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Simple French butter cake sprinkled with powdered sugar on a pink pedestal stand, with gold cutlery and bright pink flowers in the background

Decadent French Butter Cake

This easy and irresistible French butter cake features a rich, moist crumb thanks to yogurt and oil, topped with a sweet, buttery glaze.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 40 minutes
Servings: 8 slices
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

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 ie 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

Equipment

  • 8-inch round cake pan
  • baking spray
  • parchment paper
  • large bowl
  • Whisk
  • small saucepan
  • pastry brush
  • cooling rack
  • foil
  • toothpick or cake tester

Method
 

For the cake
  1. 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.
  2. In a large bowl, whisk together the yogurt, sugar, eggs, and the vanilla and almond extracts until well blended.
  3. 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.
  4. Add the oil and stir well until the batter is smooth.
  5. Pour the batter into the prepared pan.
  6. 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.
  7. While the cake cools a bit, prepare the glaze.
For the glaze
  1. 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.
  2. Using a pastry brush, slowly brush about a quarter of the glaze all over the top of the cake.
  3. 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.
  4. 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.

Notes

Be careful not to overbake the cake to ensure a moist crumb. The glaze will initially seem to drip off, but most will soak in as the cake cools. Sprinkle with powdered sugar if desired before serving.