Craving a rustic, buttery slice of European comfort? Let me introduce you to the French Farmhouse Breakfast Cake—a simple yet indulgent morning treat that brings the warmth of a country kitchen to your table.
Rich with butter, lightly spiced with nutmeg, and finished with a delicate dusting of powdered sugar, this traditional French cake is perfect with your morning coffee or afternoon tea.
Ingredients List
Dry Ingredients
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
Wet Ingredients
- 14 tablespoons (1 ¾ sticks) salted butter, at room temperature
- 1 teaspoon vanilla extract
- ⅔ cup granulated sugar
- 3 large eggs, at room temperature
For Finishing
- Powdered sugar, for dusting
Required Kitchen Tools
When baking this buttery French farmhouse cake, having the right tools will help you achieve a soft, golden crumb and perfect presentation every time:
- Electric Mixer (Hand or Stand) – For creaming the butter and ensuring a light, fluffy batter.
- Mixing Bowls – One for the dry ingredients, and one for the wet.
- 9-Inch Round Cake Pan – Buttered, floured, and lined with parchment paper to prevent sticking.
- Sifter or Fine Mesh Strainer – For evenly combining and aerating dry ingredients.
- Wire Rack – Essential for cooling the cake evenly after baking.
- Spatula – To scrape every last bit of buttery batter into the pan.
- Toothpick or Cake Tester – For checking doneness.
This recipe requires no fancy equipment—just a few kitchen basics and a love for rustic baking.
Cake Preparation
Baking this French Farmhouse Breakfast Cake is a breeze, and the result is a rich, tender cake that feels like a hug from the French countryside. Here’s how to bring it to life in your kitchen.
Prepping the Pan and Oven
Start by preheating your oven to 350°F (175°C). Butter and flour a 9-inch round cake pan, then line the bottom with parchment paper. For extra insurance against sticking, butter and flour the parchment as well. This extra step may seem small, but it ensures a clean release and a perfectly golden crust.
Mixing the Dry Ingredients
In a medium mixing bowl, sift together:
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
Set this bowl aside. The nutmeg adds a subtle warmth and aroma that gives the cake its farmhouse charm.
Creaming the Butter and Sugar
In a large mixing bowl, using an electric mixer, beat 14 tablespoons of softened salted butter until it’s pale yellow and creamy. This step is key to building the structure and fluffiness of the cake.
Add 1 teaspoon of vanilla extract and ⅔ cup of granulated sugar. Continue mixing until the mixture is light and fluffy—this should take about 2-3 minutes.
Adding the Eggs
Crack in 3 large eggs, one at a time, mixing well after each addition. This helps the eggs incorporate smoothly and prevents curdling. The batter will start to look glossy and thick—exactly what we want.
Combining Wet and Dry Ingredients
Gradually add the sifted flour mixture to the wet ingredients. Mix just until everything is combined—do not overmix. The batter will be thick and dense, almost like a pound cake. That’s perfect. It’s what gives this breakfast cake its rich, satisfying crumb.
Baking and Serving the Cake
Now that your thick, buttery batter is ready, it’s time to bake this beauty to golden perfection.
Transferring the Batter
Spoon the batter into your prepared 9-inch round cake pan. Use a spatula to spread it evenly, making sure it reaches all the edges. This batter is thick, so don’t worry if it doesn’t pour like a typical cake mix. Once it’s smoothed out, gently tap the pan on the counter a couple of times to release any hidden air bubbles.
Baking Time
Slide the cake into your preheated oven and bake for 25 to 30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. Every oven is a little different, so keep an eye on it around the 25-minute mark.
Cooling the Cake
Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, gently run a knife around the edge, invert it onto a wire rack, and peel away the parchment. Let it cool completely before dusting.
Final Touch: Powdered Sugar
After the cake has fully cooled, it’s time for the simplest, most beautiful finishing touch—a generous dusting of powdered sugar. I like to sift it over the top just before serving for a delicate, snowy layer that’s as pretty as it is delicious.
Slice into wedges and serve this rustic French cake as is, or pair it with seasonal fruit, a dollop of crème fraîche, or a strong cup of coffee for an authentic country-style breakfast.
Storage Instructions
This cake is wonderfully buttery and moist, making it a great option to bake ahead or enjoy over a couple of days—if it lasts that long!
Keeping It Fresh
To keep your French Farmhouse Breakfast Cake fresh, store it at room temperature in an airtight container. It will stay delicious for up to 3 days. I recommend placing a piece of parchment or wax paper between the lid and the cake to avoid the powdered sugar from sticking to the container.
Can You Freeze It?
Absolutely. This cake freezes beautifully. Wrap individual slices or the whole cake tightly in plastic wrap, then in aluminum foil or a freezer-safe bag. It can be stored in the freezer for up to 1 month. When you’re ready to enjoy it again, let it thaw at room temperature. A quick warm-up in the oven will bring back that fresh-baked feel.
French Farmhouse Breakfast Cake
Equipment
- Electric Mixer (Hand or Stand)
- Mixing Bowls
- 9-Inch Round Cake Pan
- Sifter or Fine Mesh Strainer
- Wire Rack
- Spatula
- Toothpick or Cake Tester
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon ground nutmeg
- ¼ teaspoon kosher salt
Wet Ingredients
- 14 tablespoons (1 ¾ sticks) salted butter, at room temperature
- 1 teaspoon vanilla extract
- ⅔ cup granulated sugar
- 3 large eggs, at room temperature
For Finishing
- Powdered sugar, for dusting
Instructions
Cake Preparation
- Start by preheating your oven to 350°F (175°C). Butter and flour a 9-inch round cake pan, then line the bottom with parchment paper. For extra insurance against sticking, butter and flour the parchment as well. This extra step may seem small, but it ensures a clean release and a perfectly golden crust.
- In a medium mixing bowl, sift together:Set this bowl aside. The nutmeg adds a subtle warmth and aroma that gives the cake its farmhouse charm.1 ½ cups all-purpose flour2 teaspoons baking powder½ teaspoon ground nutmeg¼ teaspoon salt
- In a large mixing bowl, using an electric mixer, beat 14 tablespoons of softened salted butter until it’s pale yellow and creamy. This step is key to building the structure and fluffiness of the cake.Add 1 teaspoon of vanilla extract and ⅔ cup of granulated sugar. Continue mixing until the mixture is light and fluffy—this should take about 2-3 minutes.
- Crack in 3 large eggs, one at a time, mixing well after each addition. This helps the eggs incorporate smoothly and prevents curdling. The batter will start to look glossy and thick—exactly what we want.
- Gradually add the sifted flour mixture to the wet ingredients. Mix just until everything is combined—do not overmix. The batter will be thick and dense, almost like a pound cake. That’s perfect. It’s what gives this breakfast cake its rich, satisfying crumb.
Conclusion
Baking a French Farmhouse Breakfast Cake is like capturing a moment of rural France on a plate—simple, wholesome, and full of flavor. With its buttery crumb, warm hint of nutmeg, and classic powdered sugar finish, this cake is perfect for cozy mornings or as a sweet snack any time of day.
Whether you’re hosting brunch or just treating yourself to something homemade, this rustic cake delivers comfort and charm in every bite. It’s proof that the most timeless recipes are often the simplest ones.
So go ahead, preheat your oven, and bring a bit of countryside magic to your kitchen—one slice at a time.
