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90 Reviews
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.
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