French Butter Cake Recipe – Rich, Buttery & Classic

French Butter Cake, also known as Gâteau Breton, is a traditional French pastry that’s simple in form but rich in flavor and texture. With its golden crust, dense and tender crumb, and deeply buttery aroma, this cake embodies rustic elegance.

Originally from the Brittany region — famed for its high-quality butter — this cake is made with just a few ingredients: butter, flour, sugar, and egg yolks. The result is a rich, almost shortbread-like texture with a delicate sweetness. It’s perfect with coffee, tea, or served as a simple dessert with fresh fruit or jam.

This is the kind of cake that gets better as it sits, making it ideal for make-ahead baking, gifting, or enjoying a slice a day at a time.

Ingredients Overview

Each ingredient is essential and shines through in this buttery French classic.

Unsalted Butter

• European-style butter (high-fat) is traditional and preferred.

• Provides the cake’s rich flavor and tender, crumbly texture.

Use room temperature butter for smooth blending.

Egg Yolks

• 6 large egg yolks: No whites — yolks add richness, color, and help bind the dough.

• Give the cake its signature golden hue and custard-like depth.

Sugar

• Granulated sugar: Adds sweetness and structure.

• Some recipes use superfine sugar for a finer crumb, but regular sugar works well.

All-Purpose Flour

• Creates a dense, sliceable structure — almost like a thick cookie.

• Don’t overmix — keep it tender.

Salt

• A pinch enhances flavor and balances the sweetness.

• Optional: Use salted butter and omit added salt.

Optional Flavor Add-Ins

• Vanilla extract or lemon zest for a subtle aroma.

• Rum or almond extract for traditional variations.

Egg Wash

• One egg yolk beaten with a splash of milk or water to create the classic glossy, crosshatch top.

Step-by-Step Instructions

This cake is traditionally baked in a round or square pan and scored on top with a crosshatch pattern.

1. Prep the Pan & Oven

• Preheat oven to 350°F (175°C).

• Grease and line an 8-inch round or square baking pan with parchment paper.

Tip: A removable-bottom tart pan or springform pan works beautifully.

2. Cream the Butter & Sugar

• In a mixing bowl, beat:

  • 1 cup (2 sticks) unsalted butter, softened

  • 3/4 cup granulated sugar

• Beat on medium-high until light and fluffy, about 2–3 minutes.

3. Add Egg Yolks

• Add 6 large egg yolks, one at a time, beating well after each addition.

• Optional: Stir in 1 tsp vanilla or 1 tsp lemon zest.

4. Add the Flour

• Gradually add:

  • 2 cups all-purpose flour

  • 1/4 tsp salt

• Mix just until a soft, thick dough forms. Do not overmix.

Note: The texture is thicker than cake batter — more like a soft cookie dough.

5. Press Into Pan

• Press the dough evenly into the prepared pan.

• Smooth the top with a spatula or lightly damp fingers.

6. Make the Classic Crosshatch Top

• Beat 1 egg yolk with 1 tsp water or milk.

• Brush the top of the cake with the egg wash.

• Use the back of a fork to gently draw a crisscross pattern across the top.

7. Bake

• Bake at 350°F for 35–40 minutes, or until:

  • The top is golden

  • Edges are lightly browned

  • A toothpick inserted near the center comes out clean

8. Cool

• Let cool in the pan for 10 minutes.

• Remove and cool completely on a wire rack.

Note: The flavor improves after resting — it’s even better the next day.

Tips, Variations & Substitutions

Pro Tips

• Use the best quality butter you can find — it’s the main flavor.

• Don’t overmix after adding flour — mix just until combined.

• Make ahead: This cake keeps well and can be made a day or two in advance.

Flavor Variations

• Lemon zest for a bright, fresh twist.

• Dark rum or almond extract (1–2 tsp) for a traditional Breton spin.

• Layer with jam: Slice the cake horizontally after baking and fill with raspberry or apricot preserves.

Substitutions

• Salted butter: Use and omit added salt.

• Gluten-free flour blend: Works in a 1:1 ratio for a GF version (texture may be slightly crumblier).

Serving Ideas & Occasions

How to Serve

• With black coffee or strong tea

• Topped with whipped cream and fresh berries

• Alongside a fruit compote or citrus curd

• Toasted slightly with a pat of butter or jam

Perfect For

• Afternoon tea or coffee breaks

• Holiday gifting – wrap it in parchment and string

• Brunch spreads

• Elegant dessert tables

Nutritional & Health Notes

This cake is a treat — buttery, rich, and meant to be savored in small slices.

• High in fat from butter and egg yolks

• No leavening agents — naturally dense and rich

• Can be cut into small portions — a little goes a long way

• Freezer-friendly for long-term storage

FAQs

Q1: Can I freeze French butter cake?

Yes! Wrap tightly in plastic and freeze for up to 3 months. Thaw at room temperature before serving.

Q2: Is this the same as a pound cake?

Not quite. It’s denser, richer, and more cookie-like — closer to a cross between shortbread and cake.

Q3: Why use only egg yolks?

Yolks give richness, color, and that signature tender crumb. Whites would make the cake more airy, which is not traditional.

Q4: How do I store it?

Wrap tightly or store in an airtight container at room temperature for up to 4 days.

Q5: Can I double the recipe?

Yes — use a 9×13-inch pan and add 5–10 extra minutes to the bake time.

Q6: Can I make this in advance?

Definitely. It actually tastes better the next day as the flavors deepen.

Q7: What texture should I expect?

Dense, buttery, slightly crumbly, and rich — somewhere between cake and shortbread.

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