Pound Cake

Easy French Butter Cake — Classic Gâteau Breton Recipe is the kind of bake I reach for when I want something that feels special but doesn’t wreck my whole afternoon. You know those days when you want a dessert that tastes like a little trip to France, but you also want it to be simple and reliable? This is that cake. It’s buttery, a little crumbly in the best way, and somehow even better the next day. If you’ve ever had a “butter cake” that was just okay, this one will totally change your mind. Let’s get into it, because once you try it, you’ll want it on repeat.

What Is a French Butter Cake

A French butter cake, especially in the style of Gâteau Breton, is rich and sturdy, not fluffy like a birthday cake. Think of it as the love child of a shortbread cookie and a simple cake. It’s tight-crumbed, deeply buttery, and usually has a glossy top made with egg yolk.

It comes from Brittany in France, where butter is basically a food group. Traditionally it can be plain, or it can hide something delicious inside like prunes or jam. But honestly, the classic plain version is a total flex all on its own because the flavor is all about good butter and a simple method.

If you want a quick visual guide and the exact version I riff off at home, I keep coming back to this recipe page for Easy French Butter Cake. It’s the vibe I’m aiming for when I want that classic, buttery slice with minimal fuss.

Keys to Success

This cake is simple, but a few small details make it go from “pretty good” to “wow, why is this so perfect?” Here’s what I’ve learned after making it more times than I’ll admit.

Use good butter. This isn’t the place for butter that tastes like nothing. Since the flavor is so butter-forward, you’ll notice the difference.

Don’t rush the mixing. You’re not trying to whip air into it like a sponge cake. You just want it smooth and well combined.

Measure your flour carefully. Too much flour can make it dry and heavy. I like to spoon flour into the measuring cup and level it off.

Watch the bake time. You want it baked through, but not dried out. The top should be golden, and the center should feel set when you gently press it.

Also, if you love cakes that feel “old-school” and comforting, you might also enjoy a totally different classic like this easy pineapple upside down cake. Not French at all, but it scratches the same cozy dessert itch.

Softening Butter

Softened butter sounds obvious, but it’s the thing that can quietly mess you up if you ignore it. If the butter is too cold, you’ll fight lumps forever. If it’s melted, the cake can turn greasy and dense.

My no stress way to soften butter fast

If I forgot to pull butter out ahead of time (which is basically always), I do one of these:

• Cut the butter into small cubes and leave it on the counter for 15 to 20 minutes.
• Put the butter (still wrapped) in a bowl and set it near the oven while it preheats.
• If it’s really cold in my kitchen, I’ll warm a glass with hot water, dump the water, then place the warm glass over the cubed butter for a few minutes.

You’re aiming for butter that gives when you press it, but still holds its shape. That’s the sweet spot.

Quick Chill for Easier Assembly

This batter is thick, and that’s a good thing. It’s part of what gives you that classic Gâteau Breton texture. But thick batter can be annoying to spread into the pan neatly, especially if you’re adding a filling.

My trick is simple: once it’s mixed, I chill it for about 10 minutes if it feels too sticky, or I chill it for 20 to 30 minutes if my kitchen is warm. It firms up just enough to handle without turning into a brick.

If you’re doing a filled version, chilling helps you press the bottom layer evenly, add your jam or fruit, and then top it without everything blending together. It’s one of those tiny steps that saves you a lot of frustration.

Beau Gteau

Let’s talk about looks, because this cake is supposed to be pretty in that simple, rustic way. I’m not a fussy decorator, so I love desserts that naturally look polished.

The shiny top comes from brushing egg yolk over the surface before baking. It bakes into that gorgeous golden color that makes people think you worked harder than you did.

And yes, you can absolutely bake it in a simple round pan. But if you have a springform pan, it’s even easier to unmold, and the edges come out cleaner. Either way, line the bottom with parchment so you can lift slices easily later.

If you want another cake that’s all about that “pretty with no effort” factor, this version of pineapple upside down cake is a fun one to keep in your back pocket for gatherings.

