Welcome to your new favorite vanilla cake recipe! This vanilla bean cake isn’t just a dessert; it’s a celebration in itself, a perfect balance of moist, rich, and tender crumb, all infused with a truly bold vanilla flavor. Its robust structure makes it an excellent canvas for all your creative frosting designs and fondant decorations, ensuring your masterpiece stands tall and proud. The secret to its unparalleled taste lies in the generous use of vanilla bean paste, which not only intensifies the flavor but also sprinkles visible, beautiful vanilla seeds throughout each dreamy slice.
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Why You’ll Adore This Vanilla Bean Cake Recipe:
This isn’t just another cake recipe; it’s *the* essential cake recipe you’ll want to keep tucked away for every birthday, holiday, anniversary, or simply any occasion that calls for something truly special. It’s a versatile foundation for countless dessert creations, guaranteeing smiles with every bite.
As a passionate baker, I pride myself on an impressive collection of outrageously delicious cakes, from beloved classics like my classic white cake, a bright and airy classic yellow cake, to an irresistible simple chocolate cake. But I couldn’t be more thrilled to introduce this exquisite vanilla bean cake to my cherished recipe line-up!
- Unforgettable Flavor: Prepare for a subtly sweet experience with a warm, bold, and distinct vanilla taste that only true vanilla bean can deliver. Unlike generic vanilla, the paste provides a depth that’s truly captivating.
- Perfect Texture: Each forkful promises a soft, tender, and incredibly moist crumb that practically melts in your mouth. It’s never dry or crumbly, maintaining its delightful texture for days.
- Effortless Ease: Don’t be intimidated by its gourmet appeal! This recipe features a simple and straightforward method, making it surprisingly perfect for beginners looking to impress.
- Stunning Visuals: Beyond its taste, this cake boasts tall, beautifully even layers, elegantly dotted with tiny, visible vanilla seeds, a testament to its authentic vanilla bean goodness.
Whether you choose to cloak it in luscious vanilla Russian buttercream or unleash your creativity with your favorite frosting, the pairing possibilities are truly endless with this adaptable and delicious recipe!
Key Ingredients for the Perfect Vanilla Bean Cake:
Crafting a truly exceptional vanilla bean cake begins with understanding the role each ingredient plays. Here’s a closer look at what you’ll need and why it matters:
- All-Purpose Flour: This is my preferred flour for achieving the ideal structure in both cakes and cupcakes. For accurate results, always measure your flour using a kitchen scale for precision or employ the spoon and level method. Both techniques prevent over-measuring, which can lead to a dry, dense cake.
- Unsalted Butter: The foundation of a rich, moist cake. Allow about 1-2 hours for your butter to come to a proper room temperature. This ensures it creams smoothly with the sugar, incorporating air for a light texture. Short on time? Utilize my quick 30-second microwave method to soften butter quickly without melting it.
- Granulated Sugar: Beyond simply adding sweetness, granulated sugar is crucial for the cake’s tender and moist texture. It helps retain moisture and contributes to the beautiful golden crust during baking.
- Eggs: Always opt for room-temperature eggs. They emulsify more readily with the butter and sugar, creating a smoother, more uniform batter. This leads to a lighter, fluffier vanilla bean cake with a superior texture.
- Buttermilk: This tangy, thick fermented dairy product is a secret weapon in many cake recipes. Its acidity reacts with the baking soda to create carbon dioxide, resulting in an incredibly soft and tender crumb. If buttermilk isn’t readily available, don’t fret! There are two simple methods to make a buttermilk substitute at home.
- Vanilla Bean Paste: The star of this recipe! Vanilla bean paste provides an intensely rich vanilla flavor and visually enhances the cake with tiny, elegant vanilla seeds. This offers a more pronounced and authentic vanilla experience than extract alone. You can substitute an equal amount of pure vanilla extract, or combine 1 tablespoon of vanilla extract with the scraped seeds from 1 vanilla bean pod for a similar effect.
- Vanilla Russian Buttercream: While this vanilla bean cake is wonderfully versatile with any frosting, vanilla Russian buttercream is an exceptional choice, especially for layered cakes. Its smooth, stable texture and hint of caramel-like flavor from condensed milk perfectly complement the rich vanilla notes of the cake.
Step-by-Step Guide: Crafting Your Perfect Vanilla Bean Cake
Baking this stunning vanilla bean cake is a rewarding experience, made even easier with these clear instructions. Before you dive in, prepare your workspace for seamless baking:
First, line three 8-inch round cake pans with parchment paper, then generously spray them with nonstick cooking spray to ensure your cakes release effortlessly. Next, preheat your oven to a precise 350°F (175°C).
