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Vanilla Bean Cake Recipe

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★★★★★

4.9 from 139 reviews

This classic Vanilla Bean Cake recipe features moist, tender cake layers perfectly complemented by a rich and creamy vanilla bean buttercream frosting. Made with simple ingredients including real vanilla bean paste, this cake is ideal for birthdays, celebrations, or any special occasion. The recipe includes detailed steps for baking, cooling, frosting, and decorating a multi-layer cake to achieve professional results.

Ingredients

Scale

Vanilla Bean Cake Layers

  • 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)

Vanilla Bean Buttercream Frosting

  • 2 cups unsalted butter, room temperature (452g)
  • 2 Tbsp vanilla bean paste (24g)
  • 1/2 tsp fine salt (3g)
  • 7 cups powdered sugar (875g)
  • 1/4 cup heavy whipping cream, room temperature (60g)

Instructions

  1. Prepare Cake Pans: Preheat the oven to 350°F (175°C). Line four 7-inch or three 8-inch cake pans with parchment paper and grease them with nonstick spray or homemade cake release to prevent sticking. Set the pans aside.
  2. Combine Dry Ingredients: In a stand mixer with a paddle attachment or a hand mixer, combine 3 cups all-purpose flour, 3 cups granulated sugar, 2 1/2 teaspoons baking powder, and 1 teaspoon fine salt until fully mixed.
  3. Incorporate Butter: Slowly add 1 cup room temperature unsalted butter into the dry ingredients on low speed. Continue mixing until no large butter chunks remain and the mixture resembles moist sand.
  4. Add Egg Whites: Pour in 1 cup of room temperature egg whites and mix on low speed until just combined. Frequently scrape the bowl sides and bottom with a rubber spatula to ensure even mixing.
  5. Mix in Sour Cream, Oil, and Vanilla: Add 1 1/2 cups full-fat sour cream, 2 tablespoons vegetable oil, and 1 tablespoon vanilla bean paste. Mix slowly until everything is fully incorporated.
  6. Final Mixing: Scrape down the bowl again and beat the batter on medium speed for about 30 seconds to lighten the texture.
  7. Divide Batter: Evenly distribute the batter among the prepared pans, using a scale if possible, to ensure equal amounts and uniform layer height.
  8. Bake the Cake Layers: Bake for 33-35 minutes or until a toothpick inserted in the center comes out with moist crumbs. Rotate the pans halfway through baking for even cooking.
  9. Cool the Cakes: Allow pans to cool for 10 minutes. Run a small offset spatula around the pan edges to loosen the layers.
  10. Freeze to Cool: Place the pans in the freezer for 30 minutes to speed up cooling. Then carefully flip the pans and remove the cake layers.
  11. Level Cake Layers: Use a serrated knife to level the tops before assembly. Layers can be wrapped and frozen if making ahead; thaw 20 minutes before assembly.
  12. Make Buttercream Frosting: Beat 2 cups unsalted butter on medium speed for 30 seconds until smooth. Add 2 tablespoons vanilla bean paste and 1/2 teaspoon salt, mixing on low.
  13. Add Sugar and Cream: Gradually incorporate 7 cups powdered sugar and 1/4 cup heavy cream on low speed. Continue mixing until desired consistency is reached; adjust cream or sugar as needed.
  14. Color Frosting (Optional): Add gel food coloring at this stage if desired, mixing on low until color is uniform.
  15. Cover Frosting: Cover buttercream with plastic wrap to prevent crusting and set aside.
  16. Assemble Cake: Place a cake layer on a cake board or plate, securing it with a dab of frosting. Spread an even layer of buttercream between each cake layer.
  17. Apply Crumb Coat: Apply a thin coat of frosting around the entire cake.
  18. Smooth and Chill: Use a bench scraper to smooth frosting. Chill the cake in the fridge for 30 minutes or freezer for 10 minutes until firm.
  19. Final Frosting Layer: Add a thicker coat of buttercream and smooth with a bench scraper.
  20. Decorate: Decorate as desired (e.g., with a Wilton 1M piping tip or any open star tip) and serve.

Notes

  • Using a scale to divide the batter ensures even cake layers and consistent baking.
  • Freezing cake layers after baking accelerates chilling and makes handling easier.
  • Room temperature ingredients promote better mixing and texture.
  • This recipe yields 24 servings, suitable for large gatherings or celebrations.
  • Adjust frosting consistency with additional cream or powdered sugar as needed.
  • Gel food coloring can be added to the frosting to customize cake appearance.
  • Ensure cake layers are slightly chilled but not frozen when assembling for best results.

Keywords: Vanilla bean cake, layered cake, buttercream frosting, classic cake recipe, vanilla cake, homemade cake, celebration cake

Find it online: https://lucabites.com/vanilla-bean-cake-recipe/