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French Butter Cake with Old Fashioned Fudge Frosting Recipe

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4.2 from 3 reviews

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.

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.

Find it online: https://bitezly.com/french-butter-cake-with-old-fashioned-fudge-frosting-recipe/