Name: Vanilla Basque Cake: The Ultimate Guide to a Perfect Burnt Cheesecake
Prep time: 15 min
Cook time: 50 min
Total time: 75 min
Yield: 8-10 servings
Ingredients: 1 cup (2 sticks or 226g) unsalted butter, softened; 1 ½ cups (300g) granulated sugar; 5 large eggs; 1 teaspoon pure vanilla extract; ¼ teaspoon fine sea salt; 1 cup (125g) all-purpose flour

Vanilla Basque Cake: Prepare to be captivated by a dessert that's as intriguing as it is delicious! Imagine a cake with a deeply caramelized, almost burnt exterior that gives way to a custardy, melt-in-your-mouth interior bursting with vanilla flavor. Sounds divine, right? This isn't your average cake; it's a rustic masterpiece that's surprisingly simple to make.

Hailing from the Basque Country, a region straddling the border between Spain and France, this cake, known locally as "Gâteau Basque," has a rich history. Traditionally, it's filled with either pastry cream or black cherry jam. However, our version focuses on the pure, unadulterated joy of vanilla. The Basque people are known for their simple yet elegant cuisine, and this cake perfectly embodies that philosophy.

What makes this Vanilla Basque Cake so irresistible? It's the contrasting textures – the slightly bitter, almost burnt crust against the creamy, pudding-like center. The intense vanilla flavor elevates it to something truly special. Plus, it's incredibly forgiving to bake! There's no need to stress about achieving a perfectly smooth surface; in fact, the more rustic, the better. People adore this cake because it's both impressive and approachable, perfect for a casual gathering or a sophisticated dinner party. It’s a guaranteed crowd-pleaser that will have everyone asking for seconds!

Ingredients:

For the Cake:

1 cup (2 sticks or 226g) unsalted butter, softened
1 ½ cups (300g) granulated sugar
5 large eggs
1 teaspoon pure vanilla extract
¼ teaspoon fine sea salt
1 cup (125g) all-purpose flour

Equipment:

9-inch springform pan
Parchment paper
Electric mixer (stand or hand-held)
Mixing bowls
Rubber spatula

Preparing the Pan:

Preheat your oven to 400°F (200°C). This high temperature is crucial for achieving the signature dark, caramelized crust of a Basque cake. Make sure your oven is properly preheated before you start baking.
Prepare the springform pan. This is a very important step! Basque cakes are notoriously delicate, and a well-prepared pan is essential for easy release. Cut two large circles of parchment paper, each slightly larger than the base of your springform pan.
Line the bottom of the pan. Place one parchment circle in the bottom of the springform pan. It doesn't have to be perfectly smooth; a few wrinkles are fine.
Line the sides of the pan. Cut long strips of parchment paper that are tall enough to extend several inches above the rim of the pan. This is important because the cake will rise quite a bit during baking. Overlap the parchment strips around the inside of the pan, creating a complete lining. Don't worry about making it perfectly neat; the rustic look is part of the charm of a Basque cake. The parchment should extend well above the top of the pan to protect the cake from burning.

Making the Batter:

Cream the butter and sugar. In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer (stand or hand-held) on medium speed. Beat until the mixture is light and fluffy, about 3-5 minutes. This step is crucial for incorporating air into the batter, which will help the cake rise. Scrape down the sides of the bowl occasionally to ensure everything is evenly mixed.
Add the eggs. Add the eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next. If the mixture starts to look curdled, don't worry; it will come together when you add the flour.
Incorporate the vanilla extract. Stir in the vanilla extract. This enhances the flavor of the cake.
Add the salt. Add the salt. This balances the sweetness of the cake.
Add the flour. Gradually add the flour to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can develop the gluten in the flour and result in a tough cake. Mix until the flour disappears into the batter. A few streaks of flour are okay.
Scrape the bowl. Use a rubber spatula to scrape down the sides and bottom of the bowl to ensure all ingredients are fully incorporated.

Baking the Cake:

Pour the batter into the prepared pan. Gently pour the batter into the prepared springform pan. The batter will be quite thin, which is normal.
Spread the batter evenly. Use a spatula to spread the batter evenly in the pan.
Bake the cake. Place the pan in the preheated oven and bake for 50-60 minutes, or until the top is deeply browned and caramelized. The center of the cake should still be slightly jiggly. The exact baking time will depend on your oven, so keep a close eye on it. The cake should be very dark brown, almost burnt-looking, on top. This is what gives it its unique flavor.
Check for doneness. To check for doneness, gently shake the pan. The edges of the cake should be set, but the center should still have a slight wobble. If the top is browning too quickly, you can loosely tent it with foil.
Cool the cake. Remove the cake from the oven and let it cool completely in the pan on a wire rack. This is important because the cake will continue to set as it cools. Don't be tempted to remove it from the pan while it's still warm, as it will be very fragile.

