Best French Butter Cake Recipes

FRENCH VANILLA BUTTER CAKE WITH RASPBERRY FILLING

Steps:

• ---Cake---.
• Preheat oven to 350F, grease a 10" springform pan and line the bottom with parchment paper.
• In a medium bowl, whisk together flour, cornstarch, nutmeg, baking powder, baking soda and salt.
• In a large bowl, cream together butter and vanilla sugar until fluffy.
• Add egg yolks, honey and vanilla, beating well.
• In a cup or small bowl, stir together buttermilk and yogurt until smooth.
• Beginning and ending with the dry ingredients, alternate additions of flour and buttermilk mixtures, beating well after each one.
• With clean beaters, whip egg whites until soft peaks, fold into the batter.
• Pour into the prepared pan.
• Bake on the lowest rack of the oven, covering with foil halfway through, 55-60 minutes, until it tests done.
• Cool in the pan 1 hour, then refrigerate a minimum of 1 hour before unmoulding.
• ---Vanilla-Raspberry Filling---.
• Dissolve the sugar and salt in the boiling water. Cool to room temperature.
• Add the meringue powder and use a mixer to beat on slow speed until the powder is dissolved and the mixture is foamy.
• Increase the speed and beat 3-4 minutes longer.
• Beat in the vanilla followed by the icing sugar.
• Add the butter and shortening a few tablespoons at a time, beating well after each addition, then beat in the puree and lemon juice.
• Chill 30 minutes before use.
• ---Very Vanilla Buttercream Frosting---.
• Dissolve the sugar and salt in the boiling water. Cool to room temperature.
• Add the meringue powder and use a mixer to beat on slow speed until the powder is dissolved and the mixture is foamy.
• Increase the speed and beat 3-4 minutes longer.
• Beat in the vanilla followed by the icing sugar.
• Add the butter and shortening a few tablespoons at a time, beating well after each addition. Continue beating until mixture is thick, creamy and fluffy.
• Chill 30 minutes before use.
• ---Ganache---.
• In a heavy-bottomed saucepan over low heat, melt together chocolate, cream and shortening until smooth.
• Remove from heat and allow to cool 10 minutes. Gently re-warm if necessary for even spreading.
• ---Assembly---.
• Level the top of the well-chilled cake and slice horizontally into three even layers.
• Place bottom layer on a cake round.
• With an offset spatula or palette knife, spread ½ of the Vanilla-Raspberry Filling in an even layer over the bottom round and top with the second layer.
• Spread second layer with remaining ½ of the filling and place the final layer on top.
• Using some of the remaining frosting, apply a thin "crumb coat" over the entire outside of the cake.
• Refrigerate 1 hour.
• Finish covering the top and sides of cake with the remaining frosting, making it as smooth as possible.
• Freeze 30 minutes.
• Pour ganache gently onto the centre of the top of the cake and spread to form "drips" or a "shadow" effect down the sides.
• Allow cake to set at room temperature, then keep in the refrigerator until serving.

BONNIE BUTTER CAKE WITH FRENCH SILK FROSTING

Steps:

• 1. Preheat oven to 350' F. ease and flour baking pan, 13x9x2" or two 9" or three 8" round pans.
• 2. In large mixing bowl, beat butter, sugar, eggs and vanilla until fluffy. Continue beating for 5 minutes on high speed, scraping bowl occasionally.
• 3. Combine flour, baking powder and salt in a separate bowl; add to butter mixture alternately with milk. Pour into pans.
• 4. Bake oblong for 45-50 minutes, layers 30-35 minutes or until wooden pick inserted in center comes out clean. Cool.
• 5. Frost with French Silk Frosting or your favorite chocolate frosting recipe.
• 6. In small mixer bowl, blend sugar, butter, chocolate and vanilla on low speed. Gradually add milk; beat until smooth and fluffy. Makes enough frosting for two 9" layers or three 8" layers. Variation: This cake is also delicious with a lemon frosting.

