Bake
Double Vanilla Butter Cake with Chantilly Cream
Popular on Food52
98 Reviews
electra5me
September 20, 2023
This cake is VERY sweet. I didn't even bother with the chantilly cream. If I were to make it again, I'd reduce the sugar by a quarter to a third cup. Also, the recipe should call for a deep cake pan. I used a regular cake pan and it spilled over. I was able to salvage it, but the end result wasn't pretty.
Francine R.
June 3, 2023
I don't know what I did wrong, but once I poured the batter into the 8" cake pan it was clear the pan was too small. I put tin foil on the rack below the cake and the cake spilled over and it's a mess. Also taking much longer than 40 minutes to bake. Am hopeful it will recover and I can take it to a friend's house for a dinner party tonight.
BTW, I have never had a problem with any of your other recipes.
BTW, I have never had a problem with any of your other recipes.
electra5me
September 20, 2023
I had the exact, same issue. I had to bake it for about 55 minutes total. I have a feeling, if we'd used a deeper cake pan, it would have baked in the time specified.
Pate
May 3, 2023
Please provide recipe in grams. I truly do not understand why this site does not provide metrics for baking recipes. It is much more accurate and easy to measure.
Carole S.
April 29, 2023
Would love some metric measures, what the heck is 14 tablespoons of butter, surely easier to weigh in a bowl with scales that zero in between...
Shavon H.
February 24, 2023
I may have overbaked, so it was a just a tad dry. But overall, a light and lovely cake. The vanilla paste is so worth it (my first time using) and I'd def bake again!
Calle
June 29, 2022
Ohhh this is good. My daughter wanted a vanilla cake for her birthday so I made this and it was a huge success. The texture is so good and the flavor is wonderful. I actually like that it’s a smaller size, I feel like that’s a better size slice for not overdoing it. This will certainly be in our rotation.
KAREN
September 12, 2020
Delicious, too small, would suggest doubling the recipe. I would love it if Food 52 would when saying measurements of butter, to make it in ounces. It is so difficult to judge. Today I measured out 14 tbsp of butter. By the time I had melted the butter to add it was too much. It was worth making for sure. double the order thought.
Ann-Marie D.
August 16, 2020
I am excited to try this recipe so the first two cakes are in the oven. Some comments pls. Can you: 1. Not sure why food52 refuses to not put grams for their pastry recipes, but can you? 2. After heating up the oven, it would be great for butter to be melted and cooled as the second step. 3. And this is tricky recipe as there's so much gentle folding of ingredients and many people don't know how to do this. Maybe some tips?
Venus
April 6, 2020
I rarely write reviews for recipes, but this has become one of my favorite go-to dessert recipes, and I just had to leave a positive comment! So delicious, fool-proof, crowd-pleasing, easy, and quick. And best of all, it uses a few simple ingredients that I always have on hand. Even without heavy cream to make the cream topping, it's still a winner with just a simple dusting of powdered sugar. Thanks for this wonderful recipe!
Cindy
June 2, 2019
So, wanting to know if there was a taste difference in sources of vanilla paste/vanilla, I made this twice. The first was using Nelson Vanilla bean paste and extract. The second was using “homemade” vanilla bean paste (vanilla beans purchased in Madagascar, cut in half, stood on end in vodka for 6 weeks, and then milked for the seeds by squeezing them out. To smooth and distribute the seeds, I used a 1/2 teaspoon of bourbon mixed with the seeds.). The extract was vanilla beans in vodka. All volumes of ingredients were converted to weight.
They were both great. There was a very subtle taste difference when my husband blind tasted them, saying the homemade had a slightly different aromatic and hit in the mouth for flavor. He added that most likely, if put on the same plate, very very few people could tell the difference between. All in all a winner and a good way to bring the vanilla as primary focus.
They were both great. There was a very subtle taste difference when my husband blind tasted them, saying the homemade had a slightly different aromatic and hit in the mouth for flavor. He added that most likely, if put on the same plate, very very few people could tell the difference between. All in all a winner and a good way to bring the vanilla as primary focus.
Posie (.
June 2, 2019
What a cool experiment! So glad you love the cake — it really is such a fantastic way to highlight vanilla and all its nuances.
