Indulgent Decadent Classic French Butter Cake with Fudge Frosting

Enjoy a slice of this Decadent Classic French Butter Cake Recipe with Fudge Frosting, perfect for celebrations and gatherings.

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Course: Dessert

Cuisine: French

Keyword: butter cake, classical recipe, Decadent Cake, easy baking, fudge frosting, Moist Cake

Prep Time: 20

Cook Time: 25

Cooling Time: 5

Total Time: 50

Servings: slices

Calories: 350kcal

Equipment

Mixing bowl
Stand Mixer
sifting spoon
cake pans
double boiler
wire racks

Ingredients

For the Cake

1 cup Unsalted Butter Key for richness; ensure it's at room temperature.
1 cup Granulated Sugar Adds sweetness and moisture; crucial for cake texture.
3 large Eggs Use fresh, room temperature eggs for best results.
0.25 teaspoon Salt Enhances sweetness; crucial for flavor balance.
1.5 cups All-Purpose Flour Gives structure; sift for lighter texture.
2 teaspoons Baking Powder Essential leavener for the cake's rise.
1 teaspoon Vanilla Extract Use pure for best results.
0.5 cup Milk Contributes moisture for a tender crumb.

For the Fudge Frosting

6 oz Unsweetened Chocolate Provides rich chocolate flavor.
0.5 cup Unsalted Butter Adds creaminess to frosting.
1 lb Confectioners Sugar Gives sweetness and structure.
1 teaspoon Vanilla Extract Enhances frosting flavor.
Half and Half or Cream Gradually add for spreadable consistency.

Instructions

How to Make Decadent Classic French Butter Cake

Preheat your oven to 375°F (190°C) and grease two 8-inch round cake pans thoroughly.
In a mixing bowl, beat the softened unsalted butter until creamy. Gradually add the granulated sugar, mixing until light and fluffy, about 4-5 minutes.
Incorporate the room temperature eggs and vanilla extract into the creamed mixture. Beat until smooth and well blended.
Sift together the all-purpose flour, baking powder, and salt in a separate bowl. Gradually add this dry mixture and the milk into the wet ingredients, stirring until just combined.
Evenly divide the batter between the prepared cake pans. Bake for 20-25 minutes, or until the cake springs back when pressed in the center.
Allow the cakes to cool in the pans for 5 minutes before transferring them to wire racks. Meanwhile, melt the unsweetened chocolate and butter over a double boiler, mix in confectioners' sugar and cream until smooth. Frost your cooled cakes generously.

Notes

Optional: Add a sprinkle of sea salt on top of the fudge frosting for an extra flavor boost. Ensure room temperature ingredients are used for best results.

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