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A timeless buttery vanilla cake with a soft, tender crumb and lightly golden top. Perfect for afternoon coffee, family gatherings, holidays, or any occasion that calls for a simple yet elegant homemade dessert.

Classic French Butter Cake

A timeless buttery vanilla cake with a soft, tender crumb and lightly golden top. Perfect for afternoon coffee, family gatherings, holidays, or any occasion that calls for a simple yet elegant homemade dessert.
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Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup 2 sticks unsalted butter, softened
  • 1 cup granulated sugar
  • 4 large eggs room temperature
  • 1 teaspoon pure vanilla extract
  • 1¾ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • ⅓ cup whole milk
  • Powdered sugar for dusting (optional)

Equipment

  • 9×13-inch baking pan
  • Hand mixer or stand mixer
  • mixing bowls
  • whisk
  • Rubber spatula
  • cooling rack
  • fine mesh sieve

Method
 

  1. Preheat the oven to 350°F (175°C). Grease and lightly flour a 9×13-inch baking pan.
  2. Beat the butter and sugar together until light and fluffy, about 3 minutes.
  3. Add the eggs one at a time, beating well after each addition. Mix in the vanilla.
  4. Whisk together the flour, baking powder, and salt.
  5. Add the dry ingredients to the butter mixture in two additions, alternating with the milk. Mix just until combined.
  6. Spread the batter evenly into the prepared pan.
  7. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool completely in the pan.
  9. Dust with powdered sugar if desired, then slice into squares and serve.

Notes

Use room-temperature ingredients for the smoothest batter.
Do not overmix after adding the flour.