Experience the ultimate blend of simple elegance with this French Butter Cake recipe. This delightful treat boasts an incredibly moist, tender crumb that simply melts in your mouth.
French baking is often recognized for its dedication to quality ingredients and meticulous techniques, focusing on flavor over excessive sweetness. This cake perfectly captures the refined charm of French baking while offering the comforting familiarity of an American-style cake. Best of all, it is ridiculously easy to prepare, making it a perfect choice for any baker, from beginner to expert.
Why You’ll Love This French Butter Cake
You will quickly fall in love with this buttery, tender cake for so many reasons:
- Simple Ingredients: You likely have most items for this delightful French Butter Cake in your pantry right now.
- No Special Equipment Needed: Forget fancy mixers; a bowl and whisk are all you need for the batter.
- Quick to Prepare: Minimal effort yields maximum deliciousness, perfect for busy schedules.
- Versatile for Any Occasion: This elegant cake suits everything from casual weeknight desserts to special celebrations.
- Delicious, Buttery Flavor: Each bite offers a rich, comforting taste that everyone adores.
Ingredients
Gather these simple items to create your very own French Butter Cake. The combination of ingredients creates a cake that is both tender and wonderfully flavorful, a true delight for your tastebuds.
For the Cake:
- ½ cup plain yogurt or Greek yogurt
- 1 cup granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- ¼ teaspoon almond extract
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup neutral flavored oil, i.e., canola, vegetable, sunflower, safflower, avocado or grapeseed
For the Glaze:
- ⅓ cup granulated sugar
- 3 tablespoons butter, (I use salted)
- 1½ tablespoons water
- 1 teaspoon vanilla extract
- ⅛ teaspoon almond extract
Notes & Substitutions
- Yogurt: Use full-fat plain or Greek yogurt for the richest, most tender crumb in your cake.
- Extracts: Almond extract truly adds an authentic, delicate French touch to the flavor profile.
- Oil vs. Butter: Using neutral oil in the cake batter creates an incredibly moist and soft crumb. According to MasterClass, neutral oils are ideal for baking because they provide moisture and a high smoke point without altering the flavor.
- Butter (for glaze): Salted butter works beautifully in the glaze, enhancing the overall flavor.
- Flour: Always use standard all-purpose flour for the best texture in this recipe.
Equipment
You won’t need many specialized tools to make this delightful cake. These common kitchen items will ensure your French Butter Cake comes out perfectly every time.
- 8-inch round cake pan (2-inch deep)
- Parchment paper
- Baking spray
- Large mixing bowl
- Whisk
- Rubber spatula
- Small saucepan
- Pastry brush
- Wire cooling rack
Instructions
Creating this amazing French Butter Cake is incredibly straightforward. Follow these steps for a perfectly moist and flavorful result that will impress everyone.
For the cake:
- Preheat your oven to 350˚F (175˚C). Spray an 8-inch round cake pan with baking spray, then rub the inside surface with a paper towel to cover evenly. Line the bottom of the pan with parchment paper and lightly spray the parchment paper. Set it aside.
- In a large bowl, combine the yogurt, sugar, eggs, vanilla extract, and almond extract. Whisk these ingredients until they are well blended and smooth.
- Add the baking powder and salt to the wet mixture. Whisk them to combine, then add the flour. Whisk again, just until all of the flour is fully blended into the batter. Do not overmix.
- Next, add the oil and stir it in thoroughly. At first, it may look like it is separating, but keep stirring until the batter becomes smooth and uniform. This oil is key to a moist French Butter Cake.
- Pour the finished batter evenly into your prepared cake pan.
- Bake for 30-40 minutes. The cake is done when it feels springy to the touch and a toothpick or cake tester inserted into the center comes out completely clean. Be careful not to overbake, as this can dry out your cake.
- While the cake cools slightly in the pan, move on to prepare the delicious glaze.
For the glaze:
- Combine the sugar, butter, water, vanilla extract, and almond extract in a small saucepan. Cook this mixture over medium heat, stirring frequently. Continue cooking until the butter is fully melted and the sugar has completely dissolved. Do not allow the glaze to come to a boil.
- Using a pastry brush, slowly brush about a quarter of the warm glaze all over the top of the cake while it is still in the pan. This allows it to soak in beautifully.
- Flip the cake out onto a wire cooling rack. Place the rack on top of a sheet of parchment paper or foil to catch any drips. The bottom of the cake now becomes the new top.
- Brush the remaining glaze generously over the new top and sides of the cake. Keep going over the cake until all the glaze is used. Some will drip off, but most will soak in, creating a wonderfully moist finish for your French Butter Cake. Allow the cake to cool for at least 30 minutes before serving. Sprinkle with powdered sugar if desired before serving.
Pro Tips & Troubleshooting
Achieving the perfect tender crumb and buttery glaze for your French Butter Cake is simple with these pointers.
- Accurate Measuring: Always measure your ingredients precisely, especially flour and leavening agents, for the best cake texture.
