Print

French Butter Cake (Gâteau Breton)

A slice of golden French butter cake dusted with powdered sugar, showcasing its tender crumb.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A simple, buttery French butter cake with a crackly top and tender crumb, perfect for brunch or tea.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon rum extract (optional)
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract and rum extract, if using.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Pour the batter into the prepared cake pan and spread evenly.
  7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown and crackly.
  8. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Notes

  • For a richer flavor, use European-style butter with a higher fat content.
  • If you don’t have rum extract, you can omit it or use an extra teaspoon of vanilla extract.
  • This cake is delicious served plain, or with a dusting of powdered sugar, fresh berries, or a dollop of whipped cream.

Nutrition

Find it online: https://delicerecipe.com/french-butter-cake/