Delicious French Butter Cake for Irresistible Flavor

I still remember the first time I made this French Butter Cake for my family. It was one of those crisp fall afternoons when I wanted something that felt cozy but without a long to-do list. I popped this easy French cake into the oven, and by the time it was ready, the whole house smelled like a traditional French dessert straight out of a charming bakery. My husband and kids were all asking for seconds before I even had a chance to cut the first slice. Since then, this French Butter Cake has become a staple in my recipe collection for good reason—it’s a moist buttery cake that never disappoints.

French Butter Cake fits right into everyday home cooking because it uses simple ingredients you probably have in your pantry. No special trips or fancy tools required. What really makes this rich butter cake a go-to is how it consistently comes out tender and flavorful, perfect for a weeknight dessert or serving up when company drops by unexpectedly. It’s one of those dishes that feels special but is honestly easy enough to make after a busy day.

What I love most is how it bridges comfort with elegance. Whether I serve it warm with a dollop of cream or let it cool to enjoy with afternoon tea, my family finds it irresistible. If you’re a fellow home cook looking for a dependable recipe that brings warmth and smiles, this French Butter Cake is absolutely worth trying. For a twist, you might want to check out this Ridiculously Easy French Butter Cake recipe from The Café Sucre Farine—it’s a lovely variation that keeps things simple and delicious.

1 cup (227g) unsalted butter, softened – Use good quality butter; it’s the magic behind this French Butter Cake’s rich flavor. Don’t worry if you only have salted butter on hand; just reduce added salt in the recipe by half.

1 cup (200g) granulated sugar – Regular sugar works great here, no need for fancy stuff.

3 large eggs, room temperature – Room temp eggs help create the perfect moist buttery cake structure.

2 cups (240g) all-purpose flour – You can swap half for cake flour if you want a lighter crumb, but all-purpose flour keeps costs reasonable.

1 tablespoon baking powder – This ensures your French Butter Cake rises just right.

1/2 teaspoon salt – Balances out sweetness and enhances that buttery taste.

1 cup (240ml) whole milk – I often use buttermilk for a slight tang but milk is the classic choice.

1 teaspoon vanilla extract – Adds a subtle, comforting depth to this traditional French dessert.

If you happen to run out of vanilla, almond extract is a fun simple swap I’ve tried that brings a different but lovely twist to your French Butter Cake. You’ll find everything you need in the regular grocery aisle. This recipe stays budget-friendly because it avoids any fancy additives; just everyday pantry staples that work harmoniously. For a prep shortcut, soften your butter in the microwave for about 20 seconds if you’re in a hurry. Any leftovers store well covered at room temperature for a couple of days or wrapped tightly in the fridge for up to a week—although honestly, it rarely lasts that long in my house.

1. Preheat your oven to 350°F (175°C) and generously butter your 9×5-inch loaf pan or an 8-inch round cake pan. Trust me, preparing your pan well is a French Butter Cake essential that keeps the cake from sticking.

2. Cream the butter and sugar together using an electric mixer or a sturdy whisk by hand. This step is where your French Butter Cake starts coming alive. Beat until the mixture is pale and fluffy, about 3-4 minutes. Taking your time here really pays off in the cake’s texture.

3. Add the eggs one at a time, mixing well after each addition. This helps ensure your French Butter Cake batter is smooth and homogenous.

4. In a separate bowl, whisk together flour, baking powder, and salt. This is your dry mix that will give the French Butter Cake its structure.

5. Alternate adding the dry ingredients and milk to your butter mixture, starting and ending with the dry ingredients. Mix gently between additions to keep your cake tender. Overmixing here is a common place cooks rush—so slow down to keep it moist and buttery.

6. Stir in the vanilla extract, folding it gently into your French Butter Cake batter.

7. Pour the batter into your prepared pan and smooth the top. Your kitchen will start smelling amazing now!

8. Bake for about 50-60 minutes, or until a toothpick inserted in the center comes out clean. Oven temperatures vary, so check around the 50-minute mark. If your French Butter Cake looks a bit more golden than expected, that’s a good sign.

9. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack. Cooling properly keeps your French Butter Cake from breaking apart.

While your cake bakes, this is a great time to tidy up or make a simple fruit salad to serve alongside. I’ve learned that patience during the mixing and careful monitoring during baking make all the difference in this rich butter cake’s success.

This French Butter Cake shines simply on its own. I often slice it thin and serve it warm with a scoop of vanilla ice cream or a spoonful of fresh whipped cream. Pairing it with a bowl of seasonal berries adds a fresh contrast to the moist buttery cake.

For a casual brunch, I like presenting French Butter Cake alongside scrambled eggs and a fruit salad for a balanced spread. It also makes a wonderful crowd-pleaser at potlucks or holiday gatherings because the rich butter cake nature feels both comforting and a little special.

Presentation is easy here; a dusting of powdered sugar or a drizzle of honey on top makes the slices look inviting without any fuss. Leftover French Butter Cake? It’s fantastic toasted lightly and served with butter or jam the next morning. For a seasonal twist, I’ve mixed in fresh lemon zest or a handful of blueberries right into the batter before baking, which makes the French Butter Cake taste bright and fresh.

Friends and family always appreciate when I pull out this easy French cake. It’s a reliable dessert that feels like you put in a little extra care, even on a busy day. If you love this buttery treat, you might also enjoy my Red Velvet Cream Cheese Bundt Cake or this Butternut Squash Apple Coffee Cake for a comforting switch-up.

Can I make this French Butter Cake ahead of time?
Absolutely! This moist buttery cake actually tastes great the next day. You can bake it a day in advance, store it covered at room temperature, and serve. I sometimes wrap it tightly in plastic wrap and pop it in the fridge if I need to keep it fresh longer.

What’s a good substitute for butter if I’m out?
Butter is really the star in this French Butter Cake, but if you need a simple swap, melted coconut oil can work in a pinch. Keep in mind it slightly changes the flavor and texture, making the cake less rich but still tasty.

Can I double this French Butter Cake recipe?
Yes, doubling works well especially if you have two pans ready. Just split the batter evenly and keep an eye on the baking time, which may be slightly longer.

What if I don’t have whole milk?
No worries, you can use 2% milk or even buttermilk. Buttermilk adds a slight tang that’s a nice twist to this traditional French dessert.

How do I make sure my cake stays moist?
Don’t overbake! Checking with a toothpick starting around 50 minutes helps ensure your French Butter Cake stays tender and moist. Also, beating the butter and sugar thoroughly at the start helps trap air, giving the cake a light texture.

Can I add flavors or mix-ins?
Definitely. I’ve added lemon zest, orange zest, or a handful of fresh berries. Just fold them gently at the end of mixing to keep your French Butter Cake fluffy.

Is this French Butter Cake gluten-free?
Not as written, but you can try a 1:1 gluten-free flour blend. I haven’t tested extensively, but many readers have had success with that swap.

If you’d like more French Butter Cake info, America’s Test Kitchen has a great detailed overview, and Buttermilk by Sam offers an Everyday Butter Cake variation that’s also worth trying.

This French Butter Cake holds a special place in my kitchen because it delivers dependable comfort every time—a rich butter cake that’s foolproof and delicious.

Take your time creaming the butter and sugar well to achieve a moist buttery cake texture.

Don’t rush the baking process; test for doneness starting at 50 minutes to keep it from drying out.

Feel free to customize with citrus zest or berries to make this traditional French dessert your own.

I’ve tested versions with lemon zest, raspberry swirls, and even a simple cinnamon sprinkle topping. The lemon version always gets the most requests around springtime, but honestly, they all work wonderfully.

I hope you’ll love how this French Butter Cake feels like a reliable friend in your recipe box—ready when you want something tasty and easy with deep, buttery flavor. Give it a try and make it yours; it’s a crowd-pleaser that brings warmth to the table every time. For more dessert inspiration, you can also check out how I pair this cake with stuffed butternut squash or find other comforting treats like my Red Velvet Cream Cheese Bundt Cake.

Happy baking, cooking friends!