I still remember the moment I first made French Butter Cake and thought, “This is it—the cake that will always make my kitchen feel cozy and my friends come back for seconds.” It was one of those simple discoveries that just sticks with you. There’s something about this traditional French cake—rich, buttery, and with that perfect moist cake texture—that feels both fancy and wonderfully everyday. This butter cake recipe quickly became a kind of secret weapon in my baking arsenal for everything from brunches to last-minute gift desserts.
French Butter Cake fits so naturally into my foodie life because it’s all about the basics done beautifully. No fuss, no weird ingredients, just a buttery cake that speaks volumes with its golden crumb. Baking it always reminds me of how French baking can be approachable and deeply satisfying. The smell alone transports you to a little Parisian kitchen where careful technique meets pure joy.
If you’re curious about butter cake variations, this one really stands out because it combines that dense, moist cake texture with a crackly sugar top that makes every bite feel special. Plus, it’s ridiculously easy to tweak with your favorite flavors or seasonal twists—trust me, I’ve played around with everything from citrus zest to almond extract.
For friends like you who love great, straightforward recipes that become family favorites, I’m so excited to share this French Butter Cake recipe. It’s an everyday treat that never feels ordinary. Ready to dive in? Let’s make your kitchen smell incredible and bring a little piece of French baking magic home.
What You’ll Need:
This French Butter Cake keeps the ingredient list totally approachable—because good food shouldn’t be complicated. Here’s the lineup:
- 1 cup (2 sticks) unsalted butter, softened — You can find this at any regular grocery store. Out of butter? No problem, you can try European-style butter for a richer flavor in your French Butter Cake, or even a good plant-based butter for a twist.
- 2 cups granulated sugar — Budget-friendly and a crucial part of this buttery cake recipe’s texture and that gorgeous crackly top.
- 4 large eggs — Bring them to room temperature for the best results.
- 2 teaspoons pure vanilla extract — If you don’t have vanilla, almond extract can be a great French Butter Cake variation.
- 2 1/2 cups all-purpose flour — This classic French baking staple gives you that moist cake texture.
- 1/2 teaspoon salt — Balances the sweetness and enhances the flavors.
- 1/2 cup whole milk or buttermilk — Whole milk works perfectly, but buttermilk adds a lovely tang and tender crumb.
Quick prep tip: Make sure your butter is nicely softened—not melted! This helps your French Butter Cake come together so smoothly. I always add a little extra vanilla because it deepens the flavor without stealing the spotlight.
Leftovers? No worries. This French Butter Cake stores beautifully. Wrap it tight and keep it at room temperature for up to 3 days, or pop it in the fridge for a week. It also freezes well in slices, so you can enjoy it later with zero guilt.
Let’s Cook This Together:
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan. You want the butter and sugar to stick just enough for that perfect crust on this French Butter Cake.
- Cream the butter and sugar together until pale and fluffy. This step is everything—take your time because it’s what makes the cake so tender.
- Add the eggs one at a time, beating well after each. Your batter should be silky and smooth—like a promise that this French Butter Cake will turn out awesome.
- Stir in your vanilla extract. At this stage, your kitchen is already smelling amazing! This is when the magic really starts.
- In a separate bowl, whisk together the flour and salt. Then, add the dry ingredients to the wet ones in batches, alternating with the milk. Start and finish with the flour.
- Mix just until combined. Don’t overwork the batter or your French Butter Cake could get tough. A few lumps are okay.
- Pour the batter into your greased pan and smooth the top. Here’s a kitchen nugget: lightly tap the pan on your counter to let trapped air bubbles escape.
- Sprinkle a little extra sugar on top if you want that classic crackly top finish. This was a trick I learned from Ridiculously Easy French Butter Cake – The Café Sucre Farine—trust me, it’s a game-changer!
- Bake for about 40-45 minutes. Your French Butter Cake will be golden and have a lovely crackled crust. If a toothpick comes out with a few moist crumbs, that’s perfect.
- Cool completely before slicing. This lets the buttery cake recipe set just right so you get those neat, clean pieces we all love.
Start to finish, this French Butter Cake comes together in about an hour, making it a fantastic choice for both a quick weeknight treat and a weekend showstopper. While that’s going, I usually prep a little coffee or pour myself some tea. It’s a great moment to pause and get excited about all the yum headed your way!
