French Butter Cake Secrets (Print Version)
Master the art of French butter cake with these 7 essential techniques for achieving the perfect texture and flavor every time.
# Ingredients:
→ Cake Batter
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 -
In a large bowl, cream the butter and sugar together using a stand mixer or hand mixer. Beat for 3–5 minutes, or until light and fluffy.
03 -
Add the eggs one at a time, beating well after each addition to build structure and maintain the batter’s emulsion.
04 -
Mix in the vanilla extract until evenly combined.
05 -
In a separate bowl, whisk together the flour, baking powder, and salt.
06 -
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just incorporated.
07 -
Pour in the milk and mix until the batter is smooth. Avoid overmixing to ensure a tender texture.
08 -
Transfer the batter to the prepared pan, smoothing the top with a spatula.
09 -
Bake for 40–50 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
10 -
Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar or serve plain.
# Additional Notes:
01 -
Using cold butter can affect creaming and overall cake texture.
02 -
Avoid overbaking to prevent the cake from becoming dry.
03 -
Substituting margarine or low-fat butter can alter the cake's flavor.
04 -
Skipping parchment paper can result in sticking during removal.
05 -
Rushing the cooling time may lead to messy slicing.