Breton butter cake recipe is a rich, buttery French dessert from the Brittany region, known for its dense texture and golden crust.
I have years of experience making this traditional cake, which has become a favorite in my kitchen. I made this Breton butter cake recipe after watching a French travel show that featured local bakers creating it using simple, quality ingredients.
The main specialty of this Breton butter cake recipe is its melt-in-your-mouth texture, thanks to high butter content and egg yolks.
Today, I will show step-by-step how I prepare this Breton butter cake recipe based on authentic methods I’ve followed over time.
Breton Butter Cake Recipe
This Breton butter cake recipe comes from the Brittany region of France, celebrated for its rich, buttery flavor and dense, tender texture. Made with generous amounts of butter and egg yolks, it creates a cake that is both hearty and delicate.
The recipe uses a mix of all-purpose and cake flours combined with baking powder to give it just the right structure. Its characteristic golden, slightly cracked top is achieved by brushing the dough with egg before baking.
This Breton butter cake recipe stands out for its simple ingredients transformed through careful technique, making it a timeless dessert that reflects traditional French baking.
How To Make Breton Butter Cake Recipe?
Preparation Time: 20 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 10 minutes
Course: Dessert
Cuisine: French (Brittany region)
Yield: 8 servings
Kitchen Utensils
- Mixing bowls
- Electric mixer or hand whisk
- Rubber spatula
- Measuring cups and spoons
- 9-inch tart pan or springform pan (preferably with a removable bottom)
- Pastry brush
- Cooling rack
Ingredients
- 1 ½ cups all-purpose flour (plus extra for dusting)
- 1 cup cake flour (not self-rising)
- 2 sticks (1 cup) unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 large whole egg, lightly beaten
- 4 large egg yolks
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
Instructions
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). Butter a 9-inch tart or springform pan thoroughly, then dust it lightly with flour, tapping out any excess. Set aside. This step ensures easy release and even baking.
2. Cream the Butter and Sugar:
In a large bowl, beat the softened butter and sugar together with an electric mixer on medium speed for about 3 to 4 minutes. The mixture should become pale and creamy. Proper creaming is essential for the rich and tender texture of this cake.
3. Add Egg Yolks One at a Time:
Add the 4 egg yolks, one at a time, beating well after each addition. Make sure the yolks are fully incorporated before adding the next. Scrape down the sides of the bowl as needed. This step builds the dense and rich body typical of Breton butter cake.
4. Mix Dry Ingredients Separately:
In another bowl, whisk together the all-purpose flour, cake flour, baking powder, and salt. Mixing these dry ingredients beforehand ensures even distribution in the dough.
5. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients into the butter mixture, mixing on low speed just until a soft, thick dough forms. Do not overmix. The dough should be smooth but firm, almost like a cookie dough.
6. Assemble the Cake:
Transfer the dough into the prepared pan. Press it in evenly using a spatula or clean hands. Smooth out the top. Brush the surface lightly with the beaten whole egg. For the classic look, use the back of a fork to gently score a crosshatch or crisscross pattern across the top.
7. Bake and Cool:
Place the cake in the preheated oven and bake for 45 to 50 minutes, or until the top is a deep golden brown and a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely.
Notes:
This Breton butter cake recipe has a unique dense, buttery texture somewhere between shortbread and pound cake. It stores well for several days in an airtight container and actually improves in flavor after a day or two.
Enjoy it plain, or serve with fruit preserves, berries, or a dollop of crème fraîche for a more decadent touch.
Nutrition Facts Of Breton Butter Cake Recipe
| Nutrition | Amounts |
|---|---|
| Calories | 430 |
| Total Fat | 27g |
| Saturated Fat | 17g |
| Cholesterol | 165mg |
| Sodium | 190mg |
| Carbohydrates | 45g |
| Sugars | 20g |
| Protein | 5g |
Health Benefits
Breton butter cake recipe is a rich dessert that provides a good source of energy thanks to its high butter and egg content, which supply healthy fats and protein.
Eggs contribute essential vitamins like B12 and minerals such as selenium. Using quality butter adds fat-soluble vitamins like A and D.
