There's something magical about a cake that tastes like pure butter and vanilla with the most delicate crumb you've ever experienced. This French Butter Cake showed up at my sister's brunch one Sunday, and I genuinely couldn't stop eating it. It's not fancy or complicated, but it has this incredible richness that makes you close your eyes after the first bite.
The top gets perfectly golden and slightly crisp while the inside stays soft and almost custardy. My daughter asks for this every time we have company now, and honestly, I don't blame her one bit.
Why You'll Love This Recipe
This French Butter Cake is the kind of dessert that feels special without making you work for it. You get bakery-quality results with pantry ingredients and one bowl. The texture is unlike any butter cake recipe you've tried before - it's tender, moist, and has this dreamy vanilla flavor that pairs with literally everything.
My husband compared it to the best pastries we had in Paris, which is saying something. It's quick enough for weeknight baking but impressive enough when you need a show-stopping French dessert. Plus, it stays fresh for days and actually tastes even better the next morning with coffee.
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What You'll Need
Just basic baking ingredients that create something truly spectacular. Nothing unusual or hard to find here.
Main Ingredients
- 1 cup unsalted butter, melted and slightly cooled
- 1 cup granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour
- ¼ teaspoon salt
- Powdered sugar for dusting
Optional Extras
A splash of almond extract adds a lovely French bakery flavor, or you could fold in some lemon zest for brightness. Some people love adding a handful of fresh berries on top before baking.
Check the recipe card for exact amounts and full instructions.
How to Make French Butter Cake
Mix Your Wet Ingredients
Whisk together the melted butter and sugar in a large bowl until well combined. Add your eggs one at a time, beating well after each addition. This is where the magic starts - the mixture should look glossy and smooth. Stir in your vanilla extract. My mom always says this step determines how tender your cake will be, so don't rush it.
Add the Dry Ingredients
Gently fold in the flour and salt until just combined. Don't overmix here or you'll end up with a tough cake instead of that signature tender crumb. The batter will be thinner than most cake batters, almost pourable, and that's exactly what you want for this French dessert recipe.
Bake Until Golden
Pour the batter into a greased 9-inch round pan. Bake at 350°F for about 35-40 minutes until the top is golden brown and a toothpick comes out with just a few moist crumbs. The center might look slightly jiggly, but it will set as it cools. That's what gives you that incredible custardy texture in the middle.
Can I use salted butter instead? You can, but skip the added salt in the recipe. The butter flavor really shines through in this cake, so using high-quality butter makes a noticeable difference.
Cool and Dust
Let the cake cool in the pan for about 15 minutes, then turn it out onto a wire rack. Once it's completely cool, dust generously with powdered sugar. Some people serve this warm, but I think it's even better at room temperature when all the flavors have had time to develop.
Aliana's Top Tip
The secret to getting that perfect texture is making sure your eggs are at room temperature before you start.
Cold eggs don't incorporate as well into the melted butter, and you won't get that smooth, silky batter.
I leave mine on the counter for about 30 minutes before baking.
Also, don't be tempted to reduce the butter - I know it seems like a lot, but that's what makes this a true French butter cake with that rich, melt-in-your-mouth quality.
Ingredient Substitutions & Variations
Swap all-purpose flour with cake flour for an even more tender crumb. Use brown sugar instead of white for a deeper caramel flavor. For simple French desserts with a twist, add a tablespoon of rum or cognac to the batter.
Storage & Reheating Instructions
Store this butter cake recipe covered at room temperature for up to 3 days, or refrigerate for up to a week. It actually gets better as it sits because the flavors meld together beautifully. You can serve it cold, at room temperature, or warm it gently in the oven at 300°F for about 10 minutes. This is also one of those baking sweets that freezes wonderfully - wrap it tightly and freeze for up to 3 months.
What to Serve With French Butter Cake
This French butter cake is perfect with fresh berries and whipped cream. My family loves it with a dollop of crème fraîche or vanilla ice cream. A cup of strong coffee or tea makes it feel like you're sitting in a Parisian café. It's also beautiful as part of a dessert spread for brunch.
FAQs About French Butter Cake
Can I double this recipe?
Absolutely. Use two 9-inch pans or one large sheet pan. Just keep an eye on baking time as it may vary slightly.
What makes this different from regular pound cake?
The ratio of butter to flour and the mixing method create a more delicate, custardy texture compared to traditional pound cake recipes.
Can I make this in a different pan size?
Yes, but adjust the baking time. A larger, shallower pan will need less time, while a smaller, deeper pan needs more. Just watch for that golden top.
Why is my cake dense instead of light?
Overmixing the batter or using cold eggs can make it dense. Make sure to fold the flour gently and let your eggs come to room temperature first.
More Recipes You'll Love
If you're into rich butter cake recipes and decadent desserts, you'll want to explore more French dessert recipes on my site. I've got plenty of buttery cake recipes that use simple ingredients you probably have on hand. My collection of quick butter cake recipe ideas will keep your Dessert table interesting all year long.
Tried this recipe? Tag me on Pinterest @AlianaRecipes - I'd love to see your twist on it!
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Pairing
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