Vanilla Bean Cake is my favorite.
This vanilla bean cake is delicious, full of vanilla flavor, rich and buttery, homemade, and topped with buttercream. It’s the greatest vanilla cake I’ve ever tasted, and I’m sure it’ll soon become a family favorite.
When it comes to cake, nothing beats a vanilla cake for comfort. There’s a reason it’s a classic. It has a mild taste and is ideal for weddings and birthdays.
Hello there! Before you browse, there’s a lot of vital information in this article! includes the FAQ section, which may help you with any queries you have regarding this recipe. Enjoy!
The good news is that a delicious vanilla cake does not need a box mix. This cake is really moist, with just the proper amount of sweetness, and it is not overly heavy or thick, as other homemade cakes may be.
It’s also very simple to make. It’s the finest vanilla cake recipe, in my view, and you won’t be able to stop eating it.
I’ve also included a video at the bottom of the page that shows you step-by-step how to create this layer cake from scratch.
Contents
- Ingredient Notes:
- How to Make this Cake:
- Tips & FAQs:
- Supplies used for this recipe:
- Recipe:
- Favorite Vanilla Bean Cake
- Other Posts you Might Like:
- FAQs
- What is the best tasting vanilla cake mix?
- What is vanilla bean cake made of?
- What frosting goes best with vanilla cake?
- What do you fill between layers of a cake?
- Do professional bakers use cake mix?
- What is the most liked cake flavor?
- Why is vanilla bean so expensive?
- Are bean cakes healthy?
- What is difference between French vanilla and vanilla bean?
- What flavour buttercream goes well with vanilla cake?
Ingredient Notes:
Now, let’s take a look at some of the components in this vanilla bean cake. (The printable ingredient list is included in the recipe card below.)
(For substitute questions, see the FAQ section at the bottom of this article.)
Cake flour: Instead of all-purpose flour, this recipe asks for cake flour. Adding cake flour will make your cake softer. If you can’t find cake flour, check out the FAQ section at the bottom of this page for an alternative.
Unsalted butter: The taste of this cake is enhanced by the use of unsalted butter. It also gives the cake a lot of moisture.
Sour cream: I like using sour cream in my baking. It enhances the taste and adds a lot of moisture.
Vanilla bean paste: This is the recipe’s true taste star. Although vanilla extract can be used, using vanilla bean paste adds even more flavor. It’s just delicious, and I encourage you to give it a try.
Here are two vanilla bean pastes to try:
- Organic Madagascar Vanilla Bean Paste LorAnn
- Paste of Native Vanilla Beans
- Baking Vanilla Bean Paste by Heilala
- Pure Vanilla Bean Paste Nielsen-Massey
- Organic Vanilla Bean Paste by Taylor & Colledge
While vanilla pean paste might be pricey at times, you can substitute vanilla extract and it will still taste delicious.
Almond baking emulsion: While this item is optional, I believe it is the secret element in this cake.
Just listen to me on the almond emulsion. The recipe only asks for a tiny quantity, and it does NOT taste like regular almond extract, which I dislike.
This recipe asks for almond baking emulsion rather than almond extract. They taste Really different to me.
Even if you don’t believe you’ll appreciate anything containing almond extract, I have one question for you: have you tried it? Something might taste very different than you think. I don’t even like almonds, yet I enjoy this since it doesn’t taste like almonds to me.
Here’s my take on almond emulsion: This recipe just requires half a teaspoon. It isn’t much, and it isn’t very powerful or overwhelming. It just serves to enhance the taste of the vanilla bean paste.
You can’t really taste the almond flavor in this cake. You simply know it has that full vanilla bean taste and something unique that makes you want to eat it all the time.
People have told me several times that they have no idea what is in the cake, but they can’t stop eating it.
But, if you are allergic to almonds, do not use it. If you’ve already tried it and don’t like it, that’s OK! I won’t be furious at you, and this cake will still be delicious with simply vanilla bean paste or extract.
Vanilla bean buttercream: You’re going to want to add buttercream to this cake, and I’ve got exactly the thing for you. The recipe may be found here: Buttercream with Vanilla Beans
How to Make this Cake:
Let’s go through how to prepare this vanilla bean cake. (Printable directions are included in the recipe card below.)
Step 1:
To begin, preheat the oven at 350 degrees Fahrenheit. (Now, just remember to reduce the oven temperature to 325 degrees F once the cakes are in the oven.)
The idea is to give the cake a push of heat to help it rise higher, but then drop the temperature to avoid over-browning the bottom and top.
