The best french butter cake is a delightful, classic confection that melts in your mouth, offering a rich, buttery flavor with a wonderfully tender crumb, perfect for any occasion. This easy-to-follow recipe unlocks the secrets to achieving that authentic French patisserie taste right in your own kitchen.
Key Ingredients for The Best French Butter Cake
- 2 cups (250g) all-purpose flour, sifted
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup (227g) unsalted butter, softened to room temperature
- 1 ½ cups (300g) granulated sugar
- 3 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- ½ cup (120ml) whole milk, at room temperature
How to Make The Best French Butter Cake
This recipe for the best french butter cake is incredibly straightforward, delivering a moist, tender crumb and an intensely buttery flavor with minimal fuss. You’ll be amazed at how simple it is to achieve a bake that rivals any Parisian boulangerie, with a preparation time of just 20 minutes, followed by 40-50 minutes of baking.
Step-by-Step Instructions
- Preheat and Prepare: Begin by preheating your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper for easier removal. Sifting the flour not only ensures a lighter cake but also helps prevent lumps.
- Combine Dry Ingredients: In a medium bowl, whisk together the sifted all-purpose flour, baking powder, and salt. Set this mixture aside. This initial step is crucial for even leavening and a balanced flavor profile.
- Cream the Butter and Sugar: In a large bowl, using an electric mixer (or a stand mixer with the paddle attachment), beat the softened unsalted butter and granulated sugar together until the mixture is light, fluffy, and pale yellow. This creaming process incorporates air, which is vital for the cake’s texture and volume. Continue beating for about 3-5 minutes.
- Incorporate Eggs: Add the large eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed to ensure all ingredients are evenly mixed. This gradual addition prevents the batter from separating.
- Add Vanilla: Stir in the pure vanilla extract. Ensure it’s evenly distributed for that classic sweet aroma and taste.
- Alternate Dry and Wet Ingredients: Now, we’ll alternate adding the dry ingredients and the milk to the butter mixture. Begin by adding about one-third of the flour mixture to the butter mixture and beat on low speed until just combined. Then, add half of the milk and mix until just combined. Repeat this process: add another third of the flour mixture, mix, then add the remaining milk, mix, and finish with the last third of the flour mixture. Be careful not to overmix; stop as soon as the batter is smooth and no dry streaks remain. Overmixing can develop the gluten in the flour too much, resulting in a tough cake.
- Pour and Bake: Pour the batter evenly into the prepared cake pan. Smooth the top with a spatula.
- Bake to Perfection: Bake in the preheated oven for 40-50 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. The baking time can vary slightly depending on your oven.
- Cool Down: Once baked, let the cake cool in the pan on a wire rack for about 10-15 minutes. Then, carefully invert the cake onto the wire rack to cool completely. This period in the pan allows the cake to set, preventing it from breaking when unmolded.
Why You’ll Love This The Best French Butter Cake
You’ll adore this best french butter cake for its unbelievably tender, moist crumb and its deep, luxurious buttery flavor that transports you straight to a charming Parisian café. It’s a revelation compared to a typical pound cake, offering a more delicate sweetness and a melt-in-your-mouth texture that’s simply irresistible. Plus, making this elegant dessert at home is incredibly cost-effective, allowing you to enjoy a gourmet treat without the hefty patisserie price tag.
The beauty of this cake lies in its nuanced, all-butter richness, complemented by a hint of vanilla that elevates its inherent simplicity. Whether you dust it with powdered sugar, serve it with fresh berries, or enjoy it as-is, its pure butter flavor shines. Don’t miss out on experiencing this exquisite, classic French delight – we encourage you to bake it today and savor every delightful bite!
Storing and Reheating Tips
This best french butter cake is best enjoyed fresh, but it stores beautifully for several days.
- Room Temperature Storage: Once completely cooled, the cake can be stored in an airtight container at room temperature for up to 3 days. Wrapped tightly in plastic wrap or stored in a cake keeper, it retains its moisture and flavor.
- Refrigerator Storage: For longer storage, you can refrigerate the cake in an airtight container for up to 5 days. The texture might become slightly firmer when cold, but it will still be delicious.
- Freezing: To freeze, ensure the cake is completely cool. Wrap it tightly in a layer of plastic wrap, then in a layer of aluminum foil, or place it in a freezer-safe airtight container. It can be frozen for up to 3 months.
- Reheating: To reheat slices from the refrigerator or freezer, you can gently warm them in a low-temperature oven (around 300°F/150°C) for 5-10 minutes, or microwave them briefly in 10-15 second intervals until just warmed through. Be careful not to overheat, as this can dry out the cake.
Final Thoughts
This simple yet elegant best french butter cake is a testament to the power of quality ingredients and classic technique. We encourage you to try this recipe at home; you’ll be rewarded with a cake that’s both comforting and incredibly sophisticated. Enjoy the process and savor the delightful results!
The Best French Butter Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper for easier removal. Sifting the flour not only ensures a lighter cake but also helps prevent lumps.2 cups all-purpose flour
- In a medium bowl, whisk together the sifted all-purpose flour, baking powder, and salt. Set this mixture aside. This initial step is crucial for even leavening and a balanced flavor profile.2 cups all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon salt
- In a large bowl, using an electric mixer (or a stand mixer with the paddle attachment), beat the softened unsalted butter and granulated sugar together until the mixture is light, fluffy, and pale yellow. This creaming process incorporates air, which is vital for the cake’s texture and volume. Continue beating for about 3-5 minutes.1 cup unsalted butter, 1 ½ cups granulated sugar
- Add the large eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed to ensure all ingredients are evenly mixed. This gradual addition prevents the batter from separating.
- Stir in the pure vanilla extract. Ensure it’s evenly distributed for that classic sweet aroma and taste.1 teaspoon pure vanilla extract
- Now, we’ll alternate adding the dry ingredients and the milk to the butter mixture. Begin by adding about one-third of the flour mixture to the butter mixture and beat on low speed until just combined. Then, add half of the milk and mix until just combined. Repeat this process: add another third of the flour mixture, mix, then add the remaining milk, mix, and finish with the last third of the flour mixture. Be careful not to overmix; stop as soon as the batter is smooth and no dry streaks remain. Overmixing can develop the gluten in the flour too much, resulting in a tough cake.2 cups all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon salt, ½ cup whole milk
- Pour the batter evenly into the prepared cake pan. Smooth the top with a spatula.
- Bake in the preheated oven for 40-50 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. The baking time can vary slightly depending on your oven.
- Once baked, let the cake cool in the pan on a wire rack for about 10-15 minutes. Then, carefully invert the cake onto the wire rack to cool completely. This period in the pan allows the cake to set, preventing it from breaking when unmolded.