FRENCH BUTTER CAKE

Steps:

• Heat oven to 350 degrees F.
• Cream butter or margarine in bowl. Beat in egg yolks. Mix well.
• Sift flour and salt onto board or into large bowl. Make a well in the center. Put sugar and egg-yolk mixture in well. Mix with flour gradually until blended.
• Mix in vanilla and orange liqueur or rum. Knead dough well.
• Turn into 9x9x2-inch pan. Spread evenly with spatula. Brush with beaten egg.
• Bake 1 1/4 to 1 1/2 hours. Cool in pan. Cake keeps several weeks wrapped in foil.

FRENCH FOUR-SPICE CAKE WITH BROWNED BUTTER SPICE FROSTING

Steps:

• 1. Preheat oven to 350°. Butter and flour a 9-in. square pan. 2. Make cake: Beat butter, brown sugar, and zest in a large bowl with a mixer until fluffy. Add eggs and beat until well blended. In another bowl, combine flour and other dry ingredients. Add flour mixture to butter mixture one-third at a time, alternating with buttermilk half at a time, and beating on low speed after each addition until blended. Spread batter in pan. 3. Bake until a toothpick inserted in center comes out clean, 25 to 30 minutes. Let cool on a rack, 10 minutes. Loosen cake from pan with a slender spatula, then invert onto a rack. Re-invert onto another rack; cool completely. 4. Make frosting: Cook butter in a medium saucepan over medium-low heat, swirling pan occasionally, until deep golden brown, 10 to 15 minutes. Pour into a mixer bowl, let cool, then chill until firm enough to beat, about 30 minutes. Add remaining ingredients except for nuts and beat until fluffy, 1 to 2 minutes, occasionally scraping inside of bowl. 5. Split cake horizontally with a long serrated knife. Lift off top layer with 2 wide spatulas. Set bottom layer on a platter, then spread with half of frosting. Replace top layer. Spread top of cake with remaining frosting, then sprinkle with nuts.

FRENCH BUTTER CAKE

Steps:

• Beat first layer with wooden spoon.
• Pat into 9 by 13 inch ungreased pan.
• Beat second layer well and pour on top of first layer.
• Bake at 350F degrees for 35 minutes.
• Sprinkle with powdered sugar when cool.

FRENCH BUTTER CAKE

Steps:

• Beat cake mix, 2 eggs and melted butter with a wooden spoon. Place in ungreased 9x13 inch pan.
• Then, beat powdered sugar, the other 2 eggs and cream cheese. Evenly spread on top of other mixture.
• Bake at 350°F for 35 minutes, or until lightly browned on top. Sprinkle lightly with powdered sugar when cooled.

FRENCH CUSTARD BUTTER CAKE

Steps:

• Combine 1 1/2 cups milk and 1/2 cup sugar in 3-quart saucepan. Cook over medium heat, stirring occasionally, 10-12 minutes or until mixture just bubbles around edges.
• Place 1 egg, 2 egg yolks and remaining 1/2 cup milk in bowl; beat with whisk until combined. Stir in 1/2 cup flour until smooth. Slowly add 3/4 cup hot milk mixture into egg mixture, whisking continuously. Return egg mixture to saucepan; cook over medium-low heat, stirring constantly, 4-6 minutes or until mixture thickens and bubbles just begin to form. Do not boil.
• Remove from heat; stir in amaretto. Pour into bowl; press plastic food wrap onto surface of filling. Refrigerate at least 1 hour.
• Combine 3 cups flour, almond flour, baking powder and 1/2 teaspoon salt in bowl; mix well. Set aside.
• Combine butter and 1 cup sugar in another bowl; beat at medium speed until creamy. Add 2 eggs and 3 egg yolks, 1 at a time, mixing well after each addition. Add flour mixture gradually, beating at low speed until well mixed.
• Wrap 1/3 dough in plastic food wrap; flatten slightly. Wrap remaining dough in plastic food wrap; flatten slightly. Refrigerate at least 2 hours or until firm.
• Heat oven to 375°F. Place oven rack in lowest position. Spray 9-inch round springform pan with no-stick cooking spray; set aside.
• Roll out larger portion of dough on well-floured surface to 13-inch circle. Carefully fold in half; place dough into prepared pan. Unfold; press into bottom of pan and up sides. Let excess drape over edge of pan. (Press pieces back together if dough cracks.) Spread cooled filling into dough. Roll smaller portion of dough into 8-inch circle. Place over filling.
• Beat 1 egg yolk and 1/8 teaspoon salt in bowl; brush smaller dough piece with egg wash. Carefully fold excess dough over top; brush with egg wash. Score dough with fork, making crisscross design over top of cake.
• Bake 45 minutes. Loosely cover with aluminum foil. Continue baking 15-17 minutes or until cake is deep golden brown. Cool 10 minutes in pan; carefully remove side of pan. Refrigerate at least 5 hours or overnight. Serve at room temperature. Cover; store refrigerated.
• *Substitute 1/2 teaspoon almond extract.

