Double Vanilla Butter Cake with ChantillyCream

Name: Double Vanilla Butter Cake with ChantillyCream
Ingredients: 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; 1 cup heavy cream; 1 teaspoon vanilla bean paste; 2 tablespoons confectioners' sugar

Double Vanilla Butter Cake with ChantillyCream was pinched from <a href="https://food52.com/recipes/40373-double-vanilla-butter-cake-with-chantilly-cream" target="_blank" rel="noopener">food52.com.</a>

"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...."

INGREDIENTS

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1 cup granulated sugar, plus extra for dusting the pan

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3 eggs, warmed slightly (see step 2)

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1 teaspoon vanilla bean paste

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2 teaspoons vanilla extract

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1/4 teaspoon salt

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1 cup flour

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14 tablespoons butter, melted and cooled

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1 cup heavy cream

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1 teaspoon vanilla bean paste

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2 tablespoons confectioners' sugar

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