This French Butter Cake is rich and buttery, with a golden crust and a soft, fluffy inside. It’s a simple treat that pairs perfectly with coffee or tea!
Honestly, it’s like cake heaven on a plate! 🍰 I love serving it warm with a dusting of powdered sugar—it makes everyone smile. Plus, it’s super easy to whip up for surprise guests!
Key Ingredients & Substitutions
Unsalted Butter: This is key for flavor and texture. If you’re out, you can use salted butter, just reduce the added salt a bit. I find that the extra richness really makes the cake special!
Granulated Sugar: Regular sugar works best for sweetness. However, brown sugar can also add a hint of caramel flavor. I’ve tried it both ways, and it’s delicious with brown sugar!
Eggs: Large eggs are essential for structure. If you’re looking for egg substitutes, try mashed banana (1/4 cup per egg) or unsweetened applesauce. This might change the texture slightly but can work well.
Whole Milk: For best results, stick with whole milk for creaminess. You can swap it for almond milk or oat milk if you want a dairy-free version. Just ensure it’s unsweetened.
Vanilla Extract: This adds a lovely aroma. Feel free to use vanilla bean paste or scrape the seeds from a vanilla pod for a more intense flavor.
What’s the Best Way to Cream Butter and Sugar?
Creaming butter and sugar is a crucial step that creates the cake’s fluffy structure. Here’s how to do it well:
- Make sure your butter is at room temperature for easy mixing; it should be soft but not melted.
- With an electric mixer, beat the butter and sugar together on medium speed for 4-5 minutes. You want it to be light, fluffy, and pale.
- Scraping down the sides of the bowl occasionally ensures everything is mixed well.
- Don’t rush it! This step helps trap air in the mixture, making the cake rise beautifully.
French Butter Cake
Ingredients You’ll Need:
- 1 cup (225g) unsalted butter, softened, plus extra for greasing
- 3/4 cup (150g) granulated sugar
- 3 large eggs
- 1 1/2 cups (190g) all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (120ml) whole milk
- 1 tsp vanilla extract
- Powdered sugar, for dusting
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and 40-45 minutes to bake, with an additional 15 minutes to cool in the pan. So, in total, you’ll need around 1 hour and 15 minutes. Perfect for a cozy afternoon bake!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While that’s heating up, grease an 8-inch round cake pan with butter. Line the bottom with parchment paper so the cake comes out easily after baking.
2. Cream the Butter and Sugar:
In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar together. Mix until the mixture is light, fluffy, and pale in color—this should take about 4-5 minutes. Don’t rush this step; it helps create a nice texture!
3. Add the Eggs:
Add the eggs, one at a time, to the butter mixture. Make sure to beat well after each addition so everything is mixed smoothly and well combined.
4. Mix Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures that the rising agents are evenly distributed throughout the flour.
5. Combine Wet and Dry Ingredients:
Gradually add the dry mixture to the butter and egg mixture. Do this alternately with the whole milk, starting and ending with the dry ingredients. Mix gently, just until combined, then stir in the vanilla extract.
6. Bake the Cake:
Pour the batter into the prepared cake pan and smooth the top with a spatula to make it even. Place it in the preheated oven and bake for 40-45 minutes. Keep an eye on it and check for doneness by inserting a toothpick in the center. It should come out clean when the cake is done!
7. Cool the Cake:
Once baked, take the cake out of the oven and let it cool in the pan for about 15 minutes. After that, use a knife to loosen the edges, then invert the cake onto a wire rack to cool completely.
8. Add the Finishing Touch:
When the cake is cool, dust the top generously with powdered sugar for a beautiful presentation. Slice and enjoy!
This moist, buttery cake is perfect with a cup of tea or coffee. Enjoy every bite!
Can I Use a Different Type of Flour?
Yes! All-purpose flour is standard for this recipe, but you can substitute with cake flour for a lighter texture. If you’re gluten-free, a good gluten-free all-purpose flour blend can work, but it may slightly alter the texture.
Can I Freeze the French Butter Cake?
Absolutely! Once the cake has cooled completely, wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Thaw it in the fridge overnight before serving.
What If I Don’t Have Unsalted Butter?
You can use salted butter instead! Just reduce the added salt in the recipe by half to balance the flavors. This will still work well and keep your cake delicious.
How Do I Know When the Cake is Done Baking?
Check for doneness by inserting a toothpick into the center of the cake. If it comes out clean or with just a few crumbs attached, it’s ready to be taken out of the oven!