Easy French Butter Cake Recipe

If you’re looking for a recipe that combines simplicity with incredible flavor, you’re going to love this Easy French Butter Cake Recipe. I absolutely love how this cake turns out — it’s moist, tender, and has that rich buttery goodness that feels both classic and comforting. When I first tried this recipe, I was amazed at how effortless it was to whip up something that tasted like it came from a fancy bakery. Trust me, you’re going to want to keep this one handy for all those times you need a reliable, crowd-pleasing dessert.

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Ingredients You’ll Need

The ingredients come together in a way that builds flavor and texture without fuss. Using plain or Greek yogurt adds just the right punch of moisture while the blend of vanilla and almond extracts gives it that subtle French vibe we all crave. Here’s what I keep handy when I’m making this delicious cake.

• Plain or Greek yogurt: Adds moisture and tang; Greek yogurt makes it even richer.
• Granulated sugar: The perfect balance of sweetness—you’ll use it twice for the cake and buttery topping.
• Large eggs: They give structure and help everything come together beautifully.
• Vanilla extract: Classic flavor that enhances every bite.
• Almond extract: Just a touch gives a lovely, subtle nutty aroma that feels French.
• All-purpose flour: The base that creates the tender crumb.
• Baking powder: Gives the cake its gentle rise and fluffiness.
• Salt: Balances sweetness and amplifies flavor.
• Neutral flavored oil: I use canola or vegetable for a light crumb without extra butteriness.
• Butter: For the delicious buttery syrup topping — salted butter works wonders here.
• Water: Helps create the buttery syrup glaze that soaks into the cake.

Variations

One of the best things about this Easy French Butter Cake Recipe is how forgiving it is to tweaks and personal touches. I often mix in different extracts or add some zest to keep things interesting, and I encourage you to do the same. It’s your cake—make it your own!

• Fruit Twist: I once added fresh raspberries to the batter and it made for a lovely fruity surprise.
• Gluten-Free Version: You can swap all-purpose flour for a gluten-free blend, but keep an eye on texture.
• Spiced Variation: Adding a pinch of cinnamon or nutmeg gives it a cozy, warm vibe perfect for fall.
• Butter Swap: Using browned butter for the topping adds a nutty depth that my family goes crazy for.

How to Make Easy French Butter Cake Recipe

Step 1: Prep and Mix the Batter

Start by preheating your oven and getting your pan ready — I usually grease and flour a 9-inch square pan for easy cleanup and perfect thickness. In a large bowl, whisk together the yogurt, 1 cup of sugar, eggs, vanilla extract, and almond extract until smooth and slightly frothy. This base is where the magic begins—it’s creamy, lightly sweet, and full of flavor. Then, sift your flour, baking powder, and salt into the bowl and gently fold the dry ingredients in. Finally, pour in the neutral oil and mix just until everything is combined. Be careful not to overmix; you want your cake light and tender, not dense.

Step 2: Bake to Golden Perfection

Pour the batter into your prepared pan and smooth the top with a spatula. Pop it into the oven and bake for about 35 to 40 minutes, until the edges are golden and a toothpick inserted in the center comes out clean. When it’s done, you’ll see the cake has puffed up to a light, airy beauty. While it’s baking, get ready to make the buttery syrup topping—that’s what really takes this cake into unforgettable territory.

Step 3: Make the Butter Syrup

While the cake is still warm, melt the butter in a small saucepan with the ⅓ cup sugar, water, vanilla extract, and almond extract. Stir it gently over medium heat until the sugar dissolves and the mixture gets glossy and syrupy. This syrup is pure comfort in a saucepan, and when you pour it generously over the warm cake, it seeps into every nook, keeping the crumb moist and giving it that classic buttery sheen. I discovered this trick when I wanted to add something special without extra fuss — it works like a charm every time!

Step 4: Let It Rest and Serve

Give your cake about 15 minutes to absorb the syrup and cool slightly. This resting period is key because it lets the flavors settle in and the texture to finish setting up perfectly. Once cooled, slice it up and get ready for all the compliments. I usually serve mine warm, but it’s just as incredible at room temperature. Plus, you’ll find that leftovers taste even better the next day, thanks to that luscious buttery syrup.

How to Serve Easy French Butter Cake Recipe

Garnishes

I love topping slices of this cake with a dusting of powdered sugar for a simple, elegant touch. Fresh berries or a dollop of whipped cream take it up a notch and add bright contrast to the buttery richness. Some days, I even sprinkle toasted almonds on top for extra crunch and that nutty compliment to the almond extract in the cake.

Side Dishes

This cake pairs beautifully with a cup of strong coffee or a cozy mug of tea. For a more indulgent touch, serve it alongside a scoop of vanilla ice cream or crème fraîche. I’ve also enjoyed it with a simple fruit compote on the side — think warmed cherries or stewed apricots — to brighten up every bite.

Creative Ways to Present

For special occasions, I sometimes bake this cake in individual ramekins for a charming personal dessert. Another fun idea is turning it into a trifle layered with fresh fruit and whipped cream — the buttery cake soaks up the flavors beautifully. If you’re feeling festive, a light drizzle of chocolate ganache adds an irresistible touch without overwhelming the delicate buttery profile.

Make Ahead and Storage

Storing Leftovers

I usually store leftover cake in an airtight container at room temperature for up to 3 days. The buttery syrup keeps it moist and soft, so no need for fridge chilling unless you live somewhere really warm. When I store it this way, the cake tastes just as amazing as the first day.

Freezing

If you want to save some for later, you can freeze the cake either whole or cut into slices. I wrap pieces tightly in plastic wrap and then in foil to avoid freezer burn. When I’ve done this, the cake stays surprisingly fresh for up to 2 months. Just thaw it overnight in the fridge before enjoying.

Reheating

I like to reheat slices gently in the microwave for about 15-20 seconds to bring back softness. You can also warm it briefly in a low oven — just be careful not to dry it out. Sometimes, a quick splash of cream or a pat of butter helps revive that fresh-baked richness.

FAQs

Final Thoughts

This Easy French Butter Cake Recipe has become one of my favorite go-to desserts because it’s so straightforward yet yields this unbelievably buttery, tender cake that everyone raves over. I love sharing it with friends and family because it feels special without any stress or complicated steps. If you try it once, I’m pretty sure it’ll become a staple in your kitchen, just like it did in mine. So go ahead, bake up a slice (or the whole pan!) and enjoy every luscious bite.

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