French Butter Cake—known as Gâteau Breton—is a rich, dense, and deeply buttery cake from the Brittany region of France. It has a golden crust, a tender crumb, and a flavor that’s simple yet luxurious—perfect with coffee or tea.
🧺 Ingredients
- 2 cups (250 g) all-purpose flour
- 1 cup (225 g) unsalted butter (very soft)
- ¾ cup (150 g) sugar
- 4 egg yolks
- 1 whole egg (for brushing)
- 1 tsp vanilla extract
- ¼ tsp salt
🍳 Instructions
- Preheat oven to 170°C (340°F). Grease a round cake pan.
- Cream butter & sugar:
Beat until pale and fluffy—this is key for texture. - Add egg yolks & vanilla:
Mix in one at a time until smooth. - Add dry ingredients:
Stir in flour and salt until a soft dough forms (thicker than typical cake batter). - Shape the cake:
Press the dough evenly into the pan and smooth the top. - Classic pattern:
Brush with beaten egg and score a crisscross pattern using a fork or knife. - Bake for 35–45 minutes
Until the top is deep golden and slightly firm. - Cool completely before slicing—it firms up as it cools.
💡 Why This Cake Is Special
This cake uses a high butter-to-flour ratio, giving it a texture somewhere between a cake and a shortbread. The egg yolks add richness and that beautiful golden color.
🧊 Storage Tips
- Keeps well at room temperature for 3–4 days
- Flavor actually improves the next day
- Can be frozen for up to 2 months
❓ FAQ
Can I add filling?
Yes! Traditional versions sometimes include prune jam or apricot filling in the center.
Why only egg yolks?
They create a richer, denser texture compared to whole eggs.
Is it very sweet?
No—it’s moderately sweet, letting the butter flavor shine.
🍽️ Final Thought
This is one of those timeless European recipes—simple ingredients, no fuss, and pure buttery satisfaction in every bite.
