
An elegant, tender butter cake with a tender crumb and buttery top — simple ingredients, classic technique, and reliably splendid results.

In our home this cake became a go-to when I wanted something that felt special with minimal fuss. Friends often ask for the recipe because the results are forgiving and consistently pleasing — a quiet, refined slice that pairs as well with coffee as with a glass of dessert wine.
My favorite aspect is how reliably this cake comforts; it has accompanied everything from slow Sunday breakfasts to celebratory family gatherings. Friends always compliment the texture — that tender interior with the slightly crisp top — and I love how a simple dusting of powdered sugar transforms it for company.
Store at room temperature covered with a cake dome or wrapped tightly in plastic wrap for 24–48 hours. For longer storage, refrigerate in an airtight container for up to 5 days — bring to room temperature before serving to revive tenderness. To freeze, slice and wrap individual pieces in plastic wrap followed by foil; freeze up to three months. Thaw overnight in the refrigerator or at room temperature for two to three hours, then briefly warm slices in a 300°F oven for 5–7 minutes to refresh the crust.
If you want a lighter crumb, substitute half of the butter with neutral vegetable oil (use 1/2 cup butter + 1/4 cup oil) but note the cake will be less buttery in flavor. For a richer result, swap the milk for heavy cream. To add fragrance, fold in 1 tablespoon lemon or orange zest. Gluten-free bakers can experiment with a 1:1 gluten-free flour blend but expect a slightly different texture; allow batter to rest 20 minutes before baking to hydrate the alternative flour.
Serve slices simply dusted with powdered sugar, with a dollop of whipped cream and macerated berries for a summer presentation, or alongside vanilla ice cream and a drizzle of warm caramel for cooler months. For an afternoon tea, offer small wedges with thinly sliced apples and a pot of black tea or espresso. Garnish with a sprig of mint or a few toasted almond slivers for added texture and contrast.
This cake evokes the classic French approach to baking: simplicity elevated through technique and quality ingredients. Not a regional specialty with a fixed origin, it follows the tradition of French farmhouse cakes that emphasize butter and eggs over complex flavorings. Its restrained sweetness and fine crumb make it a favorite for serving with coffee or as a light dessert after a multi-course meal.
In spring and summer, fold in 1 cup halved fresh berries or serve with lemon curd. In autumn, add 1 teaspoon warm spices such as cinnamon and nutmeg and top with a brown sugar streusel before baking. For winter celebrations, brush the warm cake with a simple syrup infused with orange liqueur and decorate with candied citrus for a glossy finish.
Make the batter up to 6 hours ahead and keep it refrigerated in an airtight bowl; return to room temperature and stir gently before baking. Bake and cool completely, then slice and portion into airtight containers for grab-and-go breakfasts or snacks. Rewarm single slices in a toaster oven for 6–8 minutes at 300°F to restore crispness before serving.
This cake is modest in ingredients yet full of personality — a small ritual of creaming, measuring and timing that rewards patience with reliable, comforting slices. Try it plain first, then experiment with citrus, nuts or a light glaze; most variations maintain the cake’s signature tenderness. Enjoy the process and the simple pleasure of sharing a home-baked treat with people you love.
Make sure butter is softened but not melted to achieve proper aeration when creaming with sugar.
Add eggs one at a time and beat fully between additions to maintain a stable emulsion.
Fold dry ingredients in gently and avoid overmixing after adding liquid to keep the crumb tender.
Use parchment-lined pan for easy release and cleaner edges when unmolding the cake.
This nourishing classic french butter cake recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes. Store wrapped at room temperature for 1–2 days, refrigerated for up to 5 days, or frozen for up to 3 months. Rewarm slices briefly to refresh texture.
Room-temperature eggs emulsify better and incorporate more air; if you forgot to take them out, place eggs in warm water for 10 minutes.
This Classic French Butter Cake recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Preheat oven to 350°F (175°C). Grease a 9-inch round pan and line the bottom with parchment paper to prevent sticking.
Beat softened butter and granulated sugar for 3–5 minutes until pale and fluffy to incorporate air for a tender crumb.
Add eggs one at a time on low speed, beating well after each addition, then mix in vanilla to maintain a stable emulsion.
Whisk flour, baking powder, and salt in a separate bowl. Add to the wet mixture in batches and mix on low until just combined.
Stir in milk until smooth, pour into prepared pan, and bake 40–50 minutes until golden and a toothpick comes out clean.
Cool in pan 10–15 minutes, invert onto a rack, remove parchment and cool completely. Dust with powdered sugar or serve plain.
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