Classic French Butter Cake
Classic French Butter Cake is a delightful treat that embodies the essence of French patisserie. This cake, known for its rich, buttery flavor and tender crumb, has been a beloved staple in French households for generations. Originating from the heart of France, this cake is often enjoyed during special occasions, family gatherings, or simply as a comforting dessert after a meal.
What makes Classic French Butter Cake so irresistible is its perfect balance of taste and texture. The buttery richness melts in your mouth, while the light, airy structure makes it a joy to eat. Whether served plain, dusted with powdered sugar, or accompanied by fresh fruit and cream, this cake never fails to impress. People love this dish not only for its exquisite flavor but also for its convenience; it requires minimal ingredients and can be whipped up in no time. Join me as we explore the simple yet elegant recipe for Classic French Butter Cake that will surely become a favorite in your kitchen!
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup whole milk, at room temperature
Preparing the Batter
- Preheat the oven: Start by preheating your oven to 350°F (175°C). This ensures that the cake bakes evenly.
- Prepare the baking pan: Grease a 9-inch round cake pan with butter or non-stick spray. For added security against sticking, you can also line the bottom with parchment paper and grease that as well.
- Cream the butter and sugar: In a large mixing bowl, add the softened butter and granulated sugar. Using an electric mixer, beat them together on medium speed until the mixture is light and fluffy, about 3-5 minutes. This step is crucial as it incorporates air into the batter, giving the cake a light texture.
- Add the eggs: One at a time, add the eggs to the butter-sugar mixture, mixing well after each addition. Make sure to scrape down the sides of the bowl to ensure everything is well combined. Then, add the vanilla extract and mix until incorporated.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This helps to evenly distribute the baking powder and salt throughout the flour.
- Mix dry and wet ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the whole milk. Start with a third of the flour mixture, then add half of the milk, followed by another third of the flour, the remaining milk, and finally the last of the flour. Mix on low speed until just combined. Be careful not to overmix, as this can lead to a dense cake.
Cooking Process
- Pour the batter: Once your batter is ready, pour it into the prepared cake pan. Use a spatula to smooth the top, ensuring it is evenly distributed.
- Bake the cake: Place the cake in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it towards the end of the baking time to prevent overbaking.
- Cool the cake: Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully turn it out onto a wire rack to cool completely. If you used parchment paper, gently peel it off the bottom of the cake.
Assembling and Serving
- Prepare for serving: Once the cake is completely cool, you can choose to serve it as is or add a layer of frosting or glaze. A simple dusting of powdered sugar can also be a lovely touch.
- Frosting options: If you want to frost the cake, consider a classic buttercream or a light glaze. For a buttercream, beat together 1 cup of softened butter, 4 cups of powdered sugar, 2 tablespoons of milk, and 1 teaspoon of vanilla extract until smooth and fluffy. Spread it evenly over the top and sides of the cake.
- Slice and serve: Use a sharp knife to slice the cake into wedges. Serve it on a beautiful plate, and if desired, garnish with fresh berries or a dollop of whipped cream for an extra special touch.
- Storing leftovers: If you have any leftovers, store the cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week, but be sure to bring it back to room temperature before serving for the best flavor and texture.
Tips for Success
- Room temperature ingredients: Make sure your
Conclusion:
If you’re looking for a delightful dessert that embodies the essence of French baking, this Classic French Butter Cake is an absolute must-try. Its rich, buttery flavor combined with a tender crumb makes it a standout treat for any occasion. Whether you’re hosting a dinner party, celebrating a special event, or simply indulging in a sweet moment at home, this cake is sure to impress your family and friends.
One of the best things about this recipe is its versatility. You can enjoy it plain, allowing the buttery flavor to shine through, or you can elevate it with a variety of serving suggestions. Consider dusting the top with a light sprinkle of powdered sugar for a touch of elegance, or serve it with a dollop of freshly whipped cream and a handful of seasonal berries for a refreshing contrast. If you’re feeling adventurous, try pairing it with a scoop of vanilla ice cream or a drizzle of chocolate sauce for an indulgent dessert experience.
For those who love to experiment in the kitchen, there are plenty of variations you can try. Add a hint of citrus zest, such as lemon or orange, to the batter for a bright, zesty flavor that complements the richness of the butter. Alternatively, you could fold in some chocolate chips or nuts for added texture and flavor. If you want to take it a step further, consider making a layered cake by slicing the butter cake in half and filling it with your favorite jam or frosting. The possibilities are endless, and each variation can bring a new twist to this classic recipe.
I encourage you to give this Classic French Butter Cake a try. It’s a straightforward recipe that yields impressive results, making it perfect for both novice bakers and seasoned pros. Once you’ve baked it, I’d love to hear about your experience! Share your thoughts, any variations you tried, or even a photo of your creation. Your feedback not only inspires me but also helps others in our baking community discover the joy of this delightful cake.
So, roll up your sleeves, gather your ingredients, and let’s get baking! This Classic French Butter Cake is waiting to become a cherished recipe in your collection, and I can’t wait for you to experience its deliciousness. Happy baking!
Classic French Butter Cake: A Timeless Recipe for Baking Enthusiasts
This classic vanilla cake is light and fluffy, making it perfect for any celebration. With a simple mix of ingredients, it results in a moist cake that can be enjoyed plain or enhanced with your favorite frosting. Ideal for birthdays, gatherings, or just a sweet treat!
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup whole milk, at room temperature
Instructions
- Start by preheating your oven to 350°F (175°C).
- Grease a 9-inch round cake pan with butter or non-stick spray. Optionally, line the bottom with parchment paper and grease it as well.
- In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl, then add the vanilla extract and mix until incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the whole milk. Start with a third of the flour mixture, then half of the milk, another third of the flour, the remaining milk, and finally the last of the flour. Mix on low speed until just combined, being careful not to overmix.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, turn it out onto a wire rack to cool completely.
- Once cooled, serve as is or add frosting or glaze. A dusting of powdered sugar is also a nice touch.
- For a buttercream frosting, beat together 1 cup of softened butter, 4 cups of powdered sugar, 2 tablespoons of milk, and 1 teaspoon of vanilla extract until smooth and fluffy. Spread it over the cake.
- Slice the cake into wedges and serve on a plate. Garnish with fresh berries or whipped cream if desired.
- Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Bring to room temperature before serving.
Notes
- Ensure all ingredients are at room temperature for the best results.
- Be careful not to overmix the batter to maintain a light texture.
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