If your French Butter Cake looks a little uneven or cracked more than you expected, don’t stress. It’s part of that homemade charm. Sometimes I’ve even thrown a handful of fresh berries on top before baking—another fun butter cake variation to try.
How to Serve & Savor It:
This French Butter Cake truly shines when you serve it with fresh berries or a simple dusting of powdered sugar. One of my favorite pairings is a cup of rich, espresso-style coffee—there’s something so comforting about that combo.
If you’re putting this cake on the table for a crowd, it pairs beautifully with lightly whipped cream or even a scoop of vanilla ice cream. The moist cake texture balances creamy sides perfectly.
This cake isn’t just for dessert—it’s a total knockout at brunch. Cut it into squares and serve alongside scrambled eggs or a fresh fruit salad. For more everyday foodie inspiration, check out my butternut squash apple coffee cake recipe for a similarly luscious, buttery bite right here.
Leftover French Butter Cake? Turn those slices into a quick trifle with layers of yogurt and fruit or toast them lightly for an indulgent breakfast treat.
Seasonal twist: add a teaspoon of cinnamon or nutmeg to the batter in autumn, or swap in lemon zest during spring for a fresh kick.
Your Questions, Answered:
Can I prep parts of this French Butter Cake ahead?
Absolutely! You can make the batter up to a day before baking and keep it covered in the fridge. Just give it a gentle stir before pouring into the pan.What’s a good swap for milk in this French Butter Cake?
Plain yogurt or even almond milk works in a pinch. Just keep in mind it might slightly change the texture but still turn out delicious.Can I make this French Butter Cake for fewer people?
Yes! This recipe scales nicely. Use a smaller pan and adjust baking time—you’ll know it’s done when it’s golden and a toothpick comes out mostly clean.What about butter cake variations?
I’ve had luck adding orange zest and a pinch of cardamom for a subtle, aromatic twist. Readers have suggested popping in toasted nuts or even a handful of chocolate chips for a fun surprise.What if my French Butter Cake cracks on top?
No worries! That’s totally normal and adds character to the cake. Usually, it signals a nice crust which I love.Can I use a different type of flour?
All-purpose flour is best for that traditional moist cake texture, but you can swap half with whole wheat for a nuttier flavor.Does the butter need to be softened or melted?
Softened is key here—think room temp and spreadable. Melted butter changes the batter’s consistency and can make the cake dense.
If you want in-depth tips from the pros on French baking or to see some lovely butter cake variations, French Butter Cake | America’s Test Kitchen and Everyday Butter Cake | Buttermilk by Sam are fantastic resources I recommend.
Final Foodie Thoughts:
This French Butter Cake has carved a special spot in my foodie heart because it showcases how simple ingredients can create something memorably delicious. It’s proof that the best cakes don’t need to be complicated to feel special. The buttery cake recipe here hits all the right notes: moist cake texture, golden crackled top, and that nostalgic, comforting taste you want more of.
My Top French Butter Cake Tips:
- Use room temperature butter for easy creaming.
- Don’t overmix once you add the flour to keep the cake tender.
- A final sprinkle of sugar before baking creates that iconic crackly crust.
Some of my favorite French Butter Cake variations include adding lemon zest, baking it with fresh berries, or swirling in a little raspberry jam before baking. The lemon zest version gets requested the most at my gatherings—it’s bright and perfect for sharing.
I hope you love making this French Butter Cake as much as I do. It’s one of those recipes that feels like a warm hug on a plate and a reason to invite friends over.
So grab your ingredients, fire up the oven, and dive into the wonderful world of French baking with this butter cake. You’re going to bake, eat, and smile your way through something truly special. Let’s make it happen!
For even more tasty ideas, you might want to try my juicy pineapple cake here or check out this hearty stuffed butternut squash recipe right here to keep your foodie adventure rolling.
Happy baking, friends!
French Butter Cake
A tender and rich French Butter Cake featuring a buttery crumb and delicate vanilla flavor, perfect for tea time or dessert.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baked
- Cuisine: French
Ingredients
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 3 large eggs
- 2 cups (240g) all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/4 cup (60ml) whole milk
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture alternately with milk, beginning and ending with the flour mixture. Stir in the vanilla extract.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 40-45 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 to a wire rack to cool completely.
Notes
For an extra touch, dust the cooled cake with powdered sugar or serve with fresh berries and whipped cream.