French Farmhouse Breakfast Cake

Craving a cozy, old-world breakfast straight from the French countryside? I absolutely adore making this French Farmhouse Breakfast Cake, a simple yet elegant cake that feels rustic, comforting, and beautifully homemade. This classic-style breakfast cake is lightly sweetened, rich with buttery flavor, and delicately spiced with nutmeg—perfect for slow mornings, brunch tables, or a warm slice alongside coffee.

Unlike overly frosted desserts, this farmhouse cake shines in its simplicity. Made with pantry staples and finished with a gentle dusting of powdered sugar, it’s the kind of recipe I turn to when I want something timeless, unfussy, and deeply satisfying.

Ingredients List

Cake Ingredients

• 1 ½ cups all-purpose flour

• 2 teaspoons baking powder

• ½ teaspoon ground nutmeg

• ¼ teaspoon salt

• 14 tablespoons salted butter (room temperature)

• ⅔ cup granulated sugar

• 3 large eggs (room temperature)

• 1 teaspoon vanilla extract

For Finishing

• Powdered sugar, for dusting

Required Kitchen Tools

When I prepare this French Farmhouse Breakfast Cake, having a few basic kitchen tools ready makes the process smooth and enjoyable. Here’s what I use:

1. Mixing Bowls: One medium bowl for dry ingredients and one large bowl for creaming butter and sugar.

2. Hand Mixer or Stand Mixer: Essential for achieving a light, fluffy butter and sugar mixture.

3. Measuring Cups and Spoons: Accurate measurements ensure the cake bakes evenly with the perfect crumb.

4. Cake Pan: An 8-inch round or square pan works beautifully for this rustic breakfast cake.

5. Whisk and Spatula: For combining dry ingredients and folding the batter gently.

6. Fine Mesh Sieve: Ideal for dusting powdered sugar evenly over the cooled cake.

Having these tools prepared ahead of time sets me up for a relaxed baking experience and a flawless farmhouse-style cake.

Cake Preparation

Preparing this French Farmhouse Breakfast Cake is one of my favorite parts because it comes together effortlessly while filling the kitchen with a warm, buttery aroma. I always start by organizing my ingredients and bringing everything to room temperature for the best results.

Mixing the Dry Ingredients

In a medium mixing bowl, I whisk together the all-purpose flour, baking powder, ground nutmeg, and salt. This step ensures the leavening agent and spices are evenly distributed throughout the cake, giving it a consistent rise and a subtle, cozy flavor in every bite. Once mixed, I set the bowl aside while I work on the wet ingredients.

Creaming the Butter and Sugar

In a large bowl, I cream the room-temperature salted butter and granulated sugar together using a hand mixer. I beat the mixture for about 3–4 minutes until it becomes light, pale, and fluffy. This step is key to achieving the tender, soft crumb that defines a traditional French farmhouse cake.

Next, I add the eggs one at a time, beating well after each addition. This helps the batter emulsify properly and creates a smooth, rich texture. Once all the eggs are incorporated, I mix in the vanilla extract, which adds a gentle sweetness without overpowering the cake’s rustic character.

With the wet ingredients ready, I slowly add the dry mixture to the bowl, mixing on low speed just until everything is combined. I’m careful not to overmix, as that can make the cake dense instead of light and airy.

Baking the French Farmhouse Breakfast Cake

Baking this cake is where the magic truly happens. As it bakes, the butter and nutmeg create an irresistible aroma that makes this recipe feel like a true countryside classic.

Preparing the Cake Pan

Before pouring in the batter, I preheat my oven to 350°F (175°C). I generously butter my cake pan and lightly dust it with flour, tapping out any excess. This simple step ensures the cake releases easily after baking and keeps its lovely rustic shape intact.

Baking Time and Temperature

I pour the batter evenly into the prepared pan and smooth the top with a spatula. The cake goes into the preheated oven and bakes for 40–45 minutes, or until the top turns a light golden color and a toothpick inserted into the center comes out clean.

Halfway through baking, I like to rotate the pan to ensure even cooking. The cake slowly rises and develops a tender crumb with a lightly crisp edge—exactly what I look for in a farmhouse-style breakfast cake.

Once baked, I remove the pan from the oven and let the cake cool for about 15 minutes. Then, I carefully turn it out onto a wire rack to cool completely. Allowing the cake to cool properly helps it set and makes slicing much easier.