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Although this French Butter Cake may have a fancy name, it's simply a delicious amalgamation of a super beloved cake made by French grandmothers and a popular American dessert called Kentucky Butter Cake. It's ridiculously easy to make as well as being moist, tender and ridiculously delicious!
If you haven't tried our French Grandmother's Lemon Yogurt Cake, you've been missing out on something incredibly delicious. I posted it back in 2015, giving it the silly name because it had a fun history involving grandmothers in France. It's been wildly popular here at The Café and, over the years, I've done lots of variations of the original cake because it's one of those no-fail, super-easy, crazy-delicious recipes. This French Butter Cake is a new rendition, a vanilla version with a hint of almond and an amazing sweet buttery glaze stolen from a beloved American classic, the Kentucky Butter Cake.
Ridiculously Easy
Does anyone out there like easy, super delicious recipes? I sure do! Although I love to cook and could spend all day in the kitchen, I don't often have that luxury. I've got a business to run, family to spend time with, friendships to nurture and a myriad of other responsibilities. I know your days look a little different than mine, but are no less busy.
That's why I'm always looking for ways to make my (and your) culinary lives a little easier. It's my challenge to come up with recipes that don't take a lot of time, special equipment or unusual ingredients, while at the same time, being so delicious that you (and I) will want to make them again and again. I call these recipes, Ridiculously Easy and we have a whole collection of them (check them out here). They have certain guidelines which you can read about in this post, but my simple definition for Ridiculously Easy recipes is "The recipes that make you look like a kitchen rock star with minimal effort on your part".
This French Butter Cake has definitely found its home in our Ridiculous Easy closet!
Simple ingredients
You probably have everything you need to make this French Butter Cake other than perhaps, the almond extract. The other ingredients are everyday pantry staples; yogurt, eggs, sugar, flour, oil, baking powder, salt and vanilla. The glaze is just as simple with a simple cast of characters including butter, sugar, water and vanilla. The touch of almond extract is optional, but does give the cake and glaze that fine French flavor.
And just as simple as the ingredient list is the set of instructions:
- Preheat the oven and line an 8-inch pan with parchment after spraying it with baking spray.
- Pull out a bowl, spatula and whisk along with the ingredients listed above.
- Whisk together the yogurt, sugar, eggs and vanilla.
- Add the baking powder and salt and give it another good stir.
- Add the flour and whisk to combine.
- Lastly, add the oil and stir until smooth
- Transfer the batter to the prepared pan and bake until golden and fragrant.
- Remove the cake from the oven and prepare the glaze in a small pan on the stovetop. Simply combine all the glaze ingredients and stir until the butter has melted and the mixture is nice and smooth.
- Brush the glaze generously over the top of the cake then flip the cake onto a cooling rack.
- Slowly brush the remaining glaze over the sides and bottom (which is now the top) of the cake and let the sweet, buttery glaze seep in and coat the surface.
- Done! Wipe the drool off of your mouth and try to let the cake cool before indulging.
Why call it "butter" cake?
If you've glanced at the recipe, you might be wondering why it's called a "butter" cake since there isn't any butter in the recipe. I could have subbed the oil for butter but (although I'm a HUGE fan of butter) I've found that the combination of ingredients in this cake are just perfect with oil instead of butter. The moist, tender crumb is wonderful, so why mess with it?
So we add the delicious buttery flavor with the glaze, which not only coats the cake but sinks in and adds fabulous buttery flavor. Hence we call it French Butter Cake!
How to serve this French Butter Cake
There are lots of ways to enjoy this French Butter Cake. Serve it on its own with a simple dusting of powdered sugar. Sometimes I like to warm each slice for 10 seconds in the microwave to enhance all the delicious flavor. You can serve it with a dollop of whipped cream and some seasonal fresh fruit. Citrus is wonderful in the colder months and fresh strawberries or raspberries are fabulous in the spring and summer.
It's also wonderful with a scoop of vanilla ice cream and a drizzle of Raspberry Coulis, Butterscotch Sauce or this super easy Hot Fudge Sauce. It's a delicious blank pallet and pairs beautifully with so many other flavors!
Sure to please!
So if you need a simple, delicious cake, that everyone will enjoy, put this French Butter Cake on your must-make list asap!
