French Butter Cake Recipe | CookedByMomy

The pressure builds and you start counting down minutes until you eat

Pin

Y'all know there's something so satisfying about a cake that just melts in your mouth, right? Well, lemme tell you, this French Butter Cake does just that. You spot that golden crust and imagine the soft, tender pull of the cake inside, it’s enough to make you wanna jump right in before it's even done.

Cooking it in a pressure cooker kinda changes the game. The sealing ring tightens up, the steam starts to build pressure, and you feel all excited waiting for that slow release moment. The kitchen smells amazing, and you keep sneaking peeks at the window, even though you know you gotta let the cake cool a bit first.

This recipe is super straightforward, nothing fancy, but it’s got that classic French feel that makes you feel like a real baker in your own city condo kitchen. The balance of vanilla and a hint of almond extract makes the flavor pop, plus the yogurt keeps it moist like no other. When that natural release happens and you get to open up your pressure cooker? Dang, you nailed it.

What Makes Pressure Cooking Win Every Round

• Fast cooking time means you get to eat your cake way quicker than the oven method.
• The sealed environment locks in moisture so your cake stays tender and soft.
• You don’t need to watch the timer all the way, pressure cookers kinda do it for you.
• They distribute heat evenly making sure your cake cooks through without drying out.
• Using the natural release helps finish the cooking gently, giving a perfect crumb.
• You avoid heating up your whole place like with an oven, which is awesome in smaller spaces.

The Complete Shopping Rundown

Pin

• Plain yogurt or Greek yogurt (½ cup) - this keeps your cake moist and tangy.
• Granulated sugar (1 cup plus ⅓ cup for topping) - for sweet, crunchy goodness on top.
• Large eggs, you need 3 - eggs bring the structure to this buttery delight.
• Vanilla extract (2 teaspoons + 1 teaspoon) - super important for that sweet comforting aroma.
• Almond extract (¼ teaspoon + ⅛ teaspoon) - just a lil’ hint to jazz things up.
• All-purpose flour (1½ cups) - the base of your cake, gotta be just right.
• Baking powder (2 teaspoons) and salt (½ teaspoon) - rising agents and flavor boosters.
• Neutral flavored oil like canola or sunflower (½ cup) and butter (3 tablespoons) - fat’s gotta be there for richness and that tender crumb.

Walking Through Every Single Move

First thing, you preheat your oven to 350 degrees Fahrenheit. Grease a 9-inch round cake pan then line the bottom with parchment paper. This keeps the cake from sticking and it makes clean-up much easier.

Next, you whisk together that yogurt with the one cup of sugar in a big bowl until it’s nice and smooth. No lumps, promise.

Now, crack in your eggs one at a time, mixing well after each addition. That keeps everything lively and combined, you don’t want bits of egg here or there.

Pour in your vanilla and almond extracts, stirring them around so the flavors get cozy in the mix.

In a separate bowl, you whisk the flour, baking powder, and salt together. Then slowly add those dry goods to your wet mix, but be gentle and mix until it's just combined. Overmixing can get your cake all tough and no one wants that.

Then, slowly stream in your oil while whisking so the batter turns glossy and smooth. Pour it into your pan and smooth out the top with your spatula.

Sprinkle the remaining sugar evenly right over the batter, this gives a lovely crunchy top once baked.

Pop it in the oven for 30 to 35 minutes until a toothpick comes out clean. When it’s done, let it cool in the pan for about 10 minutes before moving it to a wire rack to cool completely. Your pressure cooker can hold that pan too if you wanna use it instead of the oven just watch your pressure build and do that slow release gently.

Easy Tweaks That Make Life Simple

• If you don't have almond extract handy, just skip it or double down on vanilla. It’s still gonna taste dang good.
• Swap the plain yogurt for Greek yogurt to get a little more tang and creaminess without affecting texture much.
• Use melted butter instead of oil if you wanna add a richer flavor with the same moist results. Just make sure to cool it so it doesn’t cook the eggs when you mix it in.

The Flavor Experience Waiting for You

Once you slice into this cake, you feel the warm buttery scent wrap around you like a cozy blanket. It’s comforting and a little fancy all at once.

The tender pull of each piece reveals a moist, soft crumb that’s not too dense but perfectly balanced with a little crisp from that sugary top layer.

