Classic French Butter Cake doesn’t get enough credit for being ridiculously simple. If you’ve ever stood in the kitchen, scrolling for a fuss-free dessert while your coffee goes cold (story of my life), this is the cake you need. It’s the kind of recipe you whip out when surprise guests ring your bell, or when you’ve totally flunked another baking attempt and want something almost foolproof. Plus, it feels a bit fancy — but not fussy. If you enjoy easy treats like these delicious Texas sheet cake bites, you’ll absolutely vibe with this buttery French beauty. And by the way, for even more sweet inspiration, check out this classic on delicious Texas sheet cake bites.
What is French Butter Cake?
Ok, let’s break it down. French butter cake (sometimes known as “Gâteau Breton” if you’re feeling très chic) is basically the French answer to what happens when you cross a shortbread and a sponge cake. It’s so rich, so soft, and honestly, it melts on your tongue if you use the good butter.
This cake basically lives for simplicity. No special equipment. Zero fancy-pants techniques. A handful of classic pantry staples and you’re off to the races. It’s perfect for snacking, tea time, or when you want that “I could be in Paris right now” feeling.
Honestly, the first time I made this cake, the aroma filled every inch of my apartment and my friends just sort of—floated—into the kitchen. Nobody ever leaves leftovers. And if you’ve ever tried to make a delicious Texas sheet cake bites (which I totally recommend), you’ll know that same crowd-pleaser vibe.
“I have tried dozens of butter cake recipes and this one’s my go-to. Flaky on top, perfectly crumbly, rich—but never heavy. Even my pickiest eater loves it.” — Jenny, reader from New Orleans
Key Ingredients for French Butter Cake
Alright. What’s in this magical cake? You don’t need wild, expensive stuff. Just honest-to-goodness staples:
Butter. Use European-style if you can swing it—higher fat content means a richer cake.
Sugar. Just regular granulated sugar. Nothing complicated.
Eggs. You’ll need a few for that gorgeous texture.
Flour. Plain old all-purpose gets it done.
A pinch of salt. Trust me, don’t skip it—it brings out the real flavor.
That’s literally it. I’ve seen versions with a drop of vanilla or splash of rum. Old recipes rarely did this, but I won’t scold if you want to make it your own. Melted butter makes everything sing here. Do not, under any circumstances, use margarine (I mean, why would you ruin a Classic French Butter Cake with that?).
Also! I seriously encourage measuring ingredients by weight if you can—makes it just about foolproof, especially if you’re new to baking this kind of cake.
Step-by-Step Baking Instructions
Let me say up front: this cake requires minimal brain cells. If you can use a mixing bowl, you’re in business.
First: Cream your butter and sugar together. Don’t skimp on this—it needs to get nice and pale.
Next: Crack in your eggs one by one, mixing till smooth-ish between each.
Then: Gently blend in your flour and salt (I do this in two stages so it mixes right).
Spread that buttery goodness into a prepared cake tin (I use a springform, but a plain round tin works, too).
Smooth the top, then run a fork or knife across the surface to get that signature criss-cross look.
Now, bake at 350°F (175°C) for somewhere between 35 to 45 minutes. Keep your nose alert—the top should be golden, the edges pulling just slightly away.
Let it cool at least a bit before diving in. Honestly, it tastes best when it’s had a minute to rest.
That’s it. Your kitchen will start smelling like the inside of a Parisian bakery, promise.
Serving Suggestions for French Butter Cake
Honestly, do whatever you want—there’s no judgment here! But, if you’re uncertain, here are some ways I love to enjoy my Classic French Butter Cake:
- Sliced thick, right from the pan, with coffee (preferably a dark roast).
- Pair with a dollop of whipped cream or homemade fruit compote.
- Toast leftover slices lightly in a skillet for an extra treat.
- Dust with powdered sugar for a quick “wow” when guests stop by.
I’ll even sneak a piece for breakfast sometimes. Zero shame. Try warming a slice up for ten seconds—watch how the butter just…melts again.
Tips and Tricks for a Perfect Butter Cake
First off, don’t overmix. A few lumps? Who cares! They disappear as it bakes. Room temperature butter is essential—don’t microwave, just let it sit on the counter. And if you have a scale, weigh your ingredients. Consistency matters!
If you’re using fancy butter, flaunt it. The Classic French Butter Cake is all about that rich flavor. Don’t swap in cheap stuff or reduce the amount. For stubborn pans, line with parchment. I learned this the hard way after reconstructing my first cake from, like, six sad pieces. A cooled cake is easier to slice, too, even if you’re in a hurry.
Oh, and here’s a weird tip: if you want sharper lines for the criss-cross, run the fork under hot water first. Sounds odd, but it totally works.
Common Questions
Q: Can I make this cake ahead?
A: Yes, totally. Classic French Butter Cake keeps well for a few days. Sometimes it’s even better the next day.
Q: Can I freeze it?
A: Absolutely. Wrap slices up tight and stash them in the freezer. Defrost at room temp or a few quick zaps in the microwave.
Q: Should I use salted or unsalted butter?
A: Either works. Salted adds a little extra oomph, but you can always add a pinch more salt if you only have unsalted.
Q: Is this okay for beginner bakers?
A: Yes! If you can mix and pour, you’ve got this. Honestly, it’s almost impossible to mess up.
Q: Can I add flavors or toppings?
A: Yep. Try lemon zest, a splash of rum, or slivered almonds. It’s your kitchen—do whatever makes you happy.
The Easiest Fancy Cake You’ll Make
So, in a nutshell, Classic French Butter Cake is the dessert you never knew you needed—yet want every weekend. It’s rich, simple, and shockingly buttery, with a texture somewhere between a cookie and a dreamy sponge. Try it for yourself and I bet it’ll land in your go-to file like it did mine.
For more inspiration, check out this old-school version at French Butter Cake | 12 Tomatoes, or try this crazy-simple adaptation (Ridiculously Easy French Butter Cake – The Café Sucre Farine). Or really take a deep dive into tradition with Gâteau Breton. A fabulous Butter Cake from France. – The Baking ….
If you bake this, please tell me about it—especially if you have a wild twist. I’m rooting for your home bakery to smell like a five-star restaurant (okay, I exaggerate, but really). Don’t overthink it. Just get in the kitchen, grab that butter, and let the magic happen.
Classic French Butter Cake
Ingredients
Method
- Cream your butter and sugar together until pale.
- Add the eggs one by one, mixing until smooth between each.
- Gently blend in the flour and salt in two stages.
- Spread the mixture into a prepared cake tin.
- Smooth the top and create a criss-cross pattern with a fork.
- Bake at 350°F (175°C) for 35 to 45 minutes until golden and edges pull away slightly.
- Let cool before serving.
