Ridiculously Easy French Butter Cake

This French Butter Cake combines the best of two worlds - a beloved cake made by French grandmothers and the popular American Kentucky Butter Cake. The result is a moist, tender treat that comes together with minimal effort but delivers maximum flavor.

I first made this cake for a last-minute dinner party when I had no time for anything complicated. The guests raved so much that it's now my go-to recipe whenever I need an impressive dessert without the fuss.

Ingredients

• Yogurt: Provides moisture and a subtle tanginess that balances the sweetness
• Granulated sugar: Gives the perfect level of sweetness without being overwhelming
• Large eggs: Create structure and richness for that perfect tender crumb
• Vanilla extract: Forms the base flavor profile look for pure extract not imitation
• Almond extract: Adds that special something that elevates this from ordinary to extraordinary
• All-purpose flour: Keeps things simple no need for cake flour
• Baking powder: Ensures a beautiful rise choose aluminum-free for best flavor
• Salt: Enhances all the flavors never skip this ingredient
• Neutral oil: Creates incredible moisture without competing with delicate flavors
• Butter: In the glaze gives that signature rich finish and lovely aroma

Step-by-Step Instructions

Prepare the Pan:

Spray an 8-inch round cake pan thoroughly with baking spray then line the bottom with parchment paper for easy release. This extra step ensures your cake comes out perfectly every time without sticking.

Mix Wet Ingredients:

Combine yogurt sugar eggs and extracts in a large bowl whisking until the mixture becomes smooth and well incorporated. The mixture should look pale yellow and slightly thickened.

Add Dry Ingredients:

Sprinkle in the baking powder and salt whisking to distribute evenly then add the flour. Whisk just until the flour disappears being careful not to overmix which can make your cake tough.

Incorporate the Oil:

Pour in the oil and stir persistently. This is where patience matters at first it will look separated and wrong but keep stirring and it will transform into a glossy smooth batter.

Bake to Perfection:

Pour the batter into your prepared pan and bake for 30-40 minutes. The cake is done when it springs back when lightly touched and a toothpick inserted in the center comes out clean. Check at 30 minutes to prevent overbaking.

Create the Magic Glaze:

While the cake is still warm combine sugar butter water and extracts in a small saucepan over medium heat. Stir constantly until the butter melts and sugar dissolves completely. This syrup is what transforms an ordinary cake into something extraordinary.

Apply the Glaze:

Using a pastry brush apply the warm glaze all over the cake brushing it on in several layers until all the glaze is used. The cake will absorb most of the glaze making it incredibly moist and flavorful.

The secret to this cake is definitely the almond extract. My grandmother always said that almond extract is what separates a good cake from an unforgettable one. While it may seem like a small amount in the recipe those few drops create a depth of flavor that makes people wonder what your secret ingredient is.

Storage Tips

This cake maintains its moisture beautifully for up to 5 days at room temperature. Simply store it under a cake dome or in an airtight container. The butter glaze acts as a natural preservative keeping the cake fresh longer than most homemade cakes.

Perfect Occasions

This cake shines as both an everyday treat and special occasion dessert. Serve it plain for breakfast with coffee dress it up with fresh berries and whipped cream for dinner parties or layer it with pastry cream for more formal events. Its versatility is truly remarkable.

Cultural Context

The French inspiration comes from the classic "gâteau au yaourt" or yogurt cake that French children learn to make as their first baking project. Its simplicity makes it a cultural staple but the addition of the butter glaze transforms it into something truly special that bridges French and American baking traditions.

Frequently Asked Questions

→ What makes this cake moist and tender?

The addition of plain yogurt or Greek yogurt, combined with oil, ensures a moist and tender texture. The glaze further enhances the cake by adding extra moisture and flavor.

→ Can I use a different type of oil?

Yes, you can use any neutral-flavored oil such as canola, vegetable, sunflower, safflower, avocado, or grapeseed oil. Just ensure it doesn’t have a strong taste that might overpower the cake.

→ What type of yogurt should I use?

Both plain yogurt and Greek yogurt work well in this recipe. Greek yogurt adds a richer texture, while plain yogurt provides a slightly lighter finish.

→ Can this cake be made ahead of time?

Yes, this cake can be made a day in advance. Its glaze keeps it moist and flavorful, and you can store it in an airtight container at room temperature or refrigerated.

→ What is the best way to apply the glaze?

Use a pastry brush to evenly coat the cake with the warm glaze. Start with the top, let it soak in, and then brush the sides after flipping the cake onto a cooling rack.

→ Can I skip the glaze?

The glaze enhances the flavor and moist texture of the cake, but you can omit it if you prefer a simpler, less sweet dessert. Sprinkle powdered sugar on the cake for a quick finish.