Here is Mauritius, we have our own take on a typical vanilla cake. We call it the “massepain”.


This is a typical massepain mauritian recipe that is my mums. Trust me when i say that it comes out lovely every single time.


The buttercream icing I use is from BBC Food and i use this recipe every time i make buttercream due to the lightness and delicious sweet taste that accompanies it. 


A perfect cake for tea time, massepain is so light and tastes absolutely delicious when dipped into a cup of hot tea. I know summer is coming soon in many countries but here in Mauritius winter is fast approaching and so just the sound of that makes me feel all warm inside. I cant wait till its cold enough to have some yummy hot chocolate with marshmallows. Hmmmm!!


However this cake can be a summer treat as well! It is so light and fluffy and perfect for a hot summer day. Coated with a layer of buttercream! Yum, it couldn’t get better than that. 

Okay enough dreaming now, lets get to reality. Alike to all my recipes on here, massepain is so simple to make and you will really see the ressemblance with a typical vanilla cake.Massepain6

Lets get to the recipe now!Massepain7



  • 5 eggs
  • 200 g Granulated Sugar
  • 1 pack of butter (227 grams)
  • 1 lb (454 g) self raising flour
  • 200ml Milk
  • 1 tsp vanilla essence


  1. Preheat the oven to 220 C
  2. Grease a cake tin
  3. Cream butter and sugar until light and fluffy
  4. Add the eggs one at a time whisking continuously
  5. Gradually add the flour to the mixer
  6. When mixed thoroughly add vanilla essence and milk until incorporated.
  7. Put in the oven for 45 mins to 1 hour.


– The Cake Architect


14 thoughts on “Massepain

  1. Hi… thanks for sharing the recipe. Can I use this recipe for a wedding cake? Will it stay moist for long? Thanks!

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