french butter cake

French Butter Cake

This French butter cake, known as Gâteau Breton or Kouign-Amann depending on the region, is a rich batter of butter, sugar, eggs, and flour is creamed together and baked to produce a dense yet tender cake with a fine crumb. The high butter content gives the cake a moist, velvety texture, while careful mixing and gentle baking allow it to rise evenly and develop a golden crust. Traditional French techniques emphasize balance and precision to achieve its delicate structure.

As the cake bakes, the butter imparts flavor and richness throughout, while the exterior browns lightly to form a subtle, caramelized crust. The finished cake has a soft, melt-in-the-mouth interior with a slightly firm, flavorful exterior. The preparation highlights classic French baking methods that prioritize texture, flavor, and simplicity.

Print Recipe
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Dessert
French
Servings: 8

Ingredients

  • 1 c. (2 sticks) unsalted butter
  • 1 ¼ c. sugar, plus 2 Tbsp. to sprinkle
  • 4 large eggs, room temperature
  • 2 ½ tsp. vanilla extract
  • 1 ¼ c. cake flour (if using AP flour, replace 2 ½ Tbsp. with cornstarch and sift 2-3x)
  • 1 ½ tsp. baking powder
  • ½ tsp. salt
  • ½ c sour cream, room temperature
  • 2 Tbsp. whole milk
  • 1 tsp. powdered sugar

Instructions 

  • Preheat oven to 350°F.
  • Grease cake pan lightly with butter.
  • Place the butter over medium heat until it begins to foam and turn golden. When small brown bits start to form on the bottom and the butter gives off a nutty aroma, remove the browned butter from the heat and let it cool for 10 minutes.
  • In a large bowl, whisk together the browned butter and sugar.
  • Add the eggs, one at a time, and whisk together until creamy.
  • Add vanilla and mix thoroughly.
  • Gently fold in the cake flour, baking powder, and salt.
  • Add the sour cream and milk and combine until batter is smooth.
  • Pour the batter into the buttered cake pan and sprinkle granulated sugar lightly across the top.
  • Bake for 35-45 minutes until top is golden brown and a toothpick comes out dry.
  • Let cake cool and top with powdered sugar for serving.