You should also butter and flour two 8-inch circular cake pans that are approximately 2 inches high. (If baking cupcakes, check the notes in the recipe article or the FAQ section further down in this post.)
Step 2:
In a mixing basin, whisk together the flour, sugar, baking powder, baking soda, and salt.
Step 3:
In a separate dish, whisk together the sour cream, milk, oil, vanilla, almonds, and eggs. Set aside after thoroughly mixing with a whisk.
Step 4:
Cut the butter into bits now. Next, with the mixer on low, carefully add the butter to the dry ingredients. Just mix on low to medium until all of the butter is incorporated, then increase to medium to medium-high and continue to mix until all of the flour is covered with the butter and the dough is crumbly.
The mixture should have a sand-like texture.
Step 5:
Pour in around one-third of the liquid mixture. Stir on low to medium for 30 seconds to one minute, or until mixed. (Some reverse creaming recipes ask for mixing for 1-2 minutes at this point, but mixing for more than a minute can result in a thick, rubbery cake.)
Pour in the remaining liquid mixture and stir until completely blended. At this time, avoid overmixing the batter. After everything is properly combined, stop mixing.
Scrape the sides of the bowl with a rubber spatula. Therefore, merely mix for 10 to 15 seconds more.
Step 6:
Fill the prepared cake pans halfway with cake batter.
Place the cakes in the oven and reduce the temperature to 325 degrees F. (unless youre making these as cupcakes, in which case youll want to read the notes below).
Preheat the oven to 325°F and bake the cake layers for 40-45 minutes.
When a toothpick put into the middle of each cake layer comes out with a few moist crumbs or clean, but now raw batter, the cakes are done.
You are not need to wait until the toothpick is clean. Just make sure there is no uncooked batter on it.
Step 7:
Place the cake layers on wire racks to cool for approximately ten minutes. After ten minutes, remove the cakes from the pans and place them on the racks.
Let them to cool fully before adding buttercream icing or freezing the layers.
Check this page for instructions on how to freeze cake layers and cupcakes: How to Freeze Cake & Cupcakes
Step 8:
After the layers have cooled, place one on a cake plate or dish and cover with buttercream.
After that, add the second layer and cover with buttercream.
My vanilla bean buttercream recipe may be found here: Vanilla Bean Buttercream
Tips & FAQs:
A white cake is generally lighter in color and may be made using vegetable shortening instead of butter. The vanilla flavor is likewise not as pronounced in a white cake as it is in a vanilla cake.
A vanilla cake often contains vanilla extract, but a vanilla bean cake typically contains vanilla bean paste. Vanilla bean cake is often more vanilla-flavored.
Vanilla bean paste has a thicker consistency and contains genuine vanilla seeds. Employing vanilla bean paste in cakes enhances the vanilla taste significantly.
Nielsen-Massey has a nice article on when to use vanilla bean paste or vanilla extract: When should Vanilla Bean Paste and Vanilla Extract be used?
It’s occasionally available in craft shops that offer cake decorating products, but I usually purchase mine from Amazon. Here are several possibilities: Organic Madagascar Vanilla Bean Paste LorAnn Paste of Native Vanilla Beans Baking Vanilla Bean Paste by Heilala Pure Vanilla Bean Paste Nielsen-Massey Organic Vanilla Bean Paste by Taylor & Colledge
You certainly can. I believe a nice vanilla bean emulsion or paste really amps up the taste and may set your cake apart from the crowd, but regular vanilla extract will also work.
Cake flour is not the same as all-purpose flour, and they cannot be exchanged in equal quantities. Cake flour will give your cake a more soft texture, so if you can find it, use it in this recipe.
If you can’t find cake flour, you may use all-purpose flour, but make the following changes: Replace one cup of cake flour with one cup of all-purpose flour and two teaspoons of cornstarch for every cup of cake flour called for in the recipe.
While weighing out the flour, take care not to overfill the measuring cup. If you add too much flour to the mixture, the cake will be thick and dry. Just put the flour in the measuring cup and level it out.
Unsalted butter is ideal since you can estimate how much salt to apply, and salted butter has a different water content than unsalted.
If you can’t find unsalted butter, you may use salted in the cake and buttercream, but leave out the extra salt that each recipe asks for.
Sour cream works well in this recipe since it keeps the cake moist and adds flavor. If you don’t have access to it, you may substitute plain yogurt with full-fat yogurt instead of low-fat or fat-free yogurt.
No, you do not have to use it, but it is a very little quantity that just adds a touch of taste. Personally, I believe it gives that additional hidden component that people like while not really tasting like almonds.
Check out the ingredient section towards the top of this page for a more in-depth description of why I enjoy a little of it in this cake.
