Introduction

This Vanilla Bean Cake is a luscious and moist layer cake that beautifully highlights the fragrant vanilla bean flavor. Perfect for celebrations or any special occasion, its tender crumb and rich buttercream frosting make it a crowd-pleaser.

A thick slice of white layered cake on a white plate with a white marbled background. The cake has three layers of light, fluffy, pale yellow sponge separated by two thin layers of smooth white frosting. The outside is coated with a creamy white frosting, and the left side shows a piped rosette of frosting decorated with colorful round sprinkles in pink, orange, green, purple, blue, and white. The cake texture looks soft and moist with some crumbs on the plate near the slice's base. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups all-purpose flour (375g)
3 cups granulated sugar (600g)

2 1/2 tsp baking powder (10g)
1 tsp fine salt (6g)

1 cup unsalted butter, room temperature (226g)
1 cup carton egg whites or 7 large egg whites, room temperature (240g)

1 1/2 cups full-fat sour cream, room temperature (360g)
2 Tbsp vegetable or canola oil (30g)
1 Tbsp vanilla bean paste (12g)

2 cups unsalted butter, room temperature (452g) – for frosting
2 Tbsp vanilla bean paste (24g) – for frosting
1/2 tsp fine salt (3g) – for frosting

7 cups powdered sugar (875g)
1/4 cup heavy whipping cream, room temperature (60g)

Instructions

Step 1: Preheat the oven to 350°F (175°C). Line four 7-inch or three 8-inch cake pans with parchment paper and grease with nonstick spray or cake release. Set aside.

Step 2: In a stand mixer with a paddle attachment or using a hand mixer, combine the flour, sugar, baking powder, and salt until fully mixed.
Step 3: Slowly add 1 cup of room temperature unsalted butter to the dry ingredients on low speed. Mix until the mixture resembles moist sand with no large butter chunks.
Step 4: Pour in the egg whites and mix on low speed until just combined. Scrape the bowl sides and bottom as needed.

Step 5: Mix in the sour cream, vegetable oil, and 1 tablespoon of vanilla bean paste on low speed until fully incorporated.
Step 6: Scrape the bowl again, then beat on medium speed for 30 seconds to lighten the batter’s texture.
Step 7: Evenly divide the batter into the prepared pans. Use a scale for accuracy if desired.

Step 8: Bake for 33-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Rotate pans halfway through baking for even cooking.
Step 9: Let the pans cool for 10 minutes. Run a small offset spatula around the edges to loosen the cakes.
Step 10: Freeze the cake layers for 30 minutes to speed cooling. Once cooled, carefully flip pans to release the layers.

Step 11: Level the tops of the layers with a serrated knife before assembling or wrap and freeze layers for later use. Thaw about 20 minutes before assembly.
Step 12: To make the frosting, beat 2 cups of unsalted butter on medium speed for 30 seconds until smooth.
Step 13: Add 2 tablespoons of vanilla bean paste and 1/2 teaspoon salt. Mix on low speed.

Step 14: Gradually add powdered sugar and heavy cream on low speed. Continue mixing until you reach the desired consistency. Adjust with more cream or powdered sugar if needed.
Step 15: If coloring frosting, add gel food coloring now and mix on low until evenly incorporated. Cover the buttercream with plastic wrap to prevent crusting.
Step 16: Assemble the cake by placing the first layer on a cake board or plate, securing it with a dab of frosting.

Step 17: Spread an even layer of buttercream between each cake layer. Then apply a thin crumb coat around the cake.
Step 18: Smooth the crumb coat using a bench scraper and chill the cake for 30 minutes in the fridge or 10 minutes in the freezer.
Step 19: Apply a second, thicker layer of frosting, smooth again, then decorate as you like. A Wilton 1M piping tip or any open star tip works well for decoration.

Tips & Variations

Use a kitchen scale for dividing batter evenly to ensure uniform cake layers.
For more intense vanilla flavor, add a bit of scraped vanilla bean seeds along with the vanilla bean paste.
If you don’t have sour cream, full-fat Greek yogurt can be a good substitute.

To make the cake dairy-free, substitute the butter and sour cream with non-dairy alternatives and check that the vanilla bean paste is free from animal products.

Storage

Store the cake in an airtight container or cover it with cake domes and keep it refrigerated for up to 5 days. Bring to room temperature before serving for the best texture and flavor. Leftover cake layers can be wrapped tightly and frozen for up to 2 months; thaw in the refrigerator overnight before use.

How to Serve

A close-up of a slice of white layer cake on a white plate with a white marbled surface. The cake has three thick layers of light, fluffy vanilla sponge separated by two thin white cream layers. The outside is covered with smooth white frosting, and there is a swirl of frosting decorated with colorful round and oblong sprinkles on one side of the slice. A silver fork lies near the slice on the plate. The focus is on the detailed texture of the cake crumbs and cream. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular vanilla extract instead of vanilla bean paste?

Yes, you can substitute vanilla bean paste with an equal amount of pure vanilla extract, though the paste provides a richer flavor and the characteristic vanilla specks.

How do I prevent my cake from drying out?

Make sure not to overbake your cake; check for doneness a few minutes before the recommended time. Also, store the cake properly covered to retain moisture, and consider brushing the layers with simple syrup if you want extra moistness.