French Butter Cake with Old Fashioned Fudge Frosting Recipe

There’s something incredibly satisfying about a classic dessert done right, and this French Butter Cake with Old Fashioned Fudge Frosting Recipe is exactly that—a nostalgic treat wrapped in buttery, moist cake and rich, fudgy frosting that melts in your mouth. Whether you’re looking to impress guests or just spoil yourself with a slice of pure comfort, this recipe beautifully balances simplicity with indulgence, making every bite unforgettable.

Ingredients You’ll Need

These ingredients are simple pantry staples, but each one plays a special role in crafting the perfect texture and flavor for this cake. From the creamy butter that keeps the cake moist, to the delicate balance of vanilla and chocolate for deep, comforting notes, every element matters.

• 1 cup unsalted butter (softened): Provides richness and a tender crumb to the cake.
• 1 cup granulated sugar: Sweetens the batter while helping to create a fluffy texture.
• 2 large eggs: Binds the ingredients and adds structure with moisture.
• ¼ teaspoon salt: Enhances the other flavors without overpowering.
• 1½ cups all-purpose flour: The foundation of the cake’s soft, yet sturdy body.
• 2 teaspoons baking powder: The leavening agent that helps the cake rise beautifully.
• 1 teaspoon vanilla extract: Adds a warm, inviting aroma and depth.
• ½ cup milk: Keeps the batter smooth and tender.
• 6 oz unsweetened chocolate: The star of the fudge frosting, delivering that classic chocolate intensity.
• ½ cup unsalted butter: Essential for a silky fudge frosting texture.
• 1 lb confectioners sugar: Sweetens and thickens the frosting to perfection.
• 1 teaspoon vanilla extract: Adds flavor complexity to the frosting.
• Half and half or cream (a few tablespoons): Adjusts the frosting’s consistency for smooth spreading.

How to Make French Butter Cake with Old Fashioned Fudge Frosting Recipe

Step 1: Prepare and Mix the Cake Batter

Start by preheating your oven to 375°F and readying two 8-inch cake pans with non-stick spray or butter. Beat the softened butter until smooth, then add the sugar and continue beating until your mixture turns light and fluffy—this step is crucial for getting that perfect airy texture in the cake. Next, mix in the eggs and vanilla extract until everything feels silky smooth. In a separate bowl, sift together the flour, baking powder, and salt to ensure there are no lumps.

Step 2: Combine Wet and Dry Ingredients

Gradually stir half of the dry ingredients into your butter mixture, making sure not to overmix. Then, add the milk, which will keep the batter moist and tender. Finally, fold in the remaining dry ingredients gently until just incorporated. Pour this luscious batter evenly into your prepared pans, smoothing the tops for even baking.

Step 3: Bake the Cake

Bake the cakes for 20 to 25 minutes, until the tops spring back lightly when pressed with your finger. This is the hallmark of perfectly baked cake—moist but set. Let the cakes cool in the pans for about 5 minutes, then transfer them to wire racks to cool completely so your frosting won’t melt or slide off.

Step 4: Craft the Old Fashioned Fudge Frosting

While your cakes are cooling, melt the unsweetened chocolate and ½ cup butter in a double boiler, stirring until you have a silky-smooth mixture. Remove from heat and add vanilla extract followed by the confectioners sugar, stirring it all in gradually. Now, slowly add half and half or cream a tablespoon at a time—it’s all about reaching that perfect spreadable consistency that’s thick yet creamy.

Step 5: Assemble and Frost

Spread the warm fudge frosting generously over the top of the first cake layer, then place the second layer on top and finish frosting the entire cake. The frosting will set as it cools, giving you that classic old-fashioned fudge texture that’s firm yet luscious.

How to Serve French Butter Cake with Old Fashioned Fudge Frosting Recipe

Garnishes

A simple dusting of powdered sugar or a few fresh berries can brighten up this rich dessert perfectly. For an extra special touch, try a sprinkle of chopped nuts like toasted pecans or walnuts to add contrast in texture and a delightful crunch that plays wonderfully with the smooth fudge frosting.

Side Dishes

Pair this cake with light, fresh sides like a bowl of seasonal fruit or a scoop of vanilla bean ice cream. The refreshing coolness will balance the butteriness and chocolate richness while keeping each bite exciting. A lightly brewed cup of black coffee or tea also complements the flavors beautifully.

Creative Ways to Present

Serve the cake on a vintage china plate to channel that old-fashioned vibe, or cut the cake into petite squares for a charming party platter. You can even pipe small dollops of whipped cream on each slice or drizzle extra melted chocolate over the top for a show-stopping finish that will have your guests asking for seconds!

Make Ahead and Storage

Storing Leftovers

This French Butter Cake with Old Fashioned Fudge Frosting Recipe keeps beautifully when stored in an airtight container at room temperature for up to three days. Make sure to keep it covered well to maintain the frosting’s smooth texture and keep the cake moist.

Freezing

If you want to savor this cake later, you can freeze it wrapped in plastic wrap and then foil for up to two months. Thaw it overnight in the refrigerator, and for best enjoyment, let the cake come to room temperature before serving to get that melt-in-your-mouth feel back.

