Description

This Ridiculously Easy French Butter Cake is a moist, tender, and flavorful dessert inspired by French grandmothers’ traditional cakes and the popular American Kentucky Butter Cake. It features a luscious blend of yogurt, eggs, and buttery vanilla-infused syrup that creates a rich, melt-in-your-mouth texture. Perfect for any occasion, this cake is simple to prepare yet impressively delicious.

Ingredients

Scale

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 (ie canola, vegetable, sunflower, safflower, avocado or grapeseed)

Butter Sauce

⅓ cup granulated sugar
3 tablespoons butter (salted preferred)
1½ tablespoons water
1 teaspoon vanilla extract
⅛ teaspoon almond extract

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Batter: In a large mixing bowl, combine the plain or Greek yogurt with the granulated sugar and whisk together until smooth. Add the eggs one at a time, fully incorporating each before adding the next. Stir in the vanilla and almond extracts to infuse flavor.
Mix Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, gently folding to avoid overmixing, which keeps the cake tender.
Add Oil and Combine: Slowly pour in the neutral flavored oil while stirring, ensuring the batter is well blended without lumps. The batter should be smooth and pourable.
Bake the Cake: Preheat your oven to 350°F (175°C) and grease a suitable baking pan. Pour the batter into the prepared pan and bake for 35-40 minutes until a toothpick inserted into the center comes out clean and the top is lightly golden.
Prepare the Butter Sauce: While the cake bakes, combine the granulated sugar, butter, and water in a small saucepan over medium heat. Stir continuously until the butter melts and the sugar dissolves completely. Remove from heat and stir in the vanilla and almond extracts.
Pour Sauce Over Cake: Once the cake is out of the oven but still warm, use a skewer to poke holes evenly across the surface. Slowly pour the warm butter sauce over the cake, allowing it to seep in and enhance moisture and flavor.
Cool and Serve: Allow the cake to cool in the pan for at least 15 minutes before slicing. Serve slightly warm or at room temperature for the best texture and taste.

Notes

This cake combines the richness of French traditional butter cakes with the sweetness of American Kentucky Butter Cake, giving it a unique and deeply satisfying flavor profile.
Use neutral oil to avoid overpowering the delicate flavors of vanilla and almond extracts.
The batter should be mixed gently; overmixing can make the cake tough instead of tender.
Pouring the butter sauce over the warm cake creates a moist, buttery finish that makes the cake exceptionally delicious.
You can substitute plain yogurt with Greek yogurt for a richer texture but adjust moisture if necessary.
The cake keeps well covered at room temperature for up to 2 days or refrigerated for a week.

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