Description
This Ridiculously Easy French Butter Cake is a moist, tender cake featuring a luscious butter glaze that soaks into the cake, creating a rich and satisfying dessert. With simple ingredients and straightforward steps, this recipe is perfect for both beginner and experienced bakers looking for a classic French-inspired treat.
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 (canola, vegetable, sunflower, safflower, avocado or grapeseed)
For the Glaze
- ⅓ cup granulated sugar
- 3 tablespoons butter (salted recommended)
- 1½ tablespoons water
- 1 teaspoon vanilla extract
- ⅛ teaspoon almond extract
Instructions
- Prepare the pan: Preheat your oven to 350˚F (175˚C). Spray an 8-inch round cake pan with baking spray, then rub the inside with a paper towel to evenly coat. Line the bottom of the pan with parchment paper and lightly spray the parchment. Set aside.
- Mix wet ingredients: In a large bowl, whisk together the yogurt, granulated sugar, eggs, vanilla extract, and almond extract until smooth and well combined.
- Add dry ingredients: Sprinkle the baking powder and salt over the wet mixture, whisk to combine, then add the flour. Whisk gently just until the flour is fully incorporated to avoid overmixing.
- Incorporate oil: Stir in the neutral flavored oil. Initially, the batter may look separated but keep stirring until it becomes smooth and uniform.
- Pour and bake: Pour the batter into the prepared cake pan, smoothing the top if needed. Bake for 30-40 minutes, or until the cake springs back when touched and a toothpick inserted into the center comes out clean. Avoid overbaking to maintain moistness.
- Prepare the glaze: While the cake cools slightly, combine the sugar, butter, water, vanilla extract, and almond extract in a small saucepan. Heat over medium while stirring frequently until the butter is melted and the sugar is dissolved, but do not boil.
- Apply the glaze: Using a pastry brush, slowly and evenly brush about one quarter of the glaze over the top of the cake. Then flip the cake out onto a cooling rack placed over parchment or foil—the bottom will now be the top.
- Finish glazing: Brush the remaining glaze generously over the top and sides of the cake. Some will drip off but most will soak in, creating a rich butter coating. Let the cake cool for at least 30 minutes before serving.
- Optional garnish: Sprinkle powdered sugar over the cooled cake if desired before serving for an elegant finish.
Notes
- Do not overbake the cake; check doneness starting at 30 minutes to ensure it stays moist.
- The glaze should not be boiled to avoid crystallization or burning.
- Using salted butter in the glaze adds a lovely depth of flavor, but unsalted butter can be used if preferred.
- The cake can be stored tightly covered at room temperature for 2 days or refrigerated for up to a week.
- Allow the cake to fully cool and the glaze to set before slicing to avoid sticking and breaking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