Reheating

This cake is best enjoyed fresh or at room temperature, but if you prefer a warm slice, simply microwave a piece for 10-15 seconds. The frosting will soften and the butter cake will become luxuriously tender—just perfect for a cozy treat.

FAQs

Can I use cocoa powder instead of unsweetened chocolate for the frosting?

You could, but unsweetened chocolate gives the frosting a richer, fudgier texture and deeper chocolate flavor that cocoa powder alone can’t quite replicate. If substituting, you’d need to adjust the butter and sugar amounts to compensate.

Is this French Butter Cake gluten-free?

The traditional recipe calls for all-purpose flour, so it’s not gluten-free. However, you could experiment with a gluten-free flour blend—just be sure it’s one suitable for cakes to maintain the texture.

How thick should I make the fudge frosting?

The frosting should be creamy and thick enough to spread without sliding off the cake but soft enough that it can be smoothed easily. Adding half and half or cream a tablespoon at a time allows you to control this perfectly.

Can I make this cake ahead of time for a party?

Absolutely! You can bake and frost it a day ahead and store it covered at room temperature or refrigerated. Just bring it to room temperature before serving for the best experience.

What makes this recipe ‘old fashioned’?

The term ‘old fashioned’ in this French Butter Cake with Old Fashioned Fudge Frosting Recipe refers to the classic style of the fudge frosting, made with real unsweetened chocolate and simple ingredients—no shortcuts—just like the recipes passed down through generations.

Final Thoughts

If you’re craving a dessert that feels like a warm hug, this French Butter Cake with Old Fashioned Fudge Frosting Recipe is the way to go. It’s indulgent yet straightforward, perfect for celebrations or any day you want to make a little sweeter. Dive in and enjoy a slice (or two), knowing you’ve whipped up a timeless classic that’s worthy of sharing with those you love.

French Butter Cake with Old Fashioned Fudge Frosting Recipe

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This classic French Butter Cake recipe features a tender, buttery cake layered with rich old-fashioned fudge frosting. Perfectly moist and lightly sweetened, the cake is baked to golden perfection and topped with a creamy, chocolatey fudge frosting that sets beautifully as it cools. Ideal for celebrations or a delightful dessert, this cake combines simple ingredients with traditional techniques to deliver a timeless treat.

• Author: Paula
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 16 servings
• Category: Dessert
• Method: Baking
• Cuisine: French

Ingredients

Cake Ingredients

• 1 cup unsalted butter (softened)
• 1 cup granulated sugar
• 2 large eggs
• ¼ teaspoon salt
• 1½ cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• ½ cup milk

Old Fashioned Fudge Frosting Ingredients

• 6 oz unsweetened chocolate
• ½ cup unsalted butter
• 1 lb confectioners sugar
• 1 teaspoon vanilla extract
• Enough half and half or cream to make spreadable (a few tablespoons)

Instructions

1. Preheat Oven and Prepare Pans: Preheat your oven to 375°F (190°C) and grease or line two 8-inch cake pans to ensure the cake doesn’t stick.
2. Beat Butter and Sugar: In a mixing bowl, beat the softened butter until it becomes smooth and creamy. Gradually add the granulated sugar while continuing to beat until the mixture is light and fluffy.
3. Add Eggs and Vanilla: Stir in the eggs one at a time, followed by the vanilla extract, mixing until the batter is smooth and well combined.
4. Sift Dry Ingredients: Sift together the all-purpose flour, baking powder, and salt to ensure even distribution of leavening agents.
5. Combine Dry Ingredients and Milk: Add half of the sifted dry ingredients to the butter mixture and gently mix. Pour in the milk and blend well, then add the remaining dry ingredients, stirring until fully incorporated.
6. Bake the Cake: Divide the batter evenly between the prepared pans and smooth the tops. Bake for 20 to 25 minutes or until the cake springs back when lightly touched. Allow the cakes to cool in the pans for about 5 minutes, then remove and transfer to wire racks to cool completely.
7. Prepare Fudge Frosting: Melt the unsweetened chocolate and butter together using a double boiler until smooth and well combined. Remove from heat.
8. Add Vanilla and Sugar to Frosting: Stir in the vanilla extract and confectioners sugar into the melted chocolate mixture until the texture is consistent.
9. Adjust Frosting Consistency: Gradually add half and half or cream, a tablespoon at a time, stirring until the frosting becomes creamy and spreadable.
10. Frost the Cake: While the frosting is still warm, spread it evenly over the cooled cake layers. The frosting will set as it cools, creating a rich, fudgy coating.

Notes

• Ensure butter is softened to room temperature for easier mixing and a smoother batter.
• Use a sifter for dry ingredients to prevent lumps and ensure even leavening.
• Do not overbake the cake; it should be moist and spring back when touched.
• The frosting needs to be spread while warm to achieve a glossy, firm finish once cooled.
• Store the cake covered at room temperature for up to 2 days or refrigerate for extended freshness.