This Brittany Butter Cake is a cross between a cake and a shortbread cookie. This dense and buttery cake is fantastically delicious! I can eat all in one seating if I don’t exercise self-control! Perfect with coffee or tea!
A cross between a cake and a shortbread cookie this dense and buttery cake is fantastically delicious!
Do you love shortbread? Then you will love this cake.
It is a cross between shortbread and a cake and as you can imagine – with the “butter” in its name it’s got to be delicious and it is!
This cake which originated from Brittany is traditionally made with salted butter though nowadays many recipes use plain unsalted butter. I’ve made tweaks to this recipe over the years but it’s essentially adapted from this delicious recipe Gateau Breton.
I stuck with the original idea and enjoyed the dense salted butter taste of the cake but if you prefer to use the unsalted butter instead, feel free to do so but add a little bit of salt to the recipe to make the cake taste really good.
Since I love shortbread with my tea, I tried this with my favorite English breakfast tea and it was the perfect combination. Am sure it’s great with coffee, too.
Just eat in moderation as this is such a more-ish cake! Perfect with some berries and a little sweetened cream! Enjoy!
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FOR FULL RECIPE & INSTRUCTIONS and to PRINT, SEE RECIPE CARD BELOW.
WHAT ARE THE INGREDIENTS FOR BRITTANY BUTTER CAKE?
- 2 cups All-purpose Flour
- 6 Egg Yolks, lightly beaten
- 1 cup Sugar
- 1 cup salted Butter, softened to room temperature and sliced into small pieces*
- 2 teaspoons Vanilla extract
- 1 tablespoon Milk
- 1 extra egg, beaten
TIPS & TRICKS
Handy tool: 9-inch cake pan or tart pan.
Traditionally made with salted butter and I highly recommend using it for a delicious flavor that showcases a perfect balance of sweet and saltiness. If using unsalted butter, just add 1/2 teaspoon of salt to the recipe.
HOW DO YOU MAKE BRITTANY BUTTER CAKE?
Preheat the oven to 350F / 180C.
Take a 9-inch cake pan and grease it with butter then line the bottom with rounded parchment paper. No need to butter the paper.
If using a 9-inch tart pan with removable bottom, place it on a shallow cookie sheet before baking so any extra melted butter when baking doesn’t seep through and get into the bottom of your oven.
Sift the flour. In a bowl of a stand mixer, add the sifted flour, egg yolks, sugar, butter pieces, and vanilla extract. Beat until evenly mixed. If you don’t have a mixer you can use do this by hand and work all the ingredients together until they are well blended. The Batter would be thick.
Transfer the batter to a 9-inch cake pan or tart pan. Spread the batter and smooth the top with a spatula.
Mix the milk with the extra egg. Brush the top of the batter with this egg wash. No need to finish the entire egg wash, just brush a thin layer on top.
Draw a criss-cross pattern using a fork. Bake for about 45 – 50 minutes or until golden brown and firm (springs back slightly when touched).
Transfer to a wire rack. Let cool slightly (about 5-10 minutes) and then remove from the pan. Run a small knife around the sides of the cake pan to release, then unmold it onto the rack. Invert to cool on the right side up.
Cool completely before serving. This cake lasts for several days assuming it’s not consumed right away as it’s so yummy! Perfect with coffee or tea!
Doesn’t this cake look yummy?
If you like what you see and would like to receive new recipe updates, we’d love you to subscribe to our posts or join our site. Needless to say, we’d love you to like us on Facebook too where you can get more recipes and updates. Thanks and happy browsing!
BRITTANY BUTTER CAKE
Ingredients
- 2 cups All-purpose Flour
- 6 Egg Yolks, lightly beaten
- 1 cup Sugar
- 1 cup salted Butter, softened to room temperature and sliced into small pieces
- 2 teaspoons Vanilla extract
- 1 tablespoon Milk
- 1 extra egg, beaten
Instructions
- Preheat the oven to 350F / 180C.
- Take a 9-inch cake pan and grease with butter then line the bottom with a rounded parchment paper. No need to butter the paper.
- If using a 9-inch tart pan with removable bottom, place it on a shallow cookie sheet before baking so any extra melted butter when baking doesn’t seep through and get into the bottom of your oven.
- Sift the flour. In a bowl of a stand mixer, add the sifted flour, egg yolks, sugar, butter pieces, and vanilla extract. Beat until evenly mixed. If you don’t have a mixer you can use do this by hand and work all the ingredients together until they are well blended. Batter would be thick.
- Transfer the batter to a 9-inch cake pan or tart pan. Spread the batter and smooth the top with a spatula.
- Mix the milk with the extra egg. Brush the top of the batter with this egg wash. No need to finish the entire egg wash, just brush a thin layer on top.
- Draw a criss-cross pattern using a fork. Bake for about 45 – 50 minutes or until golden brown and firm (springs back slightly when touched).
- Transfer to a wire rack. Let cool slightly (about 5-10 minutes) and then remove from the pan. Run a small knife around the sides of the cake pan to release, then unmold it onto the rack. Peel off the paper, cover with another rack, and invert to cool right side up.
- Cool completely before serving. This cake lasts for several days assuming it’s not consumed right away as it’s so yummy! Perfect with coffee or tea!
Notes
Nutrition
Last updated on March 1st, 2023 at 10:20 pm
beautiful recipe!
Thanks, Radha! Please enjoy!
looks delish!
Thanks, Amy! Please enjoy!
i made something like this before. it's very good!
So good, Dina! I fully agree and so wonderful with tea or coffee! 🙂 Thanks for stopping by.