Double Vanilla Butter Cake with Chantilly Cream

Test Kitchen-Approved

Author Notes: Moist and buttery, this cake (adapted from Nielsen-Massey) couldn't be simpler to make. Using vanilla paste and vanilla extract gives it a depth of fragrant, sophisticated vanilla flavor that elevates the cake from everyday status. Sweetened, vanilla-flecked whipped cream tops it off.

If you can't find vanilla bean paste, substitute with an equal amount of vanilla extract.
Posie (Harwood) Brien

Makes: one 8-inch round cake


For the cake:

  • 1 cup granulated sugar, plus extra for dusting the pan
  • 3 eggs, warmed slightly (see step 2)
  • 1 teaspoon vanilla bean paste
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 1 cup flour
  • 14 tablespoons butter, melted and cooled

For the Chantilly cream:

  • 1 cup heavy cream
  • 1 teaspoon vanilla bean paste
  • 2 tablespoons confectioners' sugar
In This Recipe


  1. Preheat the oven to 350° F. Line an 8-inch round cake pan with parchment, grease the sides and base, and dust it with granulated sugar. Set aside.
  2. If your eggs are cold, place them in a bowl of hot water for a few minutes. Having your eggs warmed will help with the next step of beating lots of air into them.
  3. In a stand mixer (or large bowl with hand-held electric mixer), beat the eggs with the sugar for 4 to 5 minutes. Don't skimp on this step! The mixture should be pale and almost doubled in size. When you lift up your beater, the mixture should fall in thick ribbons.
  4. Add the vanilla bean paste, vanilla extract, and salt and mix gently.
  5. Sift the flour over the egg mixture. Using a spatula, gently fold the flour into the batter until no streaks remain. You want to be careful not to deflate all that air you just spent time beating into the eggs and sugar.
  6. Add the melted butter to the batter and fold gently but thoroughly using a spatula until the batter is well-mixed.
  7. Pour the batter into your prepared pan and bake for 35 to 40 minutes. The cake should start to pull away from the sides. It will puff up considerably in the oven, but will deflate a bit once you take it out, which is fine.
  8. Run a knife around the edges of the pan and let the cake cool for 5 minutes. Turn it out into a wire rack to finish cooling.
  9. To make the Chantilly cream, beat the cream with the vanilla bean paste and sugar until stiff peaks form. Serve the cake sliced and topped with the cream.

More Great Recipes:

Reviews (66) Questions (1)

66 Reviews

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). ???
Author Comment
Posie (. March 6, 2018
Yes it’s definitely a thicker batter than a classic yellow 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. <br />Not sure what happened here. Any ideas?
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.
Molly M. October 7, 2017
I'm not a terribly experienced cook/baker so I must ask: salted or unsalted butter?
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?
kenniceangle July 12, 2017
Wow, This looks delicious! Thanks to share your butter cake recipe.
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. <br />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.
AJerusalemArtichoke 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.<br /><br />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.<br /><br />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!
Mark March 30, 2016
I presume plain flour is OK to use???
Author Comment
Posie (. March 30, 2016
Definitely - should use all-purpose.
Mark March 30, 2016
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.
Author Comment
Posie (. November 11, 2018
Love it :)