Masse Pain (A Very Basic Cajun Cake)

8 servings Prep: 15 m Cook: 1 h Total: 1 h 15 m Beginner
5.0/5 (2)
Masse Pain (A Very Basic Cajun Cake)
In the middle of the afternoon at 3:00pm, while we Cajun kids were working in the fields, our father would allow us to take a break from picking peppers or cotton or cutting sugar cane. What a nice guy? He allowed us to go in at the “end of the row” and eat a piece of cake that Momma baked along with a glass of sugar water to drink. This traditional Masse Pain cake features butter, eggs, sugar, flour, and vanilla—simple ingredients that make a tender, not-too-sweet cake perfect for a field break. I wanted the recipe for this and a really nice lady, named Maxine, who went through a scavenger hunt to get her Aunt Beaul’s Masse Pain recipe for me. Masse means together and Pain means bread. So the assumption is to bring all the ingredients together and make bread.

Ingredients

8 servings
  • 1/2 pound real butter
  • 2 cups sugar
  • 6 eggs
  • 2 cups flour
  • 1 tsp pure vanilla

Step-by-Step Instructions

  1. Preheat oven to 350°F. Grease and flour a 9x12 inch baking pan.
  2. Cream butter, and gradually add sugar and vanilla until light and fluffy.
  3. Add eggs one at a time, mixing well after each addition.
  4. Sift flour and add a little at a time or fold in gently until just combined.
  5. Pour batter into prepared pan. Bake at 350°F for about one hour, until a toothpick inserted in the center comes out clean. Cool before removing from pan.

Common Problems and Solutions

Q: Why is my cake too dense?

A: Don't overmix once you add the flour. Fold it in gently until just combined to keep the cake tender. Overmixing develops gluten and makes the cake tough.

Q: Can I tell when it's done without a toothpick?

A: The cake should pull away slightly from the sides of the pan and spring back when lightly pressed in the center. It will be golden brown on top.

Tips and Techniques

Bring eggs and butter to room temperature before starting—they’ll cream together much better and create a lighter texture. Don’t skip sifting the flour; it helps create the tender, fine crumb that makes this cake special.

Ingredient Substitutions

  • real butter: margarine
  • pure vanilla: vanilla extract or almond extract

Equipment Needed

  • 9x12 inch baking pan
  • mixing bowl
  • electric mixer or wooden spoon
  • flour sifter or fine mesh strainer

Historical Context

Masse Pain was a staple cake for working Cajun families in Southwest Louisiana, made with whatever basic ingredients were on hand. The name means “together bread,” reflecting the simple technique of bringing flour, butter, eggs, and sugar together. It was often baked in the morning to serve as an afternoon energy boost for field workers.