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French Butter Cake

Golden caramelized butter cake with custard-like texture, featuring three natural layers and rich buttery flavor perfect for any occasion.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: European, French
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 6 large eggs room temperature
  • 1.5 cups granulated white sugar
  • 1 cup all-purpose flour
  • 1 cup whole milk
  • 0.5 cup unsalted butter melted
  • 1 tbsp vanilla extract pure
  • 0.5 tsp salt

Equipment

  • 9-inch round cake pan
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons

Method
 

  1. Preheat oven to 350°F (175°C). Generously butter a 9-inch round cake pan and line bottom with parchment paper.
  2. Whisk together eggs and sugar in large bowl until pale yellow and slightly thickened, about 2-3 minutes.
  3. Gradually add flour while whisking continuously to prevent lumps. Mix until smooth with no flour streaks.
  4. In separate container, combine milk, melted butter, vanilla extract, and salt. Stir until well blended.
  5. Slowly pour milk mixture into flour batter while whisking constantly. Batter will become very thin and liquid.
  6. Pour batter into prepared pan. Bake 45-55 minutes until top is deeply golden brown and caramelized.
  7. Cool in pan for 15 minutes, then run knife around edges and carefully invert onto serving plate.
  8. Flip once more so caramelized top faces upward. Dust with powdered sugar if desired and serve warm or at room temperature.

Notes

Cake develops three distinct layers naturally during baking. Center should jiggle slightly when done. Store covered at room temperature up to 2 days or refrigerate up to 5 days.