My baking journey is filled with moments of stumbling upon unexpected delights. I remember the first time I tasted something akin to French Butter Cake, at a small bakery in Montreal; it was love at first bite! Since then, I’ve been on a quest to recreate that melt-in-your-mouth experience in my own kitchen.
Today, I’m thrilled to share my version of this classic: a simple, incredibly moist French Butter Cake. With a prep time of just 15 minutes, a bake time of 30-40 minutes, and a cool-down, you can have this cake ready in about an hour!
Table of Contents
What is French Butter Cake?
French Butter Cake, while not as widely known as some of its French pastry cousins, shares lineage with several delightful cakes from France. Gâteau Breton, a rich butter cake from Brittany, and Gâteau Nantais, flavored with rum and almonds, are both delicious examples.
These cakes, with their humble, rustic origins, showcase the simple pleasure of butter, sugar, and flour transformed into something extraordinary. Though my recipe might differ slightly from traditional versions, the essence remains the same: a celebration of simple ingredients creating a truly memorable treat.
Why You’ll Love This French Butter Cake
- Quick to Make: From start to finish, this recipe requires minimal effort and time.
- Incredibly Moist: The combination of yogurt and oil creates a tender, melt-in-your-mouth texture.
- Perfect Balance of Flavors: The almond and vanilla extracts add a delicate touch of sophistication.
- Simple Ingredients: You probably already have most of these ingredients in your pantry!
Simple Ingredients for French Butter Cake
- ½ cup plain yogurt or Greek yogurt: This adds moisture and a slight tang, keeping the cake tender.
- 1 cup granulated sugar: Sweetness, of course, and it helps to create a tender crumb.
- 3 large eggs: These bind the ingredients together and contribute to the cake’s structure.
- 2 teaspoons vanilla extract: This enhances the overall flavor profile, adding warmth.
- ¼ teaspoon almond extract: A touch of almond extract complements the vanilla and adds a unique flavor dimension.
- 1½ cups all-purpose flour: The base of the cake, providing structure and substance.
- 2 teaspoons baking powder: This helps the cake rise, creating a light and airy texture.
- ½ teaspoon salt: Salt balances the sweetness and enhances the other flavors.
- ½ cup neutral flavored oil (ie canola, vegetable, sunflower, safflower, avocado or grapeseed): Oil contributes to the cake’s moistness and tender crumb.
- ⅓ cup granulated sugar: For the glaze, adding sweetness and shine.
- 3 tablespoons vegetable shortening: This helps create a smooth, glossy glaze.
- 1½ tablespoons water: To thin the glaze and help it spread evenly.
- 1 teaspoon vanilla extract: Enhances the glaze’s flavor.
- ⅛ teaspoon almond extract: A hint of almond complements the vanilla in the glaze.
Ingredient Substitutions
| Ingredient | Substitution Options |
|---|---|
| Almond extract | Lemon extract, orange extract, or omit entirely. |
| Yogurt | Sour cream, buttermilk, or applesauce (for a dairy-free option). |
| Neutral flavored oil | Melted butter or coconut oil (for a slight coconut flavor). |
Step-by-Step Instructions for the Best 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, vanilla extract, 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 until smooth.
- Pour the batter into the 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, which can dry out the cake.
- 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 about a quarter of the glaze all over the top of the cake.
- 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.
The Secret to the Perfect French Butter Cake Texture
The combination of oil and yogurt in this recipe is key to its exceptional texture. Unlike butter, oil remains liquid at room temperature, resulting in a more moist cake. The yogurt, meanwhile, contributes tenderness and a slight tang, balancing the sweetness. This combination creates a cake that’s both rich and light, with a delicate crumb that melts in your mouth. According to the University of Arizona’s Housing Department, oil adds approximately 120-150 calories per tablespoon.
The yogurt, meanwhile, contributes tenderness and a slight tang, balancing the sweetness. This combination creates a cake that’s both rich and light, with a delicate crumb that melts in your mouth.
What about trying an Amazing Candy Cookie Bars: The Ultimate Recipe for your next baking adventure?
Tips for Baking the Best French Butter Cake
To ensure a perfect French Butter Cake, pay attention to a few key details. Make sure your oven temperature is accurate; an oven thermometer can be a lifesaver! Don’t overmix the batter, as this can lead to a tough cake. And be careful not to overbake; start checking for doneness around 30 minutes, and err on the side of slightly underbaked for a more moist result.