Karen
March 10, 2019
Just made this cake & it is divine!!! Checked it after 30min & it was done. I found the paste at Michaels for those wondering where to purchase.
Kelly
March 1, 2019
Probably the best yellow cake I’ve ever made. It is SO tender! I followed all of the instructions with the exception of lining the cake pan with parchment paper (the cake came out of the pan easily). This is a keeper.
Kara W.
February 16, 2019
This has become our family's favorite - we love sharing the recipe, and it's really fun to make. It's delicious, works for special occasions, birthdays, or just Sunday night with a roasted chicken. We most frequently sprinkle some berries (usually raspberries, though your favorite work just as well) over the cake & cream. We also usually eliminate the sugar from the cream - the cake is plenty sweet for everyone. My oven is far from high quality, and I've never had a problem with the cake collapsing or any such. Always comes out like a dream. (Note - this review was co-written with my 10-year-old, who is a super picky eater who does not like to cook - and LOVES making and eating this cake).
Virginia
February 7, 2019
I remember makythis a few years ago and was not overjoyed with the result. I decided to try it again because it sounds delicious. Overall, it tastes eggy and I feel like I wasted 2 sticks of butter. It’s just OK. A batch of blondies would be a better use if ingredients and calories. This is ok with whipped cream and fruit, but I think angel cake is a better match
charles
November 26, 2018
Going to make it this weekend. I live in a high elevation area, anyone have any recipe alteration recommendations for high altitude cooking?
charles
January 4, 2019
Turned out great, ended up making it twice, because people kept eating it. Dont know if it is because of the altitude that I am cooking at, but the cook time was way too long. The first time i checked on it at 35 mins and it overcooked, not burnt, but you could tell it was ready to come out awhile ago. The second time I checked on it at 30 mins and it was still completely cooked. When I make it again, which I will, I might start checking on it more regularly starting about 20-25 mins.
Victoria C.
August 6, 2018
This is a GREAT recipe, very delicious and a little unusual - a real keeper. Just be sure to mix the butter in VERY WELL. I now use BraveTart's suggestion and make it in a Fat Daddio's 8 x 3 inch cake pan. Definitely make the chantilly cream. I have not made it with two layers as I don't really like layer cakes, but I have been thinking that like a Victoria Sponge, it might be good with two layers divided by some strawberry jam.
Barbi D.
March 5, 2018
Ok so I’ve made this cake twice. 1st time I accidentally put 4eggs instead of 3. It came out thick. Like cornbread(my husband said). 2nd time, I followed direction exactly. Still thicker than normal cake . Is this how it’s suppose to be (thicker than traditional cake). ???
Ann
January 7, 2018
The batter was amazing. It looked gorgeous in the oven, rising a lot as described, then.... at 35 minutes I checked it. It seemed to need another 5 min. After the 5 minutes I went to take it out and it had completely sunk in the middle though sides were pulling away.
Not sure what happened here. Any ideas?
Not sure what happened here. Any ideas?
alison P.
February 7, 2019
sounds like you had too much batter for your pan. try using a taller 8" round next time, or a 9" .
Katherine L.
November 13, 2017
This recipe has been on my list of recipes to try & finally got around to making it tonight. Cake was nice & moist & I could have eaten the entire bowl of Chantilly cream by itself. I'll definitely be making this again.
Allison F.
September 14, 2017
My cake didn't rise very much- does that mean I didn't make it fluffy enough in the egg beating stage?
Ann-Marie D.
August 16, 2020
Did it raise by almost double? And also, this thing of gently mixing in the flour first and then gently mixing the butter in is super tricky!
Mithu L.
January 10, 2023
That’s why I’m wondering if there is a way to incorporate both simultaneously, to prevent more chances for the batter to deflate…
Karen
March 2, 2017
I'm making this cake the day before my dinner party. How should I store it? Does it keep well?
KK
February 12, 2017
Not downplaying the great vanilla flavor of this cake - which I liked, but it tasted to me like the basic sponge cake that my mom used to make. I'm not a huge fan of the texture of a sponge cake, so this wasn't a home run for me. That being said, others who do enjoy sponge cake - the vanilla scent and flavor in this is quite nice.
