French Butter Cake is that golden, buttery slice you picture when someone says they want something simple and lovely to bake. Maybe your week has been a little too busy, or your last dessert project took more steps than your patience could handle. I get it. This cake is the calm after all that, the kind you stir together in one bowl and feel proud serving to friends, kids, or just yourself with coffee. It is soft in the center, lightly crisp at the edges, and fragrant with vanilla. I like to think of it as the no-drama dessert that still feels special. Deliciously Simple French Butter Cake You’ll Want to Bake! 
Why Call It ‘Butter’ Cake?
Because butter does the heavy lifting here. It gives this cake its plush crumb, its gentle flavor, and that slightly caramelized edge you want to nibble off the pan. A good French Butter Cake is not loud or flashy. It is about balance and restraint. The butter carries vanilla and a tiny hint of almond, and the sugar melts into the batter to create a soft, delicate bite that holds together without being dry.
There are fancier French desserts out there, but this is the one I pull out when I want something that tastes like home and still feels a touch elegant. It is the dessert I bring when I do not have time to frost or layer or decorate. One bowl, one pan, one happy table. That is exactly why I call it Deliciously Simple French Butter Cake You’ll Want to Bake! and why it is on repeat in my kitchen.
“Made this for Sunday coffee and my family fought over the last slice. Slightly crisp top, buttery center, and it stayed tender for two days. New go-to.”
Also, it is forgiving. If your oven runs a little hot, you can tent the pan with foil. If your butter is not perfectly room temp, you can coax it there in a gentle warm spot. You do not need fancy mixers or special flour. Just a few pantry basics and about an hour start to finish. 
Simple Ingredients
Nothing wild here. You probably have everything on hand. Quality matters, especially the butter and vanilla, but you do not need the most expensive brands to get a great result.
- Unsalted butter 1 cup or 226 g, softened to room temp
- Granulated sugar 1 cup or 200 g
- Eggs 3 large, at room temp
- Pure vanilla extract 2 teaspoons
- Almond extract 1/4 to 1/2 teaspoon, optional but lovely
- All-purpose flour 1 and 1/2 cups or about 180 g
- Baking powder 1 teaspoon
- Kosher salt 1/2 teaspoon
- Turbinado or granulated sugar 1 to 2 tablespoons for the top, optional
- Powdered sugar for dusting, optional
Pan size and prep
Use a 9 inch round cake pan or a 9 inch springform. Lightly grease, then line the bottom with parchment. Grease again and dust with flour for easy release. I prefer a light colored pan so the edges do not darken too fast. If you only have a dark pan, reduce the oven rack to the lower third and keep an eye on the edges.
How it comes together: Cream the room temperature butter and sugar until pale and fluffy, about 2 to 3 minutes. Beat in eggs one at a time, then stir in vanilla and almond. Whisk flour, baking powder, and salt. Add dry ingredients to the bowl and mix just until smooth. Spread into the pan, sprinkle with sugar if you like a crackly top, and bake at 350°F for 30 to 38 minutes until the center springs back and a toothpick has a few moist crumbs.
Let it cool 15 minutes in the pan, then run a knife around the edge and lift it out. The top will look gently crackled and golden, and the kitchen will smell like butter and vanilla heaven.
Caf Tips for Making This Ridiculously Easy French Butter Cake
Temperature and timing
Bring the butter and eggs to room temperature so they blend smoothly. Cold butter will not cream properly, and you want that air whipped in so the crumb stays soft. If you forgot to pull out the eggs, set them in warm water for 5 minutes. For butter, cube it and wait 10 to 15 minutes in a warm kitchen. Avoid melting it.
Beat the butter and sugar until light. If it still looks grainy, keep going. This step helps the cake rise without needing a lot of leavening. Once you add the flour, do not overmix. Stop as soon as there are no dry streaks. Overmixing creates a tough crumb.
Oven temperatures can vary. Start checking at 28 minutes. The center should spring back, and a toothpick should come out with a few moist crumbs. If the top browns too quickly, loosely tent with foil for the last 10 minutes.
Let it rest. Ten to twenty minutes in the pan helps the crumb set so it slices cleanly. This cake is even better a few hours later, and it holds beautifully overnight. If you love easy bakes that deliver big flavor, you might also enjoy my cozy Quick Easy 3 Ingredient Apple Cake for a fast dessert fix that still feels homemade.
If you want a slightly denser texture, reduce the baking powder to 1/2 teaspoon. If you want a bit more lift, keep the full teaspoon. Both produce a tender crumb, just different personality. And if you like a glossy top, brush a tablespoon of warm apricot jam over the cake while it is still warm.
Finally, if you are baking to share, this is one of those reliable recipes that makes people smile. I almost always bring it when I do not know what the crowd will like. It is a safe bet and a special one. A classic Deliciously Simple French Butter Cake You’ll Want to Bake! never disappoints.
