French Butter Cake

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Golden, delicate, and wonderfully rich, the French Butter Cake is a true celebration of simplicity and indulgence. Its tender crumb melts in your mouth with each bite, delivering a buttery flavor that’s perfectly balanced by a soft, slightly crisp crust. Lightly dusted with powdered sugar, this cake looks just as elegant as it tastes — ideal for brunches, coffee breaks, or as a sweet ending to a dinner party.

This classic French dessert is known for its custardy center and buttery edges, a texture that lies somewhere between a pound cake and a gooey butter cake. It’s delightfully fuss-free to make, and requires just a handful of pantry staples — making it a timeless treat you can whip up with little notice.

Why You’ll Love This French Butter Cake

• Buttery, melt-in-your-mouth texture
• Requires basic ingredients you probably already have
• No frosting or filling needed
• Perfect for breakfast, tea time, or dessert
• Can be made ahead and tastes even better the next day

Preparation Phase & Tools to Use

To achieve the signature texture of a French Butter Cake, a few tools are essential:

• Mixing Bowls: One large bowl for mixing the batter and a smaller one for beating eggs separately.
• Hand or Stand Mixer: Crucial for properly creaming the butter and sugar to create a light and fluffy texture.
• 9×9 or 8×8 Baking Pan: Gives the cake its traditional shape and ensures even baking.
• Sifter: For evenly dusting powdered sugar on top, adding both taste and elegance.
• Rubber Spatula: Helps fold in the ingredients without deflating the batter.

Each of these tools contributes to the cake’s signature lightness, texture, and presentation.

Preparation Tips

Use high-quality, room-temperature butter for a truly rich flavor and smooth mixing process. Don’t rush the creaming step — beating the butter and sugar until fluffy is what gives this cake its airy texture. Always crack eggs into a separate bowl to avoid shells and ensure consistency. If using unsalted butter, consider adding a pinch of salt to the batter. Let the cake cool completely in the pan to allow the custardy center to set fully before slicing. Dust with powdered sugar just before serving for the freshest look.

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Ingredients for this French Butter Cake

• 1 cup (226g) unsalted butter, softened
• 1 1/2 cups (300g) granulated sugar
• 4 large eggs, at room temperature
• 1 1/2 cups (180g) all-purpose flour
• 1/4 tsp baking powder
• 1/4 tsp salt (if using unsalted butter)
• 1 tsp pure vanilla extract
• 1/2 tsp almond extract (optional, for added depth)
• Powdered sugar, for dusting

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Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease a 9×9-inch or 8×8-inch square baking pan with butter or non-stick spray. Line with parchment paper for easy removal, especially if you want clean edges.

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Step 2: Cream the Butter and Sugar

In a large mixing bowl, use a hand or stand mixer to beat the softened butter with the granulated sugar until the mixture is light, pale, and fluffy. This should take about 3-5 minutes on medium-high speed. This step is essential for the cake’s tender texture.

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Step 3: Add the Eggs One at a Time

Crack the eggs into a separate bowl and add them to the creamed butter mixture one by one, beating well after each addition. This gradual incorporation helps maintain the batter’s smooth consistency and prevents curdling.

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Step 4: Mix in the Extracts

Add the vanilla extract and optional almond extract to the mixture. Beat until just combined. The almond extract adds a subtle nutty note that pairs beautifully with the buttery base.

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Step 5: Combine the Dry Ingredients

In a separate bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture in three parts, folding gently with a rubber spatula. Be careful not to overmix — you want to preserve the airiness you’ve built.

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Step 6: Pour and Smooth the Batter

Transfer the batter into the prepared baking pan. Use a spatula to spread it evenly into the corners and smooth the top. Tap the pan lightly on the counter to eliminate any air bubbles.

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Step 7: Bake to Golden Perfection

Bake for 35–40 minutes, or until the top is golden and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). The edges should be slightly crisp, and the center soft but set.

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Step 8: Cool and Finish

Let the cake cool completely in the pan on a wire rack. Once cooled, dust the top generously with powdered sugar. Slice into squares or rectangles and serve at room temperature.

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Notes

French Butter Cake is all about richness and simplicity, so don’t be tempted to add frostings or heavy toppings. The beauty of this cake lies in its buttery crumb and custard-like center. It pairs beautifully with a hot cup of coffee, tea, or even a scoop of vanilla bean ice cream. For added elegance, serve it with a side of fresh berries or a drizzle of raspberry coulis.

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Watch Out for These Mistakes While Cooking

• Overmixing the Batter: Stirring too much after adding the flour can make the cake dense instead of soft.
• Skipping Room Temperature Ingredients: Cold butter or eggs won’t cream or incorporate properly, affecting both texture and rise.
• Overbaking: The cake should be set but still have a slightly gooey center — don’t wait for it to become dry.
• Not Lining the Pan: Without parchment paper or proper greasing, removing the cake can be tricky.
• Using Low-Quality Butter: Since butter is the star ingredient, using a low-quality one can make or break the flavor.

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Storage Instructions

Store the French Butter Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week — just let it come to room temperature before serving. You can also freeze individual slices wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the fridge or at room temperature before serving.

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Estimated Nutrition (per serving, based on 12 servings)

• Calories: 330
• Total Fat: 20g
• Saturated Fat: 12g
• Unsaturated Fat: 6g
• Cholesterol: 105mg
• Sodium: 90mg
• Carbohydrates: 33g
• Fiber: 0.5g
• Sugar: 21g
• Protein: 4g

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Frequently Asked Questions

What makes French Butter Cake different from regular butter cake?

French Butter Cake has a more custard-like center with a soft, rich crumb and is often dusted with powdered sugar instead of topped with frosting.

Can I make this cake gluten-free?

Yes, you can substitute a 1:1 gluten-free baking flour blend. Be sure to choose one that includes xanthan gum for structure.

Can I use salted butter?

You can, but reduce or omit the additional salt in the recipe to balance the flavor.

How do I know when the cake is done baking?

Check that the edges are golden and a toothpick inserted in the center comes out with moist crumbs (not raw batter).

Can I add lemon zest or fruit?

Yes! Lemon zest adds a bright flavor, and a layer of fruit preserves or sliced berries can add a fruity twist.

Is this cake supposed to rise a lot?

It rises slightly, but the texture stays dense and rich — more like a custard or gooey butter cake than a fluffy sponge.

What’s the best way to serve it?

Serve at room temperature, dusted with powdered sugar. You can also pair it with coffee, whipped cream, or berries.

Can I bake this in a round pan?

Yes, a 9-inch round cake pan works well. Make sure to adjust baking time slightly and check for doneness.

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Conclusion

The French Butter Cake is the perfect blend of elegance and ease. With a golden crust and luscious center, it’s a dessert that looks sophisticated but doesn’t require advanced baking skills. Whether you’re hosting a brunch, need a reliable dessert for guests, or simply craving a rich, buttery treat, this cake delivers every time. It’s sure to become one of your favorite go-to recipes for any occasion.

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