This French Butter Cake (Gâteau Breton) is rich and buttery, with crisp edges and a soft, dense interior. It's almost like a cross between shortbread and pound cake in both texture and flavor.
A layer of jam baked between the batter adds a touch of sweetness, while the golden top gives it an elegant finish.
Visual Instructions
These visual instructions help you see the process. You can also find the full printable recipe with instructions and ingredients at the end of the post.
- Using a stand or hand mixer, beat butter on medium speed until smooth and light (about 1–2 minutes). Add sugar and beat until pale and fluffy, about 3 minutes.
- Add 5 egg yolks, one at a time, beating after each. Scrape the bowl, then mix vanilla extract for 1 minute.
- Reduce speed to low, add flour and salt, and mix only until just combined (about 30 seconds)—do not overmix.
- Stir the batter by hand with a spatula to complete mixing. The batter will be thick, sticky, and hold its shape, similar to a very thick batter, but soft enough to spread or scoop without running.
- Spoon half of the batter into a parchment-lined 8-inch (20cm) round cake pan. Use a small offset spatula to spread it into an even layer. Freeze for 10 minutes.
- Spread about ¼ to ½ cup (60–120g) jam in an even layer over the chilled batter, leaving a ¾-inch (2cm) border around the edge. Freeze for 10 minutes.
- Pipe the remaining dough in a spiral or grid pattern, or scoop small dollops evenly over the jam.
- Smooth Gently: Dip a metal spatula or spoon in hot water, dry it, and while still warm, gently spread the dough. The warm spatula helps it glide smoothly without disturbing the jam. Gently smooth the top to create an even layer.
- Brush the surface well with one beaten egg yolk.
- Using a fork, lightly mark the surface of the cake in a diamond pattern, wiping the batter off the fork before each marking.
- Bake for 40 to 45 minutes until golden.
- Cover with foil 15 minutes into the baking time, then remove the foil 5 minutes before done.
- Remove from the oven and immediately run a rounded or flat-edged knife or spatula around the edges.
- Cool in the pan for 30 minutes, then turn out onto a rack.
- Let cool for 1 hour before slicing and serving.
Tips for this recipe
Butter: Use soft butter for the recipe. Press your finger into it—if it leaves a small indent without melting, it’s ready. Softening takes about 20 minutes in a warm room (75°F/24°C) or 30–45 minutes in a cooler room (68°F/20°C).
Baking Time: Bake for 40–45 minutes until golden. If it feels firmer than expected, it may be slightly overbaked. Don’t worry, cooling will soften the cake and enhance its flavor and texture, making it even better 😋
Cooling: Cool in the pan for 30 minutes, then turn out onto a rack. Let it cool completely for 1 hour before slicing. For the best flavor, let the cake rest for a few hours.
Jam: If jam seeps out during baking, don’t worry. Loosen the edges of the cake as soon as it’s out of the oven to prevent sticking.
Make Ahead: This cake is perfect to prepare in advance. Resting enhances the flavor and texture. Cool completely, store in an airtight container, and enjoy within a couple of days.
Eggs: This recipe uses 6 yolks, but you can save the whites for later. Store them in an airtight container in the fridge for up to 2 days or freeze for up to 6 months. For freezing, pour into ice cube trays, then transfer to a container once frozen. Thaw in the fridge overnight before using.
Storing
- Room Temperature: Store in an airtight container for up to 4 days.
- Refrigerator: You can refrigerate for up to 1 week, but the cake might firm up. To soften it, reheat in the oven or microwave.
- Freezing: Freeze for up to 2-3 months. Wrap the cake tightly in plastic wrap, then place it in a freezer bag or container. Thaw in the fridge overnight before serving.
To reheat
- Oven: Preheat to 300°F (150°C) and bake for 10-15 minutes, covering with foil to prevent drying out.
- Microwave: Heat in 15-20 second intervals until warm, checking after each to avoid overheating
Enjoy 😋
Recipe
French Butter Cake (Gâteau Breton)
For the cake batter:
- 1 cup (227g) salted or unsalted butter, softened (see note 1)
- ¾ cup (150g) white granulated sugar
- 5 large egg yolks, lightly beaten
- 1 teaspoon vanilla extract
- 2 ⅓ cups (280g) all-purpose flour (plain flour)
- ½ teaspoon salt (use ¾ teaspoon if using unsalted butter)
- ¼ to ½ cup (60–120g) jam (any flavor, I used strawberry)
For topping:
- 1 large egg yolk, lightly beaten
- Prepare the pan: Grease and line an 8-inch (20 cm) round cake pan with parchment paper.
- Position the oven rack in the lower middle of the oven and preheat to 350°F / 180°C (160°C fan).
Make the cake batter
- Using a stand or hand mixer, beat the butter on medium speed until smooth and light (about 1–2 minutes). Add the sugar and beat until pale and fluffy, about 3 minutes.
- Add the 5 egg yolks, one at a time, beating after each. Scrape the bowl, then mix in the vanilla extract for 1 minute.
- Reduce speed to low, add the flour and salt, and mix only until just combined (about 30 seconds). Do not overmix. Stir the batter by hand with a spatula to complete mixing.
- The batter will be thick, sticky, and hold its shape, similar to a very thick batter, but soft enough to spread or scoop without running.
Assemble layers:
- Spoon half of the batter into the prepared cake pan. Use a small offset spatula to spread it into an even layer. Freeze for 10 minutes.
- Add the jam: Spread the jam in an even layer over the chilled batter, leaving a ¾-inch (2cm) border around the edge (see note 2). Freeze for another 10 minutes.
- Add remaining batter: Pipe the remaining batter in a spiral or in lines, or scoop small dollops evenly over the jam (see note 3).
- Smooth gently: Dip a metal spatula or spoon in hot water, dry it, and while still warm, gently spread the batter. The warm spatula helps it glide smoothly without disturbing the jam. Gently smooth the top to create an even layer.
- Brush the surface well with the beaten egg yolk.
- Using a fork, lightly mark the surface of the cake in a diamond pattern, wiping the batter off the fork before each marking.
Bake:
- Bake for 40 to 45 minutes until golden (see note 4). Cover with foil 15 minutes into the baking time, then remove the foil 5 minutes before done.
- Remove from the oven and immediately run a rounded or flat-edged knife or spatula around the edges of the cake. Cool in the pan for 30 minutes, then turn out onto a cooling rack. Let cool for 1 hour before slicing and serving.
Storage Tips:
- Room Temperature: Store in an airtight container for up to 4 days.
- Refrigerator: You can refrigerate for up to 1 week, but the cake might firm up. To soften it, reheat it in the oven or microwave.
- Freezing: Freeze for up to 2-3 months. Wrap the cake tightly in plastic wrap, then place it in a freezer bag or container. Thaw in the fridge overnight before serving.
Reheating
- Oven: Preheat to 300°F (150°C) and bake for 10-15 minutes, covering with foil to prevent drying out.
- Microwave: Heat in 15-20 second intervals until warm, checking after each to avoid overheating.
Make Ahead:
- This cake is perfect to prepare in advance! Resting enhances the flavor and texture. Cool completely, store in an airtight container, and enjoy within a couple of days
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