Description
Ridiculously Easy French Butter Cake is a moist, tender, and rich cake combining the classic flavors of French grandmothers’ buttery desserts with the beloved Kentucky Butter Cake. Featuring a luscious vanilla-almond butter topping and a soft crumb made with yogurt and oil, this cake is simple to prepare and perfect for any occasion.
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 Topping
- ⅓ cup granulated sugar
- 3 tablespoons butter (salted preferred)
- 1½ tablespoons water
- 1 teaspoon vanilla extract
- ⅛ teaspoon almond extract
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper to prevent sticking and ensure easy removal after baking.
- Mix Wet Ingredients: In a medium bowl, whisk together the yogurt, granulated sugar, eggs, vanilla extract, and almond extract until smooth and fully combined. This will form the moist base of the cake batter.
- Combine Dry Ingredients: In another bowl, sift together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and salt for a tender crumb.
- Incorporate Dry into Wet: Gradually add the dry ingredients into the wet mixture, folding gently to combine without overmixing. Overmixing can toughen the cake.
- Add Oil: Pour in the neutral flavored oil and fold it into the batter until just incorporated. This helps keep the cake moist and tender.
- Transfer Batter to Pan: Pour the prepared batter into the greased cake pan and smooth the top evenly with a spatula or the back of a spoon.
- Prepare Butter Topping: In a small saucepan, combine the granulated sugar, butter, water, vanilla extract, and almond extract. Heat gently over medium-low heat, stirring until the butter melts and the sugar dissolves, forming a syrup.
- Pour Butter Topping Over Batter: Carefully pour the butter syrup evenly over the cake batter in the pan. The syrup will soak into the batter while baking, creating a deliciously moist butter cake.
- Bake the Cake: Bake in the preheated oven for about 40 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
- Cool and Serve: Let the cake cool in the pan for 10-15 minutes before transferring to a wire rack. Serve warm or at room temperature to enjoy its full buttery flavor and moist texture.
Notes
- This cake is a wonderful blend of traditional French buttery cakes and the American Kentucky Butter Cake, yielding a moist and tender dessert.
- Using plain or Greek yogurt adds moisture and slight tanginess that balances the sweetness.
- Feel free to substitute the neutral oil with avocado or grapeseed oil for a subtle nutty flavor.
- The almond extract adds a lovely aroma but can be omitted or replaced with more vanilla if preferred.
- Be careful not to overmix the batter to keep the cake light and fluffy.
- Enjoy this cake as a simple dessert or pair it with fresh berries and whipped cream for an elegant treat.
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
