French Butter Cake
A rich and creamy French butter cake that's easy to make and perfect for any occasion. Its tender crumb and buttery flavor make it a delightful dessert.
Ingredients
Main Ingredients
- 1 cup Unsalted Butter, softened Adds a rich, creamy flavor; can substitute with margarine.
- 1 cup Granulated Sugar Sweetens and contributes to the cake’s light texture; brown sugar will add a deeper flavor.
- 3 large Eggs, at room temperature Helps bind ingredients and adds moisture and richness.
- 1 teaspoon Vanilla Extract Enhances sweetness and adds a warm, aromatic note; almond extract is a nice alternative.
- 2 cups All-Purpose Flour Provides structure; can use gluten-free flour for a different texture.
- 1 teaspoon Salt Balances sweetness; don’t skip it!
- 2 teaspoons Baking Powder Works as a leavening agent; can substitute with baking soda if needed.
- 1/2 cup Milk Moistens the batter; almond milk works for a dairy-free option.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a round cake pan.
- Gather all ingredients and let the butter sit at room temperature until it’s soft.
- Set out your eggs so they can reach room temperature too.
Cooking
- In a large mixing bowl, beat the softened butter and sugar together until fluffy—about 3 minutes.
- Add in the eggs, one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk.
- Pour the batter into the prepared pan and smooth the top.
Serving
- Bake for 35-40 minutes until golden brown and a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack.
- Serve warm with your favorite toppings or enjoy it plain!
Notes
Make this cake ahead of time. Store leftovers in an airtight container at room temperature for up to 3 days. You can freeze slices for up to a month.