Desserts - Cakes & Pastries

Breton Butter Cake (Gâteau Breton)

Name: Breton Butter Cake (Gâteau Breton)
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 10 servings
Cuisine: French
Ingredients: 250 g (1 cup + 2 tbsp) Salted butter, softened; 250 g (1 ¼ cups) Granulated sugar; 300 g (2 ½ cups) All-purpose flour; 4 large Egg yolks; 1 large Whole egg, lightly beaten (for glaze); 1 Pinch of salt (if using unsalted butter)

1h 5min10 servingsEasy450 cal

Gâteau Breton is a luxurious, dense, and rich butter cake originating from the Brittany region of France. Characterized by its beautiful golden crust and tender, crumbly interior, it's a celebration of salted butter and simple, high-quality ingredients. This traditional cake offers a delightful balance of sweetness and a distinct buttery flavor, perfect for any occasion. Hailing from Brittany, a region renowned for its high-quality dairy, Gâteau Breton embodies the local culinary heritage, particularly its love for salted butter. Historically, this cake was valued for its excellent keeping qualities, making it a popular choice for sailors embarking on long voyages. It remains a beloved regional specialty, often enjoyed during festive gatherings or as a comforting treat with coffee or tea.

dessertBretonFrench cakeButter cakeTraditional French

Ingredients

250 g (1 cup + 2 tbsp) Salted butter, softened
250 g (1 ¼ cups) Granulated sugar
300 g (2 ½ cups) All-purpose flour
4 large Egg yolks
1 large Whole egg, lightly beaten (for glaze)
1 Pinch of salt (if using unsalted butter)

Instructions

1
Preheat your oven to 180°C (350°F). Lightly grease and flour a 20-22 cm (8-9 inch) round cake pan, or line with parchment paper.
2
In a large bowl, cream together the softened salted butter and granulated sugar with an electric mixer until light and fluffy, about 3-4 minutes.
3
Add the egg yolks, one at a time, mixing well after each addition until fully incorporated and the mixture is smooth.
4
Gradually add the all-purpose flour to the butter mixture, mixing on low speed until just combined and a soft dough forms. Do not overmix.
5
Press the dough evenly into the prepared cake pan, smoothing the top with a spatula or the back of a spoon.
6
Brush the top of the cake with the lightly beaten whole egg. Use a fork to create a decorative crosshatch pattern on the surface.
7
Bake for 45-55 minutes, or until the cake is deeply golden brown on top and a skewer inserted into the center comes out clean.
8
Remove from the oven and let the cake cool in the pan for about 15-20 minutes before carefully inverting it onto a wire rack to cool completely.
9
Slice and serve at room temperature.

Chef's Tips

•Storage: Gâteau Breton keeps exceptionally well. Store it in an airtight container at room temperature for up to 5-7 days. Its flavor often deepens over time.
•Butter Substitution: If salted butter is unavailable, use unsalted butter and add ½ teaspoon of fine sea salt along with the flour for an authentic Breton taste.
•Flavor Variations: For an added touch, you can mix a tablespoon of dark rum or a teaspoon of vanilla extract into the dough before adding the flour.
•Fun Fact: Due to its high butter content, Gâteau Breton was historically considered a "travel cake" (gâteau de voyage), as the fat helped preserve it during long journeys, making it ideal for sailors.