However, because of its richness and sugar content, it is best enjoyed in moderation as part of a balanced diet.
Sharing this Breton butter cake recipe can bring joy and comfort, supporting mental well-being through the pleasure of homemade baking and connection with tradition.
Why My Recipe Works
My recipe works because it carefully balances the rich butter and egg yolks with the right combination of flours and baking powder, creating a tender yet structured cake.
The method of creaming the butter and sugar ensures a smooth, creamy base that traps air for lightness, while adding the yolks gradually builds depth and richness.
Brushing the top with egg before baking encourages the signature golden crust and subtle texture contrast. Each step has been refined through experience to maintain the delicate moisture and buttery flavor that define an authentic Breton butter cake.
Why We Love This Recipe
We love this Breton butter cake recipe because it captures the essence of classic French baking with its rich, buttery flavor and satisfying texture.
The Breton butter cake recipe dense yet tender crumb and crisp, golden crust create a delightful contrast that feels both comforting and indulgent.
Breton butter cake recipe simplicity highlights the quality of each ingredient, allowing the butter and eggs to shine without overwhelming sweetness.
This Breton butter cake recipe offers a timeless taste that connects us to the culinary traditions of Brittany, making it a cherished dessert for special moments or quiet afternoons alike.
My Favorite Ways To Serve It Up
One of my favorite ways to serve Breton butter cake is warm with a spoonful of fresh raspberry jam, which adds a bright, tart contrast to the richness.
Another favorite is alongside a small bowl of lightly whipped cream or crème fraîche to balance the dense texture. Sometimes, I like to pair it with a cup of black tea or strong coffee to complement the buttery flavors.
On special occasions, serving it with fresh berries or sliced stone fruits brings a fresh, seasonal touch that feels elegant yet effortless.
My Tips For Success
● Keep the butter at room temperature but not too soft or melted. It should be soft enough to cream smoothly with sugar but still hold its shape.
● Don’t overmix once you add the flour. Mix just until the dough comes together to keep the texture tender, not tough.
● Chill the dough well before rolling. This helps it firm up, making it easier to handle and preventing shrinking during baking.
● Lightly flour your work surface and rolling pin. This prevents sticking but avoid using too much flour, which can dry out the dough.
● If the dough feels sticky or too soft while rolling, put it back in the fridge for 10–15 minutes. This step can save you from frustration.
● Use a sharp knife or cookie cutter to get clean edges. For tart shells, a neat edge helps with an even bake and a professional look.
● If baking cookies, place them evenly spaced on the baking sheet to ensure even cooking and prevent spreading into each other.
● Watch the baking time closely. The dough should be lightly golden around the edges; overbaking can make it dry and crumbly.
Additions And Variations
This Breton butter cake recipe dough is a fantastic foundation that you can easily customize to suit different tastes or occasions. Here are some ideas to inspire you:
➤ Vanilla or Citrus Zest: Add 1 to 2 teaspoons of pure vanilla extract or finely grated lemon, orange, or lime zest to the butter and sugar mixture for a bright, fragrant twist.
➤ Spices: Mix in a pinch of cinnamon, nutmeg, or ground cardamom to give the dough a warm, cozy flavor perfect for autumn or holiday baking.
➤ Almond or Hazelnut Flour: Substitute up to ¼ cup of the flour with finely ground almond or hazelnut flour. This adds a subtle nutty flavor and tender crumb, giving your dough a more complex texture.
➤ Chocolate Chips or Chunks: Fold in mini chocolate chips or finely chopped chocolate into the dough before chilling. These create delightful pockets of melty chocolate in cookies or bars.
➤ Dried Fruit or Nuts: Incorporate finely chopped dried apricots, cranberries, or toasted nuts for added texture and bursts of flavor. Keep additions to about ½ cup to avoid making the dough too dense.
How To Store Leftovers
To store leftover Breton butter cake recipe, let it cool completely before wrapping it tightly in plastic wrap or placing it in an airtight container. Keep it at room temperature if you plan to eat it within two days.
For longer storage, refrigerate the cake to maintain freshness, but bring it back to room temperature before serving for the best texture and flavor. Proper storage helps preserve the cake’s buttery richness and moist crumb.
