Amazing French Butter Cake Recipe
Introduction
Rich and buttery French butter cake with a tender crumb. This classic cake is perfectly moist with the most heavenly buttery flavor that melts in your mouth!
Ingredients
- 1 cup (2 sticks / 227g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 4 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 1/2 cups (187g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (120ml) whole milk, at room temperature
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line with parchment paper.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with milk, beginning and ending with flour mixture. Mix until just combined.
- Pour batter into prepared pan and smooth the top with a spatula.
- Bake for 30-35 minutes or until a toothpick inserted in center comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Pro Tips & Notes
- Room Temperature Ingredients: Ensure butter, eggs, and milk are at room temperature for even mixing and optimal texture.
- Don't Overmix: Mix batter until just combined to avoid a dense, tough cake.
- Quality Butter: Use high-quality unsalted butter for the best flavor since it's the star ingredient.
- Check Doneness Early: Start checking cake at 30 minutes to prevent overbaking.
Nutrition Facts (per serving)
- Calories: 420 per serving
- Protein: 6g
- Carbohydrates: 45g
- Fat: 24g
- Saturated Fat: 15g
- Cholesterol: 145mg
- Sodium: 180mg
Frequently Asked Questions
- Q: Can I use salted butter? A: Yes, but reduce or omit the added salt in the recipe.
- Q: How should I store this cake? A: Store in an airtight container at room temperature for up to 3 days.
- Q: Can I freeze this cake? A: Yes, wrap tightly in plastic wrap and freeze for up to 2 months.
- Q: Why is my cake dry? A: This usually happens from overbaking or overmixing the batter.