My experience with French Butter Cake Recipe has shown me just how special this recipe really is. What makes it stand out is its rich, buttery texture that somehow feels both indulgent and comforting.
The flavor is deep but not overpowering, and the crumb is soft, tender, and moist without being too dense. It holds its own beautifully on its own, but it also takes on added flavors like citrus zest, almond, or fruit compotes effortlessly.
I’ve made it for quiet mornings, birthdays, and even more formal gatherings, and it never feels out of place. It adapts without losing its identity, which is what keeps me coming back to it again and again.
Join us as we explore this French Butter Cake recipe, uncovering tips and tricks to achieve that perfect texture and flavor. Let’s bring a touch of France to your kitchen!
What Is A French Butter Cake?
French butter cake, or “gâteau au beurre,” is a traditional cake originating from Brittany, France. It has a soft, velvety texture, thanks to the generous use of butter, and it’s often enjoyed with tea or coffee.
The simplicity of this cake makes it a staple in many French households, where it’s loved for both its flavor and its versatility.
Unlike more elaborate French desserts, this cake is easy to make and can be enjoyed with minimal effort..
How To Prepare French Butter Cake Recipe?
Recipe Overview
Pre Time: 20 minutes
Bake Time: 60 minutes
Course: Dessert
Cuisine: French
Calories: 400
Yield: 8 servings
Kitchen Utensils Needed
- Mixing bowls
- Electric mixer or stand mixer
- Spatula
- Measuring cups and spoons
- Sifter (for flour)
- 9-inch round cake pan or loaf pan
- Oven
- Wire cooling rack
Ingredients
- 226g (1 cup or 2 sticks) unsalted butter, softened
- 300g (1½ cups) granulated sugar
- 4 large eggs, at room temperature
- 240g (2 cups) cake flour, sifted
- 1 tsp baking powder
- ¼ tsp salt
- 1 tbsp pure vanilla extract
- 160ml (⅔ cup) sour cream, at room temperature
How To Make French Butter Cake Recipe
1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
2. In a large mixing bowl, cream the butter and sugar together using an electric mixer on medium speed until light and fluffy (about 3–5 minutes).
3. Add the eggs one at a time, beating well after each addition. This helps maintain the emulsion and prevents curdling. Mix in the vanilla extract until fully incorporated. In a separate bowl, sift together the cake flour, baking powder, and salt.
4. Gradually add the dry ingredients to the butter mixture in three parts, alternating with the sour cream in two parts (start and end with dry ingredients). Mix on low speed just until combined. Do not overmix.
5. Pour the batter evenly into the prepared pan and smooth the top with a spatula. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
6. Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely. Serve as is, or dust with powdered sugar for an elegant finish.
Why We Love This Recipe
We love this French Butter Cake recipe because it brings together everything we crave in a classic homemade dessert rich flavor, soft texture, and that irresistible aroma of real butter and vanilla as it bakes.
It’s the kind of cake that doesn’t need fancy frostings or fillings to shine. Each bite feels like a warm hug, with just the right balance of sweetness and richness.
It’s also deeply nostalgic, reminding many of us of family traditions or quiet afternoons spent in a cozy kitchen. This French Butter Cake recipe has a way of making any day feel a little more special.
Best Variations Of The French Butter Cake
1. Lemon Butter Cake
Brighten your cake with a zesty twist! Add the zest of one lemon and 2 tablespoons of fresh lemon juice to the batter.
This citrus infusion creates a refreshing flavor that pairs beautifully with a simple lemon glaze made from powdered sugar and lemon juice drizzled over the top.
2. Almond Butter Cake
For a nutty and aromatic twist, substitute half of the vanilla extract with almond extract. You can also add ½ cup of finely ground almond flour to the dry ingredients.
This variation lends a delightful richness and a lovely aroma, especially when topped with sliced almonds or a light dusting of powdered sugar.
3. Chocolate Marble Cake
Transform your butter cake into a chocolate delight by dividing the batter in half. Mix ½ cup of unsweetened cocoa powder into one portion.
