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Classic French Genoise Cake Recipe: How To

French Genoise Cake


  • 1/2 cup unsalted butter
  • 1 tbsp vanilla extract
  • 8 large eggs
  • 1 cup granulated sugar
  • 1/4 tsp salt
  • 1 1/2 cups cake flour (plus 2 tablespoons)
  • 1 1/2 cups syrup, flavored with extract of your choice (*see recipe below)
  • frosting and filling of your choice


  • Preheat your oven to 350F. Prepare two 8" cake pans with a circular piece of parchment paper (or line with butter and flour, the choice is yours).
  • In a pan, melt your butter until the color of the bottom of the pan turns brown. Place the now melted butter into a separate bowl with the vanilla extract, leaving the residue called "milk solids" in the pan. In another bowl, add the salt, sugar, and eggs. Leave the bowl over simmering water and whisk until warm.
    Now remove from heat and whisk continuously until the eggs have grown around three times in size. Now add half the flour to the eggs and fold in. Once mixed, add the other half. Now add one cup of your batter to the butter mixture from earlier. Combine, and then add another cup of batter. Now add your butter mixture, to the batter and stir.
  • Distribute the batter between your two prepared pans evenly. Bake in the center of your oven for around 30 minutes. The cake should have a springy feel in the center when it's ready to eat. Once cooked, place onto a wire rack to cool for at least 10 minutes
  • Brush both cake layers with the syrup before you decorate with the filling and frosting of your choice. Your cake is now ready to serve - enjoy!