French Butter Cake Secrets (Print Version)
Discover 7 essential secrets to creating a tender, rich French butter cake with perfect texture and exceptional buttery flavor.
# Ingredients:
01 -
1 cup (2 sticks) unsalted butter, softened
02 -
1 1/2 cups granulated sugar
03 -
4 large eggs, room temperature
04 -
2 teaspoons pure vanilla extract
05 -
2 cups all-purpose flour
06 -
1 teaspoon baking powder
07 -
1/2 teaspoon salt
08 -
1/2 cup whole milk or heavy cream
# Steps to Follow:
01 -
Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan and line the bottom with parchment paper for easier release.
02 -
Cream the butter and sugar together in a large bowl using a stand mixer or hand mixer. Beat for about 3–5 minutes, or until light and fluffy.
03 -
Add the eggs one at a time, beating well after each addition. This helps maintain the emulsion and builds structure in the batter.
04 -
Stir in the vanilla extract, mixing until combined.
05 -
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet, mixing on low speed until just incorporated.
06 -
Pour in the milk, and mix until smooth. Do not overbeat—the goal is to create a tender batter without tough gluten development.
07 -
Transfer the batter to your prepared pan, smoothing the top with a spatula.
08 -
Bake for 40–50 minutes, or until the cake is golden on top and a toothpick inserted in the center comes out clean.
09 -
Let the cake cool in the pan for 10–15 minutes before transferring it to a wire rack to cool completely.
10 -
Dust with powdered sugar, or serve plain for the full flavor experience.
# Additional Notes:
01 -
Using cold butter affects creaming and texture.
02 -
Overbaking results in a dry, crumbly cake.
03 -
Substituting margarine or low-fat butter alters the flavor.
04 -
Skipping parchment paper can cause sticking.
05 -
Rushing the cooling time can make slicing messy.