Pro Tip: Perfectly Cut Parchment Paper Rounds
Save time and frustration by mastering the art of cutting perfect parchment paper rounds. Employ the square-to-triangle folding method, and you’ll achieve perfectly sized rounds for your cake pans in under a minute, ensuring even baking and easy release!
1. Prepare Your Dry Ingredients
- In a medium mixing bowl, thoroughly whisk together the all-purpose flour, baking powder, baking soda, and salt. This step is crucial for ensuring the leavening agents and salt are evenly distributed throughout the batter, which is essential for uniform rising and flavor. Set this mixture aside.
2. Cream the Wet Ingredients
- Using either a handheld electric mixer or a stand mixer fitted with the paddle attachment, beat the softened unsalted butter and granulated sugar together. Cream them on medium-high speed until the mixture becomes light, pale, and fluffy. This usually takes about 3-5 minutes. Remember to pause halfway through to scrape down the sides of the bowl, ensuring all ingredients are fully incorporated. This creaming process is vital for incorporating air, which contributes to the cake’s light texture.
- Next, add the room-temperature eggs one at a time, mixing well after each addition. Then, incorporate the vanilla bean paste. Continue to mix on medium-high speed for another 2-3 minutes until the mixture is beautifully fluffy and smooth. Again, scrape down the sides of the bowl midway to ensure even mixing.
3. Combine Wet and Dry to Form Batter
- With your mixer on low speed, gradually add half of the whisked flour mixture to the wet ingredients. Mix until just combined, being careful not to overmix at this stage.
- Pour in the room-temperature buttermilk and mix on low speed until just incorporated. Immediately follow with the remaining flour mixture. Mix on low speed only until you no longer see streaks of dry flour, typically about 30 seconds. This step is critical: be extremely careful not to overmix! Overmixing develops gluten, leading to a tough, dense cake.
4. Bake to Golden Perfection
- Divide the beautifully smooth cake batter evenly among the three prepared 8-inch cake pans. Use an offset spatula or the back of a spoon to gently smooth the tops of the batter in each pan, ensuring even layers.
- Carefully transfer the pans to your preheated oven. Bake for approximately 25-27 minutes, or until the cake tops are lightly golden and spring back when gently touched. To confirm doneness, insert a toothpick into the center of one of the cakes; it should come out clean.
- Allow the freshly baked cakes to rest in their pans for about 3 minutes. This brief cooling period helps them firm up slightly. If necessary, run a thin knife around the edges to loosen them, then carefully invert the cakes onto a wire rack to cool completely.
- At this stage, if you’re not frosting immediately, the cooled cake layers can be individually wrapped tightly in plastic wrap and stored at room temperature for up to 1 day. Alternatively, proceed to assembly and frosting for an immediate indulgence!
5. Assemble, Frost, and Decorate Your Masterpiece
- For a perfectly professional-looking cake, I recommend leveling your cake layers using a serrated knife. While this vanilla bean cake typically doesn’t develop a pronounced dome, a quick trim ensures flat surfaces for stacking. You may also trim off any slightly browned edges on the bottom and sides for an even neater finish, though this is optional.
Crucial Tip: Ensure Your Cake Layers Are Completely Cool
Patience is key for a flawless frosting job! Your cake layers must be fully cooled, or even chilled in the refrigerator, before attempting to trim or frost them. Working with a warm cake will lead to disaster: the cake will crumble easily, and your beautiful frosting will simply melt right off, creating a messy situation. Plan ahead for cooling time!
- Once cooled and leveled, begin assembly by spreading approximately ¼ of your chosen frosting in an even, smooth layer on top of the first cake layer. Carefully place the second cake layer on top, aligning it perfectly, and repeat this frosting and stacking process with the remaining layers.
- Finally, use the remaining frosting to generously coat the entire vanilla bean cake, smoothing the sides and top for a polished look. Now comes the fun part: decorate your cake as desired with sprinkles, fresh fruit, or elegant piping!
Choosing the Perfect Frosting for Your Vanilla Bean Cake
One of the many reasons I adore this vanilla bean cake recipe is its incredible versatility; it truly pairs beautifully with an array of different frostings. While vanilla Russian buttercream remains my top recommendation for its luscious texture and subtle caramel notes, I’m certainly never one to turn down a slice adorned with rich chocolate buttercream, tangy cream cheese frosting, or a vibrant strawberry Swiss buttercream!
Here are a few of my favorite options to elevate your vanilla bean cake:
- Lemon Cream Cheese Frosting: This bright and tangy frosting offers a wonderful contrast to the cake’s sweetness. It’s not overly sweet, making it an ideal choice for refreshing spring and summer desserts.
- Chocolate Russian Buttercream: For chocolate lovers, this subtly sweet and intensely chocolaty buttercream is pure bliss. Its smooth texture makes it a dream for piping and spreading.
