Description
This classic French Butter Cake is a rich and buttery dessert perfect for any occasion. Made with simple pantry ingredients like butter, sugar, flour, and eggs, it delivers a tender crumb and a golden crust. Served with a dusting of powdered sugar and optional fresh berries and whipped cream, it’s a timeless treat that’s easy to prepare and sure to impress.
Ingredients
Scale
Cake Ingredients
- 1 cup unsalted butter, room temperature
- 1 ½ cups granulated sugar
- 4 large eggs, room temperature
- 2 tsp pure vanilla extract
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ½ cup whole milk, room temperature
For Serving
- Powdered sugar, for dusting
- Whipped cream (homemade or store-bought)
- Fresh raspberries or currants (optional)
- Cocoa powder (optional, for dusting)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or a round cake pan, and line it with parchment paper if desired to prevent sticking and ensure easy removal.
- Cream Butter and Sugar: Using an electric mixer on medium speed, cream the unsalted butter and granulated sugar together in a large bowl for about 4 to 5 minutes until the mixture is light, fluffy, and pale in color.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed mixture, beating well after each addition to fully incorporate. Stir in the pure vanilla extract for flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and flavor components.
- Mix Wet and Dry Ingredients: Alternately add the dry ingredients and the whole milk to the wet mixture, starting and ending with the dry ingredients. Mix gently until just combined to avoid overdeveloping the gluten, which keeps the cake tender.
- Pour Batter and Bake: Pour the batter into the prepared pan and smooth the top with a spatula for an even surface. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes to set before transferring it onto a wire rack to cool completely, preventing sogginess underneath.
- Finish and Serve: Once cooled, dust the cake with powdered sugar. Serve slices topped with whipped cream, fresh raspberries or currants, and optionally a light dusting of cocoa powder for an elegant presentation and added flavor.
Notes
- Room temperature ingredients help the batter combine better and result in a more uniform texture.
- Do not overmix the batter once the dry ingredients are added to maintain a tender crumb.
- You can substitute whole milk with buttermilk for a slightly tangier flavor and more moist texture.
- Using parchment paper for lining the pan makes removing the cake easier and cleaner.
- Fresh berries not only add flavor and color but also balance the richness of the butter cake.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Keywords: French Butter Cake, butter cake recipe, classic French dessert, easy butter cake, baked butter cake, vanilla butter cake