FRENCH BUTTER SPONGE CAKE

Steps:

• Position a rack in the lower third of the oven; heat the oven to 325°F. Melt the butter in a small saucepan over medium-low heat and set it aside to cool. It must be no hotter than tepid when used.
• Butter the bottom of a 10-inch springform pan and line it with a round of parchment or waxed paper; butter the paper. Dust the inside of the pan with all-purpose flour; knock out any excess. Sift the cake flour three times onto a sheet of waxed paper, return the flour to the sifter, and set the sifter on the waxed paper.
• Beat the egg yolks until "ribbony":
• Using the whip attachment on your mixer, whip the yolks on medium-high speed until thickened, about 3 minutes. Continue beating on medium high and gradually add 1/2 cup of the sugar, about 2 Tbs. at a time; beat for 20 to 30 seconds between additions. You may need to stop to scrape the bowl occasionally. Beat on high speed until very thick and pale, about another 3 minutes. When the whip is raised, the yolks should fall into the bowl and form a slowly dissolving ribbon. Beat in the vanilla. Scrape the mixture into a large, wide bowl. Wash and dry the mixing bowl and the whip.
• Whip the egg whites:
• Combine the egg whites with the salt in the bowl of the mixer and begin mixing on medium low until frothy, about 1 minute. Increase the speed to medium and mix until the whip leaves distinct traces in the whites and forms peaks that curl softly at their tips when the beater is raised, about 4 minutes. With the mixer running on medium, gradually add the remaining 1/2 cup sugar, about 2 Tbs. at a time, beating for 20 to 30 seconds between additions. Continue beating on medium to medium-high speed until the whites hold a firm shape and form peaks that curl only very slightly at their tips, another 1 to 2 minutes. Don't beat until the whites form stiff, unwavering upright peaks.
• Check the melted butter to be sure it's tepid (about 95°F) and liquid. The butter must not be at room temperature or it won't blend into the batter properly. If necessary, rewarm it briefly.
• Fold the whites into the yolks:
• Scoop about a quarter of the whites over the yolk mixture and fold together gently with a few broad strokes of a large rubber spatula to lighten the mixture. Rotate the bowl a bit with each fold, and don't be too thorough at this point: It's all right if streaks of white remain. Sift about a third of the cake flour over the mixture and scoop about a third of the remaining whites over the flour. Fold together gently, turning the bowl as you go; but again, don't be too thorough. Sift half of the remaining flour and scoop half of the remaining whites onto the batter and fold in the same manner. Sift on the last of the flour and add the last of the whites; fold gently but thoroughly, only until the batter is an even yellow color.
• Fold in the melted butter:
• Drizzle half of the tepid butter on top of the batter and partially incorporate it quickly with three or four broad strokes, turning the bowl a little with each fold. Pour on the remaining butter and fold it in only until no butter shows. Carefully scrape the batter into the prepared pan (the pan will be about half full), spread it evenly, and put the pan in the oven immediately.
• Bake the cake:
• Bake until the cake is golden brown and springs back when gently pressed, about 40 minutes; don't overbake. Let the cake cool in the pan on a rack for 10 minutes. Run a sharp knife around the edge to release the cake from the sides; unclasp and remove the bottom of the pan and the paper liner. Replace the paper on the cake bottom and, cover with another rack, and invert. Let cool completely, right side up. If storing, wrap the cake tightly in plastic when completelycool.
• Photo: Scott Phillips
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