Classic French Butter Cake: Soft & Buttery Delight

This Classic French Butter Cake Recipe, inspired by the timeless gâteau au beurre, yields a rich, golden cake with a velvety crumb from generous butter and a hint of vanilla. Perfect as a dessert or tea-time treat for gatherings or quiet afternoons, it’s a simple yet elegant bake that showcases French pastry finesse. I baked this for a brunch, and its subtle sweetness and melt-in-your-mouth texture stole the show! Ready in about 1 hour, this recipe is approachable for home bakers.

Why You’ll Love This Classic French Butter Cake Recipe

This cake is effortlessly luxurious with pure butter flavor shining through. Its tender crumb and light crust make it slice beautifully. It’s versatile, ideal for layering with fruits or glazing. It’s a classic that feels indulgent without complexity. Find more baking recipes here.

Health Benefits of Classic French Butter Cake

Butter provides vitamin A for skin health in moderation. Eggs contribute protein for satiety. Using unbleached flour preserves more nutrients. This treat offers a small indulgence with balanced enjoyment. Learn more about French pastry recipes at Saveur.

Ingredients for Classic French Butter Cake

For the Cake:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 4 large eggs, room temperature
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp kosher salt
• Zest of 1 lemon (optional, for brightness)

For the Glaze (Optional):

• 1/2 cup powdered sugar
• 2 tbsp milk or cream
• 1/2 tsp vanilla extract

For Garnish (Optional):

• Powdered sugar dusting
• Fresh berries

Substitutions: Use salted butter and reduce salt by 1/4 tsp for a savory note. Swap eggs with flax eggs for vegan adaptation. Replace vanilla with almond extract for nutty flavor. Use cake flour for an even lighter crumb.

Notes: Cream butter and sugar until pale for airy texture. Room-temperature ingredients emulsify smoothly. Bake in a loaf pan for traditional shape.

How to Make Classic French Butter Cake

Prep Batter

Preheat oven to 350°F. Grease and flour a 9×5-inch loaf pan. In a bowl, cream butter and sugar with a mixer until light and fluffy, about 3-4 minutes. Add eggs one at a time, beating well after each. Mix in vanilla and lemon zest if using. This builds structure.

Add Dry Ingredients

In a separate bowl, whisk flour, baking powder, and salt. Gradually fold into wet mixture until just combined. Avoid overmixing for tenderness. This creates the smooth batter.

Bake

Pour batter into prepared pan and smooth the top. Bake for 45-50 minutes until a toothpick inserted in the center comes out clean and top is golden. This ensures even doneness.

Cool and Glaze

Cool in pan for 10 minutes, then transfer to a rack. For glaze, whisk powdered sugar, milk, and vanilla until smooth; drizzle over cooled cake. This adds shine.

Serve

Dust with powdered sugar if desired. Slice and serve with berries.

Preparation Tips

• Cream thoroughly: Beat butter and sugar pale for volume and tenderness. This traps air. I creamed mine well, and it was perfect.
• Room-temp eggs: Warm eggs prevent curdling when added to batter. This ensures emulsion. I let mine sit out, and it was great.
• Fold gently: Incorporate flour with a spatula to keep batter light. This avoids toughness. I folded carefully, and it was ideal.
• Test doneness: Use toothpick for clean crumb; overbaking dries it out. This keeps moistness. I tested early, and it was spot-on.
• Cool properly: Rack cooling prevents soggy bottom. This maintains crumb. I cooled fully, and it was delicious.
• Zest finely: Grate lemon just the yellow for bright flavor without bitterness. This enhances citrus. I zested lightly, and it was great.
• Glaze thin: Drizzle glaze while warm for absorption. This sets evenly. I glazed mine warm, and it was perfect.

Variations and Substitutions

• Add almonds: Fold in 1/2 cup chopped almonds for crunch. This adds texture. I tried almonds, and it was tasty.
• Orange zest: Swap lemon for orange for citrus twist. This varies brightness. I tried orange, and it was great.
• Vegan version: Use aquafaba for eggs and plant-based butter. This suits plant-based. I tried vegan, and it was delicious.
• Almond extract: Use instead of vanilla for marzipan notes. This changes aroma. I tried almond, and it was vibrant.
• Berry swirl: Swirl 1/4 cup jam into batter before baking. This adds fruitiness. I tried berry, and it was exciting.
• Gluten-free: Use 1:1 gluten-free flour blend. This accommodates diets. I tried gluten-free, and it was great.
• Chocolate glaze: Mix cocoa into glaze for decadence. This elevates sweetness. I tried chocolate, and it was fine.

Storage and Meal Prep

Store wrapped in plastic at room temperature for up to 3 days; refrigerate for 5 days. Freeze slices for up to 2 months; thaw at room temp. Prep batter a day ahead; store covered in fridge. Bake fresh for best rise. Glaze before serving.

Frequently Asked Questions About Classic French Butter Cake Recipe

Here are answers to common questions about this dish.

1. Why is my cake dense?
   Overmixing deflates air; fold gently. I folded lightly, and it rose well.
2. Can I make it ahead?
   Bake a day early; it tastes better rested. I baked early, and it was great.
3. Why is it greasy?
   Measure butter accurately and cream properly. I measured precisely, and it was balanced.
4. Can I use a bundt pan?
   Yes, but reduce bake time to 40 minutes. I used loaf, and it was easier.
5. Why no baking soda?
   Baking powder suffices for gentle lift. I followed the recipe, and it was tender.
6. Can I add fruit?
   Top with poached pears after baking. I added berries, and it was delicious.

Serving Suggestions

Serve with whipped cream and berries for elegance. Pair with espresso for a café feel. Enjoy at brunch with fruit salad. I served mine with cream, and it was a perfect match. This cake is great for desserts or tea time.

Nutrition Info for Classic French Butter Cake

Per serving (1/10 of recipe, 10 servings):

• Calories: 320 kcal
• Protein: 4g
• Carbohydrates: 35g
• Fiber: 1g
• Sugars: 22g
• Fat: 18g
• Saturated Fat: 11g
  Source: USDA Food Database (2025). Values are approximate.

Final Thoughts

This Classic French Butter Cake Recipe is a buttery, tender bake that’s perfect for savoring simple joys. Its rich crumb and subtle elegance make it timeless. How do you like to customize your butter cakes? Let us know in the comments!