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French Butter Cake Recipe
French Butter Cake brings together the perfect balance of moist texture and rich buttery flavor that makes every bite absolutely divine. This classic dessert combines simple ingredients to create an elegant cake that’s surprisingly easy to make at home. With its tender crumb and glossy glaze, this French Butter Cake recipe delivers bakery-quality results without any complicated techniques.
Why You'll Love This Recipe
- Simple ingredients you likely already have in your pantry make this recipe accessible anytime
- Moist and tender texture that stays fresh for days thanks to the yogurt and oil combination
- Beautiful glossy glaze that soaks into the cake creating layers of sweet buttery flavor
- Versatile dessert that works perfectly for casual family dinners or elegant dinner parties
- Quick preparation time of just 20 minutes before baking makes it perfect for last-minute desserts
Why This French Butter Cake Recipe Works
The secret to this French Butter Cake lies in its unique combination of yogurt and oil, which creates incredible moisture without heaviness. Unlike traditional butter cakes that can become dense, this recipe produces a light, springy texture that melts in your mouth.
The two-step glaze application transforms an ordinary cake into something extraordinary. First brushing glaze on the warm cake allows it to penetrate deeply, while the second application creates a beautiful glossy finish. This technique ensures every bite is infused with buttery sweetness.
Using both vanilla and almond extracts adds depth and complexity to the flavor profile. The almond extract provides a subtle nutty note that complements the butter perfectly, creating that authentic French pastry taste.
What You’ll Need for Perfect French Butter Cake
Ingredients
| Ingredient | Quantity (approx) | Purpose / Notes |
|---|---|---|
| Plain yogurt or Greek yogurt | ½ cup | Adds moisture and tender texture |
| Granulated sugar | 1 cup + ⅓ cup | Sweetens cake and creates glaze |
| Large eggs | 3 | Provides structure and richness |
| Vanilla extract | 2 tsp + 1 tsp | Main flavoring for cake and glaze |
| Almond extract | ¼ tsp + ⅛ tsp | Adds French pastry flavor depth |
| All-purpose flour | 1½ cups | Forms cake structure |
| Baking powder | 2 tsp | Creates light, fluffy texture |
| Salt | ½ tsp | Enhances all flavors |
| Neutral oil | ½ cup | Keeps cake moist and tender |
| Butter | 3 tbsp | Creates rich glaze flavor |
| Water | 1½ tbsp | Helps dissolve glaze ingredients |
Tools
| Tool | Purpose |
|---|---|
| 8-inch round cake pan | Perfect size for even baking |
| Large mixing bowl | Combines all cake ingredients |
| Whisk | Blends ingredients smoothly |
| Small saucepan | Prepares the butter glaze |
| Pastry brush | Applies glaze evenly |
| Cooling rack | Allows proper cooling and glazing |
| Parchment paper | Prevents sticking and catches drips |
How to Make French Butter Cake
| Step | Instructions |
|---|---|
| 1. Prepare Pan | Preheat oven to 350°F. Spray 8-inch pan with baking spray, line with parchment paper |
| 2. Mix Wet Ingredients | Combine yogurt, 1 cup sugar, eggs, vanilla, and almond extracts in large bowl |
| 3. Add Dry Ingredients | Whisk in baking powder, salt, then flour until just combined |
| 4. Add Oil | Stir in oil until smooth batter forms |
| 5. Bake | Pour into prepared pan, bake 30-40 minutes until springy and toothpick comes out clean |
| 6. Make Glaze | Combine ⅓ cup sugar, butter, water, and extracts in saucepan over medium heat |
| 7. First Glaze | Brush quarter of warm glaze over cake top while still in pan |
| 8. Flip and Final Glaze | Turn cake onto cooling rack, brush remaining glaze over all surfaces |
| 9. Cool | Let cool 30 minutes before serving, dust with powdered sugar if desired |
Chef's Helpful Tips
- Room temperature ingredients blend more easily, so take eggs and yogurt out 30 minutes before baking
- Don’t overmix the batter once you add flour to prevent a tough, dense cake texture
- Test doneness with a toothpick inserted in the center – it should come out with just a few moist crumbs
- Apply the first glaze while the cake is still warm for maximum absorption and flavor
- Place parchment paper under the cooling rack to catch glaze drips for easy cleanup
Serving and Storage Tips for French Butter Cake
Serving Tips
Serve this French Butter Cake at room temperature for the best flavor and texture. The cake pairs beautifully with fresh berries, a dollop of whipped cream, or a scoop of vanilla ice cream. For an elegant presentation, dust with powdered sugar just before serving.
Cut clean slices using a sharp knife wiped between cuts. This cake is rich enough to serve in modest portions – one cake easily serves 12 people. Consider pairing with coffee or tea to balance the sweetness.
Store covered at room temperature for up to 3 days or refrigerate for up to a week. The cake actually improves after the first day as the glaze continues to penetrate and flavors meld together.
