French Butter Cake
French Butter Cake
French Butter Cake is a timeless treat that brings warmth and comfort into any home. This cake embodies the rich tradition of French baking—simple yet elegant. Its tender crumb and buttery flavor make it the perfect dessert for gatherings, coffee breaks, or even as a sweet snack throughout the day. There’s something deeply satisfying about creating a cake with just a few premium ingredients, and French Butter Cake is all about celebrating that simplicity and purity of flavor.
Why You’ll Love It
There’s something undeniably wonderful about French Butter Cake. Perhaps it’s the rich, buttery flavor that entices your taste buds or the moist texture that melts in your mouth. The beauty of this cake lies not only in its flavor but also in its versatility. Whether you’re enjoying a slice with a midday cup of tea or serving it as the centerpiece of a special occasion, this cake effortlessly fits any scenario.
As you dig into a slice of French Butter Cake, you’ll appreciate the aromatic notes of vanilla that elevate its flavor profile. Made with simple pantry staples, the cake comes together quickly, allowing you to impress friends and family with minimal effort. You can easily customize it, too! Add a dollop of fresh fruit, a drizzle of chocolate ganache, or even a sprinkle of nuts to give it your personal touch.
Moreover, the memories associated with baking are often cherished. Imagine gathering your loved ones in the kitchen, sharing laughter, and creating something beautiful together. Every bite of this French Butter Cake carries a piece of that joy—with each slice serving as a reminder of shared moments and celebrations.
The best part? French Butter Cake is the kind of dessert that invites everyone to come back for seconds. It’s rich enough to satisfy without overwhelming, making it an effortless crowd-pleaser. This is the cake you’ll want to bake over and over again!
Ingredients
To create this delectable French Butter Cake, you’ll need the following ingredients:
- 1 cup (226 g) unsalted butter, softened: The star of the show, butter adds richness and depth.
- 1 cup (200 g) granulated sugar: Sweetens the cake and balances the richness of the butter.
- 4 large eggs: These provide structure and moisture, binding everything together beautifully.
- 1 teaspoon vanilla extract: For that lovely, aromatic undertone.
- 2 cups (240 g) all-purpose flour: The foundation of the cake, providing stability while keeping the texture light.
- 1 tablespoon baking powder: Ensures that our cake rises perfectly.
- 1/2 teaspoon salt: Enhances flavors, balancing sweetness.
Let’s break down these ingredients a bit more. The unsalted butter is crucial; it should be softened to room temperature for the best results. This allows it to cream perfectly with the sugar, resulting in a fluffy and airy batter. Granulated sugar not only sweetens but also contributes to the cake’s structure.
The eggs need to be fresh and at room temperature so they can incorporate fully into the batter. Vanilla extract brings warmth and depth to the overall flavor, an essential component that enhances the cake’s taste. All-purpose flour is usually the go-to for cakes, providing the right amount of gluten, while baking powder will ensure the cake rises to perfection. Finally, a touch of salt balances the sweetness and enhances all the other flavors beautifully.
Ingredients Table
| Ingredient | Amount |
|————————-|————–|
| Unsalted butter | 1 cup (226 g) |
| Granulated sugar | 1 cup (200 g) |
| Large eggs | 4 |
| Vanilla extract | 1 teaspoon |
| All-purpose flour | 2 cups (240 g) |
| Baking powder | 1 tablespoon |
| Salt | 1/2 teaspoon |
With an understanding of the ingredients, we are now ready to move on to the shaping of our delightful cake.
How to Make French Butter Cake
Step 1
To kick off the process of making French Butter Cake, begin by preheating your oven to 350°F (175°C). Proper temperature control is vital in baking; it ensures the cake bakes evenly. As the oven heats, take the moment to prepare your cake pan. Grease and flour a 9-inch round cake pan, preventing any sticking and setting the stage for a flawless release once the cake is baked.
Step 2
In a large mixing bowl, cream together the softened butter and granulated sugar. This step is critical; beat them together on medium speed for about three to five minutes until the mixture turns light and fluffy. You’ll notice a change in texture as air gets incorporated, creating a luscious batter. Afterward, add the eggs one at a time, making sure to beat well after each addition. This step reinforces the structure, ensuring that each egg is fully integrated before moving on to the next. Don’t forget to scrape down the sides of your bowl with a spatula, ensuring everything mixes evenly.
Step 3
Once the eggs are fully incorporated, stir in the vanilla extract. This simple addition lifts the batter, making it fragrant and inviting. Next, it’s time to focus on the dry ingredients. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until they are uniformly combined. Gradually add this dry mixture to your creamed butter and eggs. Mix gently until just combined; take care not to overmix to keep that delightful light and airy texture. At this stage, your batter should be thick yet manageable.
Step 4
Now it’s time to pour the batter into the prepared cake pan. Use a spatula to scoop it all out, then gently smooth the top for an even bake. Place the pan in your preheated oven and bake for about 30–35 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean, signaling a beautifully baked cake. Once baked, allow the cake to cool in the pan for 10 minutes. This brief cooling period helps the cake set before you transfer it to a wire rack, where it will cool completely. If you desire, a light dusting of powdered sugar provides an elegant touch to the final presentation, making it suitable for any occasion.
