There’s something special about baking a French Butter Cake—the simplicity, the aroma, the golden top that glows like morning sunlight. This cake is the definition of comfort wrapped in elegance: a tender crumb, a buttery heart, and a delicate vanilla finish. It’s the kind of recipe that makes your kitchen smell like a Parisian café. Whether served plain, dusted with sugar, or topped with fruit, it’s the perfect cake for any occasion.
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Why you’ll love this French Butter Cake
This cake is pure baking magic: rich, soft, and endlessly versatile.
- Incredibly moist, tender, and buttery
- Simple pantry ingredients, big flavor payoff
- Pairs perfectly with berries, cream, or coffee
- Freezes beautifully for later enjoyment
- Elegant enough for gatherings, simple enough for everyday baking
- A true French classic you’ll return to again and again
The first time I baked this, it reminded me of a trip through Provence—small bakeries selling golden loaves that smelled like butter and vanilla. I wanted that feeling in my own kitchen. After testing, I landed on this version: rich yet light, indulgent yet balanced, much like my French Butter Cookies.
Ingredients you’ll need
You only need a handful of ingredients to make this timeless cake shine.
Main Ingredients
- 1 cup (2 sticks) unsalted butter, softened – the soul of the recipe
- 1½ cups granulated sugar – sweetens and creates that golden crust
- 4 large eggs, room temperature – for richness and structure
- 2 tsp pure vanilla extract – deepens flavor and adds aroma
- 2 cups all-purpose flour – for a fine, tender crumb
- 1 tsp baking powder – subtle lift for the perfect texture
- ½ tsp salt – enhances all flavors
- ½ cup whole milk or heavy cream – moisture and velvety smoothness
Optional Add-ons or Substitutes
- Swap vanilla for almond extract for a nutty twist.
- Add lemon zest for a bright, citrusy note.
- Fold in chopped pears or apples for texture (like in my Baked Pears).
- Replace a few tablespoons of flour with almond flour for extra richness.
- Dust with powdered sugar or glaze with melted butter before serving.
Step-by-step instructions
French baking is all about patience, precision, and respect for the ingredients.
- Preheat the oven: Set oven to 350°F (175°C). Grease a 9-inch round or loaf pan and line the bottom with parchment paper.
- Cream the butter and sugar: Beat softened butter and sugar together on medium speed for 3–4 minutes until pale, fluffy, and smooth. This step is key—it creates air pockets that make the cake tender.
- Add eggs and vanilla: Beat in eggs one at a time, scraping the bowl between additions. Mix in vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk flour, baking powder, and salt.
- Mix and add milk: Alternate adding dry ingredients and milk (or cream) to the butter mixture, starting and ending with flour. Mix gently until smooth and glossy.
- Bake: Pour batter into the prepared pan, smooth the top, and bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let the cake rest 10 minutes in the pan, then transfer to a wire rack to cool completely.
Quick reminders:
- Room temperature ingredients blend best and create a uniform batter.
- Avoid overmixing—it can make the cake dense.
- Don’t rush creaming the butter; this step defines the texture.
- A golden top and soft interior are signs you nailed it.
This method is similar to my Lemon Poppy Seed Cake, where simple ingredients and gentle mixing create an extraordinary result.
Expert tips for success
Mastering this cake is easy with a few simple habits.
- Use real butter—margarine won’t achieve the same depth.
- Weigh ingredients for precision (especially flour).
- For an extra-moist crumb, replace 2 tbsp of milk with sour cream.
- Bake in a light-colored pan to avoid overbrowning.
- Brush the top with melted butter right out of the oven for shine.
- Serve slightly warm for the ultimate melt-in-your-mouth experience.
If you love creamy, comforting desserts, this cake pairs perfectly with the soft, custardy sweetness of my Cassava Cake Recipe—both simple, homey, and indulgent in their own ways.
Serving suggestions
French Butter Cake is versatile—it can be served plain or elevated into something special.
- Dust with powdered sugar and serve with tea or espresso.
- Top with whipped cream and berries for a light finish.
- Add a drizzle of honey or warm caramel for richness.
- Serve with crème fraîche and fruit compote for a Parisian touch.
- Layer with jam and whipped cream for an afternoon treat.
Whether for brunch, dessert, or a sweet afternoon break, this cake always feels just right—delicate, buttery, and unforgettable.
Storing and reheating
This cake keeps beautifully, and its flavor deepens over time.
How to store it
- Keep at room temperature, covered, for up to 3 days.
- Refrigerate for up to 5 days for longer storage.
- Freeze tightly wrapped slices up to 2 months.
- Thaw overnight at room temperature before serving.
How to reheat it
- Warm slices in the microwave for 10–15 seconds for a “fresh-baked” taste.
- Oven method: 300°F for 5 minutes to restore crisp edges.
- Avoid overheating—it can dry out the crumb.
It’s a cake that never loses its charm—soft, moist, and buttery every time.
Nutrition information (per serving)
Serving Size: 1 slice (⅛ of cake) | Calories: 370 | Total Fat: 21g | Saturated Fat: 13g | Carbohydrates: 38g | Sugar: 25g | Protein: 5g | Sodium: 150mg | Cholesterol: 145mg | Fiber: 0g
Frequently asked questions
What makes this cake “French”?
French Butter Cake is known for its simplicity—high-quality butter, sugar, eggs, and flour blended to create a soft, luxurious crumb. It’s a staple in French home baking, loved for its understated elegance.
Can I use salted butter?
Yes, but reduce added salt by half. Salted butter can subtly enhance sweetness, just don’t overdo it.
Can I flavor it differently?
Absolutely. Add citrus zest, almond extract, or even rum extract for a deeper note. For a fruity twist, layer with berries or a glaze from my Baked Pears.
Final thoughts
This French Butter Cake is elegance in simplicity—a buttery masterpiece that celebrates patience and precision. Each bite melts gently, balancing sweetness and richness like only French baking can. It’s the kind of cake you bake not just for flavor, but for the calm joy it brings to your kitchen.
I love serving it alongside coffee or fruit, just like I would enjoy in a quiet café in Lyon. And when I share it with family, it reminds me that some of the best desserts are the simplest ones.
- Use quality butter for authentic French flavor.
- Cream thoroughly for that signature velvety crumb.
- Serve warm, share generously, and savor the beauty of baking from the heart.
French Butter Cake
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease a 9-inch round or loaf pan and line the bottom with parchment paper.
- Beat softened butter and sugar for 3–4 minutes on medium speed until pale and fluffy.
- Add eggs one at a time, mixing well and scraping the bowl between additions. Stir in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Alternate adding dry ingredients and milk to the butter mixture, starting and ending with dry. Mix gently until smooth.
- Pour batter into prepared pan, smooth the top, and bake for 45–55 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.
Nutrition
Notes
- This cake contains no alcohol or pork-based ingredients.
