Easy French Butter Cake is exactly the kind of dessert I crave on a busy weeknight. No fancy layers, no tricky techniques, just simple ingredients that turn into something golden, tender, and totally irresistible. If you’ve been hunting for a go to cake that looks classy but takes minimal effort, you’re in the right place. I’ll walk you through what you need, why the butter matters, and how to serve it so everyone thinks you spent all afternoon baking. This is the cake I make when friends text that they’re on their way and I still want something warm on the table. Let’s make your kitchen smell like a corner bakery.
Simple ingredients
Ingredient notes you’ll actually use
Here’s the best part about this cake. You likely have everything on hand already. That’s the heart of this recipe. The flavor comes from real butter, a pinch of salt, and a balance of sugar and vanilla. No long list, just the essentials that make it sing. I learned the hard way that quality butter makes a big difference, so if you can, choose a stick you love.
The Story Behind This Recipe
Hey, I’m Cuts Food! This Easy French Butter Cake was built for family tables: simple steps, reliable results, and flavor that makes people ask for seconds. Easy French Butter Cake is exactly the kind of dessert I crave on a busy weeknight. No fancy layers, no tricky techniques, just simple ingredients that…
- Unsalted butter: Softened to room temp so it creams easily.
- Granulated sugar: Adds sweetness and helps with that delicate crumb.
- Eggs: Bring them to room temperature for a smoother batter.
- All purpose flour: Fluffy and reliable. No need to sift if you whisk it first.
- Baking powder: Just enough lift without making it airy like a sponge.
- Salt: Tiny amount to balance the sweetness.
- Vanilla extract: The real kind if you have it. It makes the flavor warm and round.
- Milk or cream: A small splash to smooth out the batter.
That’s it. No mystery. If you love a more classic profile, check out this take on a classic French butter cake for a slightly different method, but this version keeps it quick and easy while staying extra buttery.
For the pan, a standard 9 inch round works great. You can also use an 8 inch for a taller cake, just extend the baking time a bit. Line the bottom with parchment and butter the sides. The parchment helps you flip it out smoothly with no sticking.
Why call it ‘butter’ cake?
The buttery magic inside
The name really tells the story. This cake is all about buttery richness with a tender crumb that melts as you eat. The butter carries the flavor, and the cake bakes up golden with slightly crisp edges and a soft interior. It’s not a pound cake and it’s not a sponge cake. It sits right in the middle with a lovely dense yet delicate texture that tastes like a bakery treat.
What makes it special is that balance. Enough butter to taste luxurious, but not so much that it feels heavy. A moderate amount of eggs keeps it soft. Vanilla ties it together. It’s the simplest combination that turns into something worthy of a little happy dance when you slice it.
“I made this for a last minute coffee date with neighbors and everyone asked for the recipe. It tasted like a French bakery, and I loved that I didn’t need any fancy tools.”
Think of it as your reliable, impressive cake with minimal fuss. If you like a deeper chocolate vibe on other days, you might also love these rich French silk brownies for a similar wow factor with easy steps.
How to serve this French Butter Cake
Make it feel special without extra work
This cake shines warm from the oven or at room temp. You don’t need a glaze or frosting, but a little flourish never hurts. Here are a few simple ways I like to serve it:
- Dust with powdered sugar for a pretty finish.
- Fresh berries like raspberries or sliced strawberries, especially in summer.
- Whipped cream with a tiny pinch of vanilla and sugar.
- Lemon zest over the top for a bright contrast.
- Warm fruit compote when it’s chilly out.
For a fun brunch table, pair slices of this cake with a fruity bake like a lovely blueberry dump cake. It’s casual, cozy, and keeps everyone very happy.
If you need a shortcut dessert that still feels celebratory, this cake delivers. It holds up well on a platter, and leftovers taste even better the next day with coffee or tea. When I make it for a crowd, I’ll cut even wedges, dust with sugar, and set out a bowl of whipped cream so people can help themselves.
Tips for making this Ridiculously Easy French Butter Cake
Small choices that make a big difference
I’ve made this cake more times than I can count, and these tips always help. They keep the texture tender and the flavor balanced so your Easy French Butter Cake turns out beautifully every time.
Soften the butter properly: It should be soft enough to press a finger in and leave a dent, but not melty. This helps the sugar cream correctly.
Room temp eggs: Cold eggs can make the batter curdle. If you forget, put them in warm water for 10 minutes.
