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The dessert, Regional

Breton butter cake with sea salt

Breton butter cake is a thick, dense cake made with salted butter and fleur de sel, filled with black cherry jam, serving 6. It takes just 20 minutes of active work and is made entirely the day before serving. It's an easy recipe that costs €0.90 per person, and the key to success is softened butter and a lightly worked batter.

I'm making you a real Breton butter cake, thick, very buttery, with that hit of fleur de sel that changes everything.

Breton butter cake with sea salt
For
6 people
Work
20 min
Total time
1 h 20
Prep
Prepared the day before
Difficulty
Easy
Cost per person
€0.90
Calories per person
520 kcalcalculated by Kiloach, your weight coach

Under a shiny, crosshatched crust, Breton butter cake hides a dense, shortbread like crumb, almost a thick cookie, where salted butter and fleur de sel balance sweet and salty without ever feeling heavy. The black cherry jam in the center adds a tart note that cuts through the richness, and the rum quietly flavors the batter without tasting boozy.

It's the dessert you set down on the table without any fuss, perfect for a family lunch, a birthday afternoon, or the end of a dinner with friends when you don't want to spend more time in the kitchen. It cuts into thick, sturdy slices, holds up well at room temperature, and wins over kids and butter loving adults alike.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 4 steps, 40 min
  2. The same day Nothing to do
  3. Before the guests arrive Nothing to do
  4. When it's time to serve 1 step

The day before, you make the batter, assemble the cake with the jam, bake it, then let it cool completely in the pan. On the day itself, there's nothing left to do, not even right before guests arrive. When it's time to serve, you unmold the cake and cut it into slices, that's it.

The ingredients

6 people

Dairy

  • Salted butter 250 g
  • Egg yolks 6

Pantry

  • Sugaroften in the pantry 200 g
  • Flouroften in the pantry 300 g
  • Baking powderoften in the pantry 1 tsp
  • Fleur de seloften in the pantry 1 pinch
  • Black cherry jam 150 g
  • Dark rumoften in the pantry 2 cl

Allergens Gluten, Lactose, Eggs

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Take the butter out ahead of time and beat it with the sugar until the mixture turns pale.

    The butter should be soft and creamy, not melted, that's what gives the cake its shortbread texture.

  2. Add five egg yolks one at a time, then the rum, flour, baking powder, and fleur de sel, without overworking the batter.

    Stop mixing as soon as the flour disappears, overworking it will toughen the cake.

  3. Spread half the batter in a buttered pan, spread the jam over it leaving 1 cm around the edge, then cover with the rest of the batter.

    Moisten the edge slightly with water before sealing, this keeps the jam from leaking out.

  4. Brush the top with the last egg yolk, score a crosshatch pattern with a fork, and bake at 170°C. 40 min

    The fork crosshatch is the signature of Breton butter cake, make clean, even lines.

When it's time to serveThe final touches, right in front of your guests.

  1. Let it cool in the pan, then unmold and cut into slices.

    Wait until it's just warm before unmolding, it holds together better that way.

Our tips to get it right

  • Weigh the butter carefully and let it sit at room temperature for a full one to two hours before starting, cold butter won't cream properly with the sugar.
  • Butter the pan generously, including the sides, since this rich batter sticks easily if the pan isn't well prepared.
  • If you don't have a tall sided pan, use a pastry ring set on a baking sheet, Breton butter cake holds together better thick than thin.

The variations

  • Swap the black cherry jam for plum or apricot jam, the idea stays the same, a fruity center that contrasts with the butter.
  • For a kid friendly, alcohol free version, skip the rum or replace it with the same amount of water.
  • For a quicker version, skip the jam entirely and bake a plain Breton butter cake, which shortens prep without changing anything else in the recipe.

What to serve it with

  • A scoop of vanilla ice cream
  • Coffee or black tea
  • Homemade apple compote

Storage

Breton butter cake keeps 3 to 4 days at room temperature, well wrapped in plastic wrap or in a closed container, and it actually tastes even better the next day. It freezes well, whole or in slices, and thaws at room temperature without losing its texture.

Questions about this recipe

Can you use unsalted butter instead of salted butter?

Yes, but add a pinch of fine salt to the batter in addition to the fleur de sel, otherwise the cake will lack character. Salted butter is still preferable, it gives Breton butter cake its signature flavor.

Why do you score a crosshatch pattern on top?

This crosshatch pattern is the visual signature of Breton butter cake, and it also helps the egg wash catch and brown evenly. Score the lines before baking, once the cake is baked it's too late.

Should Breton butter cake be served warm or cold?

Serve it cold or at room temperature, never warm, since the dense crumb needs to cool completely to hold its shape. That's also why it's made the day before.

Can you make this cake without the jam filling?

Yes, that's actually a traditional plain version of Breton butter cake, even simpler. In that case, spread all the batter in a single layer in the pan before brushing with egg wash and scoring the top.

Can a Breton butter cake with fleur de sel be made ahead?

Yes, it's even recommended. The recipe needs 20 min of work in total, split up like this, the day before, 4 steps, when it's time to serve, 1 step.

How long does it take to make a Breton butter cake with fleur de sel?

Allow 1 h 20 in total, including resting and cooking time, of which 20 min is actual work. The recipe is rated "easy".

How many calories are in a Breton butter cake with fleur de sel?

About 520 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a Breton butter cake with fleur de sel cost?

About €0.90 per person, that's €5.40 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Remember to ask your guests about their allergies before putting your menu together.

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