Serving the Cake:

Release the cake from the pan. Once the cake is completely cool, carefully release it from the springform pan.
Remove the parchment paper. Gently peel away the parchment paper from the sides and bottom of the cake.
Slice and serve. Slice the cake into wedges and serve. Basque cake is delicious on its own, but it's also wonderful with a dollop of whipped cream, fresh berries, or a scoop of vanilla ice cream.
Enjoy! This cake is best served at room temperature. The slightly burnt exterior and creamy interior create a delightful contrast in textures and flavors.

Tips for Success:

Use high-quality ingredients. Since this cake has so few ingredients, the quality of each one really shines through. Use good-quality butter, vanilla extract, and eggs for the best flavor.
Don't be afraid to burn it! The dark, caramelized crust is what makes a Basque cake so special. Don't be afraid to let it get quite dark in the oven.
Let it cool completely. This is crucial for the cake to set properly. Don't be tempted to cut into it while it's still warm.
Adjust baking time as needed. Every oven is different, so you may need to adjust the baking time slightly. Keep a close eye on the cake and check for doneness as described above.
Experiment with flavors. While vanilla is the classic flavor, you can experiment with other extracts, such as almond or lemon. You can also add a pinch of cinnamon or nutmeg to the batter.
Storage. Store leftover cake in an airtight container at room temperature for up to 3 days.

Troubleshooting:

Cake is too dense: Make sure you cream the butter and sugar properly. This step is crucial for incorporating air into the batter. Also, be careful not to overmix the flour.
Cake is too dry: Make sure you measure the flour accurately. Too much flour can result in a dry cake.
Cake is not browning enough: Make sure your oven is properly preheated to 400°F (200°C). If the cake is still not browning enough, you can try broiling it for a minute or two at the end of baking, but watch it carefully to prevent burning.
Cake is sinking in the middle: This can happen if the cake is not fully baked. Make sure the center is set before removing it from the oven.

Variations:

Chocolate Basque Cake: Add ¼ cup of unsweetened cocoa powder to the dry ingredients.
Lemon Basque Cake: Add the zest of one lemon to the batter.
Almond Basque Cake: Add ½ teaspoon of almond extract to the batter.

Conclusion:

This Vanilla Basque Cake is truly something special, and I genuinely believe it deserves a place in your baking repertoire. It's more than just a cake; it's an experience. The deeply caramelized exterior gives way to a custardy, almost molten interior that's bursting with vanilla flavor. The simplicity of the ingredients belies the complexity of the taste and texture – it's a testament to how a few high-quality components, treated with care, can create something extraordinary. If you're looking for a show-stopping dessert that's surprisingly easy to make, look no further. Why is this a must-try? Because it's utterly unique! Unlike traditional cakes that strive for perfection in evenness and crumb, the Basque Cake embraces its imperfections. The slightly burnt top is not a mistake; it's a deliberate and crucial part of the flavor profile. It adds a smoky, almost bitter note that perfectly complements the sweet vanilla custard within. It's also incredibly versatile. While the classic vanilla version is divine, there are so many ways to customize it to your liking. Speaking of variations, let's talk serving suggestions and creative twists! A simple dusting of powdered sugar is all you need to showcase its rustic beauty. Serve it warm, straight from the oven, with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat. For a more sophisticated presentation, try pairing it with fresh berries like raspberries or strawberries, their tartness providing a delightful contrast to the cake's sweetness. But the fun doesn't stop there! Feel free to experiment with different flavor infusions. A splash of rum or brandy in the batter can add a warm, boozy note. You could also incorporate citrus zest, such as lemon or orange, for a brighter, more vibrant flavor. For chocolate lovers, a swirl of melted dark chocolate into the batter before baking would be absolutely decadent. Consider adding a layer of fruit preserves to the bottom of the cake before baking for a hidden surprise. Cherry preserves, apricot preserves, or even fig jam would work beautifully. Don't be intimidated by the slightly burnt appearance – that's part of its charm! The key is to use a high oven temperature and bake it until the top is deeply caramelized but the center is still slightly jiggly. It will continue to set as it cools. And remember, every oven is different, so keep a close eye on it and adjust the baking time as needed. I truly hope you'll give this Vanilla Basque Cake a try. It's a recipe that's sure to impress your friends and family, and it's a wonderful way to treat yourself to something truly special. It's a guaranteed crowd-pleaser, and I'm confident that you'll love it as much as I do. Once you've made it, I'd absolutely love to hear about your experience! Share your photos and comments on social media using [Your Hashtag Here] – I can't wait to see your creations and hear about your flavor variations. Happy baking, and enjoy every delicious bite! Let me know if you have any questions, and I'll do my best to help. This cake is a journey, and I'm excited for you to embark on it!