Original Post: https://www.sweetandsavorybyshinee.com/vanilla-cake/
Vanilla Bean Cake
Servings: 12 servings
Yields: One 8-inch 3-layer cake
Calories: 582kcal
Make this irresistible vanilla bean cake using my thoroughly tested vanilla cake recipe. It’s tender, moist, and has a rich, vanilla flavor!
Print Recipe
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.3 cups all-purpose flour, 2 ½ teaspoons baking powder, 1 teaspoon baking soda, ½ teaspoon coarse kosher salt
- 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.2 sticks unsalted butter, 1 ½ cups granulated sugar
- 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.4 large eggs, ½ tablespoon vanilla bean paste
- 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!1 cup buttermilk, at room temperature
- 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.4 batches vanilla Russian buttercream
- Store the frosted cake for up to 3 days in the refrigerator.
Notes
Note 1: I love that vanilla bean paste adds tiny seeds of vanilla in the cake. You may substitute equal amount of pure vanilla extract for the vanilla paste. Or 1 tablespoon of vanilla extract + 1 vanilla bean pod. Split the vanilla bean pod lengthwise and scrape the seeds out.
Note 2: You can use any frosting you like. For this size of cake, you’ll need about 900-1000g of frosting, about 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.
- Freeze the unfrosted cakes for up to 1 month. Wrap each layer tightly in plastic wrap, and place them in a plastic freezer bag for an extra layer of protection.
- 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.
- Freeze the unfrosted cakes for up to 1 month. Wrap each layer tightly in plastic wrap, and place them in a plastic freezer bag for an extra layer of protection.
Nutrition
Servings: 1 serving
Calories: 582kcal
Carbohydrates: 105g
Protein: 6g
Fat: 16g
Sugar: 77g
Sodium: 467mg