The reverse creaming technique is used to make this cake because instead of creaming the butter with the sugar, you will add the butter in chunks to the dry ingredients, which will coat it.
This procedure results in a softer cake and reduces the possibility of over-mixing, which might cause the gluten to over-develop.
When a toothpick put into the middle of each layer comes out with a few moist crumbs or clean, but no raw batter, the cake is done.
If desired, this cake may be prepared ahead of time and frozen. Let the cooked cake to cool fully before wrapping it in plastic wrap and foil and freezing it for up to a month. Place the covered cake on the counter at room temperature to defrost thoroughly before removing the wrapper. After defrosted, drizzle with the glaze.
As long as it is not covered or filled with a perishable icing, this cake may be kept covered at room temperature for many days. To keep the cake fresh for a few days longer, cover it and store it in the refrigerator.
Most cakes, particularly those prepared with butter, are best served at room temperature. If the cake is cold, let it out for 20-30 minutes to get to room temperature before serving. You may also reheat up a slice in the microwave for a few seconds.
Absolutely, but with a few modifications. Fill 2 cupcake pans (24 cupcakes) halfway with cupcake liners and fill with batter. Bake at 350 degrees F (do not reduce the temperature) for 15-25 minutes, depending on the size of your oven. Check for doneness after about 12 minutes, just to be sure.
There may be some cake batter left over, but you may chill it and create the leftover cupcakes once the others have cooked.
Sure, you may stack this cake like you would any other cake as long as you utilize adequate supports.
There are affiliate links in this post. I earn money as an Amazon Associate by making qualifying purchases.
Supplies used for this recipe:
- 8-inch round cake pans from Magic Line or 8-inch round cake pans from Wilton
- Whisks
- Spatula made of silicone
- blending bowls
- Electric hand-mixer or stand mixer
- Refrigeration racks
- LorAnn Organic Madagascar Vanilla Bean Paste, Native Vanilla Bean Paste, Heilala Vanilla Bean Paste for Baking are some vanilla bean paste possibilities. Taylor & Colledge Organic Vanilla Bean Paste, Nielsen-Massey Pure Vanilla Bean Paste, Almond emulsion
- Baking emulsion with almonds
***I write recipes in volume (cup) measures since that is what people in the United States are accustomed to seeing and using. Click the metric button beneath the ingredients in the recipe card to get weight in metric measures. The weights are converted by a software, not by me, and the results are an educated approximation. Please keep in mind that while I prepare recipes in cups, I cannot guarantee that weighing the components will provide the same results.
Recipe:
Favorite Vanilla Bean Cake
***I publish recipes in volume (cup) measures since that is what people are accustomed to seeing and using in the United States. Click the metric button beneath the ingredients in the recipe card to convert weight to metric measures. The weights are converted by a software rather than by me, and it is an educated assumption. Please keep in mind that while I create my recipes in cups, I cannot guarantee that weighing the components will provide the same results.
***I write recipes in volume (cups) measures since that is what people in the United States are accustomed to seeing and using. Click the metric button beneath the ingredients in the recipe card for weight in metric units. The weights are converted by a software, not by me, and it is a best approximation. Please keep in mind that while I prepare recipes in cups, I cannot guarantee that weighing the components will provide the same results.
Ingredients
- 3 cups of cake flour (not all-purpose flour, see FAQs in the post for substitutions)
- granulated sugar 2 cups
- 1 tsp baking powder
- 1 tsp baking soda
- 1teaspoonsalt
- 1 cup unsalted butter, gently chilled to room temperature (2 sticks)
- 1 cup soured cream
- a cup of whole milk
- 1 tbsp vegetable oil
- 1 teaspoon vanilla bean paste (or vanilla extract)
- a spoonful of almond emulsion (optional)
- three huge eggs
- Buttercream with Vanilla Beans (recipe link in the notes section)
Instructions
- Preheat the oven to 350 degrees Fahrenheit. (After the cakes are in the oven, reduce the oven temperature to 325 degrees F.)
- Butter and flour two 8-inch round cake pans. (If you’re baking cupcakes, see the notes below.)
- In a large mixing basin, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
- Combine the sour cream, milk, oil, vanilla bean paste, almond extract, and eggs in a separate dish. Set aside after thoroughly mixing with a whisk.
- Chop the butter into pieces that are approximately room temperature. Set the mixer to low and gradually add the butter to the dry ingredients, a little at a time. After adding all of the butter, mix on medium to medium-high until all of the flour is covered with the butter and the dough is crumbly. It should be sand-like in texture. If the butter is too warm or has been combined for too long, it will create a paste, which will result in a poor cake texture.
