The Best French Butter Cake (Madeleine Cake)
Basic ingredients come together to make this buttery, moist 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.