French Butter Cake is one of those recipes that feels like a warm hug. I remember the first time I tried it; the tender crumb and sweet glaze were simply irresistible.
Now, I’m excited to share my version of this classic cake with you, focusing on simplicity without sacrificing flavor. Get ready to enjoy this delightful treat in just about an hour, including prep, bake, and cool time.
What is French Butter Cake?
French Butter Cake is a simple, single-layer cake known for its tender, moist crumb and sweet, buttery glaze. The flavor is delicate, often featuring hints of vanilla and sometimes almond, creating a comforting taste.
Although its exact origins are debated, it has become a beloved dessert in many households. Interestingly, some recipes, like mine, don’t actually use butter in the cake itself, relying instead on oil for moisture and a luscious glaze to deliver that buttery richness.
Why You’ll Love This French Butter Cake
- It’s incredibly easy to make, perfect for beginner bakers.
- The ingredients are pantry staples, so you can whip it up anytime.
- The neutral oil keeps the cake incredibly moist.
- The sweet glaze adds a perfect touch of decadence.
Simple Ingredients for French Butter Cake
Here’s what you’ll need to bake this delicious cake. Don’t worry; you probably already have most of these ingredients.
- 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 (ie canola, vegetable, sunflower, safflower, avocado or grapeseed)
- ⅓ cup granulated sugar
- 3 tablespoons vegetable shortening
- 1½ tablespoons water
- 1 teaspoon vanilla extract
- ⅛ teaspoon almond extract
The type of flour you use can affect the cake’s texture; all-purpose flour works great, but cake flour will give an even more tender crumb. Granulated sugar adds sweetness and structure, while the oil keeps the cake moist.
For another easy-to-make treat, check out this recipe for Ultimate Candy Cookie Recipe: A Wonderful Treat!.
Essential Equipment for Baking
Having the right tools makes baking so much easier. Here are a few essentials for this recipe:
- 8-inch Round Cake Pan: This is the perfect size for this recipe.
- Parchment Paper: Lining the pan ensures the cake releases easily.
- Pastry Brush: Ideal for applying the glaze evenly.
- Whisk: For thoroughly combining your ingredients.
Step-by-Step French Butter Cake Recipe
Follow these simple steps to create your own amazing French Butter Cake:
- Preheat the oven to 350˚F (175˚C). Spray a 8-inch round cake pan with baking spray, rub inside surface of pan with a paper towel to cover evenly with the spray. Line bottom of pan with parchment paper and spray parchment paper lightly. Set aside.
- In a large bowl, combine the yogurt, sugar, eggs and the vanilla and almond extracts. Whisk until well blended.
- Add the baking powder and salt. Whisk to combine then add the flour and whisk again just until all of the flour is blended in.
- Add the oil and stir well. Don’t worry, at first it will seem to separate but keep stirring till smooth.
- Pour the batter into prepared pan.
- Bake for 30-40 minutes, until the cake feels springy to the touch and a toothpick or cake tester inserted into the center comes out clean. Be careful not to overbake.
- While the cake cools a bit, prepare the glaze.
- Combine the sugar, vegetable shortening, water and extracts in a small saucepan. Cook over medium heat stirring frequently until the vegetable shortening is melted and the sugar has dissolved. Do not bring to a boil.
- Using a pastry brush, slowly brush the glaze all over the top of the cake, using about a quarter of the mixture.
- Flip the cake out onto a cooling rack that has been set on top of a sheet of parchment paper or foil. The bottom of the cake will now be the top.
- Brush the remaining glaze over the top and sides of the cake. Just keep going over the cake till the glaze is gone. Some of it will drip off but most of it will soak in. Allow cake to cool for at least 30 minutes before serving. Sprinkle with powdered sugar if desired before serving.
Proper mixing is key; make sure you don’t overmix the flour, or the cake can become tough. The cake is done when it springs back to the touch and a toothpick inserted into the center comes out clean.
For those new to baking, remember that understanding baking basics like measuring and recipe conversion can drastically improve your results.
Want another quick and simple recipe idea? Consider this Easy Jiffy Corn Casserole Recipe.
