Your New Favorite: Classic French Butter Cake
Hey there, friend! Today, I’m super excited to share my favorite dessert indulgence with you: the Classic French Butter Cake. This cake is rich, moist, and has that wonderfully buttery flavor that just melts in your mouth. It’s a crowd-pleaser that’s perfect for any occasion—or just because it’s a Tuesday! Honestly, I can’t think of a better reason to whip this up than to treat yourself. Let’s dive right in!
Nutritional Benefits of Butter Cake
Now, while we know this cake isn’t exactly a health food, it does have its perks when enjoyed in moderation! Butter, the star of this recipe, is a source of fat-soluble vitamins like A, D, E, and K. Whole milk adds calcium to your diet, and if you sneak in some almond flour or coconut flour for a gluten-free twist, you’re adding even more nutrients! Just remember, balance is key, and enjoying a slice now and then can be part of a healthier lifestyle.
Adaptable Variations to Try
- Fruit-Infused Delight: Try adding lemon or orange zest to the batter for a citrusy twist. You can also mix in fresh berries or dried fruits for a fun surprise!
- Nutty Addition: Incorporating finely chopped nuts like almonds or walnuts will add a lovely crunch and a bit more depth to the flavor.
- Gluten-Free Option: Swap the all-purpose flour for a 1:1 gluten-free flour blend. It works beautifully, and nobody will notice the difference!
Classic French Butter Cake Recipe
Ingredients
- 1 cup (230g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups (250g) all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (120ml) whole milk
- Optional: powdered sugar for dusting
Instructions
- First things first, let’s preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan or an 8-inch square baking pan. This little step makes all the difference in the world!
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until it’s light and fluffy—about 3-5 minutes. You want it to look like clouds!
- Now, it’s time to add those eggs, one at a time. Mix well after each addition! Don’t forget to incorporate that luscious vanilla extract that will make your cake smell amazing.
- In a separate bowl, sift together the all-purpose flour, baking powder, and salt. This step is key—it aerates the flour so your cake is light and airy.
- Gradually add the dry ingredients to the wet mixture, alternating with the whole milk. Start and end with the dry ingredients, mixing until just combined. Overmixing can lead to a dense cake, and we don’t want that!
- Pour the batter into your prepared pan and smooth the top with a spatula. This step is essential for a nice, even bake.
- Bake in that preheated oven for 40-50 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen will smell heavenly during this time!
- Once it’s baked, take the cake out and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Finally, if you want that beautiful finished touch, dust the cooled cake with powdered sugar before serving. It’s like a little snow covering your cake!
- Slice, serve, and watch everyone’s eyes light up at your delicious creation!
Practical Tips for Perfection
- If you want to keep the cake moist, make sure to store it in an airtight container. It’ll last for a few days on your counter!
- Cut your slices with a warm knife—just run it under hot water first—and you’ll get clean, beautiful cuts every time!
- This cake is great on its own, but it also pairs beautifully with whipped cream or vanilla ice cream if you want to elevate it even more!
Equipment You’ll Need
- A mixing bowl (big enough for all that butter and sugar!)
- A hand mixer or stand mixer to cream the butter and sugar
- Another bowl for sifting your dry ingredients
- A spatula for mixing and pouring the batter
- Loaf pan or square baking pan for the oven
Frequently Asked Questions
- Can I use salted butter instead of unsalted? Sure! Just omit the added salt in the recipe.
- How do I know when my cake is done baking? A toothpick inserted into the center should come out clean or with just a few crumbs on it.
- Can I use cake flour instead of all-purpose flour? Yes! Cake flour can give it an even softer texture.
- Can I make this batter ahead of time? It’s best to bake it fresh, but you can prepare the batter and refrigerate it for a few hours before baking.
- What’s the best way to store leftover cake? Keep it in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.
So, are you ready to bake the most scrumptious Classic French Butter Cake? I can’t wait for you to try it! If you enjoyed this recipe or made your own wonderful twist on it, share your thoughts below or find me on Pinterest for more sweet inspirations. Let’s keep the baking passion alive!
