Introduction
French Butter Cake, known in France as “Gâteau au Beurre”, is a rich, dense, and buttery delight that embodies the elegance and simplicity of classic French baking. With its tender crumb, golden crust, and melt-in-your-mouth texture, this cake is a true tribute to the use of quality ingredients and traditional techniques. Whether served with tea, as a breakfast treat, or as an indulgent dessert, the French Butter Cake offers a timeless and luxurious flavor experience that captivates cake lovers around the world.
The History of French Butter Cake
The French Butter Cake has roots in the Brittany region of France, renowned for its high-quality salted butter, which plays a central role in the region’s cuisine. This cake is a cousin of the famous Breton “Kouign-Amann”, sharing the same love for butter and sugar. Over time, the recipe evolved into a less flaky but equally rich cake, often found in French patisseries and homes alike. It reflects the French philosophy of using minimal but premium ingredients to create something extraordinary. The cake’s popularity spread across Europe and later to other parts of the world, where it continues to be celebrated for its flavor and simplicity.
Ingredients Breakdown
- 1 cup (226g) unsalted butter, softened – the star ingredient, provides richness and flavor
- 1 cup (200g) granulated sugar – for sweetness and structure
- 4 large eggs – for moisture, structure, and a rich texture
- 2 cups (240g) all-purpose flour – gives body and structure to the cake
- 1 teaspoon baking powder – helps the cake rise slightly
- 1/2 teaspoon salt – enhances the overall flavor
- 1 teaspoon vanilla extract – adds warmth and depth
- Optional: zest of 1 lemon or orange – for a fragrant, citrusy note
Step-by-Step Recipe
- Preheat your oven to 350°F (175°C) and grease a 9-inch round or square baking pan. Line with parchment paper if desired.
- In a large mixing bowl, cream the softened butter and sugar together using a hand mixer or stand mixer on medium-high speed for 3-5 minutes, until pale and fluffy.
- Add the eggs one at a time, beating well after each addition to ensure full incorporation and a smooth batter.
- Stir in the vanilla extract and optional citrus zest for added aroma.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, beating on low speed just until combined. Avoid overmixing.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 40–50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Serve as-is, or dust with powdered sugar or serve with fresh fruit and whipped cream.
Tips for the Perfect French Butter Cake
Use high-quality European-style butter for the richest flavor. Ensure your ingredients, especially the butter and eggs, are at room temperature to allow for even mixing and better texture. Don’t rush the creaming process; this step is crucial for incorporating air and achieving a light crumb. Measure your flour correctly by spooning and leveling to avoid a dense cake. Let the cake cool completely before slicing for the best structure and presentation.
Variations and Customizations
Add chopped nuts such as almonds or hazelnuts for a crunchy texture. Swirl in a fruit compote or jam before baking for a fruity twist. Replace vanilla with almond extract for a nutty undertone. For a more decadent version, drizzle with a butter glaze or chocolate ganache after baking. Use brown sugar instead of white sugar for a deeper caramel flavor. Mini versions can be baked in muffin tins for individual servings.
Health Considerations and Nutritional Value
While French Butter Cake is undeniably indulgent, enjoying it in moderation can be part of a balanced lifestyle. One slice typically provides around 300-400 calories, primarily from fats and carbohydrates. Using unsalted butter allows better control of sodium levels. You can lighten the recipe slightly by using Greek yogurt or applesauce in place of a portion of the butter, though this may affect the texture. Opting for whole grain flour can add fiber, and reducing the sugar slightly can lower the calorie content without drastically changing the flavor.
FAQ
Can I freeze French Butter Cake? Yes, wrap slices individually in plastic wrap and store in an airtight container for up to 3 months.
Why is my cake dense? Overmixing the batter or using too much flour can result in a dense texture. Be sure to measure carefully and mix gently.
Can I make this cake gluten-free? Yes, by using a 1:1 gluten-free flour blend designed for baking.
What toppings go well with this cake? Fresh berries, whipped cream, citrus glaze, or even a scoop of vanilla ice cream complement it beautifully.
How should I store the cake? Store at room temperature in an airtight container for up to 3 days or in the fridge for up to a week.
French Butter Cake
Ingredients
- 1 cup granulated sugar
- 1 cup 2 sticks unsalted butter, melted
- 3 large eggs at room temperature
- 2 ½ teaspoons pure vanilla extract
- 2 cups cake flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- ⅔ cup sour cream
- 2 tablespoons granulated sugar for topping
Instructions
- Preheat the oven to 350°F and grease a 9×9-inch baking dish.
- In a large mixing bowl, combine the sugar and melted butter, mixing for about 1 minute until the mixture becomes light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In a separate bowl, sift together the cake flour, baking powder, and salt. Gradually incorporate the dry ingredients into the wet mixture, mixing just until combined.
- Gently fold in the sour cream until fully incorporated.
- Pour the batter into the prepared baking dish and evenly sprinkle the remaining 2 tablespoons of granulated sugar over the top.
- Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before slicing and serving.