Name: French Butter Cake Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: French
Ingredients: ¾ cup unsalted butter, softened; 1 cup granulated sugar; 3 large eggs; 1 ½ cups all-purpose flour; 1 ½ teaspoons baking powder; ¼ teaspoon salt; ½ cup whole milk; 1 teaspoon vanilla extract

A tender, buttery cake with a golden crust and a custardy, melt-in-your-mouth crumb—this French-style butter cake is elegant yet simple to make. I find it perfect for afternoon tea, dessert, or a special breakfast treat.

Why You’ll Love This Recipe

I adore how effortlessly this cake comes together, with rich butter and eggs creating a luxurious texture. It’s lightly sweet, so the buttery flavor shines without being overpowering. Plus, the crisp top contrasts beautifully with the soft inside—a texture I can’t get enough of.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

unsalted butter, softened
granulated sugar
eggs
all-purpose flour
baking powder
salt
whole milk
vanilla extract

directions

Preheat the oven to 180 °C (350 °F). Grease and line an 8-inch round or square cake pan.
In a mixing bowl, cream the softened butter and sugar together until light and fluffy.
Add eggs one at a time, beating well after each addition and scraping down the bowl so it’s fully incorporated.
In a separate bowl, whisk together flour, baking powder, and salt.
Alternately add the dry mixture and milk to the butter-egg mixture, beginning and ending with the dry ingredients. Stir until just combined.
Mix in the vanilla extract.
Pour the batter into the prepared pan, smoothing the top with a spatula.
Bake for 30–35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

Servings and timing

Servings: makes about 8–10 slices
Prep time: 10 minutes
Cook time: 30–35 minutes
Total time: approximately 45 minutes

Variations

I sprinkle some coarse sugar on top before baking for extra crunch.
For a zesty twist, I stir in lemon or orange zest into the batter.
I sometimes fold in a handful of blueberries or raspberries for bursts of fruit.
To decorate, I dust the cooled cake with powdered sugar or serve with whipped cream.
For a nutty flavor, I mix in chopped almonds or pistachios.

storage/reheating

I store the cake in an airtight container at room temperature for up to 3 days. To refresh leftover slices, I warm them in a low oven (160 °C / 325 °F) for 5 minutes to restore the crisp top. The cake freezes well too—wrapped tightly, it lasts up to 1 month.

FAQs

1. Can I use salted butter instead of unsalted butter?

Yes, but I reduce the added salt by about half to avoid making the cake too salty.

2. What’s the secret to a golden, crisp top?

I make sure the butter is properly creamed with sugar, which helps achieve that lovely crust as it bakes.

3. Can I use substitute milks like almond or soy?

I’ve done it successfully—the texture stays tender, though flavor is slightly different depending on the milk.

4. Is this cake suitable for layering?

Absolutely. If I want to layer it, I bake in two smaller pans or slice the cake in half, then add cream or jam between layers.

5. Can I make this recipe in a bundt pan?

Yes! I bake at the same temperature but may need to extend baking time by about 5–7 minutes. I test doneness with a toothpick.

Conclusion

This French Butter Cake captures the elegance of a humble French dessert with its buttery crumb and crisp crust. I love its versatility—simple as-is or dressed up with zests, fruit, or nuts. It’s become a favorite in my kitchen for good reason!