Description
A rich and tender classic French butter cake, perfect for any occasion.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup whole milk or heavy cream
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan and line the bottom with parchment paper.
- Cream the butter and sugar together in a large bowl for about 3–5 minutes until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract until combined.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add to the wet ingredients, mixing on low speed until just incorporated.
- Pour in the milk and mix until smooth, being careful not to overbeat.
- Transfer the batter to the prepared pan and smooth the top.
- Bake for 40–50 minutes, or until golden and a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10–15 minutes before transferring it to a wire rack to cool completely.
- Dust with powdered sugar before serving if desired.
Notes
For variations, consider adding lemon zest or almond extract. Can be served with fresh fruits or whipped cream.