French Butter Cake Variations
Want to mix things up? Here are a few variations you can try:
| Flavor | Ingredient Modifications |
|---|---|
| Lemon | Add 2 tablespoons of lemon zest and 2 tablespoons of lemon juice to the batter; substitute lemon extract for almond extract in the glaze. |
| Chocolate | Add ¼ cup cocoa powder to the dry ingredients; drizzle with chocolate ganache instead of glaze. |
| Spiced | Add 1 teaspoon of cinnamon and ½ teaspoon of nutmeg to the dry ingredients. |
Tips for a Perfect French Butter Cake (Avoid Common Mistakes)
- Sinking: Make sure your oven temperature is accurate, and avoid opening the oven door frequently during baking.
- Uneven Baking: Rotate the cake halfway through baking to ensure even browning.
- Dry Cake: Don’t overbake! Check for doneness a few minutes before the recommended baking time. Overbaking is indicated by a very firm top surface and edges pulling away from the pan. When decorating cakes, remember that a level top and straight sides are key to a professional look, as detailed in a cake decorating judging guide found online.
Serving and Pairing Suggestions
This cake is wonderful on its own, but here are some ideas to elevate it:
- Presentation: Dust with powdered sugar for an elegant finish.
- Toppings: Serve with fresh berries or a dollop of whipped cream.
- Pairings: Enjoy with a cup of coffee or tea for a delightful afternoon treat.
For an even and glossy glaze, apply thin layers while the cake is still slightly warm, allowing each layer to set before adding the next.
You can find this recipe and more in the desserts category.
Make-Ahead and Storage Instructions
Yes, you can definitely make this cake ahead of time! Store it in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the cake, well-wrapped, for up to 2 months. Thaw it completely before serving.
Substitutions for French Butter Cake
Here are some easy substitutions you can make:
| Ingredient | Substitution |
|---|---|
| Yogurt | Sour cream or buttermilk (use the same amount) |
| Oil | Melted butter (use the same amount) |
| Extracts | Other flavor extracts like orange, maple, or coconut (use the same amount) |
Frequently Asked Questions
What is the difference between French Butter Cake and Kentucky Butter Cake?
Kentucky Butter Cake typically uses butter in the cake batter and is soaked in a butter-based sauce after baking. French Butter Cake, on the other hand, sometimes omits butter in the cake and relies on a glaze for richness.
Why is it called French Butter Cake even if it doesn’t always use butter?
The name likely comes from the overall buttery flavor and richness achieved through the glaze, even if the cake itself uses oil.
What other icings or glazes work well with this cake?
A simple vanilla glaze, cream cheese frosting, or even a lemon glaze would be delicious.
Conclusion
I hope you enjoy this simple and delicious French Butter Cake recipe as much as I do. It’s perfect for any occasion, or just because. If you try it, please leave a comment below and let me know how it turns out! I love hearing from you. Happy baking!
Incredible French Butter Cake Recipe: Simple & Delicious
Ingredients
Equipment
Method
- Preheat the oven to 350˚F (175˚C). Spray a 8-inch round cake pan with baking spray, rub inside surface of pan with a paper towel to cover evenly with the spray. Line bottom of pan with parchment paper and spray parchment paper lightly. Set aside.
- In a large bowl, combine the yogurt, sugar, eggs and the vanilla and almond extracts. Whisk until well blended.
- Add the baking powder and salt. Whisk to combine then add the flour and whisk again just until all of the flour is blended in.
- Add the oil and stir well. Don’t worry, at first it will seem to separate but keep stirring till smooth.
- Pour the batter into prepared pan.
- Bake for 30-40 minutes, until the cake feels springy to the touch and a toothpick or cake tester inserted into the center comes out clean. Be careful not to overbake.
- While the cake cools a bit, prepare the glaze.
- Combine the sugar, vegetable shortening, water and extracts in a small saucepan. Cook over medium heat stirring frequently until the vegetable shortening is melted and the sugar has dissolved. Do not bring to a boil.
- Using a pastry brush, slowly brush the glaze all over the top of the cake, using about a quarter of the mixture.
- Flip the cake out onto a cooling rack that has been set on top of a sheet of parchment paper or foil. The bottom of the cake will now be the top.
- Brush the remaining glaze over the top and sides of the cake. Just keep going over the cake till the glaze is gone. Some of it will drip off but most of it will soak in. Allow cake to cool for at least 30 minutes before serving. Sprinkle with powdered sugar if desired before serving.
