Classic French Butter Cake

This classic French butter cake is rich, tender, and deeply buttery with a soft crumb that melts in the mouth. It is a simple yet elegant cake that relies on good ingredients and careful mixing rather than complicated techniques. The flavor is pure butter and vanilla with a gentle sweetness that feels timeless. This is an easy to moderate bake, and from start to finish it takes about 75 to 90 minutes.

Ingredients

For the cake batter

• 250 g unsalted butter, very soft
• 250 g caster sugar
• 4 large eggs, at room temperature
• 1 tsp vanilla extract
• 250 g plain flour
• 1 tsp baking powder
• 0.5 tsp fine salt
• 3 tbsp whole milk

For the tin

• Butter, for greasing
• Baking parchment, for lining

For finishing

• Icing sugar, for dusting

How to Make Classic French Butter Cake

Prepare the oven and tin

Preheat the oven to 170°C, or 150°C fan. Generously grease a 20 cm round cake tin and line the base with baking parchment. This cake is buttery and delicate, so good lining helps it release cleanly.

Cream the butter and sugar

Place the softened butter and caster sugar into a large mixing bowl. Beat with an electric mixer for 3 to 4 minutes until very pale, light, and fluffy. Take your time here, as this step gives the cake its fine texture.

Add the eggs

Beat the eggs lightly in a jug. Add them to the butter mixture a little at a time, mixing well after each addition. If the mixture looks like it may curdle, add a spoonful of flour and continue mixing gently.

Fold in the dry ingredients

Sift the flour, baking powder, and salt into the bowl. Using a spatula or the mixer on low speed, fold everything together just until combined. Add the milk and vanilla extract and mix briefly until the batter is smooth.

Bake the cake

Spoon the batter into the prepared tin and level the top. Bake for 45 to 50 minutes until the cake is golden, well risen, and a skewer inserted into the center comes out clean.

Cool before serving

Leave the cake to cool in the tin for 10 minutes, then turn it out onto a wire rack to cool completely. Dust lightly with icing sugar before serving.

Tips for the Best French Butter Cake

Why did my cake turn out dense?

This usually happens if the butter was not soft enough or if the mixture was overmixed after adding the flour. Always cream the butter well and fold gently at the final stage.

Can I use salted butter?

Yes, but reduce or omit the added salt. Salted butter can vary in saltiness, so taste matters here.

How do I know when it is fully baked?

The cake should be golden, slightly pulling away from the sides of the tin, and a skewer should come out clean. If the top browns too quickly, loosely cover with foil.

Can I add flavorings?

A little lemon zest or almond extract works beautifully, but keep it subtle so the butter flavor stays front and center.

Serving Suggestions

• Serve with fresh berries and lightly whipped cream
• Enjoy with coffee or tea in the afternoon
• Add a spoon of crème fraîche on the side for a French touch

Storage

Room temperature

Store the cake in an airtight container at room temperature for up to 3 days. Keep it away from direct heat.

Refrigerator

Refrigerate for up to 5 days, well wrapped. Bring to room temperature before serving for the best texture.

Freezing

Wrap the cooled cake tightly in cling film and foil. Freeze for up to 2 months. Thaw overnight at room temperature.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 44 g
• Protein: 6 g
• Fat: 25 g
• Saturated fat: 15 g
• Sodium: 180 mg

Nutrition values are estimates and may vary based on ingredients used.

FAQs

What makes a French butter cake different?

It uses a higher proportion of butter and relies on careful creaming for structure rather than heavy leavening. The result is a finer, richer crumb.

Can I make this cake without a mixer?

Yes, but it will take more effort. Make sure the butter is extremely soft and beat vigorously by hand until pale and fluffy.

Can I bake this in a loaf tin?

Yes. Use a lined loaf tin and bake for about 55 to 60 minutes, checking for doneness.

Is this cake suitable for layering?

It can be sliced and filled, but it is best enjoyed as a simple single-layer cake so the buttery texture shines.