French Butter Cake
A simple, tender, and buttery cake that pairs beautifully with coffee or as a light dessert.
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened Use room temperature for even mixing.
- 1.5 cups granulated sugar
- 4 large eggs Use room temperature for even mixing.
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt Reduce if using salted butter.
- 0.5 cup milk Full-fat milk recommended for moisture.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a 9-inch cake pan.
- In a mixing bowl, cream the softened butter and sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- 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, starting and ending with the flour mixture, and mix until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
Baking
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Serving
- Serve plain or with fresh fruit, whipped cream, or a light glaze.
Notes
Store the cooled cake in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly and refrigerate for up to 5 days or freeze slices for up to 1 month.