French Butter Cake

Attempting French baking felt pretentious considering my usual repertoire involved boxed mixes and canned frosting until discovering that intimidating European names often disguise surprisingly simple recipes. The French butter cake requiring only butter, sugar, eggs, and flour with zero fancy techniques turned out easier than American layer cakes with their buttercream engineering requirements. Serving plain butter cake dusted with powdered sugar while relatives praised my "sophisticated French baking skills" felt fraudulent when the recipe was literally mix four ingredients and bake.

What is French Butter Cake

French butter cake also called Gâteau Breton is traditional cake from Brittany region featuring rich buttery flavor and dense tender crumb made with high ratio of butter to flour creating cake that tastes more like shortbread cookie than fluffy American cake. Unlike typical birthday cakes requiring multiple layers, frosting, and decorating skills, French butter cake bakes in single pan and needs only powdered sugar dusting for presentation. The Breton version sometimes includes rum or vanilla and gets scored in decorative pattern on top before baking creating that iconic crosshatch design French bakeries display.

How to Make French Butter Cake

What Makes Our Version Special

Using European style butter with higher fat content creates richer flavor and better texture than regular American butter though both work fine. We let butter come to room temperature ensuring it creams properly with sugar creating smooth batter without lumps. Scoring decorative pattern on top before baking transforms plain cake into something that looks intentionally French instead of accidentally boring. The simple powdered sugar dusting adds sweetness while maintaining rustic European aesthetic that doesn't require piping skills.

French Butter Cake Recipe Ingredients

For the Cake:

• 1 cup unsalted butter, room temperature (2 sticks)
• 1 cup granulated sugar
• 6 large egg yolks (save whites for another use)
• 2 cups all purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 2 tablespoons rum or 1 tablespoon vanilla extract
• 1 egg yolk beaten with 1 tablespoon water for egg wash

For Finishing:

• Powdered sugar for dusting
• Fresh berries optional for serving

Step by Step Method

Cream Butter and Sugar

• Beat room temperature butter in large bowl until smooth
• Add sugar gradually beating until light and fluffy about 5 minutes
• Mixture should be pale yellow and increased in volume
• Don't rush this step as proper creaming creates tender texture
• Scrape bowl sides to ensure even mixing

Add Egg Yolks Gradually

• Add egg yolks one at a time beating well after each
• Batter should remain smooth without curdling
• If batter looks separated add tablespoon of flour
• Room temperature eggs incorporate better than cold
• Save egg whites for meringues or omelets

Mix in Dry Ingredients

• Whisk together flour, baking powder, and salt
• Add to butter mixture in three additions
• Mix on low speed just until incorporated after each addition
• Stir in rum or vanilla extract
• Don't overmix or cake becomes tough and dense

Prepare Tart Pan

• Butter 9 or 10 inch tart pan with removable bottom thoroughly
• Can also use springform pan or cake pan
• Tart pan creates authentic presentation with fluted edges
• Make sure pan is well greased or cake sticks
• Parchment paper circle on bottom provides insurance

Spread Batter in Pan

• Scrape batter into prepared pan
• Spread evenly smoothing top with offset spatula
• Batter will be very thick almost like cookie dough
• Don't worry if it seems dense this is correct consistency
• Smooth top as much as possible for even baking

Score Decorative Pattern

• Use fork to create crosshatch pattern on top
• Press gently making shallow lines not deep grooves
• Traditional pattern is diamond or crisscross design
• This step transforms plain cake into French bakery look
• Can skip if you prefer smooth top

Brush with Egg Wash

• Beat one egg yolk with tablespoon of water
• Brush gently over top of cake including scored pattern
• Egg wash creates beautiful golden brown shiny finish
• Don't let egg wash pool in scored lines
• This is what makes it look professionally baked

Bake Until Golden

• Bake at 350°F for 35 to 45 minutes
• Cake should be deeply golden brown on top
• Toothpick inserted in center comes out clean
• Edges will pull away slightly from pan sides
• Don't underbake or center stays gummy

Cool and Dust with Sugar

• Let cake cool in pan 15 minutes
• Remove from pan and cool completely on wire rack
• Once cool dust generously with powdered sugar
• Can use stencil for decorative pattern
• Serve plain or with fresh berries and whipped cream

What Pairs Well With French Butter Cake?

This rich French butter cake pairs naturally with hot coffee, tea, or champagne for elegant dessert course. Serve it at brunch alongside fruit salad, yogurt, or eggs benedict. For special occasions, pair with vanilla ice cream, crème fraîche, or fresh berries that provide contrast to dense buttery cake.

French Butter Cake Recipe Variations

Chocolate Chip French Butter Cake

• Fold 1 cup mini chocolate chips into batter
• Creates more American friendly version
• Chocolate adds texture and flavor variation
• Kids appreciate chocolate additions

Lemon French Butter Cake

• Add zest of 2 lemons to batter
• Replace rum with lemon juice
• Creates bright citrus version perfect for summer
• Dust with lemon sugar instead of plain powdered

Almond French Butter Cake

• Replace ½ cup flour with almond flour
• Add 1 teaspoon almond extract
• Fold in sliced almonds on top before baking
• Creates nutty variation popular in France

Breton Cake with Prunes

• Traditional version includes rum soaked prunes
• Arrange prunes in batter before baking
• Creates authentic Brittany specialty
• For people who love dried fruit

Equipment You'll Need

Essential Tools:

• Electric mixer for creaming butter
• 9 or 10 inch tart pan with removable bottom
• Mixing bowls for wet and dry ingredients
• Offset spatula for smoothing batter
• Fork for scoring decorative pattern
• Pastry brush for egg wash

Storage Tips That Keep It Fresh

Best Fresh

• French butter cake tastes best within first 5 days when buttery flavor is pronounced
• Texture stays moist before drying out
• Powdered sugar coating looks freshest first few days

Make Ahead Strategy

• Bake cake up to 2 days ahead and store covered
• Dust with powdered sugar right before serving
• Freezes well wrapped tightly up to 3 months
• Thaw overnight at room temperature before serving

Storing Baked Cake

• Store covered at room temperature up to 5 days
• Don't refrigerate as it dries out cake
• Wrap tightly in plastic wrap to maintain moisture
• Can re-dust with powdered sugar before serving if needed

French Butter Cake FAQs

Reputation Versus Reality

The intimidating French baking reputation creating assumption that European desserts require culinary school dissolved when simple butter cake proved easier than American layer cakes needing engineering degrees. Four basic ingredients transforming into something people assume required sophisticated techniques revealed that fancy names sometimes hide straightforward recipes. Sometimes avoiding entire category of baking because it seems too complicated means missing out on recipes actually simpler than familiar American versions you've been making all along.

Ready for more simple elegance? Try our Maple Cookies with Brown Butter Icing for fall flavors, or explore our Cannoli Cookies for Italian treats. For holiday favorites, our Blue Christmas Truffles deliver festive no bake candy.

Share your French Butter Cake Recipe! Tag us @HannahAndSproutKitchen with #FrenchButterCake—we're dying to see your European cakes and hear about your fancy baking discoveries!

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