French Butter Cake with Vanilla Butter Glaze

This French butter cake is soft, tender, and packed with rich vanilla-almond flavor, then finished with a warm butter glaze that soaks right into the crumb. It’s the best kind of old-school butter cake: sweet, moist, and totally addictive, but still simple enough to pull off without turning your kitchen into a disaster. The glaze is inspired by that classic Kentucky butter cake style soak, while the cake itself bakes up light, plush, and buttery in one pan.

Why You’ll Love This Butter Cake Recipe

The first time I made this French butter cake, I was honestly just testing it to see what the hype was about. I have been seeing variations of butter cake recipes everywhere, and the French-style one and the Kentucky butter cake seemed the most delicious to me. I combined the two into this recipe, pulled the warm butter cake out of the oven, and immediately understood why everyone's been obsessing over it. That buttery vanilla-almond smell hits you the second the pan comes out, and once the warm butter glaze goes on and starts soaking into the cake, it’s basically over. You know those cakes that look great but are kind of dry? This is the exact opposite.

What makes this butter cake special is the one-two combo of yogurt in the batter and the Kentucky butter cake-style glaze. The yogurt keeps the crumb soft and plush, and the warm butter-sugar glaze melts in like a buttery syrup, so every bite stays moist and flavorful, not just the top layer. It’s one of those cakes that somehow tastes even better after it sits, and it stays tender for days, which is rare for a simple scratch cake.

It’s also the kind of dessert that works for everything. It’s perfect with coffee, easy enough for a weeknight treat, and still impressive enough for holidays, birthdays, or when you need a “bring a dessert” cake that people will actually remember. And yes, it’s a little dangerous to leave on the counter because you’ll keep walking by and grabbing “one more sliver.”

Quick note so you get exactly what you’re craving: this isn’t the same thing as gooey butter cake. Gooey butter cake (like my Neiman Marcus cake) is denser and ultra-rich with that signature soft, almost custardy gooey layer. This French butter cake has a more classic cake texture; it slices clean, but it’s still incredibly moist thanks to the glaze soaking all the way through. If you want gooey, go for that one. If you want buttery, tender, and bakery-level without the heaviness, this is the cake to make.

Ingredients You'll Need

For the Cake:

• 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

For the Glaze:

• ⅓ cup granulated sugar
• 3 tablespoons butter (salted is great here)
• 1½ tablespoons water
• 1 teaspoon vanilla extract
• ⅛ teaspoon almond extract

How To Make Butter Cake (Step-By-Step)

Step 1: Prep your pan and oven

Preheat the oven to 350°F. Spray an 8-inch round cake pan with baking spray, then use a paper towel to evenly coat the inside so there are no dry spots. Line the bottom with parchment paper and lightly spray the parchment.

Step 2: Mix the wet ingredients

In a large bowl, whisk together the yogurt, sugar, eggs, vanilla extract, and almond extract until smooth and fully combined.

Step 3: Add the dry ingredients, then the oil

Whisk in the baking powder and salt. Add the flour and whisk just until incorporated.

Add the oil and stir until smooth. The batter may look separated at first, but keep mixing until it comes together.

Step 4: Bake the cake

Pour the batter into the prepared pan and smooth the top.

Bake for 30 to 40 minutes, until the cake springs back when lightly touched and a toothpick inserted in the center comes out clean. Start checking at 30 minutes and avoid overbaking.

Step 5: Make the glaze and brush it on warm

While the cake cools slightly, prepare the glaze. In a small saucepan, combine the sugar, butter, water, and extracts. Cook over medium heat, stirring frequently, until the butter melts and the sugar dissolves. Do not let the mixture boil.

Brush about one-quarter of the glaze over the top of the warm cake. Carefully turn the cake out onto a cooling rack set over parchment paper or foil so the bottom becomes the top. Brush the remaining glaze over the top and sides, allowing it to soak in. Some glaze will drip off, which is fine. Let the cake cool for at least 30 minutes before serving. Dust with powdered sugar if desired.

Expert Tips To Make The Best Butter Cake

FAQs About This Butter Cake Recipe

What is French butter cake?

French butter cake is a simple, rich, tender cake that’s finished with a warm butter-sugar glaze after baking. The glaze soaks into the cake and gives it that signature moist, buttery texture with sweet vanilla flavor and a subtle almond note.

Is French butter cake the same as gooey butter cake?

No. Gooey butter cake has a rich, dense, almost custardy “gooey” layer and a heavier texture. This French butter cake is a more classic cake crumb that slices clean, but stays incredibly moist because the warm butter glaze soaks through the whole cake.

Can I use Greek yogurt instead of plain yogurt?

Yes. Greek yogurt works great and makes the crumb extra tender. If your Greek yogurt is very thick, the batter may feel slightly thicker, but it bakes up beautifully and still absorbs the glaze really well.

Can I make this butter cake ahead of time?

Yes, and it actually holds up really well. Bake and glaze the cake, let it cool completely, then store it covered at room temperature for 1–2 days or refrigerate for up to 4 days. For the best texture and flavor, bring it back to room temperature before serving.

Can I freeze butter cake?

Yes. Let the cake cool completely, then wrap it tightly in plastic wrap and foil and freeze for up to 2 months. Thaw overnight in the fridge or at room temperature, then dust with powdered sugar right before serving.

Why did my cake turn out dry?

Overbaking is the most common reason. Start checking around 30 minutes and pull it when the top springs back and a toothpick comes out clean or with a couple moist crumbs. Glazing the cake while it’s still warm also matters, because that’s when it absorbs the butter glaze best.

Can I make this cake in a different pan size?

Yes, just expect the bake time to change. An 8-inch round gives you a taller cake. A 9-inch round will bake a little faster because the batter is spread thinner, so start checking earlier. If you use a smaller pan, it may take longer. Always use the springy top and toothpick test instead of relying only on minutes.

Do I have to use almond extract?

No. The almond extract gives a subtle bakery-style flavor, but you can leave it out if you don’t like it or have allergies. If you skip it, add a tiny splash more vanilla to keep the flavor full.

My Final Thoughts

If you want a cake that tastes like something you’d grab from a bakery case but is easy enough to make on a random weeknight, this French-style butter cake is the move. It’s tender, buttery, lightly sweet, and that warm glaze is the whole reason it’s so memorable. Serve it with coffee, fresh berries, or a scoop of vanilla ice cream, and watch how hard it is to eat just one slice. Give this butter cake recipe a try and let me know your thoughts by leaving a review (hopefully a 5-star review) and a comment below.

Cake Recipes To Try Next

• Milk cake (Tres Leches)
• Chocolate dump cake
• Mango cake
• Vanilla lunchbox cakes
• Applesauce cake