A refined and comforting dessert, French Butter Cake is a timeless classic known for its rich, moist texture and delicate sweetness. With a tender crumb and buttery flavor, this elegant cake is beautifully finished with a dusting of powdered sugar and topped with whipped cream and berries. It’s perfect for an afternoon tea, holiday dessert table, or any occasion where a simple, sophisticated treat is called for.
Why You’ll Love This Recipe
This French Butter Cake is the definition of effortless elegance. It’s soft, velvety, and rich without being overly sweet. The simple ingredients allow the buttery flavor to shine, while the light topping of whipped cream and berries adds freshness and contrast. It bakes beautifully in a single pan and requires no frosting or filling, making it easy to prepare yet impressive to serve.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cake:
- 1 cup unsalted butter, room temperature
- 1 ½ cups granulated sugar
- 4 large eggs, room temperature
- 2 tsp pure vanilla extract
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ½ cup whole milk, room temperature
For the Topping:
- Powdered sugar, for dusting
- Whipped cream (homemade or store-bought)
- Fresh raspberries or currants (optional)
- Cocoa powder (optional, for garnish)
directions
1. Preheat the oven:
Set the oven to 350°F (175°C). Grease a 9×13-inch baking dish or a round cake pan. Line with parchment paper if desired for easier removal.
2. Cream the butter and sugar:
In a large mixing bowl, use an electric mixer to beat the butter and granulated sugar together on medium speed for 4–5 minutes, until pale and fluffy.
3. Add the eggs and vanilla:
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until incorporated.
4. Mix the dry ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt.
5. Combine wet and dry:
Add the dry ingredients to the butter mixture in three parts, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix.
6. Bake:
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean and the top is golden.
7. Cool the cake:
Let the cake cool in the pan for 10 minutes. Then remove and transfer to a wire rack to cool completely.
8. Finish and serve:
Once the cake is cool, dust the top generously with powdered sugar.
Serve each piece with a swirl of whipped cream and a few fresh raspberries or currants. Optionally, dust with cocoa powder for a decorative touch.
Servings and timing
- Prep Time: 20 minutes
- Cooking Time: 40 minutes
- Total Time: 1 hour
- Servings: 12 squares
- Calories: 340 kcal per serving
Variations
- Almond twist: Replace half of the vanilla extract with almond extract for a subtle nutty note.
- Citrus version: Add lemon or orange zest to the batter for a refreshing citrus aroma.
- Layer cake option: Bake in two round pans and fill with fruit preserves and whipped cream.
- Berry bake-in: Gently fold in 1 cup of fresh raspberries or blueberries before baking.
- Gluten-free: Use a 1:1 gluten-free flour substitute for a gluten-free version.
storage/reheating
- Storage: Store leftover cake covered at room temperature for up to 2 days, or refrigerate for up to 4 days.
- Freezing: The cake (without toppings) freezes well. Wrap tightly and freeze for up to 1 month. Thaw at room temperature before serving.
- Reheating: Serve at room temperature or warm individual slices slightly in the microwave for 10–15 seconds.
FAQs
Can I use salted butter instead?
Yes, but reduce the added salt in the recipe to ¼ tsp to balance the flavor.
Can I bake this cake in a bundt pan?
This cake can be baked in a bundt pan, but make sure to grease the pan thoroughly. Baking time may vary slightly.
What kind of whipped cream should I use?
Homemade whipped cream with light sweetening and vanilla works best, but store-bought whipped topping is also fine.
Do I need to sift the flour?
Sifting isn’t required, but whisking the flour helps incorporate air and prevent clumps.
Can I make this cake in advance?
Yes, it can be made a day ahead and topped with whipped cream and berries just before serving.
Is this cake very sweet?
No, it’s delicately sweet with a rich, buttery flavor—perfect for pairing with sweet toppings like berries or whipped cream.
What berries work best as a topping?
Fresh raspberries, red currants, blackberries, or strawberries all pair beautifully with the richness of the cake.
Can I use buttermilk instead of whole milk?
Yes, buttermilk will add a slight tang and enhance tenderness.
How do I get a fine, tender crumb?
Ensure the butter and sugar are thoroughly creamed and don’t overmix once the dry ingredients are added.
Can I serve this with ice cream?
Absolutely. A scoop of vanilla bean or berry sorbet makes a lovely accompaniment.
Conclusion
French Butter Cake is a timeless and elegant dessert that showcases the beauty of simple, high-quality ingredients. With its buttery crumb, golden crust, and delicate sweetness, it’s the perfect foundation for creative toppings or a refined finish to any meal. Whether served plain or dressed up with berries and cream, this cake brings French patisserie charm right to your kitchen.
PrintFrench Butter Cake
A rich and velvety French butter cake with a tender crumb and golden crust, delicately sweet and topped with powdered sugar, whipped cream, and fresh berries. Perfect for elegant gatherings or a cozy afternoon treat.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 12 squares 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
- 1 cup unsalted butter, room temperature
- 1 ½ cups granulated sugar
- 4 large eggs, room temperature
- 2 tsp pure vanilla extract
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ½ cup whole milk, room temperature
- Powdered sugar, for dusting
- Whipped cream (homemade or store-bought)
- Fresh raspberries or currants (optional)
- Cocoa powder (optional, for dusting)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish or round cake pan and line with parchment paper if desired.
- Cream the butter and sugar in a large mixing bowl with an electric mixer on medium speed until light and fluffy (4–5 minutes).
- Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Add the dry ingredients to the wet mixture alternately with the milk, beginning and ending with the dry ingredients. Mix until just combined—do not overmix.
- Pour batter into the prepared pan and smooth the top.
- Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Dust cooled cake with powdered sugar. Top slices with whipped cream, fresh berries, and a sprinkle of cocoa powder if desired.
Notes
- Bring all ingredients to room temperature for best mixing and texture.
- This cake pairs well with tea or coffee and can be served warm or room temperature.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 square
- Calories: 340
- Sugar: 23g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 95mg