Kate V.
February 5, 2017
This was a huge hit; give it a shot! Constructing this batter from the fluffy egg base was fun.
I doubled the recipe and baked in a bundt pan. I also used half coconut oil and half butter and it worked out perfectly.
I doubled the recipe and baked in a bundt pan. I also used half coconut oil and half butter and it worked out perfectly.
Judith R.
January 26, 2017
I made this about a year ago as written, and it was divine! I have a question now : Has anyone tried making this with cake flour? If so, was it a 1:1 replacement? Thanks!
Shyanne
January 24, 2017
I made this last night and it was incredible! I used about 3/4 teaspoon of vanilla scraped directly from the bean instead of the paste and it turned out perfectly. Taste kind of like taking a bite of vanilla bean ice cream. It has a nice texture and the granulated sugar covering the pan adds a nice crispy outside. Definitely saving and making again!
jenncc
October 6, 2016
This is wonderful cake - simple to make and rich vanilla flavor. I loved the contrast of the crisp crust from the sugar lined baking pan, and the moist, delicate interior. Will certainly be making this again.
MattieK
September 16, 2016
Has anyone made this cake as cupcakes? Would love to try it for this weekend!
Amelia H.
July 1, 2016
I'm simply obsessed with the delicate texture of this cake and am desperate to find out if it would withstand the substitution of olive oil for butter. Guests are asking for olive oil cake, and all the recipes i've tried in the past were stodgy and pound-cake like. Don't want that! Could i sub a nice mild olive oil for all the butter mixed in at the end?
Dani R.
July 14, 2016
I substituted coconut oil for butter and it was great! The coconut was a nice subtle pairing with the vanilla.
Eva
September 12, 2017
Amelia, not sure if you ever solved this issue? I think you're better off sticking to olive oil cake—or at least oil-based cake—recipes for your quest. The texture of a butter cake rests, in large part, on the properties of butter itself: solid at room temp, liquid at higher temps. That's why coconut oil works as a substitute, and why olive oil probably wouldn't.
I think Yotam Ottolenghi has some nice olive oil cake recipes, as does Kim Boyce.
I think Yotam Ottolenghi has some nice olive oil cake recipes, as does Kim Boyce.
janeybell
June 3, 2016
Question: Do you think it would work/bake the same if I tripled or quadrupled the recipe in a much bigger pan for a large family gathering?
Osvaldo S.
April 24, 2016
This cake is fantastic! Super easy yet sooo good.
I'm taking a cake decorating course so I have to bake a cake every week for class, this has become my go-to recipe, it's so quick!
I'm taking a cake decorating course so I have to bake a cake every week for class, this has become my go-to recipe, it's so quick!
Yvette
March 30, 2016
I made this cake and my family ate the entire thing (still a little warm from oven) in about 17 minutes. It was beautiful - especially with the chantilly cream. Will definitely make again.
Renata P.
November 11, 2018
This is exactly what’s happening around me right now, except I haven’t had the chance to make the cream; they just asked for milk.
Chef B.
March 18, 2016
The photo of the cake looked so yummy & moist, I just had to try the recipe! I would have to agree with a few other comments...my cake was somewhat dry. I baked the cake for 35 minutes. Next time, I'll bake until the side pull away and the center is just a little underdone. Create recipe and super simple!
Amelia H.
March 5, 2016
I made this cake exactly as is, but instead of accompanying it with the chantilly cream, I poured a vanilla grapefruit glaze over the top, covered the sides in flaked coconut, and decorated the top with fresh candied clementines. It was, in one word; spectacular. So light and moist it brought tears to my eyes. I'm making it again in the same week (for dinner guests, not just myself - though I would be tempted to keep this cake wrapped in parchment under my bed or something all to myself, like a freak) because my roommates and I devoured it for breakfast every morning and for dessert every night. This is the perfect cake to experiment with different accompanying flavours; roasted pears and cardamom in winter, strawberries macerated in rose syrup in summer, with the chantilly cream! And of course, on its own as a buttery, angelic little tea cake. I will never be without a dessert idea. Thank you for this immaculate recipe.
Amelia H.
