Molly Cake à la Mercotte

It smells warm and sweet the second it comes out of the oven – like butter, golden sugar, and something soft you can’t name right away. And when you slice into it, the crumb is tender and quietly springy, almost like a pillow that can stand up to cream. This Molly Cake, inspired by Mercotte (a name I adore saying aloud – it sounds like sugar itself), isn’t flashy. But it’s so reliable, so light, and somehow comforting even in the way it rests on your plate… ready to be dressed up or left plain. I swear, it’s the kind of thing that just feels like home – but also sort of elegant too.

Why You’ll Crave It

• It’s incredibly light and moist without being fussy – thanks to the clever mixing method.
• You can keep it plain or fill it with nearly anything – creams, fruits, chocolate, compotes.
• Stays soft for days, which makes it ideal for birthday cakes or prep-ahead desserts.
• It has a simple vanilla flavor that’s both nostalgic and timeless (also forgiving).
• Mixes up fast – no odd steps or strange ingredients, just stuff you probably have already.

The first time I made this was actually after watching a rerun of Le Meilleur Pâtissier on a chilly Sunday – and now it’s tradition every March when daffodils show up.

What You’ll Need

• All-purpose flour: 250 grams, sifted to keep everything light and even
• White sugar: 250 grams – just regular granulated, nothing fancy
• Large eggs: 5, ideally at room temperature (this part matters more than you’d think)
• Baking powder: 2 level teaspoons for your lift
• Whole milk: 125 ml, slightly warm (not hot), so it blends smoothly
• Unsalted butter: 125 grams, soft but not melted – the kind you can press a thumb into easily
• Vanilla extract: 1 full teaspoon (I cheat – I make it a heaping one)
• Salt: Just a pinch – it matters, trust me

Easy How-To

Get your oven and pan ready

Preheat your oven to 160°C (about 320°F). Grease a 22 cm round cake pan generously, then line the base with baking paper. I always add an extra collar around the sides with parchment – it helps the cake rise evenly.

Cream the butter and sugar

Beat the softened butter and sugar together until fluffy. Not just combined, but really fluffy – like pale and cloud-like. It takes a few minutes, so don’t rush it. This is where your cake starts its lift.

Add your eggs (one by one)

Crack in one egg at a time, mixing thoroughly in between. It’ll look a bit curdled at first… just keep going. By the last egg, it should smooth out into a thick silky mess.

Sift the dry stuff

In another bowl, sift together your flour with the baking powder and that tiny (but crucial) pinch of salt. Don’t skip this – it’s worth the extra bowl, I promise.

Bring it all together

Now alternate adding your sifted dry mix with the warm milk into the eggy batter. Start and end with flour. Don’t overbeat – just fold gently until combined. It should look soft and thick but pourable.

Pour and bake

Scoop it into your pan, smooth the top lightly (just a swirl with a spoon), then into the oven it goes. Baking takes around 50 to 60 minutes – it should turn pale gold and pull ever so slightly from the edges.

Cool with patience

Let the cake sit in the pan for ten minutes (don’t flip too soon or it might sag). Then lift it gently onto a rack and let it cool completely. That part is oddly satisfying – the quiet wait.

Decorate however you like

Now it’s up to you. Buttercream? Berries and cream? Left plain with just powdered sugar? It holds everything so gently, it really doesn’t mind.

Good to Know

• If it domes too much in the center while baking, that’s normal – you can trim it flat with a serrated knife (or keep the bump and crown it with cream, I won’t tell anyone)
• You can totally make it the day before – it actually gets even better by the next day
• I always bake it while listening to old jazz records – it’s not required, but it does help

Serving Ideas

• Serve it with fresh whipped cream and cut strawberries for a lazy summer dessert
• Cut into thin layers and fill with lemon curd for something bright and silky
• Eat a simple slice with black coffee in the afternoon – no frills, just cake and quiet

Top Tricks

• Always use room temperature ingredients – it makes a shocking difference in texture
• Line your pan taller than usual with parchment if you want a super even rise (it works wonders)

Frequently Asked Questions

Can I use oil instead of butter?

Technically yes – but you’ll lose some of that delicate, melt-in-the-mouth feel the butter gives. If you do substitute, use a light-flavored oil like grapeseed and keep the quantity the same.

What’s so special about the Molly cake?

It’s soft but structured, fluffy but rich. The texture makes it versatile – it holds fillings without getting soggy, and stays tender for days. It’s kind of a blank canvas… but a very delicious one.

Can I flavor the cake batter?

Absolutely. You can add citrus zest, a touch of almond extract, even melted chocolate for variation. Just keep it balanced so it doesn’t overpower the tenderness of the base.

Do I need to refrigerate leftovers?

Only if you’ve filled it with something perishable like cream. Otherwise, room temp is fine – just keep it in a container that closes properly so it stays soft.