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Slice of soft French Butter Cake with fresh strawberries and blueberries arranged on top, clean interior, cozy rustic kitchen background, natural soft lighting

French Butter Cake Made Easy – Perfect For Any Occasion

Chef Naya
This French Butter Cake is a rich and moist classic from France with a tender crumb and deep buttery flavor. Easy to prepare and perfect for gatherings, tea time, or celebrations, this cake delivers elegance with minimal effort.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine French
Servings 10 serves people
Calories 400 kcal

Equipment

  • 2 Loaf pans 9×5-inch
  • 1 Mixing bowl Large
  • 1 Mixing bowl Medium
  • 1 Whisk For dry ingredients
  • 1 Electric mixer Hand or stand mixer
  • 1 Spatula Silicone or rubber
  • 1 Wire rack For cooling
  • 1 Oven Preheated

Ingredients
  

  • 3 sticks Unsalted butter Softened.high-quality butter
  • 3 cups Granulated sugar White sugar
  • 2 teaspoons Vanilla extract Pure vanilla recommended
  • 6 large Eggs Room temperature
  • 3 cups All-purpose flour Scooped and leveled
  • ¼ teaspoon Baking soda Helps with light structure
  • ¼ teaspoon Salt Balances sweetness
  • 1 cup Crème fraîche Or full-fat sour cream

Instructions
 

  • PHASE 1 / STEP 1 : Preheat the oven to 315°F (157°C) and butter and flour two 9×5-inch loaf pans
  • PHASE 1 / STEP 2 : In a medium bowl whisk together the flour baking soda and salt until well combined
    Dry ingredients mixed for French butter cake
  • PHASE 2 / STEP 1 : In a large bowl cream the softened butter and sugar for about 3 minutes until light and fluffy
    Butter and sugar creamed until light and fluffy
  • PHASE 2 / STEP 2 : Add the vanilla extract and mix until incorporated
    Vanilla extract blended into butter mixture
  • PHASE 2 / STEP 3 : Add the eggs one at a time mixing well after each addition
    Eggs incorporated into French butter cake batter
  • PHASE 3 / STEP 1 : Gradually add the dry ingredients to the wet mixture and mix just until combined
  • PHASE 3 / STEP 2 : Gently fold in the crème fraîche until the batter is smooth and uniform
  • PHASE 4 / STEP 1 : Divide the batter evenly between the prepared loaf pans and smooth the tops
  • PHASE 4 / STEP 2 : Bake for 60 minutes until a toothpick inserted into the center comes out clean
  • PHASE 5 / STEP 1 : Let the cakes cool in the pans for 10 minutes
  • PHASE 5 / STEP 2 : Remove the cakes from the pans and allow them to cool completely on a wire rack

Notes

  • Use high-quality unsalted butter for best flavor
  • Do not overmix after adding flour
  • Crème fraîche provides authentic French richness