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The Best Perfect Classic French Butter Cake You'll Crave

Discover the Perfect Classic French Butter Cake that combines buttery richness with subtle notes of vanilla and almond for a delightful dessert experience.
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Course: Dessert
Cuisine: French
Keyword: baking, butter cake, cake, Classic Recipe, Dessert, French Butter Cake
Prep Time: 15 minutes
Cook Time: 40 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 25 minutes
Servings: 8 slices
Calories: 350kcal

Equipment

  • 8-inch round cake pan
  • Mixing bowl
  • Whisk
  • Saucepan

Ingredients

For the Cake

  • 1 cup Plain Yogurt or Greek Yogurt Can substitute with sour cream
  • 1 cup Granulated Sugar Consider using coconut sugar
  • 3 large Eggs Use fresh eggs for best results
  • 2 teaspoons Vanilla Extract Crucial for flavor
  • 1 teaspoon Almond Extract Optional but enhances flavor
  • 2 cups All-Purpose Flour Gluten-free flour can substitute
  • 2 teaspoons Baking Powder Key for leavening
  • 1 teaspoon Salt Balances sweetness
  • 1/2 cup Neutral Flavored Oil Canola, vegetable, or sunflower oil

For the Glaze

  • 1/2 cup Granulated Sugar Sweetens the glaze
  • 1/4 cup Salted Butter Adds richness
  • 1/4 cup Water No substitutions
  • 1 teaspoon Vanilla Extract For glaze
  • 1 teaspoon Almond Extract For glaze

Instructions

Baking Instructions

  • Preheat oven to 350˚F (175˚C) and grease an 8-inch round cake pan with baking spray, lining the bottom with parchment paper.
  • Whisk together yogurt, granulated sugar, eggs, vanilla extract, and almond extract until smooth in a large mixing bowl.
  • Add baking powder and salt to wet mixture. Gradually sift in flour, mixing gently until just combined.
  • Pour in neutral flavored oil and stir until batter is smooth.
  • Pour batter into the prepared pan and bake for 30-40 minutes until golden brown and a toothpick comes out clean.
  • In a saucepan, combine glaze ingredients and heat gently until butter melts and sugar dissolves.
  • Brush warm glaze over the top of the cake as soon as it comes out of the oven, then flip it out of the pan and glaze all over.
  • Allow cake to cool in the pan for 30 minutes before transferring to a wire rack.

Notes

Serve with whipped cream or fresh berries for an added treat. Store leftovers in an airtight container at room temperature for up to 3 days.

Nutrition

Serving: 1slice | Calories: 350kcal | Carbohydrates: 45g | Protein: 5g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 80mg | Sodium: 250mg | Potassium: 120mg | Fiber: 1g | Sugar: 20g | Vitamin A: 300IU | Calcium: 50mg | Iron: 1mg