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Homemade Vanilla Bean Cake

Homemade Vanilla Bean Cake

Paul, AI Chef
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Cake, Dessert
Cuisine American, Classic
Servings 12 slices
Calories 325 kcal

Ingredients
  

Dry Ingredients

  • 2½ cups 285g cake flour – For a tender, bakery-style crumb. You can substitute with all-purpose flour + cornstarch if needed.
  • 2½ tsp baking powder – Helps the cake rise beautifully.
  • ½ tsp fine sea salt – Balances sweetness and enhances vanilla flavor.

Wet Ingredients

  • ¾ cup 170g unsalted butter, softened – Room temperature is key for proper creaming.
  • 1¾ cups 350g granulated sugar – Adds sweetness and helps create a light texture.
  • 4 large eggs room temperature – Binds everything together and adds richness.
  • 1 tbsp vanilla bean paste – The star of the show! You can substitute with the seeds from 1 vanilla bean or use high-quality vanilla extract in a pinch.
  • 1 cup 240ml buttermilk, room temperature – Keeps the cake ultra moist with a hint of tang.

Optional (But Recommended) Add-Ins:

  • Zest of 1 lemon or orange – For a citrusy lift.
  • ½ cup sour cream – For added moisture and depth.
  • Buttercream or whipped cream frosting – To finish with flair.

Instructions
 

Step 1: Prep Your Equipment and Oven

  • Preheat your oven to 350°F (175°C).
  • Lightly grease and line two 9-inch round cake pans with parchment paper. This ensures easy release and beautiful, intact layers.
  • If using a stand mixer, attach the paddle. If using a hand mixer, grab a large mixing bowl.

Step 2: Sift and Combine Dry Ingredients

  • In a medium bowl, whisk together:
  • Cake flour
  • Baking powder
  • Salt
  • Sifting helps avoid clumps and gives your cake that ultra-soft, fluffy texture.

Step 3: Cream Butter and Sugar Until Light and Fluffy

  • In your mixer bowl, cream the softened butter and granulated sugar on medium-high speed for 3–4 minutes.
  • You’re looking for a pale, airy mixture—this step adds volume and sets the stage for a light crumb.
  • Pro Tip: Scrape down the sides of the bowl a couple of times to make sure everything is evenly mixed.

Step 4: Add the Eggs and Vanilla Bean Paste

  • Add the eggs one at a time, beating well after each addition.
  • Stir in the vanilla bean paste—this is where the magic (and those beautiful vanilla specks) begins!

Step 5: Alternate Adding Dry Ingredients and Buttermilk

  • Turn the mixer to low and add the flour mixture in three parts, alternating with the buttermilk in two parts.
  • Start and end with the dry ingredients.
  • Mix just until combined—don’t overmix!
  • Pro Tip: Overmixing can lead to a dense cake. Stop once there are no visible streaks of flour.

Step 6: Pour, Tap, and Bake

  • Divide the batter evenly between your prepared pans.
  • Gently tap each pan on the counter to release any air bubbles.
  • Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.

Step 7: Cool Before Removing and Frosting

  • Let the cakes cool in the pans for 10 minutes.
  • Carefully turn them out onto a wire rack to cool completely before frosting or serving.

Notes

Nutrition Information (Per Serving)

  • Calories: 325
  • Total Fat: 15g
  • Saturated Fat: 9g
  • Cholesterol: 75mg
  • Sodium: 180mg
  • Carbohydrates: 43g
  • Fiber: 0.5g
  • Sugars: 25g
  • Protein: 4g
Nutrition facts are estimates and may vary based on specific ingredients used.