Directions
To begin making the French Butter Cake, start by preheating your oven to 350°F (175°C) and greasing and flouring a 9-inch round cake pan for easy release after baking. In a large mixing bowl, cream the softened butter and sugar together on medium speed until light and fluffy, which usually takes about three to five minutes. Next, add the eggs one at a time, making sure to beat well after each addition to ensure everything is nicely blended together. Then, stir in the vanilla extract, mixing until fully incorporated into the buttery mixture.
In a separate bowl, combine the flour, baking powder, and salt, whisking them together to ensure they are well mixed. Gradually incorporate this dry mixture into the wet ingredients, mixing until just combined. It’s essential to avoid overmixing at this stage, as maintaining the airiness is the secret to a fluffy cake. Pour the batter into the prepared cake pan, smoothing the top for uniform baking. Place the pan in the oven, allowing it to bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
Once baked, the next step is to remove the cake from the oven and let it cool in the pan for 10 minutes. This short cooling period helps with easy release. After this, carefully transfer your cake to a wire rack to cool completely. You can serve the cake plain or add a light dusting of powdered sugar for a sophisticated touch.
Helpful Notes
When preparing the French Butter Cake, a few tips can elevate your baking experience. First, making sure all your ingredients are at room temperature allows for better mixing and a smoother batter. Also, consider using high-quality vanilla extract, as it adds significant flavor and enhances the overall taste of the cake. If desired, you can swap in almond extract for a different flavor profile.
Pay close attention to the baking time; every oven is unique. Ovens can vary in temperature, which means the baking time might differ slightly. Keep an eye on the cake after about 25 minutes, checking for doneness with your toothpick.
If you decide to double the recipe for a larger gathering, you can bake the cake in two pans. Just adjust the baking time slightly for the additional volume. Finally, always allow your cake to cool completely before storing or serving, as a warm cake can be difficult to slice.
Storage & Reheating Tips
The French Butter Cake is an excellent make-ahead dessert, and its storage is straightforward. If you have leftovers, allow the cake to cool completely at room temperature. Wrap it tightly in plastic wrap or place it in an airtight container. When stored properly, it can last for up to five days on your kitchen counter. If you want to keep it longer, consider refrigeration, where it can last for up to a week.
For longer-term storage, freezing is an option. Slice the cake into individual portions and wrap each piece in plastic wrap before placing it in a freezer-safe bag or container. This method preserves the cake’s flavor and texture; it can be stored in the freezer for up to three months. When you’re ready to indulge, simply thaw the slices at room temperature or warm them briefly in the microwave, and they will taste just as delightful as the day they were baked.
If you’re worried about the cake drying out, adding a simple syrup before freezing can help preserve moisture. Just mix equal parts sugar and water, simmer until the sugar dissolves, and brush it over the cake layers before wrapping.
FAQs
What is different about French butter cake compared to other cakes?
The primary difference lies in the richness and texture. French butter cake utilizes high-quality butter to create a moist, dense, and flavorful cake, distinguishing it from lighter sponge cakes often found in other recipes.
Can I use cake flour instead of all-purpose flour for this recipe?
Yes, you can substitute cake flour for all-purpose flour if you want a tenderer crumb. If you do this, reduce the amount slightly, as cake flour is lighter and absorbs less liquid.
How can I tell when the cake is done baking?
You can tell your cake is ready when a toothpick inserted in the center comes out clean or with just a few moist crumbs attached. If it comes out wet with batter, give it additional time in the oven.
Can I add flavors or mix-ins to this cake?
Absolutely! You can incorporate lemon zest, almond extract, or chocolate chips into the batter. Fresh fruits like blueberries or raspberries can also be gently folded in for a delightful twist.
How do I prevent my cake from sticking to the pan?
Properly greasing and flouring the pan is crucial. You can also line the bottom with parchment paper for an extra layer of protection against sticking.
Can I make this cake gluten-free?
Yes, you can use a gluten-free flour blend in place of regular flour. Make sure to check the blend you choose for optimal results.
What pairs well with French Butter Cake?
This cake pairs wonderfully with whipped cream, fresh fruit, a glaze, or chocolate syrup. For a sophisticated touch, a scoop of vanilla ice cream makes a delightful accompaniment.
Conclusion + CTA
French Butter Cake is not just a dessert; it’s an experience—a celebration of flavor, tradition, and cherished moments with loved ones. With its irresistible buttery taste and moist texture, this cake will undoubtedly become a cherished recipe in your baking repertoire. I hope you find joy in making and sharing this delightful treat! So why wait? Gather your ingredients, head to the kitchen, and start baking your very own French Butter Cake today!
French Butter Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C) and grease and flour a 9-inch round cake pan.
- In a large mixing bowl, cream together the softened butter and granulated sugar on medium speed for 3-5 minutes until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl.
- Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry mixture to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
