There’s something gently nostalgic about the first slice of this French Butter Cake Recipe emerging from a warm oven, the golden edges crackling slightly as you cool it. After testing this recipe five times—sometimes with more milk, sometimes with tangy yogurt—I’ve landed on a balance that yields a tender crumb with a glossy surface. The aroma wafts through the kitchen, hinting at nutty butter and vanilla. Here are my discoveries in each trial.
Why You’ll Love French Butter Cake Recipe
- A tender crumb that’s sturdy enough for fruit toppings yet soft under the fork
- Buttery richness with a whisper of vanilla and a light crackling crust
- Simple pantry staples come together in under an hour of active time
- Rooted in classic French patisserie technique for a timeless treat
A Little Background
My first run at this French Butter Cake Recipe happened on a rainy Saturday afternoon. I remember lifting the pan to check doneness and noticing how the batter’s gentle swell curved over the rim. After a second bake with temperature tweaked by 10°F, I nailed that signature golden puff. It’s become my go-to for casual brunches and afternoon tea.
Key Ingredients for French Butter Cake Recipe
- All-purpose flour (2 cups/240g): Builds structure; spoon into your cup for accuracy.
- Unsalted butter (1 cup/226g), softened: Provides richness; don’t over-soften or batter can split.
- Granulated sugar (1 cup/200g): Adds sweetness and helps create that crackly top.
- Large eggs (3), room temperature: Emulsify the batter for an even, silky texture.
- Whole milk (½ cup/120ml): Keeps the crumb tender; swap for buttermilk for a tangy note.
- Vanilla extract (1 tsp): Enhances flavor; pure vanilla is best.
How to Make French Butter Cake Recipe
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
- In a medium bowl, whisk 2 cups (240g) all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt. Set aside.
- In a stand mixer fitted with the paddle, beat 1 cup (226g) softened unsalted butter and 1 cup (200g) granulated sugar on medium speed for 3–5 minutes until pale and fluffy.
- Add 3 room-temperature eggs, one at a time, mixing well after each. Stir in 1 teaspoon vanilla extract.
- With the mixer on low, add the dry ingredients and ½ cup (120ml) whole milk in three alternating batches, beginning and ending with the flour mixture.
- Scrape down the sides, then mix just until the batter looks silky smooth and slightly glossy.
- Pour into the prepared pan and smooth the top with an offset spatula.
- Bake for 40–45 minutes, until the edges are golden and a toothpick in the center comes out clean.
- Let the cake rest in the pan for 20 minutes, then invert onto a wire rack. Dust with powdered sugar if desired.
Pro Tips & Troubleshooting
- Chill your eggs: In trial three, I refrigerated eggs for 30 minutes and noticed a glossier batter.
- If the center sinks, your oven runs hot—dial back by 10°F next time or use an oven thermometer.
- Add citrus zest (lemon or orange) for a bright twist when berries are in season.
- To halve, use a 6-inch pan and reduce bake time to 30–35 minutes; keep an eye on the crust color.
Storage & Make-Ahead Guide
Store at room temperature, wrapped in plastic wrap, for up to 2 days. For up to 4 days, refrigerate in an airtight container—bring to room temperature before serving. Freeze slices in a zip-top bag for up to 1 month; thaw overnight in the fridge. Always wash hands after handling raw eggs and use a clean rack for cooling to prevent moisture buildup.
Serving Suggestions
Slice this French Butter Cake Recipe and top with macerated berries or a dollop of lightly whipped cream. Warm a slice and serve alongside coffee for an afternoon pick-me-up. It also pairs beautifully with a scoop of vanilla ice cream for a simple dessert.
Frequently Asked Questions
- How long does French butter cake last at room temperature?: Up to 2 days when wrapped tightly to keep it moist.
- Can I use salted butter in this cake recipe?: Yes—just omit the ½ teaspoon of added salt in the dry mix.
- Is it okay to replace milk with non-dairy milk?: Almond or oat milk work, though the crumb may be slightly denser.
- Why did my cake crack on top?: Oven too hot or pan overcrowded; lower heat by 10°F or use a single pan.
- Can I make this cake ahead for a party?: Bake the day before, store wrapped at room temperature, then dust before serving.
- What’s the best pan for French butter cake?: A heavy, nonstick 9-inch round pan ensures even browning and easy release.
Final Thoughts
I hope this French Butter Cake Recipe becomes a staple in your kitchen the way it has in mine. My favorite way to enjoy a slice is with a thin smear of homemade cherry jam and a cup of strong espresso. Give it a try, and let me know how your bake turns out!
More Recipes You’ll Love
- Southern Peach Buttermilk Pound Cake – another buttery loaf with tender crumb and tangy buttermilk contrast
- Banana Bread Recipe – rich, moist quick bread perfect for using overripe bananas alongside your butter cake
- Kefir Sheet Cake Recipe – light, tangy sheet cake that shares a silky crumb and is easy for feeding a crowd