The vanilla and almond extracts sneak in subtly, giving a lovely depth without overpowering the buttery base. It’s like a little dance on your tongue.

This cake pairs great with coffee, tea, or just on it’s own to satisfy that sweet tooth when you need a quick bite of homemade bliss.

Pin

Your Leftover Strategy Guide

Keep your leftovers safe by wrapping the cake tightly in plastic wrap. This helps keep it from drying out and keeps that tender pull intact for days.

If you wanna go fridge route, stick the cake in an airtight container then chill. It lasts a few days and you can eat it cold or warmed up in a microwave or toaster oven.

For longer storage, slice it up and pop pieces in freezer bags then freeze. When you want a slice of heaven, just thaw at room temp or give it a quick zap in the microwave. Still tastes fresh as ever.

The FAQ Section You Actually Need

• Can I make this cake entirely in the pressure cooker instead of the oven?
  You sure can. Use a pan that fits in your cooker. Cooking times may vary but watch for the pressure build and do a natural release for best texture.
• What’s the deal with slow release versus natural release?
  Slow release means letting the pressure drop gradually by adjusting the valve. Natural release means you just let it drop on its own without touching anything. For cakes, natural release works best.
• How do I avoid the cake sticking to my pan?
  Grease the pan well and line with parchment paper on the bottom. This combo makes it easy to lift out after cooking.
• Can I use a different type of flour?
  All-purpose flour is best here but you could try half whole wheat for a nuttier flavor. Just be aware it might change the texture a little.
• Is it okay to use salted butter?
  Yes, the recipe even suggests salted butter. Just don’t add extra salt to the batter then or it could get overly salty.
• Can I add fruit or nuts?
  Yup! Toss in blueberries, chopped apples, or a handful of nuts with the dry ingredients. It gives the cake a nice twist but may need a little extra cooking time.

Pin

Ridiculously Easy French Butter Cake in Your Pressure Cooker

This Ridiculously Easy French Butter Cake blends the charm of classic French grandmothers’ baking with the indulgent moistness of Kentucky Butter Cake—all made effortlessly with your pressure cooker.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Cuisine Mediterranean

Servings 12 servings

Calories 237 kcal

Equipment

• 1 Mixing bowl Large

Ingredients

  

Main ingredients

• 0.5 cup Plain yogurt or Greek yogurt
• 1 cup Granulated sugar
• 3 Large eggs
• 2 teaspoons Vanilla extract
• 0.25 teaspoon Almond extract
• 1.5 cups All-purpose flour
• 2 teaspoons Baking powder
• 0.5 teaspoon Salt
• 0.5 cup Neutral flavored oil canola, vegetable, or sunflower
• 0.33 cup Granulated sugar for topping
• 3 tablespoons Butter salted
• 1.5 tablespoons Water
• 1 teaspoon Vanilla extract for glaze
• 0.125 teaspoon Almond extract for glaze

Instructions

 

Instructions

• Preheat the oven to 350˚F (175˚C). Grease an 8-inch round cake pan with baking spray and line bottom with parchment paper.
• In a large bowl, whisk together yogurt, 1 cup sugar, eggs, 2 teaspoon vanilla extract, and 0.25 teaspoon almond extract until smooth.
• Add baking powder and salt. Whisk to combine, then add flour and whisk until fully blended.
• Add oil and stir until the batter is smooth and uniform.
• Pour batter into the prepared pan and sprinkle remaining 0.33 cup sugar evenly over the top.
• Bake 30-40 minutes until cake feels springy and toothpick comes out clean.
• Let cake cool in the pan for 10 minutes, then invert onto a wire rack.
• To make the glaze: combine remaining sugar, butter, water, 1 teaspoon vanilla and 0.125 teaspoon almond extract in saucepan over medium heat. Stir until melted.
• Brush about a quarter of glaze on top of cake while still warm.
• Flip cake onto parchment or foil-lined rack. Brush remaining glaze over top and sides until absorbed.
• Let cake cool at least 30 minutes before serving. Dust with powdered sugar if desired.

Notes

Glaze will soak in better if applied while cake is warm. Pressure cook option: use properly sized cake pan and natural release method, adjusting time as needed.