Vanilla Bean Cake Recipe
You will love this moist, flavorful Vanilla Bean Cake recipe!
Servings: 11
Ingredients
For the Vanilla Bean Cake
- 2 sticks unsalted butter, slightly softened (226g)
- 2 cups granulated sugar (400g)
- 3 large eggs, room temperature (If in a hurry, place eggs in a bowl of warm water for five minutes.)
- 1 cup sour cream (we use full fat) (242g)
- ⅓ cup milk (we use whole milk) (81g)
- 1 Tablespoon plus 2 teaspoons Vanilla Bean Paste you can substitute vanilla extract if you like
- 3 cups cake flour *See substitution below (342g)
- 3 teaspoons baking powder (12g)
- ½ teaspoon salt (4g)
For the Vanilla Bean Buttercream
- 3 sticks unsalted butter (354g)
- 9 cups powdered sugar (1035g)
- 3 teaspoons vanilla bean paste (adjust amount to your liking) (12g)
- ½ to 1 teaspoon salt optional to cut sweetness
- ¼ cup milk (adjust based on desired consistency) (60g)
Instructions
For the Cake Layers
- Preheat the oven to 350 degrees, grease and flour three 8 inch x 2 inch round cake pans. (You could use 2 cake pans for slightly thicker layers if you would rather, but we like the additional layer filling.)
- In a medium sized bowl, add the flour, baking powder, and salt. Whisk to blend for 30 seconds. Set aside.
- In another bowl or measuring cup, combine the sour cream, milk and vanilla
- In the bowl of your mixer, beat the softened butter until smooth. Gradually add the sugar and beat on medium speed for 3-5 minutes until fluffy and lightened in color.
- Add the eggs one at a time, mixing until the yellow of the yolk disappears.
- Add the flour mixture and the sour cream mixture alternately, beginning and ending with the flour mixture (3 additions of dry ingredients, 2 of wet).
- Mix until combined and smooth, do not mix above medium speed or over-mix.
- Bake at 350 degrees for 25-28 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. Let the cakes cool 5-10 minutes, then turn out.
- Makes 7 cups batter. The recipe works well for cupcakes.
For the Vanilla Bean Buttercream
- Cream the softened butter until smooth. Blend in the vanilla.
- Add half of the powdered sugar and most of the milk. Beat at medium speed until the powdered sugar is incorporated.
- Add remaining powdered sugar and milk and mix at medium speed another 3 to 4 minutes scraping the sides of the bowl occasionally. I slow down the mixer to very slow. (#2 on the Kitchenaid) for 1 to 2 minutes. This will help eliminate air pockets in the buttercream. The texture will become very smooth.
- Makes approximately 6 cups of frosting.
Refrigeration and Storage
- Store the cake in an airtight container, sealed bakery box, or under a cake dome. The cake is fine at room temperature for 1-2 days. However, if storing in the refrigerator, it is important to remove the cake a couple of hours before serving. This will allow the cake and frosting time to warm and soften. (Butter firms up when chilled, and there is butter in both the cake and frosting!)
Video
Notes
Substitution for Cake Flour: If you have no cake flour, here is a substitution: For each cup of flour in a recipe, remove 2 Tablespoons of flour and replace with 2 Tablespoons cornstarch (cornflour in the UK). This recipe has 3 cups of flour so you will measure out 3 cups of all purpose flour, remove 6 Tablespoons and replace with 6 Tablespoons cornstarch, whisk to blend.