Decadent Vanilla Bean Cake: A Moist & Flavorful Homemade Delight
This Vanilla Bean Cake features moist, buttery layers speckled with real vanilla seeds, paired with a silky vanilla bean buttercream. Its delicate texture and aromatic flavor make it ideal for birthdays, weddings, or afternoon tea. With simple ingredients and foolproof steps, even beginner bakers can achieve bakery-quality results.
Prep Time:
30 minutes
Cook Time:
30 minutes
Calories:
Approximately 450 kcal per slice
ingredients
For the Cake Layers:
3 cups (375g) all-purpose flour (spooned & leveled)
2½ tsp baking powder
½ tsp salt
1 cup (226g) unsalted butter, room temperature
1½ cups (300g) granulated sugar
4 large eggs, room temperature
1 Tbsp vanilla bean paste (or 1 vanilla bean pod, scraped) 710
1 cup (240ml) buttermilk, room temperature
For the Vanilla Bean Buttercream:
2 cups (452g) unsalted butter, room temperature
7 cups (875g) powdered sugar
2 Tbsp vanilla bean paste
¼ cup (60ml) heavy cream
Optional Garnish:
Fresh berries or edible flowers
Directions
1. Prep & Mix Dry Ingredients
Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
Whisk flour, baking powder, and salt in a bowl. Set aside.
2. Cream Butter & Sugar
Beat butter and sugar for 3–5 minutes until light and fluffy. Scrape the bowl halfway.
Add eggs one at a time, mixing well after each. Blend in vanilla bean paste.
3. Alternate Wet & Dry Ingredients
Add ⅓ of the flour mixture, then ½ of the buttermilk, repeating until just combined. Avoid overmixing.
4. Bake & Cool
Divide batter evenly into pans. Bake for 25–30 minutes until a toothpick comes out clean.
Cool in pans for 10 minutes, then transfer to a wire rack.
5. Make Buttercream & Assemble
Whip butter until creamy. Gradually add powdered sugar, vanilla paste, and cream. Beat until smooth.
Stack layers with buttercream between each. Frost the entire cake and decorate.
Frequently Asked Questions
1. Can I use vanilla extract instead of paste?
Yes, but the flavor and visual flecks will be milder. Use 1 Tbsp extract as a substitute.
2. How do I prevent a dry cake?
Measure flour correctly (spoon & level) and avoid overbaking. Buttermilk ensures moisture.
3. Can I make this gluten-free?
Replace all-purpose flour with a 1:1 gluten-free blend (e.g., Bob’s Red Mill).
4. How should I store leftovers?
Keep refrigerated for up to 5 days or freeze unfrosted layers for 1 month.
5. Why is my buttercream grainy?
Sift powdered sugar and ensure butter is fully softened before mixing.
Tools You'll Need
8-inch round cake pans
Parchment paper
Stand mixer or hand mixer
Offset spatula (for frosting)
Cooling rack
Tips
Room-temperature ingredients blend more evenly for a uniform texture.
Chill cake layers before frosting to reduce crumbs.
Vanilla bean paste offers superior flavor; opt for Nielsen-Massey or Singing Dog brands.
Weigh ingredients for precision, especially flour and sugar.
Allergy Information
Contains: Dairy (butter, buttermilk), eggs, gluten.
Dairy-free option: Use plant-based butter and almond milk + vinegar for buttermilk.
Egg-free: Substitute flax eggs (1 Tbsp ground flax + 3 Tbsp water per egg).
Conclusion
This Vanilla Bean Cake is a celebration of simplicity and elegance—each bite delivers warmth from real vanilla and a melt-in-your-mouth crumb. Whether for a special occasion or a sweet weekend project, it’s sure to impress. Share your creations with #VanillaBeanMagic, and let the aroma of homemade joy fill your kitchen!
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