The Best Cake in the World

Ingredients

• 250 g Unsalted butter (Soft, at room temperature)
• 250 g Granulated sugar (White, fine granules)
• 4 unité(s) Eggs (At room temperature)
• 300 g All‑purpose flour (Sift if possible)
• 7 g Dry active yeast (1 packet, active)
• 1 pincée Salt (Fine)
• 200 g Whole‑fat fresh cream (30% fat)
• 15 ml Liquid vanilla extract (1 tablespoon, good quality)
• 100 g Dark chocolate chips (70% cocoa, large pieces)

Instructions

1. Cream the butter and sugar

   In a large bowl, mix the softened butter with the granulated sugar until a creamy and homogeneous texture is achieved.

   Time: PT2M

2. Incorporate the eggs

   Add the eggs one at a time, mixing well after each addition to prevent the batter from separating.

   Time: PT2M

3. Prepare the dry mixture

   In another bowl, combine the flour, dry active yeast and the pinch of salt. (Sift if desired).

   Time: PT2M

4. First incorporation of dry ingredients and cream

   Add half of the dry mixture to the butter‑egg mixture, then incorporate half of the fresh cream. Mix using the spatula until a homogeneous batter is obtained.

   Time: PT3M

5. Second incorporation of dry ingredients and cream

   Add the remaining dry mixture, then the remaining fresh cream. Mix gently until everything is well incorporated.

   Time: PT3M

6. Add the vanilla

   Pour in the liquid vanilla extract and mix quickly.

   Time: PT1M

7. Incorporate the chocolate chips

   Add the dark chocolate chips. If you fear they will sink to the bottom, lightly roll them in a little flour and place them in the freezer for 10 minutes before incorporating.

   Time: PT2M

8. Prepare the pan and pour the batter

   Generously butter the 24 cm pan, flour it or line it with parchment paper. Pour the batter and spread it evenly with the spatula.

   Time: PT2M

9. Baking

   Bake the cake in a preheated oven at 180°C for 50 minutes. Check doneness by inserting a knife blade into the centre: it should come out dry.

   Time: PT50M

   Temperature: 180°C

10. Cooling and unmolding

    Let the cake rest for 10 minutes in the pan, then unmold onto a rack and let it cool completely before cutting.

    Time: PT13M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

18 g

Fiber

2 g

Ingredient Substitutions

• Instead of Unsalted butter: Margarine, Coconut oil
• Instead of Granulated sugar: Cane sugar
• Instead of Eggs: Commercial egg replacer
• Instead of All‑purpose flour: Whole‑wheat flour
• Instead of Dry active yeast: Baking powder (changes texture)
• Instead of Salt: Sea salt
• Instead of Whole‑fat fresh cream: Thick Greek yogurt, Mascarpone
• Instead of Liquid vanilla extract: Vanilla powder, Vanilla sugar
• Instead of Dark chocolate chips: Chopped chocolate, Nuts

Equipment Needed

• Large bowl
• Spatula (silicone scraper)
• Whisk (optional)
• Kitchen scale
• 24 cm cake pan
• Parchment paper (optional)
• Oven
• Fine‑blade knife (optional)

Critical Steps — Do Not Skip

• Cream the butter and sugar until a smooth texture is achieved
• Incorporate the dry mixture in two batches to avoid over‑mixing
• Check doneness with the knife blade

Chef Tips from the Video

• Use butter and fresh cream at room temperature for a homogeneous mixture
• Do not over‑beat the batter after adding the flour to preserve moistness
• Preheat the oven for at least 15 minutes before baking.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Wrap individually and place in a freezer bag; keeps up to 2 months.

Room temperature: At room temperature for 1 day, away from humidity.

Make-Ahead Tips

• The cake can be prepared the day before and stored in the refrigerator, then gently reheated before serving
• Slices can be frozen and thawed in the microwave or oven.