- Pour about one-third of the liquid mixture. Add the dry ingredients and blend on low to medium speed for 30 seconds to one minute. (Some reverse creaming recipes call for mixing for 1-2 minutes at this point, however mixing for more than a minute will result in a thick cake.)
- Pour the remaining liquid mixture into the dry ingredients and stir until fully blended. At this time, avoid overmixing the batter. Cease mixing after everything is properly combined, which should take no more than 20-30 seconds.
- Scrape down the sides and bottom of the bowl with a silicone spatula. Blend for a further 10 to 15 seconds.
- Fill the prepared cake pans halfway with cake batter.
- Place the cake pans in the oven and reduce the temperature to 325 degrees F. (unless youre making these as cupcakes, in which case youll want to read the notes below).
- Preheat the oven to 325°F and bake for 40-45 minutes. When a toothpick put into the middle of each layer comes out with a few moist crumbs or clean, but no raw batter, the cakes are done.
- Put the cakes on wire racks to cool for ten minutes before turning them out onto the racks and allowing them to cool fully before applying buttercream icing.
Notes
Nutrition
Other Posts you Might Like:
- Small Vanilla Cake 6-Inch
- Vanilla French Cake
- Vanilla Cake in One Bowl
- Cake with Vanilla Buttermilk
- Vanilla American Buttercream Whipped
- White Moist Cake
- Cake with Chocolate and Butter
FAQs
What is the best tasting vanilla cake mix?
We tried five different boxed vanilla cake mixes to discover the one with the greatest flavor and texture.
Ultimate Vanilla Cake Mix by Miss Jones Baking Co.
Excellent Value Cake Mix Deluxe Moist White.
Traditional White Cake Mix by Duncan Hines.
Moist Superior White Premium Cake Mix from Pillsbury.
Super Moist White Cake Mix from Betty Crocker.
Feb 10, 2023
What is vanilla bean cake made of?
In a stand mixer with a paddle attachment or a hand mixer, combine 2 tsp baking powder and 1 tsp salt until well blended. Using a low speed, carefully incorporate 1 cup of room temperature, unsalted butter into the dry ingredients. Layers of Vanilla Bean Cake:
Mix 2 12 cups all-purpose flour, 3 cups sugar
What frosting goes best with vanilla cake?
Chocolate. Of course, dark chocolate ganache or fudge frosting is arguably the most popular frosting flavor for vanilla cake. It works just as well as a filler as it does as a cake icing.
What do you fill between layers of a cake?
Buttercream is a traditional filling, but you may want to try one of our other favorites to give some more flavor to your cake.
The filling is chocolate.
Filling: Strawberry Cream.
Filling made from raspberries.
Filling made from apricots.
Filling: cream cheese.
Do professional bakers use cake mix?
Don’t fall into the trap of believing that if you sell cakes, you must make them from scratch. The majority of bakeries DO NOT bake from scratch. In fact, I once worked at a bakery that purported to be a “scratch bakery,” but all of their cakes began with a Duncan Hines cake mix, the same sort you can purchase at the supermarket.
What is the most liked cake flavor?
Vanilla.
Cake with Ice Cream.
Cake with sponge.
Devil’s Food Cake is a kind of cake.
Cake with Pumpkin Spice.
More to come…
Cake Varieties That Are Most Popular
Cake made with chocolate.
Cheesecake.
Cake in the color red velvet.
Cake in White
Why is vanilla bean so expensive?
Approximately 80% of the world’s supply of natural vanilla originates from the African island, but owing to a variety of obstacles, including destructive hurricanes, deforestation pressures, and demanding work, the product’s declining availability makes meeting the high demand very challenging (via Forbes).
Are bean cakes healthy?
They are naturally low in fat, saturated fat free, and cholesterol free. Beans also have a low glycemic index (between 10 and 40), which means they don’t spike your blood sugar levels.
What is difference between French vanilla and vanilla bean?
“French vanilla” is not a variety of vanilla bean (as opposed to Tahitian or Madagascar variants), but rather a style or process of manufacturing ice cream. In other words, “French vanilla” is not an ingredient; rather, it defines a taste profile created by utilizing a certain kind of ice cream base.
What flavour buttercream goes well with vanilla cake?
Vanilla Cake Frosting Ideas
Some of the most frequent vanilla cake buttercream flavors are: Strawberry, raspberry, blackberry, apple, pear, passionfruit, mango, and peach are all fruity. Tea options include English breakfast, Earl Grey, Matcha, and Chai. Lemon and lime tart.