Mistakes to Avoid while making French Butter Cake
Overbaking is the most common mistake that leads to dry, crumbly cake. Start checking for doneness at 30 minutes and remove as soon as a toothpick comes out clean. The cake should feel springy to the touch.
Don’t skip the parchment paper lining – even with baking spray, this cake can stick due to its high sugar content. The parchment ensures easy removal and prevents breaking.
Avoid boiling the glaze mixture, which can cause it to become grainy or separate. Keep the heat at medium and stir frequently until the butter melts and sugar dissolves completely.
Rushing the cooling process prevents proper glaze absorption. Let the cake cool for at least 30 minutes before serving to allow the flavors to set properly.
You Must Know
- The glaze will seem like too much liquid, but most of it absorbs into the cake creating incredible moisture
- Greek yogurt can be substituted for regular yogurt but may create a slightly denser texture
- This cake freezes beautifully for up to 3 months when wrapped tightly in plastic wrap
- The flipped presentation with the smooth bottom as the top creates a more elegant appearance
Suggestions for French Butter Cake
Transform this basic recipe into exciting variations by adding lemon zest to the batter and glaze for a citrusy twist. Fresh or frozen blueberries folded into the batter create a delightful berry version perfect for summer.
For chocolate lovers, replace ¼ cup flour with cocoa powder and add chocolate chips to the batter. The butter glaze pairs surprisingly well with chocolate flavors.
Create individual servings by baking in muffin tins for 18-22 minutes. These personal-sized cakes are perfect for parties or gift-giving. Check out this Gooey Butter Cake Recipe for another delicious butter cake variation.
If you enjoy rich, indulgent desserts, you might also love our 5-Ingredient Easy Keto Cloud Cake Recipe for a lighter alternative. For more traditional butter cake inspiration, try this classic Butter Cake Recipe.
FAQs:
Yes, this cake actually tastes better the next day as the glaze fully absorbs. Store covered at room temperature for up to 3 days or freeze for up to 3 months.
Any neutral-flavored oil works well including canola, vegetable, sunflower, or avocado oil. Avoid strongly flavored oils like olive oil that might compete with the butter flavor.
Overmixing the batter after adding flour develops too much gluten, creating density. Mix just until flour disappears, and ensure your baking powder is fresh.
A 9-inch pan will work but reduce baking time to 25-30 minutes. For a bundt pan, increase time to 45-50 minutes and check for doneness with a long skewer.
The glaze is ready when the butter completely melts and the sugar dissolves, creating a smooth mixture. Don’t let it boil, just heat until everything combines smoothly.
Conclusion
This French Butter Cake recipe delivers bakery-quality results with simple ingredients and straightforward techniques. The combination of moist cake and rich butter glaze creates an irresistible dessert that’s perfect for any occasion.
Whether you’re serving family dinner or hosting friends, this elegant cake never fails to impress. The make-ahead friendly nature and excellent keeping qualities make it a practical choice for busy schedules.
Try this recipe today and discover why French Butter Cake has remained a beloved classic for generations. For more delicious recipes, explore our Ultimate Chicken Casserole for your next family meal.
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📖 Recipe Card
Easy French Butter Cake Recipe
Ingredients
- ½ cup plain yogurt or Greek yogurt
- 1 cup granulated sugar (for cake)
- 3 large eggs
- 2 teaspoons vanilla extract (for cake)
- ¼ teaspoon almond extract (for cake)
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup neutral oil
- ⅓ cup granulated sugar (for glaze)
- 3 tablespoons butter
- 1½ tablespoons water
- 1 teaspoon vanilla extract (for glaze)
- ⅛ teaspoon almond extract (for glaze)
Instructions
- Preheat oven to 350°F. Spray 8-inch pan with baking spray, line with parchment paper
- Combine yogurt, 1 cup sugar, eggs, vanilla, and almond extracts in large bowl
- Whisk in baking powder, salt, then flour until just combined
- Stir in oil until smooth batter forms
- Pour into prepared pan, bake 30-40 minutes until springy and toothpick comes out clean
- Combine ⅓ cup sugar, butter, water, and extracts in saucepan over medium heat
- Brush quarter of warm glaze over cake top while still in pan
- Turn cake onto cooling rack, brush remaining glaze over all surfaces
- Let cool 30 minutes before serving, dust with powdered sugar if desired
Notes
- Room temperature ingredients blend more easily, so take eggs and yogurt out 30 minutes before baking
- Don’t overmix the batter once you add flour to prevent a tough, dense cake texture
- Test doneness with a toothpick inserted in the center – it should come out with just a few moist crumbs
- Apply the first glaze while the cake is still warm for maximum absorption and flavor
- Place parchment paper under the cooling rack to catch glaze drips for easy cleanup
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 285
- Sugar: 22g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
