French Butter Cake

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Have you ever craved a dessert that’s both cloud-like and rich, melt-in-your-mouth yet deeply buttery? The French Butter Cake is that dream baked into reality. It strikes the perfect balance between delicacy and indulgence, with a custard-like center and golden crust that shatters just slightly as your fork glides through.

Rooted in the heart of French patisserie, this cake is cherished for its simple elegance and irresistible texture. Each bite carries notes of sweet cream butter, gentle vanilla, and a whisper of lemon, making it equally suited for afternoon tea or a showstopper dessert. Whether you’re baking it to impress or to indulge, this cake brings a slice of French charm into your kitchen.

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Preparation Phase & Tools to Use

Getting this cake just right starts with a mindful prep phase and the right tools. First, ensure all your ingredients are at room temperature, especially the butter and eggs—this guarantees a smooth batter and consistent bake.

Essential Tools:

• Stand Mixer or Hand Mixer: Crucial for achieving the light, airy texture by creaming the butter and sugar thoroughly.
• 9×13″ Baking Pan: This size creates that ideal height and ratio of crisp top to custardy center.
• Rubber Spatula: Helps fold the ingredients gently without over-mixing.
• Sifter: Ensures your powdered sugar topping settles evenly like a dusting of snow.
• Oven Thermometer (optional): Precision matters, and oven temperatures often lie!

Having these tools ready means a smoother process and a cake that bakes up tender, buttery, and golden.

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Ingredients for the French Butter Cake

• Unsalted Butter: The heart of this cake. Choose a high-quality butter for the richest flavor and creamiest texture.
• Granulated Sugar: Provides the sweetness and helps aerate the butter when creamed.
• Eggs: Offer structure and richness—don’t skip bringing them to room temp.
• All-Purpose Flour: The foundation. Keeps the texture balanced between dense and soft.
• Evaporated Milk: Adds moisture and a subtle caramel note for that custardy middle.
• Vanilla Extract: Deepens the flavor and complements the butter beautifully.
• Lemon Zest (optional): A delicate citrus edge that brightens each bite.
• Powdered Sugar: Sprinkled on top after baking for that signature soft, sweet finish.

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How To Make the French Butter Cake

Step 1: Cream the Butter and Sugar

In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until light and fluffy. This step is key to getting a tender crumb.

Step 2: Add the Eggs One at a Time

Crack in the eggs, one at a time, beating well after each addition. This creates a smooth, cohesive batter.

Step 3: Incorporate the Flour

Gradually add in the flour, mixing on low speed. Avoid over-mixing to keep the cake from becoming tough.

Step 4: Mix in the Liquids

Pour in the evaporated milk, followed by the vanilla extract and optional lemon zest. Stir until just combined. The batter will be slightly loose, and that’s perfect.

Step 5: Bake It to Perfection

Pour the batter into a greased 9×13″ pan and bake at 350°F (175°C) for about 45-50 minutes, or until the edges are golden and the center slightly jiggles when nudged.

Step 6: Cool and Dust

Let the cake cool completely in the pan. Once cooled, dust generously with powdered sugar for that classic French finish.

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Serving and Storing the French Butter Cake

Serve this cake slightly warm or at room temperature to fully enjoy its custardy center and tender crumb. Pair it with a dollop of whipped cream or a scoop of vanilla bean ice cream for a more indulgent experience.

To store, wrap the cooled cake tightly in plastic wrap or place in an airtight container. It will keep at room temperature for up to 2 days, or in the fridge for up to 5 days. For longer storage, freeze individual slices for quick treats later—just let them come to room temperature before serving.

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Frequently Asked Questions

How do I know when the French Butter Cake is done baking?

The edges should be set and golden, but the center should still have a slight wobble. It firms up as it cools.

Can I use salted butter instead of unsalted?

You can, but reduce any added salt in the recipe if applicable. Unsalted gives you more control over the flavor.

Why is my cake too dense or rubbery?

This usually happens from over-mixing the batter or using cold ingredients. Mix just until combined and use room-temperature butter and eggs.

Can I make this ahead of time?

Absolutely. Bake the day before and store it wrapped overnight. The flavor develops even more after resting.

What can I substitute for evaporated milk?

Half-and-half or whole milk can work, but evaporated milk gives the most authentic texture and richness.

Can I add toppings or mix-ins?

Yes! Fresh berries, a swirl of jam, or even chopped nuts can be gently folded into the batter or scattered on top before baking.

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Want More Cake Dessert Ideas?

You might also like the 2-Ingredient Pineapple Cake, a tropical twist that comes together with stunning ease. Or indulge in the Moist Apple Crumble Coffee Cake for a warm, spiced variation.

Craving something more playful? The Cinnamon Donut Bread brings cinnamon sugar magic to every bite. You could also try No-Bake Banana Pudding Cheesecake for a chilled dessert alternative.

For more refined finishes, the Elegant Lemon Marbled Cheesecake Bars offer creamy layers with bright citrus ribbons.

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Pin and Tell Me How Yours Turned Out

You can save this to your dessert boards for next time. Just click the Pin button.

If you make it, I’d love to hear how it turned out. Did you try the lemon zest? Did you serve it warm with a scoop of ice cream? Leave a comment below. I’m always curious how others bake it.

You can also follow along for more recipes over on my Pinterest: LadyPlate Pinterest Recipes.

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