- Vanilla Swiss Meringue Buttercream: A classic for a reason, this frosting is incredibly light, airy, and boasts a beautifully bright white color, perfect for elegant presentations.
- Strawberry Whipped Cream Frosting: Infused with real strawberry flavor, this frosting delivers a gorgeous reddish-pink hue and a light, airy texture that feels like a cloud.
Essential Tips for Baking Success:
Achieving a bakery-quality vanilla bean cake at home is entirely within reach. Follow these crucial tips to ensure your cake turns out perfectly every time:
- Use Room Temperature Ingredients: This is arguably the most important tip for any baking success. When tackling this vanilla bean cake recipe, factor in the extra time needed to bring your butter, eggs, and buttermilk to true room temperature. Ingredients at a similar temperature incorporate into the cake batter far more evenly, creating a smooth, emulsified mixture. This ultimately leads to a lighter, more tender, and much fluffier cake texture.
- Avoid Overmixing the Batter: Once you start adding the dry ingredients, mix only until they are *just* combined. This means stopping as soon as you no longer see streaks of dry flour. Overmixing the batter will cause the gluten in the flour to overdevelop, which results in a tough, dense, and chewy cake – exactly what we want to avoid for a delicate vanilla bean cake!
- Cool Cakes Completely Before Frosting: I cannot stress this enough! This step requires patience, as it might take a few hours for your cake layers to cool down thoroughly, but it is absolutely worth the wait. Attempting to frost a warm cake will lead to a gooey, sliding mess as the heat from the cake will melt the frosting right off. Ensure your cakes are completely cool to the touch, or even slightly chilled, for the best frosting application.
- Prepare Ample Frosting: Since this is a beautiful triple-layer cake, you will need a generous amount of frosting to achieve that professional look and delicious coverage. Plan on preparing an extra-large batch of frosting – at least 4 cups, or approximately 900-1000 grams, to adequately fill and cover all three layers.
Smart Make-Ahead Strategies:
Planning ahead can significantly reduce stress on the day of your event. Here’s how you can prepare components of your vanilla bean cake in advance:
For Your Vanilla Bean Cake Layers:
- Once your cake layers have fully cooled, wrap them tightly in several layers of plastic wrap. They can be stored at room temperature for up to 1 day before assembling and frosting. This allows you to break up the baking process.
For Russian Buttercream Frosting:
- If you opt for the delicious Russian buttercream frosting, you can prepare it well in advance. Store it in an airtight container in the refrigerator for up to 2 weeks, or freeze it for an extended period of up to 3 months.
- When you’re ready to use it, simply thaw the frozen frosting overnight in the refrigerator, then bring it to room temperature. Re-whip it with an electric mixer until it’s wonderfully smooth and creamy again, ready for spreading.
Storing Your Vanilla Bean Cake for Freshness:
To ensure your vanilla bean cake remains as delicious as the day it was baked, proper storage is key:
- Storing Frosted Cake: Keep your frosted vanilla bean cake in the refrigerator for up to 3 days. To prevent it from drying out, cover it loosely with plastic wrap or, ideally, place it in a specialized cake container with a tight-fitting lid.
- Freezing Unfrosted Cake Layers: For longer storage, unfrosted cake layers freeze beautifully for up to 1 month. Make sure to wrap each individual layer tightly in several layers of plastic wrap, then place them inside a plastic freezer bag. This extra layer of protection will guard against freezer burn and keep them tasting fresh. Thaw them in the refrigerator overnight before assembling and frosting.
Frequently Asked Questions About Vanilla Bean Cake:
What are the differences between Vanilla Bean, Yellow, and White Cakes?
While all three are delightful vanilla-flavored cakes, they each possess distinct characteristics affecting their appearance, texture, and flavor profile. A Vanilla Bean Cake stands out with its robust and intense vanilla flavor, primarily due to the use of vanilla bean paste, which also leaves visible vanilla specks. Yellow Cake typically gets its rich, deep yellow color from the inclusion of egg yolks and usually relies on vanilla extract for a more subtle vanilla essence. In contrast, a White Cake uses only egg whites, resulting in a pristinely white crumb and a delicate, milder vanilla taste from extract. Our vanilla bean cake uses whole eggs, contributing to its rich, creamy color and tender crumb.
Vanilla Bean Paste vs. Vanilla Extract vs. Vanilla Bean Pods: What’s the Difference?