March 5, 2016
Also, for those hesitating to make this cake because they don't have a stand/hand mixer; the first time I made it I whipped the eggs with just a whisk, bowl, and willpower! Took about 15 mins, but wasn't too difficult and it was definitely worth it. In any case, you will not sacrifice texture or lift if you do it by hand!
Posie (.
March 9, 2016
Wow this makes me happy to read!!! I am so glad you loved it as much as I do, and I agree that it's a really fantastic canvas for all sorts of flavors. I'm looking forward to pairing it with summer stone fruits.
Genevieve M.
March 5, 2016
I was expecting a moist and buttery cake but mine came out dry and somewhat bland.
I'm trying to figure out why. I followed the recipe as is, could it be the cooking time? The cake was starting to pull away from the sides at the 30 minutes mark but the center appeared a bit jiggly so I let it in the oven for another 5 minutes or so. Could that explain the dry texture?
I'm trying to figure out why. I followed the recipe as is, could it be the cooking time? The cake was starting to pull away from the sides at the 30 minutes mark but the center appeared a bit jiggly so I let it in the oven for another 5 minutes or so. Could that explain the dry texture?
Posie (.
March 9, 2016
Hm, overbaking could definitely be the culprit here. I would say you should take it out as soon as it begins to pull away from the sides. Judging doneness is a tricky science and some recipes take trial and error before you get a feel for when it's ready (and ovens can vary a bit in temp!). I like to also check by gently pressing on the surface -- it should spring back slightly. I hope you'll try it again because it really should turn out quite moist! Take it out when you still think it's slightly too underbaked and see how that works.
Aliza
February 16, 2016
Can I use a Vitamix to blend instead of a mixer? I don't have a separate cake mixer, just a hand whisk. I'm fairly new to baking, is it okay to substitute the full fat butter for lurpak reduced fat slightly salted?
Kat
February 14, 2016
Made this tonight and it came out fantastic! Planned to serve it with some macerated berries but there weren't any good ones at the store. Still delicious with just the Chantilly cream. I loved the crispiness of the outside and the lightness of the inside. I, too, didn't have any vanilla paste but instead used the scrapings of one whole vanilla bean and one extra teaspoon of extract. One tip - I didn't want to waste the last bit left in the vanilla bean that I couldn't get out so I made a vanilla bean coffee creamer using the basic recipe I found on Food 52!
M M.
February 11, 2016
Yum! I made some substitutions that worked well! I subbed 1/4 c almond meal for flour, added slightly more salt (1/2 tsp kosher salt), and used 1/2 tsp almond extract and 2 1/2 tsp vanilla bc I didn't have vanilla bean paste. Lovely moist texture.
karencooks
February 10, 2016
Delicious cake which my husband and I loved! Will definitely bake it again this summer and top with fresh strawberries (and the Chantilly cream, of course)!!!
Emma O.
February 6, 2016
Do you think this would stand up as a layer in a naked wedding cake? I'm doing one this summer, and since the cake is quite simple, want the actual layers to stand out with flavor!
juleeclip
February 18, 2016
I think this would be perfect for that. I found this cake to be very unique and flavorful when it is essentially, a very simple vanilla cake. The vanilla paste makes it for sure and the texture really is outstanding.
Lee
February 5, 2016
Would this work with a cooked buttercream frosting or would that be too much?
Posie (.
February 5, 2016
Yes it would work! I say if you like frosting, go for it. It's a bit more moist than a standard yellow layer cake and more delicate in flavor, so that's why I like it on its own, but no reason why you couldn't do it.
Cara
February 3, 2016
How high is the cake going to rise while baking? My 8" rounds are only 1 1/2" high. Would it be better to use a 9" cake round instead?
Posie (.
February 3, 2016
That should be fine! I used a standard 8" pan and had no problem. It might rise a bit above that, but certainly won't cause issues when baking. Good luck!
Jana
February 2, 2016
Has anyone made this cake with gluten-free flour? Was thinking of trying it for my dtr's bday in a couple weeks, but will probably do a test run first ;)
Lesley E.
