Description
This French Butter Cake with Old Fashioned Fudge Frosting is a classic, rich, and decadent birthday cake recipe passed down from generations. The tender, buttery cake layers are perfectly complemented by a smooth and creamy fudge frosting, made with unsweetened chocolate and confectioners sugar. It’s an elegant dessert that’s easy to make and ideal for celebrations.
Ingredients
Cake
- 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
Frosting
- 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
- Preheat and prepare pans: Preheat the oven to 375°F (190°C) and grease or line two 8-inch cake pans to prevent sticking.
- Beat the butter: Beat 1 cup of softened unsalted butter in a bowl until smooth and creamy.
- Add sugar: Gradually add 1 cup granulated sugar to the butter and continue beating until the mixture becomes light and fluffy, about 3-5 minutes.
- Incorporate eggs and vanilla: Stir in 2 large eggs and 1 teaspoon vanilla extract until the batter is smooth and uniform.
- Combine dry ingredients: Sift together ¼ teaspoon salt, 1½ cups all purpose flour, and 2 teaspoons baking powder in a separate bowl.
- Mix dry ingredients and milk: Stir half of the sifted dry ingredients into the butter mixture, then add ½ cup milk, and finally fold in the remaining dry ingredients until just combined; do not overmix.
- Bake the cake: Pour the batter evenly into the prepared pans. Bake in the preheated oven for 20-25 minutes, until the cake springs back when touched lightly on top. Let the cakes cool in the pans for about 5 minutes before transferring to wire racks to cool completely.
- Prepare fudge frosting: Using a double boiler, melt together 6 oz unsweetened chocolate and ½ cup unsalted butter until smooth and fully combined.
- Add sugar and vanilla: Remove from heat and quickly stir in 1 teaspoon vanilla extract and 1 lb confectioners sugar until the mixture is well incorporated.
- Adjust frosting consistency: Gradually add half and half or cream a few tablespoons at a time, mixing continuously until the frosting becomes creamy and spreadable.
- Frost the cake: Spread the warm fudge frosting over the cooled cake layers. The frosting will set as it cools, creating a luscious finish.
Notes
- Ensure butter is softened at room temperature to facilitate smooth mixing.
- Do not overmix batter once dry ingredients are added to prevent a dense cake.
- Use a double boiler or a heatproof bowl over simmering water to melt chocolate and butter gently, avoiding burning.
- Allow cake layers to cool completely before frosting to prevent the frosting from melting.
- The recipe yields two 8-inch cake layers suitable for a 9-inch round cake.
- For an even smoother frosting, sift the confectioners sugar before mixing.
