Updated September 4, 2025
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Some cakes may look simple, but don’t let appearances fool you. This classic French butter cake is one of those recipes that shines in its flavor and texture. It bakes up with a golden crust on the outside and a tender, buttery crumb inside. To me, it tastes a bit like a madeleine in cake form — elegant yet comforting.
It’s a family treasure too. This is my great-grandmother’s recipe, passed down through generations. In fact, just this past weekend, my kids (ages 13 and 10) made it themselves without any help — and it came out beautifully. That’s the kind of recipe this is: unfussy, reliable, and oh-so delicious.
A Note on Ingredients
Like all good French baking, this cake relies on simple ingredients. Use the best quality you can find, and you’ll taste the difference.
- Butter – The star of the show. Choose a high-quality unsalted butter such as Kerrygold or Président. Make sure it’s softened to room temperature so it creams properly with the sugar.
- Crème fraîche – Traditional in France, and worth using if you can find it. If not, full-fat sour cream makes a perfect substitute.
- Eggs – Room temperature eggs incorporate better into the batter. A quick trick: if you forget, just place them in a bowl of warm water for 5 minutes.
- Vanilla – If you have a vanilla bean, by all means use it. Otherwise, a splash of good vanilla extract will still give the cake wonderful flavor.
Baking the Cake
This recipe makes about 8 cups of batter, which is too much for a single pan. I like to bake it in two loaf pans (9.5 x 5.5 inches). This gives you the perfect balance of crust to crumb — and two cakes! One for now, one to freeze for later. I have also successfully halved this recipe. So, that is also an option if you really don’t want two cakes.
Preparing the pans: Butter and flour them generously so the cakes release easily and bake evenly.
Baking: Low and slow is the secret. Bake at 315°F — a lower temperature than most cakes — so the outside doesn’t over-brown while the inside bakes through. You’ll be rewarded with that golden crust and buttery interior.
When finished, turn the cakes out of the pans right away and let them cool on a wire rack. If you leave them in the pans, the crust will soften.
Variations & Tips
- Flavor twists: Add lemon zest for brightness, or replace part of the flour with cocoa powder for a chocolate variation.
- Make just one cake: Halve the recipe and bake in a single loaf pan or 9-inch round cake pan.
- Madeleine style: This is the original form of the recipe! Fill madeleine pans with about 1 tablespoon of batter each and bake for ~12 minutes.
Serving Suggestions
This butter cake is lovely all on its own — perfect with a cup of coffee in the morning or for goûter (the French afternoon snack).
To dress it up for a special occasion, you can:
- Dust with powdered sugar
- Top with fresh berries or fruit
- Serve with whipped cream or ice cream
- Garnish with edible flowers
Freezing Extra Cake
Since the recipe makes two cakes, I often freeze one for later.
- Let the cake cool completely.
- Wrap it tightly in foil, then place in a freezer bag.
- Freeze for up to 3 months.
When ready to enjoy, thaw in its wrapping at room temperature for about an hour. It tastes just as wonderful as the day you baked it.
Why I Love This Cake
This recipe proves that simplicity is often best. With basic pantry staples and a few careful techniques, you can create a dessert that feels both homey and refined. It’s the kind of cake that belongs on every French family’s table — and now, I hope it finds a place on yours.
Bon Appétit!
Gaby
The Best French Butter Cake (Madeleine Cake)
Equipment
- Stand Mixer
- Bowl
- Measuring cups
- Measuring spoons
- 2 9 x 5 Loaf pans
Ingredients
- 3 sticks unsalted butter 1 1/2 cups at room temperature
- 3 cups granulated sugar
- 2 tsp vanilla extract Seeds from one vanilla bean can be used as a substitute
- 6 eggs at room temperature
- 3 cups all purpose flour scooped and leveled
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 cup crème fraîche full fat sour cream can be used as a substitute
Instructions
- Preheat oven to 315 degrees Fahrenheit.
- Lightly butter and flour 2 bread loaf pans. Set aside.
- In a large bowl, mix together flour, baking soda, and salt. Set aside.
- In a stand mixer, cream together butter and sugar, until light and fluffy.
- Add vanilla extract, and mix until combined.
- Add eggs, one at a time, mixing well after each addition.
- Slowly add in flour mixture, in 1/2 cup increments, mixing well after each addition. Mix until combined.
Mix in crème fraîche (or sour cream) until fully incorporated.
Pour half of the batter into each of the prepared pans.- Bake the cakes in the oven for one hour. Check the cake for doneness. Cake is ready when a toothpick inserted comes out clean.
- Turn cakes out onto a wire rack for cooling. Avoid allowing them to cool in the pan, as this will soften the outer crust.
Bon Appétit!
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