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How to Serve French Butter Cake
This French Butter Cake is delightful on its own, but it also pairs beautifully with a variety of accompaniments. I love enjoying a slice with a cup of strong coffee or a glass of herbal tea. For a more indulgent treat, try serving it with a scoop of vanilla ice cream or a dollop of whipped cream.
In the summer, fresh berries make a lovely addition, while in the fall, a dusting of cinnamon or nutmeg adds a cozy touch. For a grown-up twist, consider a dessert wine, like a Sauternes.
Storing and Freezing Instructions
To store leftover French Butter Cake, wrap it tightly in plastic wrap or place it in an airtight container. It will keep at room temperature for up to 3 days. For longer storage, you can freeze the cake. Wrap it tightly in plastic wrap, then place it in a freezer bag. It will keep in the freezer for up to 2 months. Thaw overnight in the refrigerator before serving.
Adjusting for Different Pan Sizes
If you don’t have an 8-inch round cake pan, you can adapt this recipe for other sizes. For a 9-inch round pan, reduce the baking time by a few minutes, as the cake will be thinner. You can also use a square pan, but be sure to adjust the baking time accordingly. Keep in mind that the height of the cake will vary depending on the pan size.
High-Altitude Baking Tips
Baking at high altitude can be tricky, as the lower air pressure can cause cakes to rise too quickly and then collapse. To adapt this recipe for high-altitude baking, try reducing the amount of baking powder by ¼ teaspoon. You may also need to add a tablespoon or two of extra flour to help strengthen the cake’s structure.
Troubleshooting Common Cake Problems
If your cake has a sunken center, it may be due to overmixing the batter or opening the oven door too early. A dry cake is often the result of overbaking, so be sure to check for doneness frequently. Uneven baking can be caused by hot spots in your oven, so try rotating the cake halfway through baking.
Variations on French Butter Cake
For a gluten-free version of this cake, simply substitute a gluten-free all-purpose flour blend for the regular flour. For a dairy-free version, use a dairy-free yogurt alternative, such as coconut yogurt or almond yogurt. You can also try the Ultimate Candy Cookie Recipe You Need for another variation!
| Variation | Alternative Ingredients and Adjustments |
|---|---|
| Gluten-Free | Substitute a gluten-free all-purpose flour blend for the regular flour. |
| Dairy-Free | Use a dairy-free yogurt alternative, such as coconut yogurt or almond yogurt. |
French Butter Cake Frosting Options
While the simple glaze in this recipe is delicious, you can also dress up your French Butter Cake with other frosting options. A classic buttercream frosting is always a good choice.
Simple Buttercream Frosting:
- ½ cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar
- 2-3 tablespoons milk
- 1 teaspoon vanilla extract
In a large bowl, beat the butter until light and fluffy. Gradually add the powdered sugar, alternating with the milk, until the frosting is smooth and creamy. Stir in the vanilla extract. Frost the cooled cake.
Frequently Asked Questions
Can I use salted butter instead of unsalted?
I recommend using unsalted butter in baking, as it allows you to control the amount of salt in the recipe.
How do I prevent the cake from sticking to the pan?
Make sure to grease and flour your cake pan thoroughly. You can also line the bottom of the pan with parchment paper.
Can I add chocolate chips to the batter?
Absolutely! Fold in ½ cup of chocolate chips to the batter before baking.
How long does the cake last?
This cake will keep at room temperature for up to 3 days or in the freezer for up to 2 months.
Can I use a different type of extract?
Yes, feel free to experiment with different extracts, such as lemon extract, orange extract, or almond extract.
Conclusion
My French Butter Cake recipe is truly a gem, easy to make, incredibly moist, and bursting with flavor. I hope you’ll give it a try and experience the simple joy of this classic cake. If you do, please leave a comment below and let me know how it turned out! I love hearing from you and seeing your baking creations. Happy baking!
French Butter Cake Recipe
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, vanilla extract, 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 until smooth.
- Pour the batter into the 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, which can dry out the cake.
- 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 about a quarter of the glaze all over the top of the cake.
- 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.
Nutrition
Notes
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