Café Tips for making this Ridiculously Easy French Butter Cake
- This recipe calls for both vanilla and almond extracts. Almond extract has a much stronger flavor than vanilla and for this French butter cake, we want just a hint of almond flavor, so don't go overboard.
- I often use Greek yogurt for this cake but you can also use regular yogurt. In fact, in a pinch, you could also use buttermilk or sour cream. They'll all work!
- I'm a big fan of butter in cake recipes. This cake calls for oil (no butter) and I was a bit skeptical until I actually tasted the cake. Don't be tempted to substitute butter as the oil keeps the cake light, yet moist at the same time. And the flavor is wonderful!
- Any type of neutral-flavored oil works well in this recipe. I have made it with sunflower oil, grapeseed oil, canola oil and avocado oil. They all work well.
- Just like our French Grandmother Lemon Yogurt Cake mentioned above, the flat bottom of the cake becomes the top after baking. You'll brush the glaze on the top of the cake then turn it out of the pan onto a cooling rack so that the bottom becomes the top.
- Any type of neutral-flavored oil works well in this recipe. I have made it with sunflower oil, grapeseed oil, canola oil and avocado oil. They all work well.
- Brush the glaze on slowly and use it all. Some of it will drip off, but most will be absorbed by the cake and will form the delicious buttery sweet glaze.
- This recipe calls for a 2-inch deep, 8-inch pan. Not all 8-inch pans are that deep. If you don’t have an 8-inch pan that’s at least 2-inches deep, you might want to use a 9-inch pan (the cake won't be as high) or an 8-inch springform pan.
- I love this 8-inch baking pan. It has a nice, textured non-stick finish, is super sturdy and comes through the dishwasher beautifully!
- I love these pre-cut parchment paper rounds. They're reasonably priced, super convenient and save lots of time when baking cakes.
- This cake freezes well, although the glaze won’t be as crisp when it’s thawed. I freeze the cake uncovered for an hour until it’s mostly frozen then wrap it tightly with plastic wrap. Freezing it uncovered keeps the cake from getting smushed when you’re wrapping it.
- The best way to check if a cake is done is with an instant thermometer. Instant thermometers are reasonably priced and are invaluable to determine whether cakes, cupcakes, meats, etc. are done. Cakes will be done when the internal temp reaches 205-210˚F (96-99˚C).
Thought for the day:
For I am convinced that neither death nor life,
neither angels nor demons,
neither the present nor the future,
nor any powers, neither height nor depth,
nor anything else in all creation,
will be able to separate us from the love of God
that is in Christ Jesus our Lord.
Romans 8:38-39.
What we're listening to for inspiration:
If you enjoy any of these recipes, please come back and leave a star rating and review! It’s so helpful to other readers to hear your results, adaptations and ideas for variations.
- 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 butter (I use salted)
- 1½ tablespoons water
- 1 teaspoon vanilla extract
- ⅛ teaspoon almond extract
-
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
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In a large bowl, combine the yogurt, sugar, eggs and the vanilla and almond extracts. Whisk until well blended.
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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.
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Add the oil and stir well. Don't worry, at first it will seem to separate but keep stirring till smooth.
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Pour the batter into prepared pan.
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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.
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While the cake cools a bit, prepare the glaze.
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Combine the sugar, butter, water and extracts in a small saucepan. Cook over medium heat stirring frequently until the butter is melted and the sugar has dissolved. Do not bring to a boil.
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Using a pastry brush, slowly brush the glaze all over the top of the cake, using about a quarter of the mixture.
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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.
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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.
See Café Tips above in the post for more detailed instructions and tips to ensure success.
If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn’t have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.
A says
I baked this cake today, and I was SO excited for it to come out of the oven. I baked it in an 8 inch Springform pan for about 30 minutes. When I took it out of the oven, the top was golden brown. I touched it and it felt done, and to make sure, I also inserted a toothpick which came out clean. As it cooled, I made the glaze. After brushing it on the top, I flipped the cake VERY carefully. Immediately, the center of my cake fell out the bottom and through the cooling rack. The inside was basically still batter! I really wanted to try this cake, so I popped the remaining cake back in the oven for 10 minutes. I must say, the outside, once thoroughly baked, was delicious! I would LOVE to be able to make this cake again, as the flavor was phenomenal. Do you have any ideas what I could do differently? I followed the instructions perfectly, and I didn't make any substitutions.
