Erin French Butter Cake Recipe
Erin French's Butter Cake is a simple yet decadent dessert that highlights the rich flavor of butter in a moist and tender cake. This cake is perfect for a special occasion or an indulgent treat.
Equipment
- Mixing bowls
- Electric mixer
- 9-inch round cake pan
- Parchment paper
- Spatula
- Cooling rack
Ingredients
For the Cake:
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- Four large eggs
- One teaspoon of vanilla extract
- 2 cups all-purpose flour
- Two teaspoons of baking powder
- ¼ teaspoon salt
- ½ cup whole milk
For the Glaze:
- ¼ cup unsalted butter
- ½ cup granulated sugar
- Two tablespoons water
- One teaspoon of vanilla extract
Instructions
Preheat and Prepare
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
Cream the Butter and Sugar
- In a large mixing bowl, cream the softened butter and sugar together until light and fluffy using an electric mixer. This usually takes about 3-4 minutes.
Add Eggs and Vanilla
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Combine Dry Ingredients
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Bake the Cake
- Pour the batter into the prepared cake pan and spread it evenly with a spatula. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer it to a cooling rack.
Prepare the Glaze
- While the cake is baking, prepare the glaze. In a small saucepan, combine the butter, sugar, and water. Bring to a boil over medium heat, stirring constantly until the sugar dissolves. Remove from heat and stir in the vanilla extract.
Glaze the Cake
- While the cake is still warm, poke small holes all over the top with a toothpick or skewer. Pour the glaze evenly over the cake, allowing it to soak in.