Classic French Butter Cake – Rich, Buttery & Perfectly Moist
Indulge in the timeless elegance of this Classic French Butter Cake! Soft, buttery, and perfectly moist, it’s ideal for afternoon tea, dessert, or a special occasion. Simple to make yet sophisticated in flavor, this cake will impress family, friends, and anyone who loves classic French baking.
Equipment
- Mixing bowls
- Electric mixer or stand mixer
- Spatula for folding
- Loaf or bundt pan (greased and floured)
- Measuring cups and spoons or kitchen scale
- Oven thermometer (optional but recommended)
- Wire rack (for cooling)
- Sifter for flour (optional)
Ingredients
Cake Batter:
- 1 cup (227 g) unsalted butter, softened
- 1 1/2 cups (300 g) granulated sugar (or superfine sugar)
- 4 large eggs, room temperature
- 2 tsp vanilla extract
- 1/2 tsp almond extract (optional)
- Zest of 1 lemon or orange (optional)
- 2 1/2 cups (300 g) all-purpose flour (or cake flour for softer crumb)
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (120 ml) whole milk or cream
Optional Add-ins & Toppings:
- 1/2 cup chopped nuts, chocolate chips, or dried fruit
- Powdered sugar for dusting
- Glaze: lemon, vanilla, or chocolate
Instructions
- Preheat Oven: Preheat to 350°F (175°C). Grease and flour your chosen pan.
- Cream Butter and Sugar: Beat butter and sugar until pale and fluffy, about 3–5 minutes.
- Add Eggs: Incorporate eggs one at a time, mixing well after each.
- Add Flavorings: Stir in vanilla extract, almond extract, and citrus zest if using.
- Fold Dry Ingredients: Sift together flour, baking powder, and salt. Gently fold into the wet mixture, alternating with milk or cream, until combined.
- Add Optional Mix-ins: Fold in nuts, chocolate chips, or dried fruit gently.
- Bake: Pour batter into prepared pan. Bake for 45–55 minutes, until a toothpick comes out clean.
- Cool: Allow to cool in pan 10–15 minutes, then transfer to a wire rack. Cool completely before glazing or slicing.
- Serve: Dust with powdered sugar, drizzle glaze, or serve with fresh fruit and whipped cream as desired.
Notes
- Substitutions: Butter can be partially replaced with yogurt or milk alternatives for a lighter version. Avoid using oil alone, as texture will differ.
- Gluten-Free Option: Use almond flour or gluten-free flour blends; adjust liquids if needed.
- Mini Cakes/Cupcakes: Divide batter into muffin tins for smaller portions; bake 20–25 minutes.
- Storage: Store in airtight container at room temperature for 2–3 days, or refrigerate up to 1 week. Freeze tightly wrapped up to 2 months.
- Flavor Variations: Add cocoa powder for chocolate version, or spices like cinnamon and nutmeg for a warm twist.
- Baking Tips: Use room-temperature ingredients, fold flour gently, and avoid opening oven early for a perfect rise.