Vanilla bean cake might seem simple, but it’s a timeless classic for a reason. The intoxicating aroma of real vanilla beans elevates this cake to a whole new level of deliciousness. It’s the perfect canvas for your creativity, whether you prefer a simple dusting of powdered sugar or a decadent frosting swirl.
Growing up, my grandmother’s vanilla bean cake was legendary. Every bite was infused with a delicate, fragrant vanilla flavor that no artificial extract could ever replicate. She always said the secret ingredient was love, but I like to think it was her meticulous use of fresh vanilla beans.
Today, I’m excited to share her treasured recipe with you. This guide will walk you through every step, from selecting the finest vanilla beans to achieving a perfectly moist and flavorful cake. Get ready to impress your friends and family with a dessert that’s both elegant and incredibly satisfying.
Ingredients You’ll Need:
For the Cake:
- 2 1/4 cups (281g) cake flour (not all-purpose flour!), sifted
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups (350g) granulated sugar
- 2 large eggs, at room temperature
- 1 cup (240ml) buttermilk, at room temperature
- 1 tablespoon pure vanilla extract
- The seeds scraped from 1 vanilla bean
For the Vanilla Bean Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 3-4 cups (360-480g) powdered sugar, sifted
- 1/4 cup (60ml) heavy cream
- 1 teaspoon pure vanilla extract
- The seeds scraped from 1/2 vanilla bean
- Pinch of salt
Tools of the Trade:
- Two 9-inch round cake pans
- Parchment paper
- Electric mixer (stand mixer or hand mixer)
- Measuring cups and spoons
- Rubber spatula
- Serrated knife
- Wire rack
- Piping bag and tip (optional, for frosting)
Baking Up Some Vanilla Bean Bliss:
1. Preparing the Pans:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. To prevent sticking, line the bottom of each pan with a circle of parchment paper.
2. Whisking the Dry Ingredients:
In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set this aside.
3. Creaming Butter and Sugar:
In a large bowl, cream together the softened butter and granulated sugar using an electric mixer. Beat on medium speed for about 3 minutes, or until the mixture is light and fluffy.
4. Adding the Eggs:
Beat in the eggs one at a time, scraping down the sides of the bowl after each addition, ensuring everything is well combined.
5. Incorporating Vanilla and Buttermilk:
In a small bowl, combine the buttermilk, vanilla extract, and vanilla bean seeds. Gradually add this mixture to the batter, alternating with the dry ingredients. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix.
6. Baking to Perfection:
Divide the batter evenly between the prepared cake pans. Spread the batter into an even layer in each pan. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs attached.
7. Cooling and Frosting:
Let the cakes cool in the pans for about 10 minutes. Then, carefully invert them onto a wire rack to cool completely before frosting.
8. Making the Vanilla Bean Frosting:
While the cakes are cooling, prepare the frosting. In a large bowl, beat the softened butter using an electric mixer until smooth. Gradually add the sifted powdered sugar, one cup at a time, beating well after each addition.
9. Adding Flavor and Creaminess:
Stir in the heavy cream, vanilla extract, vanilla bean seeds, and salt. Beat on medium-high speed for a few minutes, or until the frosting is light and fluffy.
10. Assembling the Cake:
Once the cakes are completely cool, use a serrated knife to carefully level the tops if necessary. Place one cake layer on a serving plate. Top with a generous layer of frosting. Carefully place the second cake layer on top. Frost the entire cake with the remaining frosting.
Vanilla Bean Cake Batter
Tips and Tricks for Baking Success:
- Room Temperature Ingredients: Using room temperature ingredients, especially butter, eggs, and buttermilk, helps create a smooth, emulsified batter that bakes evenly.
- Don’t Overmix: Overmixing the batter can develop the gluten in the flour, resulting in a tough, dense cake. Mix until just combined.
- Test for Doneness: To check if the cake is baked through, insert a wooden skewer or toothpick into the center. If it comes out clean or with a few moist crumbs attached, it’s done!
- Cooling Completely: Allow the cakes to cool completely before frosting to prevent the frosting from melting and sliding off.
Slice of Vanilla Bean Cake
FAQs:
Q: Can I substitute all-purpose flour for cake flour?
A: While you can use all-purpose flour in a pinch, cake flour is much lower in protein, resulting in a lighter and more tender crumb. For the best results, I highly recommend using cake flour.
Q: Can I make this cake ahead of time?
A: Absolutely! You can bake the cakes a day or two in advance. Let them cool completely, then wrap them tightly in plastic wrap and store at room temperature. Frost the cake the day you plan to serve it.
Q: How should I store leftover cake?
A: Store leftover frosted cake in an airtight container in the refrigerator for up to 3 days.
A Final Word:
There’s nothing quite like a slice of homemade vanilla bean cake. It’s a timeless classic that never fails to impress. Whether it’s for a birthday celebration, a potluck with friends, or a simple weeknight dessert, this cake is sure to become a family favorite. So gather your ingredients, preheat that oven, and let the sweet aroma of vanilla fill your kitchen!
If you’re looking for other delicious cake recipes, check out our guides on how to make red velvet cake or how to make a French nut cake.
Happy baking!
