batter without overmixing
• 8-inch round cake pan – Gives the cake its classic shape
• Cooling rack – Keeps the cake from becoming soggy after baking
• Sifter – For evenly dusting powdered sugar over the cake

Instructions

Step 1

I begin by preheating my oven to 350°F and greasing an 8-inch round cake pan with a little butter or baking spray.

Step 2

In a mixing bowl, I cream together the butter and sugar until the mixture is pale and fluffy. This usually takes about 2–3 minutes with an electric mixer.

Step 3

Next, I beat in the eggs one at a time, making sure each is fully incorporated before adding the next.

Step 4

In a separate bowl, I whisk together the flour, baking powder, and salt.

Step 5

Then I gradually add the dry ingredients into the wet mixture, alternating with the milk. I finish by stirring in the vanilla extract.

Step 6

I pour the batter into the prepared cake pan and smooth the top with a spatula.

Step 7

The cake bakes for about 35–40 minutes, or until a toothpick inserted in the center comes out clean.

Step 8

Once cooled slightly, I transfer it to a wire rack and dust it generously with powdered sugar.

Tips

If you want to add a subtle citrus flavor, I sometimes mix in a teaspoon of lemon or orange zest. I’ve also tried topping the cake with slivered almonds before baking for a little texture and a toasty bite. And always let the butter come to room temperature—it makes a big difference in how smoothly it creams with the sugar.

Ways to Serve

This cake shines on its own with just a cup of tea or coffee. I also love serving it with fresh berries or a dollop of whipped cream for a light dessert. When I host guests, I’ll pair it with a scoop of vanilla bean ice cream and some fruit compote on the side.

Frequently Asked Questions

Can I freeze French Butter Cake?

Yes, it freezes beautifully. Just wrap it tightly and let it thaw at room temperature before serving.

Can I use salted butter instead of unsalted?

You can, but I recommend reducing the added salt slightly to keep the flavor balanced.

Why is my cake too dense?

Be sure not to overmix once you add the flour and make sure your butter and eggs are at room temperature.

See You in the Kitchen

I hope you try this French Butter Cake the next time you’re craving something soft, buttery, and timeless. It’s a true comfort bake with an elegant touch that always delights. I’d love to hear how yours turns out, so feel free to share your version with me!

Happy Cooking!

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