More Delicious Recipes

I’m the kind of person who likes to have a couple of dependable desserts ready to go depending on the mood. This French butter cake is my pick when I want something buttery and calm. But sometimes I want sticky fruit, caramel edges, and that big “ta da” flip moment.

So if you’re building a small dessert rotation, here are a couple of good companions:

First, bookmark this for later because it’s the base recipe I always circle back to: Easy French Butter Cake. It’s the one I reference when I want the classic Gâteau Breton feel.

And if you want a totally different style, try this one too: easy pineapple upside down cake classic southern recipe. It’s sweet, nostalgic, and honestly a crowd-pleaser.

Also, here’s a little quick comparison table I use when deciding what to bake:

The Crosshatch Pattern and Why It Matters

If you’ve ever seen a traditional Gâteau Breton, you’ve probably noticed that crosshatch design on top. It’s not just for looks, although it does make the cake instantly recognizable.

Here’s why it matters:

It helps the egg wash bake evenly, so you get that glossy top without weird pale patches.

It gives you gentle guidelines for slicing. Not perfect slices every time, but it helps.

It’s the classic finish that makes it feel like a real French butter cake and not just a random butter dessert.

To do it, brush the egg wash on, then take a fork and lightly drag lines across the surface one way, then the other way, like a simple grid. Don’t press too deep. You’re just scoring the top.

Serving Suggestions

This cake is rich, so I like serving it in small slices. It’s the kind of dessert that makes people close their eyes for a second after the first bite. Here are my favorite ways to serve it.

• Plain and slightly warm, with coffee or black tea.
• With a spoonful of lightly sweetened whipped cream.
• With fresh berries to cut the richness.
• With a thin layer of jam on the side if you didn’t bake a filling inside.

“I brought this to a family dinner and my aunt asked where I bought it. When I told her I baked it, she made me promise to bring it again next month.”

One more fun idea: if you have leftovers, toast a slice lightly and treat it like the fanciest breakfast cake ever. I’m not saying you should do it, I’m just saying it’s very hard to resist.

Storage and How This Cake Gets Better With Time

This is one of my favorite things about French butter cake. It actually improves after it rests. The texture settles, the flavor deepens, and the slices get even cleaner.

How I store it:

Room temp: Keep it tightly wrapped or in an airtight container for up to 3 days.

Fridge: You can refrigerate it, but let slices come back to room temp before serving so the butter flavor pops again.

Freezer: Wrap slices individually, then freeze for up to 2 months. Thaw at room temp.

If you’re baking ahead for a party, this is the dessert to choose. Make it the day before, and you’ll look like you planned your whole life perfectly.

Frequently Asked Questions

Can I add a filling like jam or fruit?

Yes. Raspberry jam, apricot jam, or even prune spread are classic options. Just keep the layer thin so it doesn’t leak out the sides.

Why did my cake turn out dry?

Most of the time it’s too much flour or it baked too long. Measure flour gently and start checking a little early next time.

Do I have to do the egg wash on top?

No, but it’s worth it. The egg wash gives that shiny bakery-style finish and helps you get that signature crosshatch pattern.

Can I use salted butter?

You can. If you do, reduce any added salt in the recipe. I like salted butter in this cake because it balances the sweetness.

Is this the same as pound cake?

Not exactly. Pound cake is usually lighter and more airy. French butter cake is more dense and sliceable, with a shortbread-like feel.

A buttery little baking win you will want again

If you’ve been craving something simple but special, Easy French Butter Cake — Classic Gâteau Breton Recipe is such a satisfying one to bake. It’s rich, sturdy, and full of that real butter flavor that makes a small slice feel like enough. If you want to read more about the tradition and what makes this style unique, I like this piece on French Butter Cake | America’s Test Kitchen, and this lovely deep dive from Gâteau Breton. A fabulous Butter Cake from France. – Greg Patent. Bake it once, let it cool, and try a slice the next day too. Then tell me you don’t feel just a tiny bit smug in the best way.