French Butter Cake
A delightful and moist butter cake that is perfect for any occasion.
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened Use room temperature for best results.
- 1 1/2 cups granulated sugar
- 4 large eggs, room temperature Bring to room temperature for better mixing.
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour Measure correctly to avoid a dry cake.
- 1 teaspoon baking powder
- 1/2 teaspoon salt Omit if using salted butter.
- 1/2 cup whole milk or heavy cream Use whole milk for a richer taste.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan and line the bottom with parchment paper for easier release.
- Cream the butter and sugar together in a large bowl using a stand mixer or hand mixer for about 3–5 minutes, or until light and fluffy.
- 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 the dry ingredients to the wet, mixing on low speed until just incorporated.
- Pour in the milk and mix until smooth, avoiding overbeating.
- 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 on top and a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10–15 minutes before transferring it to a wire rack.
- Dust with powdered sugar, or serve plain.
Notes
Store in an airtight container at room temperature for up to three days, or freeze for up to three months. Allow to thaw at room temperature before serving.