Classic French Butter Cake

This is one of those recipes I love having in my back pocket. A quick homemade dessert that requires very little effort. Butter and sugar creamed together until light and fluffy, eggs, vanilla and flour added. When baked you'll end up with crispy golden brown edges and a moist center that has a tight crumb.

Another favorite of mine is how far a small amount of ingredients can go. There's nothing to frost or fix. It sits pretty on a cake plate and can be enjoyed with some coffee. Have a piece with your afternoon coffee or keep it as a dessert when guests are over.

Why You Will Love This Recipe

This butter cake is delicious on its own. Crispy on the outside with a buttery soft center. Vanilla pairs perfectly with the butter and there's not many ingredients required to make it. A great recipe to have on hand if you feel like baking and don't feel like making another run to the store.

Not much work to do once your cake comes out of the oven. Pour it all in one pan and let cool. If you'd like to sprinkle some powdered sugar on top that's fine but this butter cake does not need anything on top.

Ingredients

Unsalted butter, granulated sugar, large eggs, vanilla and all purpose flour. Because there's so few ingredients you want to make sure you have good butter and vanilla on hand.

Good Quality Butter

Since butter plays a huge role in the flavor of this recipe; it is a great time to buy a European butter. Some may find that their cake has a denser texture if you use a butter with a higher fat content. Any unsalted butter will work but be sure it's softened. When you press your finger into it it should give but still have its shape. Don't want it to look oily or melted.

Sugar

We want to use granulated sugar because it will help create that thin crisp crust on the outside. Also when you're creaming your butter and sugar you are beating air into your batter which is key since we don't have baking powder in this recipe. Allow your mixer to do it's thing for a couple minutes. Scrape the sides and bottom of the bowl.

Large Eggs

Your eggs will bind the batter together. They will give your cake a nice soft texture and help color the batter. Bring your eggs to room temp before adding to the batter. You want to add your eggs one at a time. This will allow your eggs to incorporate into your butter mixture better.

Directions

Let's go over how to make this butter cake from start to finish.

Line Your Pan

Make sure to butter your 9 inch round cake pan. Butter all around the corner where the bottom and sides meet. You can also use a piece of parchment paper and line your pan. It makes it easier when removing your cake from the pan once cooled.

Cream Your Butter

Add your softened butter and sugar to a large bowl. Using an electric hand mixer beat your butter on medium for about 3-4 minutes. You can stop to scrape your bowl if needed. Your butter should be lighter in color and fluffy.

Add your wet ingredients

Add your vanilla to your butter mixture. Then beat your eggs one at a time. Allow your eggs to mix in before adding the next one. Again you want to make sure your butter mixture is incorporated well by scraping your bowl.

Fold your Flour

Lower your mixer to the lowest speed and slowly add your flour and salt. Mix until no more flour is left in your batter. If there is any flour on the sides of your bowl fold it with a spatula. You don't want to over mix your batter.

Bake and Cool

Scoop your batter into your prepared pan and push towards the edges. Smooth top with a spatula. Place in oven that has been preheated to 350 degrees for 40-45 minutes. Top should be golden brown and when you insert a toothpick it should come out clean. Allow to cool in pan on cooling rack.

Tips

• Use a butter that you enjoy. You can always use European style butter but don't feel like you can't make this if you have normal butter in your fridge. Make sure your butter and eggs are at room temp. You want your butter to be soft enough to cream but not greasy. It's hard to get your butter fluffy if its cold or melted.
• If your batter holds its shape you can take a fork and lightly score your batter. Make sure you don't press down too hard or you will deflatten your batter. You can also add some egg wash to your butter cake to give it a shine.

How to Store Your Butter Cake

• Store your butter cake at room temp for up to 4 days. Wrap in plastic or store in an airtight container. Keep away from any heat sources or sun light.
• To freeze, wrap your cooled butter cake in plastic and aluminum foil. Can be frozen for up to 3 months. You can also wrap your slices individually and thaw when needed. Thaw at room temp.
• To reheat your butter cake, just enjoy at room temp. You can microwave for about 10 seconds. Just make sure not to overheat.

Enjoy your butter cake with

• Some vanilla bean whipped cream
• Fresh raspberries or strawberry slices
• A nice dark coffee or tea
• Sprinkle with powdered sugar

FAQ's

Can I make this in a bundt pan?

Absolutely. Just know that depending on your pan size your cake may be shorter and will require less time. Be sure to grease and flour your pan. Since your batter will sit lower in your bundt pan check earlier.

Why is my butter cake so dense?

French butter cake does have a tighter crumb. But if your cake came out too heavy you may have not creamed your butter long enough. Too much flour or over mixed. Remember to beat your butter until fluffy and scoop your flour into your measuring cup and level off.

📖 Recipe