- Don’t Overmix: Mix the batter just until the ingredients are combined. Overmixing develops gluten, which can lead to a dense, tough cake.
- Baking Time: Oven temperatures can vary. Watch for visual cues like golden-brown edges and test for springiness rather than relying solely on the clock.
- Glaze Application: Brush the glaze slowly and evenly while the cake is warm. This allows it to absorb fully, adding moisture and flavor.
Common Mistakes
- Overmixing the batter, which often results in a tough and chewy cake rather than a tender one.
- Overbaking the cake, leading to a dry and crumbly texture instead of the desired moistness.
- Substituting butter for oil in the cake batter, which changes the cake’s texture and moisture level significantly.
Serving, Storage & Variations
This versatile French Butter Cake is wonderful on its own, but also pairs beautifully with various additions.
Serving Suggestions
- Dust the cooled cake lightly with powdered sugar for a simple, elegant finish.
- Serve it warm with a dollop of freshly whipped cream for extra richness.
- Pair a slice with fresh berries or bright citrus segments for a refreshing contrast.
- Add a scoop of vanilla ice cream for a delightful warm-and-cold dessert experience.
- Drizzle with a fruit coulis or caramel sauce to elevate the flavor profile.
Storage
- Store your delicious French Butter Cake at room temperature for up to 3 days.
- Keep it covered tightly with plastic wrap or in an airtight container to maintain freshness.
- Refrigerate the cake for a longer shelf life, up to 5-7 days, especially in warmer climates.
Variations
- Lemon: Add the zest of one lemon and a tablespoon of lemon juice to the cake batter for a bright, citrusy twist.
- Orange: Incorporate fresh orange zest or a few drops of orange extract for a fragrant variation.
- Spiced: Mix in ½ teaspoon of ground cinnamon or a pinch of nutmeg with the dry ingredients for a warm, spiced flavor.
- Coconut: Introduce coconut extract into the batter and glaze, then sprinkle with toasted coconut flakes for a tropical touch.
Nutrition Information
Enjoying a slice of this delightful French Butter Cake can be part of a balanced diet. Here is an estimated nutritional breakdown.
| Nutrient | Amount |
|---|---|
| Calories | 237 kcal |
| Carbohydrates | 27 g |
| Protein | 3 g |
| Fat | 13 g |
| Saturated Fat | 3 g |
| Trans Fat | 1 g |
| Cholesterol | 49 mg |
| Sodium | 142 mg |
| Fiber | 1 g |
| Sugar | 23 g |
| Unsaturated Fat | 10 g |
| Serving Size | 1 serving |
Disclaimer: Nutritional values are estimates and may vary based on specific ingredients and preparation methods.
FAQ
What makes this a “butter” cake if it uses oil?
This cake is called a butter cake due to its rich, buttery flavor from the glaze, even though the cake batter uses oil for moisture. The oil creates a softer crumb than butter alone.
Can I make this cake in a different size pan?
Yes, you can. For a 9×13 inch pan, consider doubling the recipe and increasing the baking time slightly, typically by 10-15 minutes. Always check for doneness with a toothpick.
How long does French Butter Cake last?
When properly stored in an airtight container, this cake stays fresh at room temperature for up to 3 days. You can extend its freshness in the refrigerator for up to a week.
Can I freeze leftover cake?
Absolutely! Wrap individual slices or the entire cooled French Butter Cake tightly in plastic wrap, then aluminum foil. It will keep well in the freezer for up to 2-3 months.
Conclusion
This incredibly easy and utterly delicious French Butter Cake proves that simple ingredients can create truly extraordinary desserts. Its tender, moist crumb and delicate glaze make it an instant favorite for anyone who tries it. Go ahead and bake this fantastic recipe; it is a guaranteed crowd-pleaser and perfect for any occasion!
Decadent French Butter Cake
Ingredients
Equipment
Method
- Preheat the oven to 350˚F (175˚C). Prepare an 8-inch round cake pan by spraying, lining with parchment paper, and lightly spraying again.
- In a large bowl, whisk together the yogurt, sugar, eggs, and the vanilla and almond extracts until well blended.
- Add the baking powder and salt, whisk to combine, then add the flour and whisk again just until all of the flour is blended in.
- Add the oil and stir well until the batter is smooth.
- Pour the batter into the prepared pan.
- Bake for 30-40 minutes, until the cake feels springy to the touch and a toothpick or cake tester inserted into the center comes out clean.
- While the cake cools a bit, prepare the glaze.
- Combine the sugar, butter, water, and extracts in a small saucepan. Cook over medium heat, stirring frequently until the butter is melted and the sugar has dissolved, but do not bring to a boil.
- Using a pastry brush, slowly brush about a quarter of the glaze all over the top of the cake.
- Flip the cake out onto a cooling rack set on top of parchment paper or foil, so the bottom of the cake will now be the top.
- Brush the remaining glaze over the top and sides of the cake until it is all gone and has soaked in. Allow the cake to cool for at least 30 minutes before serving, and optionally sprinkle with powdered sugar.