Personal Touch or Story
I discovered Breton butter cake recipe during a trip to Brittany, where a local bakery served it warm and fresh. Its rich, buttery flavor stayed with me long after, inspiring me to recreate it at home.
Baking this Breton butter cake recipe connects me to those moments of simple joy and tradition. Each time I make it, I feel a comforting link to the region’s heritage and the happiness found in sharing food.
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Frequently Asked Questions
What makes Breton butter cake different from regular butter cake?
Breton butter cake has a much richer, denser, and crumbly texture thanks to a higher butter-to-flour ratio, giving it a shortbread-like consistency that’s unique to this French regional specialty.
Can I use all-purpose flour instead of cake flour?
You can, but the texture might be slightly less tender. Cake flour helps make the cake lighter and softer, so if you don’t have it, use all-purpose flour but consider sifting it well for better results.
Why do I need to chill the dough before baking?
Chilling the dough firms up the butter, which helps maintain the cake’s structure and gives it that classic crumbly texture after baking. It also makes the dough easier to handle and shape.
Can I make this cake ahead of time?
Yes! Breton butter cake actually tastes better the day after baking as the flavors develop. Store it in an airtight container at room temperature for up to 3 days or freeze for longer storage.
What’s the best way to serve Breton butter cake?
It’s delicious on its own or paired with fresh berries, a light fruit compote, or a dollop of whipped cream or crème fraîche. It also pairs wonderfully with coffee or tea.
Conclusion
Breton butter cake recipe stands as a true celebration of simple, rich ingredients done right. Its deep golden crust, tender crumb, and unmistakable buttery flavor reflect the heart of traditional French baking.
Making it from scratch connects you to generations of home bakers in Brittany who passed down this humble yet elegant recipe. Every time I bake it, I’m reminded that some of the best desserts are those rooted in time and place.
If you’ve never made it before, this is the kind of recipe that earns a permanent spot in your collection one you’ll come back to again and again.
Breton Butter Cake Recipe
Ingredients
Equipment
Method
- Start by preheating your oven to 350°F (175°C). Butter a 9-inch tart or springform pan thoroughly, then dust it lightly with flour, tapping out any excess. Set aside. This step ensures easy release and even baking.
- In a large bowl, beat the softened butter and sugar together with an electric mixer on medium speed for about 3 to 4 minutes. The mixture should become pale and creamy. Proper creaming is essential for the rich and tender texture of this cake.
- Add the 4 egg yolks, one at a time, beating well after each addition. Make sure the yolks are fully incorporated before adding the next. Scrape down the sides of the bowl as needed. This step builds the dense and rich body typical of Breton butter cake.
- In another bowl, whisk together the all-purpose flour, cake flour, baking powder, and salt. Mixing these dry ingredients beforehand ensures even distribution in the dough.
- Gradually add the dry ingredients into the butter mixture, mixing on low speed just until a soft, thick dough forms. Do not overmix. The dough should be smooth but firm, almost like a cookie dough.
- Transfer the dough into the prepared pan. Press it in evenly using a spatula or clean hands. Smooth out the top. Brush the surface lightly with the beaten whole egg. For the classic look, use the back of a fork to gently score a crosshatch or crisscross pattern across the top.
- Place the cake in the preheated oven and bake for 45 to 50 minutes, or until the top is a deep golden brown and a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely.
Notes
| Nutrition | Amounts |
|---|---|
| Calories | 430 |
| Total Fat | 27g |
| Saturated Fat | 17g |
| Cholesterol | 165mg |
| Sodium | 190mg |
| Carbohydrates | 45g |
| Sugars | 20g |
| Protein | 5g |
Hi! I’m Sophia, your trusted cake guide with years of hands-on baking experience. I’m passionate about creating delicious and wholesome cakes that bring happiness to every occasion and home. Whether you’re a beginner or seasoned baker, I’m here to share tips, recipes, and inspiration to make your baking journey enjoyable and rewarding. From classic flavors to healthy twists, my goal is to help you discover the joy of baking and sharing beautiful cakes with family and friends.