Erin French Butter Cake Recipe
Erin French Butter Cake Recipe is a rich, simple, and elegant dessert known for its tender crumb and deep, buttery flavor. Made with basic pantry ingredients, it’s all about technique and balance. The cake is often served warm, dusted with powdered sugar or topped with seasonal fruit. It’s a comforting, crowd-pleasing treat that reflects Erin French’s signature rustic, homey style.
Equipment
- Mixing bowls (medium and large)
- Electric mixer (or whisk)
- Rubber spatula
- Measuring cups and spoons
- 9-inch round cake pan
- Cooling rack
- Toothpick or cake tester
Ingredients
- 1 cup granulated sugar
- ½ cup buttermilk well shaken before measuring
- 8 tablespoons 1 stick unsalted butter, at room temperature, plus extra for greasing the pan
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1½ cups all-purpose flour
- 2 large eggs
- 1 teaspoon pure vanilla extract
Instructions
Preheat and Prepare Pan
- Start by preheating your oven to 350°F (175°C). Butter a 9-inch round cake pan generously, making sure the sides and bottom are well-coated. You can also line the bottom with parchment paper for easy release.
Cream Butter and Sugar
- In a large mixing bowl, cream together the room-temperature butter and granulated sugar using an electric mixer or a sturdy whisk. Mix until the blend is light, pale, and fluffy—this usually takes about 3-5 minutes. It’s important to take your time here, as it adds air to the batter, making the cake light.
Add Eggs and Vanilla
- Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Scrape down the sides of the bowl as needed. Add the vanilla extract and mix until well combined.
Combine Dry Ingredients
- In a separate bowl, whisk together the flour, baking powder, baking soda, and kosher salt. This step helps to evenly distribute the leavening agents throughout the batter.
Alternate Mixing with Buttermilk
- With the mixer on low, add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk in two additions (dry-wet-dry-wet-dry). Start and end with the dry ingredients. Be careful not to overmix—mix just until the flour is incorporated.
Pour and Bake
- Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean and the top is golden.
Cool and Serve
- Let the cake cool in the pan for about 10 minutes, then turn it out onto a cooling rack to cool completely. Slice and serve as is, or with a dusting of powdered sugar, a dollop of whipped cream, or fresh berries if desired.
Notes
Erin French’s butter cake is rustic and unfussy, meant to showcase the comforting simplicity of good butter and buttermilk.
If you don’t have buttermilk, a substitute of ½ cup milk plus 1½ teaspoons lemon juice or white vinegar (let sit 5 minutes) works in a pinch.