Cream long enough: Beat butter and sugar until it looks pale and fluffy. This adds a little lift and gives the cake a lighter crumb.
Don’t overmix after adding flour: Mix just until combined. Overmixing makes cake tough. If you see a few streaks, finish with a spatula.
Use parchment: Line the bottom of your pan. It’s a tiny step that prevents heartbreak when you try to flip the cake out.
Check early: Ovens vary. Start checking at the 28 minute mark. Look for a light golden top and a toothpick that comes out with a few moist crumbs, not wet batter.
Let it rest: Cool in the pan for 10 to 15 minutes before turning out. This keeps it from breaking.
Flavor twist: Add a little lemon zest or a teaspoon of almond extract for a different vibe. For citrus lovers, an easy lemon pound cake is another bright and buttery option.
Serving warm: If you bake ahead, you can warm slices in a low oven for a few minutes. The butter aroma comes back to life and it tastes like it just came out of the oven.
Storage: Keep covered at room temp for up to 2 days. For longer storage, wrap tightly and freeze slices, then thaw at room temp.
Use these tips, and your Easy French Butter Cake will be the kind of bake people remember. I love the simplicity and the payoff. It’s one of those cakes that gives you confidence in the kitchen.
Ways to enhance your baking experience
Make baking feel easy and fun
When I want to nail this cake without thinking too hard, I make sure my tools are ready. A hand mixer is fine, but a stand mixer makes creaming effortless. A good rubber spatula is key for scraping the bowl so everything blends evenly. A small offset spatula helps spread the batter smoothly in the pan.
Set up a mini station: ingredients pre measured, pan prepped, oven preheated, cooling rack ready. That tiny bit of prep makes everything smoother. If you love variety at dessert time, add a small plate of cookies or bars next to your cake. These buttery Christmas spritz cookies are a festive partner to slices of this cake during the holidays, and they match the buttery theme perfectly.
Another way to keep things easy is to plan your timing. Bake the cake earlier in the day, let it cool, then warm slices slightly just before serving. The texture becomes extra tender and the aroma fills the room again. That little warm up feels like a secret trick.
Finally, remember why you’re baking. This isn’t a high stress showpiece. It’s comfort, a treat to share, and a reliable win when you need something that works. Keep it simple, enjoy the process, and let the butter do what butter does best. The Easy French Butter Cake really is that good, and it’s a recipe you’ll come back to whenever you want a sure thing.
Common Questions
Can I use salted butter? Yes, but reduce the added salt to a pinch. Taste the batter if you’re unsure. The flavor should be balanced, not overly salty.
Can I bake this in a loaf pan? You can, but it will take longer. Start checking around 40 minutes and watch for a golden top and a toothpick with moist crumbs.
Do I need to refrigerate the cake? Not for the first two days. Keep it covered at room temp. If your kitchen is very warm, refrigerate and bring slices to room temp before serving.
Can I add fruit to the batter? Yes, but keep it minimal so it doesn’t weigh down the cake. A small handful of finely chopped berries or apples works well. Pat fruit dry before adding.
What’s the best way to freeze it? Wrap individual slices tightly in plastic, then in a freezer bag. Thaw at room temp, and warm lightly in the oven for a fresh baked feel.
A sweet little wrap up
If you’ve been craving a cozy, bakery style cake you can make anytime, the Easy French Butter Cake is your new favorite. It’s buttery, simple, and quick to pull together, with a texture that makes you close your eyes on the first bite. If you want to read more takes on this style, I like the clear walk through here: French Butter Cake | 12 Tomatoes, and the reliable method over at Ridiculously Easy French Butter Cake – The Café Sucre Farine. Try it once and it’ll earn a permanent spot in your baking rotation. And if you want an extra sweet spread for guests, add a tray of treats like sheet pan pancakes for brunch or keep it classic and slice while it’s still slightly warm. You’ve got this, and your kitchen is about to smell amazing.
Easy French Butter Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan by lining the bottom with parchment paper and buttering the sides.
- In a large bowl, cream together the softened butter and granulated sugar until pale and fluffy.
- Add the eggs, one at a time, mixing well each time until fully incorporated.
- Mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, mixing just until combined. Be careful not to overmix.
- Add milk or cream to the batter and mix until smooth.
- Pour the batter into the prepared cake pan, smoothing the top.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted comes out with a few moist crumbs.
- Allow the cake to cool in the pan for 10-15 minutes before turning it out onto a wire rack.