Chris Scheuer says
Hi A, I'm so sorry you had difficulty with this cake. It's difficult to say what went wrong without having been right there in the kitchen with you. I haven't had anything like this happen and haven't had anyone else report a problem like this - so strange that the toothpick came out clean and yet the inside of the cake was batter??? Again, I'm sorry this was a problem for you. I hate wasting good ingredients!
Heather says
So I was in the mood for a cake that was quick and worth the calories and this cake was both of those things! I have also made the orange almond cake previously which I love too but this one is even easier. I served with berries. This is definitely one to make again when the mood hits. Thanks for this yummy easy recipe.
Chris Scheuer says
I'm so glad, Heather! Thanks for letting us know!
Christen says
Could I used brown sugar in place of granulated sugar? Would it still turn out ok?
Chris Scheuer says
Hi Christen, you could sub brown sugar for the white. The cake won't taste quite as delicate and might be a bit heavier in consistency but I'm sure it will still be delicious!
Donna Jo says
I want to make this cake and freeze it, defrost it for Christmas dinner. I’ll be a bit pressed for time that day & need to make a dessert I can make ahead of time. Should I freeze it, defrost and then put the glaze on it?
Thanks!
Chris Scheuer says
Hi Donna Jo, I would freeze it without the glaze then let it come completely to room temp before glazing.
Jenaz says
Hi
Thank you so much! The cake looks delicious. I made it. However, it came out a bit stiff and doesnt look soft from inside. Could you plesase advise on why it is a little hard?
TIA
Chris Scheuer says
Hi Jenaz, so happy you enjoyed this cake. Regarding your question, this cake should be super tender inside. It's difficult to say what went wrong without having been right there in the kitchen with you.
Sharlene Rocca says
This recipe sounds nice. Would it hold well as a cake covered in frosting if I make 2 layers for a birthday cake and sandwich together?
Thanks
Chris Scheuer says
Hi Sharlene, I think this cake would work fine as a layer cake.
s says
Used coconut oil in lieu of butter for the glaze and it was great! Subbed egg for a little extra sour cream (used instead of yogurt). Easy to make next level cake.
Chris Scheuer says
Thanks for letting us know, S!
Maggie says
This was just lovely! The glaze got away from me and boiled a bit and I omitted the almond because I didn't have it - still delicious!
Chris Scheuer says
Thanks for sharing your results, Maggie! So happy you enjoyed it!
Jimmy says
How can you call it a butter cake if there is no butter in it? The whole point of a butter cake is that the main ingredient is, as the name says, BUTTER.
Chris Scheuer says
Haha! You're right, Jimmy, but if you read the post, you'll see that I addressed that. And you might want to try it, it is delicious!!
Sandra says
I made this yesterday for afternoon tea with a couple of friends. Amazingly easy and fast to make and the taste was superb! That glaze on the top just adds magic to this beautiful light and delicious cake! I couldn't believe how easy it was to make it and it's all gone. I'm making another one today to share with my colleagues tomorrow. Thank you so much for this recipe.
Chris Scheuer says
Thanks so much for letting us know, Sandra!
linda Azuar says
Hi Chris,
I was skeptical at first after reading the "ridiculously simple ingredients", so glad I tried your recipe. I substitute the almond and vanilla with pandan paste and it turns out awesome. Received endless compliments from friends and family.
So proud of the outcome and have to bake the second time the next day, upon request. Thanks for taking the time to write and explain the steps, especially to freshie like myself:).
Cheers,Linda
Chris Scheuer says
Thanks for sharing your results, Linda! So glad you enjoyed it 🙂
patricia whitley says
I just put this cake in the oven and I can't wait! I made your fresh strawberry cake last week and it was delicious.I love the one bowl for the mix so much and am looking forward to making the key lime coconut cake next week. I love baking but am older now and love having easy quick delicious dessert recipes.
Chris Scheuer says
I'm so glad you are enjoying these recipes, Patricia! I love the one bowl recipes too!
