Trader Joe’s Chantilly Cream Vanilla Bean Sheet Cake Recipe

This soft, rich Trader Joes Chantilly Cream Vanilla Bean Cake Recipe is made with buttermilk, vanilla bean paste, and heavy cream, ready in 45 minutes. Slicing through the dense sponge reveals a thick layer of vanilla-flecked frosting that holds its shape beautifully. I love baking this when the craving hits and the store is closed.

Better Than Takeaway

I used to grab this mini sheet cake every time I did my grocery shopping. Recreating it forced me to figure out how they get the frosting so thick without it falling flat. Adding mascarpone to the whipped cream was my big breakthrough.

It mimics that dense, shelf-stable texture while keeping the fresh dairy taste intact. I also learned that using real vanilla bean paste is absolutely non-negotiable for the flavor.

Trader Joes Chantilly Cream Vanilla Bean Cake Recipe Ingredients

For the Vanilla Cake:

• 1 1/2 cups cake flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs, room temperature
• 1/2 cup buttermilk
• 1 tablespoon vanilla bean paste
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt

For the Chantilly Cream:

• 1 1/2 cups heavy whipping cream, cold
• 8 oz mascarpone cheese, chilled
• 3/4 cup powdered sugar
• 1 tablespoon vanilla bean paste

How To Make Trader Joes Chantilly Cream Vanilla Bean Cake Recipe

1. Prep the oven: Preheat to 350°F and grease an 8×8 inch square baking pan.
2. Cream the butter: Beat the softened butter and granulated sugar together until pale and fluffy.
3. Add the wet ingredients: Mix in the eggs one at a time, followed by the vanilla bean paste.
4. Combine the batter: Alternate adding the dry ingredients (cake flour, baking powder, salt) and buttermilk until just mixed.
5. Bake the cake: Pour into the prepared pan and bake for 25 minutes until a toothpick comes out clean. Let cool completely.
6. Whip the frosting: Beat the mascarpone, heavy cream, powdered sugar, and vanilla bean paste until stiff peaks form.
7. Frost and serve: Spread a thick, even layer of chantilly cream over the cooled cake before slicing.

Recipe Tips

• Use vanilla paste: Extract will not give you those signature black flecks or the intense flavor.
• Chill the bowl: Cold equipment helps the heavy cream whip up faster and hold its shape.
• Cool completely: If the cake has any residual heat, the mascarpone frosting will melt immediately.

What To Serve With Chantilly Cream Vanilla Bean Cake

Fresh berries cut through the rich vanilla flavor perfectly. A strong cup of black coffee or espresso also balances the sweetness of the thick frosting.

How To Store

Keep the cake tightly covered in the fridge for up to 4 days, as the dairy-rich frosting needs chilling. You can freeze individual slices wrapped in plastic wrap for up to 2 months.

FAQs

Can I use regular all-purpose flour?

Yes, but cake flour yields the soft, tight crumb similar to the store-bought version.

Why did my chantilly cream separate?

Over-whipping mascarpone and heavy cream causes it to curdle. Stop mixing once stiff peaks just begin to form.

Do I have to use mascarpone?

You can substitute full-fat cream cheese, but it will have a slightly tangier flavor profile.

Nutrition

• Calories: 380 kcal
• Total Fat: 22 g
• Saturated Fat: 14 g
• Cholesterol: 85 mg
• Sodium: 180 mg
• Total Carbohydrate: 42 g
• Protein: 4 g

Trader Joes Chantilly Cream Vanilla Bean Cake Recipe

Recipe by Nate Collins

Servings

9

servings

Prep time

20

minutes

Cooking time

25

minutes

Total time

45

minutes

Trader Joes Chantilly Cream Vanilla Bean Cake Recipe featuring dense, rich buttermilk cake, real vanilla bean paste, and thick mascarpone frosting, ready in 45 minutes. Perfect for satisfying dessert cravings without leaving the house.

Ingredients

• 1 1/2 cups cake flour

• 1 cup granulated sugar

• 1/2 cup unsalted butter, softened

• 2 large eggs, room temperature

• 1/2 cup buttermilk

• 1 tablespoon vanilla bean paste

• 1 teaspoon baking powder

• 1/2 teaspoon kosher salt

• 1 1/2 cups heavy whipping cream, cold

• 8 oz mascarpone cheese, chilled

• 3/4 cup powdered sugar

• 1 tablespoon vanilla bean paste

Directions

• 1. Prep the oven: Preheat to 350°F and grease an 8×8 inch square baking pan.
• 2. Cream the butter: Beat the softened butter and granulated sugar together until pale and fluffy.
• 3. Add the wet ingredients: Mix in the eggs one at a time, followed by the vanilla bean paste.
• 4. Combine the batter: Alternate adding the dry ingredients (cake flour, baking powder, salt) and buttermilk until just mixed.
• 5. Bake the cake: Pour into the prepared pan and bake for 25 minutes until a toothpick comes out clean. Let cool completely.
• 6. Whip the frosting: Beat the mascarpone, heavy cream, powdered sugar, and vanilla bean paste until stiff peaks form.
• 7. Frost and serve: Spread a thick, even layer of chantilly cream over the cooled cake before slicing.