Martha Stewart Breton Butter Cake

This Martha Stewart Breton Butter Cake is a rich and buttery French-style dessert, which uses egg yolks and two types of flour for a tender crumb. It’s a classic, foolproof recipe, ready in 1 hour and 20 minutes including chilling time.

Martha Stewart Breton Butter Cake Ingredients

• 2 sticks (1 cup) unsalted butter, room temperature, cut into small pieces
• 1 1/2 cups all-purpose flour, plus more for dusting
• 1 cup cake flour (not self-rising)
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 large whole egg, lightly beaten
• 4 large egg yolks
• 1 cup sugar

How To Make Martha Stewart Breton Butter Cake

1. Prep the oven and pan: Preheat oven to 350°F. Butter a 9-inch tart pan with a removable bottom and lightly dust with flour.
2. Sift dry ingredients: In a large bowl, sift together the all-purpose flour, cake flour, baking powder, and salt. Set aside.
3. Beat yolks and sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat the egg yolks and sugar on medium-high speed for 2 to 3 minutes until pale and doubled in volume. Scrape down the bowl as needed.
4. Add the butter: Add the butter in four parts, mixing thoroughly after each addition until completely combined.
5. Mix in flour: Reduce mixer speed to low and add the sifted flour mixture. Mix until just combined.
6. Spread and chill batter: Transfer the thick batter to the prepared pan. Spread evenly with a small offset spatula. If needed, chill for 10 minutes to help with smoothing. Then refrigerate the batter for 30 minutes.
7. Egg wash and pattern: Remove the pan from the fridge. Brush the top with beaten egg and mark a crosshatch pattern using a knife. Brush again with egg.
8. Bake the cake: Bake for 40 to 45 minutes, or until the cake is deep golden brown and the edges pull away from the pan. Cover loosely with foil if browning too fast.
9. Cool and serve: Let the cake cool slightly on a wire rack. Remove from the pan and slice while still warm.

Recipe Tips

• What’s the difference between cake flour and all-purpose flour? Cake flour has less protein, which helps create a softer, more delicate texture in this dense cake.
• Why chill the batter before baking? Chilling helps the cake hold its shape and gives it a better texture when baked.
• How to get that perfect golden top: Don’t skip the double egg wash—it adds shine and helps with browning.
• Can I use a springform pan? A tart pan with a removable bottom is best, but a springform pan can work in a pinch.
• Do I have to serve it warm? It’s best warm, but still delicious at room temperature with coffee or tea.

What To Serve With Breton Butter Cake

This French-style butter cake pairs beautifully with light and tangy flavors:

• A spoonful of fruit preserves (like apricot or raspberry)
• Fresh berries or poached fruit
• A cup of black tea or espresso
• Crème fraîche or lightly whipped cream
• Lemon curd for contrast

How To Store Breton Butter Cake

Room Temperature: Store the cake in an airtight container at room temperature for up to 2 days.

Refrigerate: Wrap tightly and refrigerate for up to 5 days. Bring to room temperature before serving or warm briefly.

Freeze: Wrap slices in plastic wrap and freeze in an airtight container for up to 2 months.

Breton Butter Cake Nutrition Facts

• Calories: 420 kcal
• Carbohydrates: 45g
• Protein: 5g
• Fat: 24g
• Saturated Fat: 15g
• Cholesterol: 145mg
• Sodium: 170mg
• Sugar: 22g
• Calcium: 40mg
• Iron: 1.5mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make this cake in advance?
Yes, it stores well and can even be frozen.

Why is my cake too dense?
Make sure you beat the egg yolks and sugar thoroughly to incorporate air, and don’t overmix the batter once flour is added.

Can I make this without cake flour?
Yes, substitute 1 cup minus 2 tablespoons of all-purpose flour plus 2 tablespoons cornstarch for 1 cup of cake flour.

Is this the same as a gateau Breton?
Yes, it’s a traditional version of the French gateau Breton, known for its rich, shortbread-like texture.

Can I flavor the batter?
Yes, a little lemon zest or vanilla can enhance the flavor without changing the texture.

Try More Recipes:

• Martha Stewart Boston Cream Cake
• Martha Stewart Blueberry Upside Down Cake
• Martha Stewart Blueberry Pound Cake