Michelle says
Thank you so much for sharing this recipe! This was so easy and loved by everyone who ate it. I have struggled to find a "simple" cake recipe like this that turned out perfectly- others have been too dry, too eggy or too sweet and heavy. This is amazing as written and I can't wait to try it with other extracts. I have never been let down by any of your recipes, but this one compelled me to comment my appreciation! 🙂 Thank you!
Chris Scheuer says
I love that, Michelle! Thanks for taking the time to leave a comment!
Julie says
Fabulous recipe! I made your lemon curd too and layered it in the cake absolutely delicious and so easy to make!
Thank you from Aquitaine France!
Chris Scheuer says
Awesome! Thanks for letting us know, Julie!
Pam McG says
Well this is a winner! I made one this afternoon, it's gone already (5 of us). The second one is in the toaster oven now.. My daughter only wanted a sliver because she thought it looked like a "boring little cake." Ha. Wrong! (I used buttermilk because that's what I had, and a 9" pan - done perfectly at 30 minutes).
Chris Scheuer says
Thanks for letting us know, Pam!
Sue R says
I made it this weekend and only got one slice! Guess it was good then 🙂
Chris Scheuer says
Ha! Thanks for letting us know, Sue!
Brenda says
It’s called a butter cake, but I only see butter in the glaze. What am I missing? TIA
Chris Scheuer says
Hi Brenda, I explain that in the post.
Rose says
Well. This is the third time I’ve made this in 10 days. First lemon, second orange, today cinnamon. Next up:p, lime. Gosh this cake is soooo good it deserves 10 stars! Today, I made it using flax eggs and it worked just as well as the previous cakes made with chicken eggs. Hubby loves it, so I’ll be making it often. Thanks Chris!
Chris Scheuer says
I love that! Thanks for sharing your versions, Rose!
Sue R says
I will have to give it 5 stars since I made it yesterday and woke up to it all gone. I got one slice! I used macadamia oil since it's buttery. Maybe I have to make another one today.
Chris Scheuer says
Awesome! Thanks for letting us know, Sue!
Fran Hitchcock says
All I have is a 9 inch pan. Will that affect the outcome greatly?
Chris Scheuer says
Hi Fran, it will be fine! It won’t be as tall and might take a bit less time to bake since it’s not as thick. Watch it carefully near the end of the baking time to make sure it doesn’t over bake. If you want to check it with an instant thermometer, the temperature will be 200-205 degreesF when it is perfectly done. Enjoy!
Ann says
I made this cake yesterday and it definitely is as you described it...moist, tender and ridiculously delicious. One would think I had to put a lot of effort into making the cake with such a wonderful end result. I'm thinking about making a strawberry sauce to top it with the next time I make it. Thank you for such a great recipe.
Chris Scheuer says
Awesome! Thanks for letting us know, Ann.
Lisa says
Could you have MORE ADS AND POP UPS?! CAN BARELY READ THE RECIPE!
Chris Scheuer says
Thanks for your kind comment. The ads, just like on TV and in magazines, are the way we pay the expenses of running a website, pay for expensive equipment, and pay our employees. The ads are also how we can offer well tested recipes to our readers for free. There’s a jump to the recipe button on the top of every post so you can jump right to the recipe.
Kathy says
Just made this cake. The recipe is still showing 1/2 cup of flour, I had read the reviews so added 1 1/2 cups. Let me tell you it went together in no time. The batter was delicious of course I had to lick the spatula. Can’t wait for it to finish baking and cool off to try
Chris Scheuer says
Hi Kathy, thanks so much for sharing your review! So happy you enjoyed it. I did fix the flour error earlier. If you refresh your page, the correct amount of 1½ cups is there. Sorry for the confusion.
Doris says
Hi Chris,
I use metric measurements and I think when the adjustment for US for the flour were done it did not update the metric measurement.
P.S - Love all the detail and beautiful photos!
Cheers
Chris Scheuer says
Thank you, Doris! You're right! That flour is a problem child today. I have made the adjustment for the metric.
Michael says
Hi, Chris. Just wondering if the amount of flour listed in the recipe is correct. Thanks.
Chris Scheuer says
THANK YOU, Michael! When I transfered the recipe to the post, the 1 was left off. It should be 1½ cups. I have corrected that. Thanks so much for noticing!