These three forms of vanilla offer varying intensities and visual appeals. Vanilla Bean Paste is a thick, syrupy concoction made from vanilla extract, sugar, and finely ground vanilla bean seeds. It delivers an intense vanilla flavor along with those coveted tiny black specks. Vanilla Extract is produced by steeping whole vanilla beans in an alcohol and water solution; it’s a concentrated liquid with a mild to medium vanilla flavor. Finally, Vanilla Bean Pods are the whole, dried fruit of the vanilla orchid, containing thousands of tiny, flavorful seeds. Scraping these seeds directly from a pod provides the most authentic and potent vanilla experience.
Why isn’t my vanilla cake light and fluffy?
Several factors can contribute to a dense, rather than light and fluffy, vanilla cake. The most common culprit is overmixing the batter, especially after adding the flour. This overdevelops gluten, leading to a tough and heavy texture. Another critical factor is the temperature of your ingredients; ensure your butter, eggs, and buttermilk are all at room temperature. Cold ingredients don’t emulsify properly, preventing sufficient air incorporation which is vital for a light and airy cake.
Can I use this recipe to make vanilla bean cupcakes?
While you certainly could adapt this recipe for cupcakes, the baking time and specific batter consistency might require adjustments for optimal results. For perfectly baked and intensely vanilla-flavored cupcakes, I highly recommend using my dedicated vanilla cupcake recipe. It’s specifically formulated for cupcakes and calls for either vanilla seeds or vanilla paste, ensuring you still achieve that incredible, bold vanilla flavor found in this cake!
Explore More Delicious Cake Recipes:
- Classic Yellow Cake: A timeless favorite with a rich, buttery flavor and tender crumb, perfect for any occasion.
- Classic White Cake: Elegant, light, and airy, this cake is ideal for weddings or any event where a pristine white dessert is desired.
- Vanilla Cake with Raspberry Cream Cheese Frosting: Elevate your vanilla experience with a vibrant, tangy raspberry cream cheese frosting.
- Lemon Layer Cake with Lemon Curd: A refreshingly zesty and bright cake, featuring layers of tart lemon curd and smooth buttercream.
Vanilla Bean Cake Recipe
Shinee Davaakhuu
20
25
2 30
12 servings
One 8-inch 3-layer cake
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Ingredients
- 3 cups (375 g) all-purpose flour (Measured by spoon & level method, or on a scale)
- 2 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon coarse kosher salt
- 2 sticks (226 g) unsalted butter at room temperature
- 1 ½ cups (300 g) granulated sugar
- 4 large eggs at room temperature
- ½ tablespoon vanilla bean paste Note 1
- 1 cup (240 ml) buttermilk, at room temperature
- 4 batches vanilla Russian buttercream Note 2
Equipment
- 3 (8-inch or 21cm) round cake pans
Instructions
To make the cake:
- Line three 8-inch (21cm) round cake pans with parchment paper and spray the pans with cooking spray as well.
- Preheat the oven to 350°F (175°C).
- In a small bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
- In a mixing bowl with paddle attachment, or using a handheld electric mixer, beat butter and sugar until fluffy, 3-5 minutes. Scrape the sides of the bowl halfway.
- Add the eggs and vanilla bean paste. Mix on medium high speed until fluffy and smooth, scraping the sides of the bowl halfway, 2-3 minutes.
- Add half of the flour mixture and mix on low speed until just combined.
- Add the buttermilk and mix on low speed. Then add the remaining flour mixture and mix until just combined, about 30 seconds. Don’t overmix!
- Divide the batter evenly into the prepared pans and smooth the tops. Bake the cake for 25-27 minutes, or until the cakes are golden and inserted toothpick comes out clean.
- Let the cakes rest in the pans for 3 minutes. If needed, loosen the edges with a knife and invert the cakes onto a wire rack to cool completely. (At this point, cake layers can be wrapped and stored at room temperature for up to 1 day.)
To assemble the cake:
- While this cake doesn’t tend to develop much of a dome, I still like to level the cake layers with a serrated knife. You can also trim off the brown edges on bottom and sides, if desired. (TIP: The cake layers are easier to handle once they are completely cooled and/or chilled in the fridge.)
- Smear ¼ of the frosting on the first cake layer into an even layer. Place the second cake layer and repeat with the remaining layers. Then cover the entire cake with the remaining frosting. Decorate as desired.
- Store the frosted cake for up to 3 days in the refrigerator.
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Tips & Notes
Note 2: You can use any frosting you like for this cake. For a beautiful three-layer cake of this size, you’ll need a generous amount of frosting, typically around 900-1000g, which is approximately 4 cups.
Storing Tips:
– Store the frosted vanilla bean cake in the refrigerator for up to 3 days. Cover it loosely in plastic wrap or place it in a cake container with a lid to maintain freshness.
– Unfrosted cake layers can be frozen for up to 1 month. Wrap each layer tightly in plastic wrap, then place them in a plastic freezer bag for an extra layer of protection against freezer burn.
Nutrition Information (per serving)
