French Butter Cake
A classic French butter cake with a rich buttery flavor and soft texture, perfect for any occasion.
Ingredients
For the Cake
- 1 cup 1 cup (2 sticks) unsalted butter, softened Make sure butter is at room temperature.
- 1.5 cups 1 1/2 cups granulated sugar
- 4 large 4 large eggs, room temperature
- 2 teaspoons 2 teaspoons pure vanilla extract
- 2 cups 2 cups all-purpose flour Measure properly to avoid a dense cake.
- 1 teaspoon 1 teaspoon baking powder
- 0.5 teaspoon 1/2 teaspoon salt If using salted butter, consider reducing or omitting this.
- 0.5 cup 1/2 cup whole milk or heavy cream Do not overmix after adding.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan and line the bottom with parchment paper.
- Cream the butter and sugar together in a large bowl using a mixer until light and fluffy, about 3–5 minutes.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract until combined.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this mixture to the wet ingredients, mixing on low until just incorporated.
- Pour in the milk and mix until smooth, but do not overbeat.
- Transfer the batter to the prepared pan and smooth the top with a spatula.
Baking
- Bake for 40–50 minutes, or until the cake is golden and a toothpick inserted comes out clean.
- Let the cake cool in the pan for 10–15 minutes before transferring it to a wire rack to cool completely.
Serving
- Dust with powdered sugar or serve plain. Enjoy with vanilla ice cream, fresh berries, or whipped cream.
Notes
Store in an airtight container for up to 3 days at room temperature, or refrigerate for up to a week. For longer storage, freeze slices wrapped tightly for up to 3 months.