How to Serve This French Butter Cake
Serve it warm or at room temperature. Slice it like a tart, dust with powdered sugar, and let that buttery crumb shine. It is just sweet enough on its own, but it also plays nicely with simple toppings.
- With coffee: The best afternoon treat alongside a latte or espresso.
- With fruit: Fresh berries, sliced peaches, or a quick stovetop berry compote.
- With cream: Lightly whipped cream or a small scoop of vanilla ice cream.
- With citrus: Grate a little lemon zest over the top, or add a squeeze of orange.
- As a base: Split, layer with jam and cream, and dust with powdered sugar.
Flavor pairings
Vanilla and almond are classically good here, but you can swap in a teaspoon of dark rum or a little orange blossom water if you like a floral note. For a cozy brunch plate, pair a small slice with fruit and something playful on the side like these Cinnamon Roll Poke Cake squares for folks who want bigger sweetness. Hosting a simple dessert night? Set this cake on a board with bowls of berries, whipped cream, and toasted almonds so everyone can customize a slice of Deliciously Simple French Butter Cake You’ll Want to Bake!
Storage is easy. Keep leftovers wrapped at room temperature for two days or refrigerate up to four. Warm slices in the microwave for 10 seconds to bring back that just-baked softness.
Keys to Success
Use good butter. It does not have to be fancy, but fresh, unsalted butter gives you control over salt and the clean flavor this cake depends on. If you only have salted butter, reduce the added salt to a pinch.
Measure with care. If you can, weigh your flour. If you use cups, spoon the flour into the cup and level it. Packed flour equals dense cake. Same for sugar, which should be loosely scooped or weighed.
Pan prep is non-negotiable. Grease, parchment, grease again. That way the cake releases cleanly, the edges stay intact, and the crumb does not tear. It is such an easy step and saves heartache.
Bake in the center and avoid opening the oven during the first 20 minutes. Sudden temperature changes can deflate the batter. If your oven has hot spots, rotate the pan near the end.
Let it cool and rest. This cake is resilient and tastes even better after it settles. I like it best a few hours later. If you want to add variety to your dessert plans, my family goes wild for these quick no-fuss treats too, like Best Fluffy Cottage Cheese Pancakes which are great for breakfast-for-dessert nights.
Most of all, keep it simple. The charm of this recipe is how easy it is to make and love. It is the heart of any Deliciously Simple French Butter Cake You’ll Want to Bake! moment in your kitchen.
Common Questions
Q: Can I make this ahead?
A: Yes. Bake, cool, and wrap well. It is even better the next day. Slice just before serving.
Q: Can I use a different pan?
A: A 9 inch springform is ideal. An 8 inch pan works, but add a few minutes to bake time and check doneness often.
Q: Can I reduce the sugar?
A: You can reduce by 2 to 3 tablespoons without big changes. Any more and the texture may not be as tender.
Q: Can I add fruit to the batter?
A: Keep additions light. A handful of blueberries or thinly sliced apples works, but too much fruit can weigh the cake down.
Q: How do I store leftovers?
A: Wrap and keep at room temp up to two days. For longer storage, refrigerate and warm slices before serving.
A sweet little wrap-up for bakers
There is a quiet joy in sliding a simple, golden cake out of the oven and knowing it will make someone smile. This one gives you that joy every time. If you are curious about different spins and techniques, I love the versions discussed at French Butter Cake | 12 Tomatoes and the tips from the pros at French Butter Cake | America’s Test Kitchen. Save this recipe for those nights when you want a sure thing, and share a slice with someone you love. Ready to preheat the oven for another Deliciously Simple French Butter Cake You’ll Want to Bake! 
French Butter Cake
Ingredients
Main Ingredients
- 1 cup Unsalted butter, softened to room temp Quality matters for the best result.
- 1 cup Granulated sugar
- 3 large Eggs, at room temp
- 2 teaspoons Pure vanilla extract
- 1/4 to 1/2 teaspoon Almond extract, optional Adds a lovely flavor.
- 1.5 cups All-purpose flour Weigh for precise measurement.
- 1 teaspoon Baking powder Can reduce to 1/2 teaspoon for denser texture.
- 1/2 teaspoon Kosher salt Use less if using salted butter.
- 1 to 2 tablespoons Turbinado or granulated sugar for the top, optional Adds a crackly texture.
- Powdered sugar for dusting, optional
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Prepare a 9 inch round cake pan or a 9 inch springform by lightly greasing it and lining the bottom with parchment paper.
- In a mixing bowl, cream the softened butter and granulated sugar together until pale and fluffy, about 2 to 3 minutes.
- Beat in the eggs one at a time, followed by the vanilla and almond extract until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Add the dry ingredients to the wet mixture and mix just until smooth. Avoid overmixing.
- Spread the batter into the prepared pan and sprinkle with optional sugar.
Baking
- Bake in the preheated oven for 30 to 38 minutes until the center springs back and a toothpick inserted comes out with a few moist crumbs.
- Let the cake cool in the pan for 15 minutes before running a knife around the edges and lifting it out.