Description
A timeless, tender French butter cake with a golden crust and moist, buttery crumb, perfect for tea time or dessert.
Ingredients
- All-Purpose Flour: 1 ½ cups
- Unsalted Butter, softened: 1 cup (2 sticks)
- Granulated Sugar: 1 cup
- Large Eggs: 4
- Baking Powder: 1 teaspoon
- Whole Milk: 2 tablespoons
- Pure Vanilla Extract: 1 teaspoon
- Salt: 1/4 teaspoon
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- Whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt in a bowl.
- In a separate large bowl, beat 1 cup softened unsalted butter and 1 cup granulated sugar together until pale and fluffy.
- Add 4 large eggs to the butter-sugar mixture one at a time, beating after each addition. Stir in 1 teaspoon pure vanilla extract.
- Alternate adding the dry flour mixture and 2 tablespoons whole milk to the wet mixture, beginning and ending with the dry ingredients. Mix just until combined, taking care not to overmix.
- Scrape the batter into the prepared pan and smooth the top with a spatula.
- Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden.
- Let the cake rest in the pan for 10 minutes, then transfer to a cooling rack to cool completely. Allow at least 20 minutes before slicing for the cleanest cuts.
- Serve plain, dusted with powdered sugar, or with fresh fruit, whipped cream, or a spoonful of jam.
Notes
- Use room temperature butter and eggs for the best emulsion and texture.
- Do not overmix after adding the flour to avoid a dense cake.
- Rotate the pan halfway through baking if your oven has hot spots to ensure even browning.
- Store at room temperature for up to 3 days or refrigerate for up to a week. Freeze individual slices for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 320
- Sugar: 24 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6.5 g
- Trans Fat: 0.5 g
- Carbohydrates: 36 g
- Fiber: 0.5 g
- Protein: 5 g
- Cholesterol: 120 mg
Keywords: classic French butter cake, gâteau au beurre, butter cake recipe, simple French cake, tea cake