Description
This Ridiculously Easy French Butter Cake is a moist, tender, and deliciously rich cake inspired by classic French grandmothers’ recipes and the popular American Kentucky Butter Cake. Made with simple pantry ingredients, yogurt, and a luscious buttery topping, it’s perfect for any occasion and impressively easy to make.
Ingredients
Scale
Cake Batter
- 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 (canola, vegetable, sunflower, safflower, avocado, or grapeseed)
Butter Sauce
- ⅓ cup granulated sugar
- 3 tablespoons butter (salted preferred)
- 1½ tablespoons water
- 1 teaspoon vanilla extract
- ⅛ teaspoon almond extract
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease or line a baking pan with parchment paper to ensure easy release of the cake after baking.
- Mix Wet Ingredients: In a large mixing bowl, combine the yogurt, 1 cup granulated sugar, eggs, 2 teaspoons vanilla extract, and ¼ teaspoon almond extract. Whisk thoroughly until smooth and well incorporated.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, stirring gently until just combined with no dry spots.
- Add Oil: Pour in the ½ cup neutral oil and fold the batter carefully until smooth and evenly mixed, ensuring not to overmix to maintain a tender crumb.
- Pour Batter into Pan: Transfer the batter into your prepared baking pan, smoothing the top with a spatula for an even surface.
- Bake the Cake: Place the cake in the preheated oven and bake for approximately 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Prepare Butter Sauce: While the cake is baking, combine ⅓ cup granulated sugar, 3 tablespoons butter, 1½ tablespoons water, 1 teaspoon vanilla extract, and ⅛ teaspoon almond extract in a small saucepan. Heat over medium-low heat, stirring occasionally, until the butter melts and the mixture is smooth and slightly thickened. Remove from heat.
- Drain and Butter Candy the Cake: Once the cake is done, remove it from the oven and immediately pour the warm butter sauce evenly over the hot cake. Let the cake absorb the sauce and cool completely in the pan on a wire rack.
- Serve: Slice and serve the cake as desired. It pairs wonderfully with fresh berries, whipped cream, or a cup of tea or coffee.
Notes
- This French Butter Cake combines the charm of classic French cakes with the rich buttery goodness typical of Kentucky Butter Cake.
- Use plain or Greek yogurt to keep the cake moist and tender.
- Neutral oils like canola or grapeseed are preferred to avoid altering the flavor.
- The almond extract is subtle but adds a lovely depth to the aroma and taste; don’t skip it.
- Immediate application of the buttery glaze when the cake is hot ensures maximum absorption for a moist finish.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 serving
- Calories: 237 kcal
- Sugar: 23 g
- Sodium: 142 mg
- Fat: 13 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 49 mg