February 1, 2016
I am not a commenter. I don't just mean on the hundreds of amazing food52 recipes I've tried, but in life. Not on Facebook, not on Instagram, not in work meetings. However this cake -this glorious cake - has inspired me. I made it for a dinner party and my guests basically lost their minds. (And almost ate all the whole cake between 3 of them). I was able to rescue one piece which was enough to find out it's even better the next day, which feels should defy all natural law, as there can't possibly be that much goodness in one place. I did replace 1/4 cup of flour with almond flour, which lent a lovely slightly almond taste, but did everything else exactly to the recipe, and have no doubt it would be amazing as is. I know that 30 years from now friends will still be asking for "that cake from that dinner." Thank you!
Posie (.
February 2, 2016
Oh wow, that makes me so happy to hear! Thanks so much for sharing...it's great to know the tweaks you made. Almond flour sounds like a lovely idea. I absolutely agree -- it's a pretty memorable dessert!
Samantha G.
January 31, 2016
So good... it was like eating an amazing pancake but in a light, fluffy cake form (we had it warm and fresh from the oven)
Ron
January 31, 2016
When you say line the cake pan with parchment then grease, does that mean grease and sugar the parchment paper then pour the batter over it. Hope this question isn't too stupid. Thanks
Posie (.
January 31, 2016
Not silly at all! Yes, grease and sugar the parchment (and the sides of the pan). To be safe, I usually grease the entire pan (without parchment), add the parchment and grease that, and then sugar the sides and the top of the parchment (and tap out the excess sugar).
Ron
January 31, 2016
Thanks. I'm making this for my wife on Valentines Day. She loves vanilla. I'll let you know how it comes out!
Kay L.
January 29, 2016
Pretty good, but next time I'll make some changes. One cup of sugar is too much, I'll cut it back to 3/4. The butter here in Germany is not salted, so this needs more salt, I'll increase it to 1/2 teaspoon. Fourteen tablespoons of melted butter makes the cake greasy, and not in a glorious "buttery" way, so next time I'll cut it down to 8 tablespoons (1/2 cup). Otherwise a good, and easy, recipe.
Diana Z.
February 6, 2016
I agree. Rather than moist it came out dense and greasy, and I already eliminated a small amount of butter (just 20 gr). Overall impression was that the butter flavor and fattiness overwhelmed. Not a bad recipe and easy to make, but was expecting something more vanilla-y and delicate.
Ness
January 27, 2016
Looks delicious! I was wondering, is this feasible without any mixer, or should I wait until I can go home to use the stand mixer?
Posie (.
January 27, 2016
It's possible for sure but honestly it's much easier with a mixer. You really need to beat the eggs and sugar for a good long time -- it really is about 5 minutes on high -- to get the right texture. I'm sure it would be delicious with less beating but you wouldn't achieve quite the same result.
Cece
January 27, 2016
Oh this looks delicious. Is this a fudgy cake? What is the denser/darker layer in the centre?
Chloé C.
January 27, 2016
This is simply the best cake recipe I've ever made. Simple, elegant, and beyond delicious. Thank you! I didn't have the vanilla bean paste, so I took the caviar from two vanilla beans and mixed it was splash of extract.
NazNyc
January 26, 2016
I have what might seem like a silly question. When you say 8 Inch pan do you mean the 8 inch pan I would use to make a double layer cake? Or is there a difference for an 8 inch pan with 2 inch sides? I need help with my cake pans :( I never know which one to use according to the recipes.
Posie (.
January 26, 2016
Not a silly question at all! Any round 8" cake pan will work -- in this case, you're just baking a single layer so you don't need to be too concerned about the height of the sides.
NazNyc
January 26, 2016
Thank you. This recipe looks great and I'd love to try it so I just wanted to get my pan right! :) Gracias.
Sana W.
January 24, 2016
Absolutely perfect. Made it with salted butter and for some reason it was so fabulous. I was craving cinnamon rolls so I added cinnamon and brown sugar swirled through at the end. O m g one of the best cakes I've ever made. I also used cake flour. Light fluffy moist beautiful. On my 4th slice!
Valerie R.
January 28, 2016
how much cinnamon and brown sugar? At one point did you add it? And did you use the same amount of cake flour? I WANT IT!!
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