French Butter Cake
French Butter Cake is one of our absolute favorites to keep on the counter! It is decadent yet humble, and great with a strong black coffee, or double pull of espresso!
Every time I make it, I think about my Grandpa Beck and how he preferred cake without frosting. This one’s for you, Grandpa! Words can’t even describe how much I miss you — your thoughtful, calm demeanor and your bone-crushing bear hugs.
I hope everyone who tries this recipe enjoys it as much as we do!
Happy Cooking!
- Baybah Made
Curated in our kitchen, crafted in yours.
〰️
Curated in our kitchen, crafted in yours. 〰️
Ingredients:
1 C Salted Butter
1 1/2 C Sugar
3 Lg Eggs + 1 Egg Yolk
1 Lg Vanilla Bean (or 2 1/2 tsp Vanilla Bean Paste)
2 C Cake Flour
1 1/2 tsp Baking Powder
1/2 tsp Salt
2/3 C Full Fat Buttermilk
2 Tbsp Sugar (for topping)
Instructions:
1) Prep
Allow your eggs & butter to come to room temperature for at least two hours prior to mixing up your cake batter
Preheat Oven to 350 degrees fahrenheit
Lightly Grease a 9x9 inch baking dish
2) Combine
Cream sugar and butter together
3 minutes (Lg mixing bowl or stand/hand mixer)
One at a time add 3 eggs and 1 egg yolk until evenly incorporated
mix well
Split vanilla bean in half with a sharp pearing knife, scrape seeds from pod and add to mixture
mix until evenly incorporated
Sift cake flour, baking powder & salt together. Slowly add to mixture until just combined.
do not over mix your batter after adding dry ingredients. Over-worked gluten = tough cake.
Gently fold buttermilk into mixture until just combined
Pour batter into lightly greased 9x9 inch baking dish
Evenly sprinkle 2 Tbsp of sugar over the surface of your cake batter
Bake for 40-50 minutes
Or until golden brown and toothpick comes out clean when inserted into middle of cake
Everyone’s oven will heat differently; the toothpick test is your best friend
Allow to cool for at least 1 hour prior to cutting and serving
