This French butter cake has been a quiet household favorite for years, the kind of recipe I reach for when I want something reliably comforting yet elegant. I first made it on a rainy Sunday, testing a version inspired by small patisseries in Paris: rich butter, a little sugar, and vanilla coming together into a cake that tastes like a warm hug. The crumb is moist and tender, the top develops a thin golden crust, and every bite delivers buttery depth with a gentle vanilla finish. It is unfussy enough for an everyday afternoon coffee and refined enough to bring to a neighbor or family gathering.

I discovered how forgiving and versatile this batter can be after a few experiments with egg temperature, mixing speed, and oven placement. Room-temperature eggs and properly softened butter make all the difference in texture and rise; overbeating after adding flour can lead to a tighter crumb. When done right, the cake slices cleanly, and you can enjoy it plain, dusted with powdered sugar, or alongside seasonal fruit. This version is rooted in classic French technique but written for the home cook: straightforward steps, common pantry ingredients, and clear troubleshooting notes so you get a bakery-quality result without fuss.

Ingredients

• Unsalted butter (1 cup / 2 sticks): Use high-quality butter like Kerrygold or Plugra for richer flavor. Soften to room temperature so it creams evenly; this contributes to a light, aerated batter and a tender crumb.
• Granulated sugar (1 1/2 cups): Standard white sugar creates a delicate crust and tender interior. If you prefer a slightly deeper flavor, you can substitute up to 1/4 cup with light brown sugar.
• Large eggs (4), room temperature: Room-temperature eggs emulsify better with butter, giving the cake more volume and stability. Take eggs out of the fridge 30 to 60 minutes before baking.
• Pure vanilla extract (2 teaspoons): Use pure extract rather than imitation for the cleanest aromatic lift. If you have a vanilla bean, scrape 1/2 bean into the batter for extra depth.
• All-purpose flour (2 cups): Spoon and level the flour when measuring to avoid a dense cake. For an even more delicate crumb, you can replace 1/4 cup with pastry flour.
• Baking powder (1 teaspoon) and salt (1/2 teaspoon): Ensure your baking powder is fresh for proper rise; the salt balances sweetness and enhances butter flavor.
• Whole milk or heavy cream (1/2 cup): Adds moisture and a tender crumb. Whole milk keeps the texture light, while cream will amplify richness.

Instructions

Prep the oven and pan: Preheat the oven to 350°F (175°C). Grease a 9-inch cake pan and line the bottom with parchment paper to ensure an easy release. Position the oven rack in the center to promote even browning. Cream butter and sugar: In a large bowl or stand mixer fitted with the paddle attachment, beat the softened butter and sugar on medium speed for 3 to 5 minutes until pale, light, and slightly fluffy. Proper creaming traps small air pockets that help achieve a tender lift. Add the eggs: With the mixer on low, add eggs one at a time, beating about 20 to 30 seconds after each addition. This keeps the mixture emulsified and avoids curdling. If the batter looks slightly separated at any point, continue mixing; it should come back together. Flavor the batter: Stir in the vanilla extract, scraping down the bowl to ensure even distribution. If using vanilla bean, add the scraped seeds here for a floral note. Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Sifting is optional but helps eliminate lumps and aerates the flour. Add dry ingredients to wet: With the mixer on low, add the dry mix gradually and mix just until incorporated. Overmixing develops gluten and will tighten the crumb; stop when you no longer see streaks of flour. Finish with milk: Pour in the milk or cream and fold gently until smooth. The batter should be pourable but thick. Avoid overbeating to keep the cake tender. Bake: Transfer the batter to the prepared pan and smooth the top with a spatula. Bake for 40 to 50 minutes until the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs. Rotate the pan halfway through if your oven has hot spots. Cool and serve: Let the cake cool in the pan for 10 to 15 minutes, then invert onto a wire rack and remove the parchment. Cool completely before slicing to get clean cuts. Dust with powdered sugar or serve plain to appreciate the buttery flavor.

Storage Tips

Store the cake at room temperature in an airtight container for up to 48 hours. If your kitchen is warm, refrigerate to preserve freshness and prevent the butter from becoming too soft; bring slices to room temperature before serving for the best texture. For longer storage, slice the cake and wrap each piece tightly in plastic wrap, then place slices in a resealable freezer bag for up to 3 months. Reheat frozen slices gently in a 325°F oven for 8 to 10 minutes or warm briefly in the microwave on medium power to refresh the crumb.

Ingredient Substitutions

If you want to lighten the recipe, substitute 1/4 cup of the butter with neutral-flavored vegetable oil to retain moisture while reducing saturation from butter. For dairy-free needs, replace butter with a vegan stick butter and use unsweetened almond or oat milk; the texture will be slightly different but still tender. To reduce gluten strength, replace 1/4 to 1/3 of the all-purpose flour with cake flour or pastry flour. If you prefer a less sweet cake, reduce the sugar to 1 1/4 cups, keeping the balance of wet and dry ingredients the same.

Serving Suggestions

Serve slices with a dusting of powdered sugar for a classic look, or pair with lemon curd and lightly whipped cream for a bright contrast. Fresh berries and a spoonful of crème fraîche make an elegant accompaniment for brunch. For an afternoon tea, slice thinly and offer alongside tea or coffee; the buttery flavor pairs particularly well with medium-roast coffee and Darjeeling tea.

Cultural Background

This style of butter cake takes cues from French home-style baking — simple, ingredient-focused, and not overly sweet. Unlike multi-layered French patisserie creations, it is an everyday cake reminiscent of what French families might enjoy with afternoon tea or coffee. Variations of butter-rich coffeecakes and pound cakes exist across Europe, and this version strips the concept down to buttery basics with a lightened crumb, bridging classic technique with practical home baking.

Seasonal Adaptations

Shift the cake’s profile with seasonal toppings: in spring, layer with macerated strawberries; in summer, serve with roasted stone fruit; in autumn, dust with cinnamon sugar and top with lightly caramelized apples; in winter, pair with poached pears and a drizzle of spiced honey. Small changes like adding the zest of one lemon or orange to the batter can make the same base feel new and seasonally appropriate.

Meal Prep Tips

To prepare ahead for a gathering, bake the cake the day before, cool completely, and keep well wrapped at room temperature. Slice just before serving for the cleanest presentation. If transporting, place the cake on a flat board inside a cake carrier and secure with non-slip liner. For individual portions ideal for lunches or coffee breaks, pre-slice and wrap each piece; frozen slices can be individually reheated as needed.

Every time I bake this, the house fills with butter and vanilla — small sensory cues that make people pause and return. It’s a straightforward recipe that teaches reliable technique and rewards you with consistent, comforting results. Make it your own and enjoy sharing it with the people you love.