Alternate spoonfuls of the vanilla and chocolate batters in the pan, then gently swirl them together with a knife for a beautiful marbled effect. This version is perfect for chocolate lovers seeking something special!
How To Achieve The Perfect Texture?
The texture of French butter cake recipe is light yet moist, and achieving this balance requires attention to detail. One key tip is to ensure that your butter is softened to room temperature before you begin.
This allows for easy creaming and helps to aerate the batter, which results in a lighter cake. Also, avoid over-mixing the batter once the flour is added to prevent a dense cake.
Essential Kitchen Tips
1. Always use room temperature ingredients, especially butter and eggs. This helps them combine more easily, resulting in a smoother batter and a fluffier cake.
2. Precision is key in baking. Use dry measuring cups for flour and sugar, and liquid measuring cups for milk and other liquids. Level off dry ingredients with a straight edge for accuracy.
3. Mix the batter until just combined. Overmixing can lead to a dense cake, so be gentle when incorporating dry ingredients into the wet mixture.
4. Ensure your oven is fully preheated before baking. This helps the cake rise properly and bake evenly. An oven thermometer can help verify the correct temperature.
5. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack. This prevents it from breaking apart and ensures it cools evenly for a better texture.
Tips For Storing Your French Butter Cake
To store your French butter cake recipe properly, let it cool completely before wrapping it in plastic wrap or aluminum foil.
Keep it at room temperature in an airtight container for up to 3 days to maintain its moisture and flavor. If you need to store it longer, refrigerate it for up to a week.
For even longer storage, you can freeze individual slices in airtight containers for up to 3 months. Just be sure to let the cake come to room temperature before serving for the best taste and texture. Enjoy your cake fresh for a delightful treat!
FAQs About French Butter Cake
Can I substitute margarine for butter?
While margarine can be used, it won’t provide the same rich flavor as butter.
Can I make this cake gluten-free?
Yes, by substituting the all-purpose flour with a gluten-free flour blend.
How do I prevent the cake from drying out?
Make sure not to over-bake the cake and store it in an airtight container.
Can I freeze French butter cake?
Yes, wrap it tightly in plastic wrap and store it in the freezer for up to 2 months.
What’s the best butter to use for this cake?
High-quality European-style butter with a high fat content will give the best results.
Conclusion
This French Butter Cake Recipe has been one of my easiest and most rewarding successes in the kitchen.
The simple steps, familiar ingredients, and beautiful result remind me that sometimes, the most comforting things come from the simplest recipes.
Each time I make it, I feel a little more connected to the joy of baking and the people I share it with. I hope this French Butter Cake Recipe brings the same warmth, ease, and happiness to your home as it has to mine.
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French Butter Cake Recipe
Equipment
- Mixing bowls
- Electric mixer or stand mixer
- Spatula
- Measuring cups and spoons
- Sifter for flour
- 9-inch round cake pan or loaf pan
- Oven
- Wire cooling rack
Ingredients
- 226 g 1 cup or 2 sticks unsalted butter, softened
- 300 g 1½ cups granulated sugar
- 4 large eggs at room temperature
- 240 g 2 cups cake flour, sifted
- 1 tsp baking powder
- ¼ tsp salt
- 1 tbsp pure vanilla extract
- 160 ml ⅔ cup sour cream, at room temperature
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- In a large mixing bowl, cream the butter and sugar together using an electric mixer on medium speed until light and fluffy (about 3–5 minutes).
- Add the eggs one at a time, beating well after each addition. This helps maintain the emulsion and prevents curdling. Mix in the vanilla extract until fully incorporated. In a separate bowl, sift together the cake flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture in three parts, alternating with the sour cream in two parts (start and end with dry ingredients). Mix on low speed just until combined. Do not overmix.
- Pour the batter evenly into the prepared pan and smooth the top with a spatula. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely. Serve as is, or dust with powdered sugar for an elegant finish.