French Butter Cake Recipe
Introduction
French Butter Cake is a classic, simple dessert known for its rich, tender crumb and buttery flavor. This easy-to-make cake is perfect for afternoon tea or a delightful treat any time of day.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 2 cups all-purpose flour
- 1 teaspoon vanilla extract
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- Step 2: In a large bowl, cream the softened butter and sugar together until light and fluffy.
- Step 3: Beat in the eggs one at a time, followed by the vanilla extract, mixing well after each addition.
- Step 4: Gently fold the all-purpose flour into the wet ingredients until just combined. Avoid overmixing.
- Step 5: Pour the batter into the prepared pan and smooth the top with a spatula.
- Step 6: Bake for 35 to 40 minutes or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Step 7: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Tips & Variations
- For extra moisture, add a tablespoon of sour cream or yogurt to the batter.
- Try adding a pinch of cinnamon or lemon zest for a subtle flavor twist.
- Use room temperature eggs and butter for a smoother batter and better rise.
- Serve with fresh berries or a dusting of powdered sugar for an elegant finish.
Storage
Store the French Butter Cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and refrigerate for up to a week. Reheat slices gently in the microwave for about 10 seconds to restore softness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use salted butter instead of unsalted?
Yes, you can use salted butter, but reduce any added salt in the recipe or omit it entirely to avoid an overly salty taste.
What type of flour is best for this cake?
All-purpose flour works best for a tender crumb, but you can substitute with cake flour for an even lighter texture.
PrintFrench Butter Cake Recipe
French Butter Cake is a rich and tender cake characterized by its buttery flavor and delicate crumb. This simple yet elegant dessert blends creamed butter and sugar with eggs, vanilla, and flour, then bakes to a golden perfection. Ideal for tea time or a sophisticated dessert, this cake boasts a moist texture and a slightly sweet taste that melts in your mouth.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
Ingredients
For the French Butter Cake
- 1 cup (227g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 3 large eggs
- 2 cups (240g) all-purpose flour
- 1 teaspoon pure vanilla extract
Instructions
- Creaming Butter and Sugar: In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until the mixture is pale, light, and fluffy, usually about 3-5 minutes. This step incorporates air for a tender cake.
- Adding Eggs and Vanilla: Beat the eggs one at a time into the creamed butter and sugar, making sure each egg is fully incorporated before adding the next. Stir in the vanilla extract for a fragrant flavor.
- Folding in Flour: Gradually fold the all-purpose flour into the wet mixture using a spatula or wooden spoon. Fold gently until just combined to keep the batter light and avoid overworking the gluten.
- Baking the Cake: Preheat the oven to 350°F (175°C). Pour the batter into a greased and floured 9-inch cake pan. Bake in the preheated oven for approximately 35 to 40 minutes or until the top is golden and a toothpick inserted into the center comes out clean.
- Cooling and Slicing: Remove the cake from the oven and allow it to cool in the pan for about 15 minutes. Then turn the cake out onto a wire rack to cool completely before slicing. This prevents the cake from crumbling and helps the texture set properly.
Notes
- Ensure the butter is softened at room temperature for optimal creaming.
- Do not overmix the flour once added to keep the cake tender.
- This cake pairs beautifully with fresh berries or a light dusting of powdered sugar.
- Use room temperature eggs to maintain batter consistency.
- To store, wrap the cake in plastic wrap and keep at room temperature for up to 3 days or refrigerate for up to a week.
Keywords: French Butter Cake, buttery cake, vanilla cake, simple cake recipe, classic French dessert, tender cake
