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–+ servings
Sliced French Madeleine cake with fresh flowers

The Best French Butter Cake (Madeleine Cake)

Gaby Buller
Basic ingredients come together to make this buttery, moist cake.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine French
Servings 10 slices

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.
  • mixing bowl with cake batter in it
    Mix in crème fraîche (or sour cream) until fully incorporated.
  • loaf pans with raw batter inside
    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.
Keyword butter, cake, madeleine
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