French Butter Cake

why make this recipe

French Butter Cake is a simple, old-fashioned cake. It uses basic ingredients and gives a rich, buttery taste. You can make it for tea, breakfast, or a small dessert. It is easy and does not need fancy tools.

introduction

This cake has a soft crumb and a strong butter flavor. It stays moist and feels rich without many steps. If you like richer flavors, try a different take like the Salted Caramel Kentucky Butter Cake recipe for another idea.

how to make French Butter Cake

Make the cake in a few clear steps. Cream butter and sugar until light. Add eggs one by one, then fold in dry ingredients. Bake until a toothpick comes out clean. Let it cool a bit, then move to a rack to finish cooling.

Ingredients :

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 4 large eggs
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt

Directions :

1. Preheat the oven to 350°F (175°C). Grease a cake pan.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy.
3. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. In another bowl, whisk together the flour, baking powder, and salt. Gradually add to the butter mixture, mixing until just combined.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
7. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

how to serve French Butter Cake

Slice the cake and serve plain or dust with a little powdered sugar. Serve with tea or coffee. You can also add fresh berries or a spoon of whipped cream for a light touch.

how to store French Butter Cake

Wrap the cooled cake in plastic wrap or keep in an airtight container. Store at room temperature for up to 2 days. For longer storage, place it in the fridge for up to 5 days or freeze slices for up to 2 months.

tips to make French Butter Cake

• Use room temperature butter and eggs for a smooth batter.
• Do not overmix after adding flour; mix until just combined.
• Check the cake at 30 minutes with a toothpick to avoid overbaking.
• Let the cake cool slightly before removing from the pan to keep its shape.

variation (if any)

• Add 1 teaspoon lemon zest for a light citrus note.
• Fold in 1/2 cup chopped nuts or chocolate chips for texture.
• Replace 1/4 cup flour with almond flour for a nuttier taste.

FAQs

Q: Can I use salted butter instead of unsalted?
A: Yes, but reduce added salt to a pinch. Salted butter can make the cake slightly saltier.

Q: Can I make this in a loaf pan?
A: Yes. Bake time may change. Check with a toothpick and bake until it comes out clean.

Q: Can I make this gluten-free?
A: You can use a 1:1 gluten-free flour blend. The texture may change slightly.

Q: Do I need to beat the eggs separately?
A: No. You can add eggs one at a time to the butter and sugar and mix as directed.

Q: Can I add glaze on top?
A: Yes. A simple glaze of powdered sugar and milk works well.

French Butter Cake

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Print Recipe

Pin Recipe

---

Description

A simple, old-fashioned cake with a rich, buttery flavor, perfect for tea or dessert.

---

Ingredients

Scale 1x2x3x

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 4 large eggs
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 350°F (175°C) and grease a cake pan.
2. Cream together the softened butter and sugar until light and fluffy.
3. Add eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
4. Whisk together the flour, baking powder, and salt in another bowl.
5. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
8. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

---

Notes

Use room temperature butter and eggs for a smooth batter. Check the cake at 30 minutes to avoid overbaking.

---

Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 15g
• Sodium: 220mg
• Fat: 16g
• Saturated Fat: 10g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 80mg