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Favorite Vanilla Bean Cake Recipe

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4 from 13 reviews

A luscious and tender vanilla bean cake made using the reverse creaming method, producing a delicate crumb and rich flavor. This recipe features cake flour and vanilla bean paste for an authentic vanilla taste, layered with creamy vanilla bean buttercream frosting. Perfect for celebrations or any special occasion.

  • Author: Chef
  • Prep Time: 25 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Dry Ingredients

  • 3 cups cake flour (not all-purpose flour)
  • 2 cups granulated sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt

Wet Ingredients

  • 1 cup unsalted butter, slightly cooler than room temperature (2 sticks)
  • 1 cup sour cream
  • 1/2 cup whole milk
  • 1 tbsp vegetable oil
  • 1 tbsp vanilla bean paste (or vanilla extract)
  • 1/2 tsp almond emulsion (optional)
  • 3 large eggs

Additional

  • Vanilla Bean Buttercream (see recipe link in notes)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Note that you will reduce the temperature after placing the cake pans in the oven.
  2. Prepare Pans: Grease and flour two 8-inch round cake pans thoroughly. This prevents sticking and ensures even baking. If baking cupcakes, follow specific instructions noted separately.
  3. Mix Dry Ingredients: In a large bowl, whisk together cake flour, granulated sugar, baking powder, baking soda, and salt until fully combined. Set this mixture aside.
  4. Mix Wet Ingredients: In another bowl, combine sour cream, whole milk, vegetable oil, vanilla bean paste, almond emulsion (if using), and eggs. Whisk until smooth and fully incorporated. Set aside.
  5. Add Butter to Dry Mixture: Cut the slightly cool unsalted butter into chunks. Using a mixer on low speed, slowly add the butter pieces to the dry ingredients. After all butter is added, increase speed to medium or medium-high and mix until the flour is fully coated and the mixture resembles coarse crumbs or sand. Avoid over-mixing to prevent forming a paste which can negatively affect the cake texture.
  6. Incorporate Wet Mixture Partially: Pour about one-third of the wet ingredient mixture into the butter-flour crumb mixture. Mix on low to medium speed until just combined, approximately 30 seconds to 1 minute. Avoid over-mixing to maintain a light batter.
  7. Incorporate Remaining Wet Mixture: Pour the remaining wet mixture into the bowl and mix again briefly until all ingredients are just combined, usually 20-30 seconds. Stop mixing as soon as the batter is homogenous to avoid dense cake.
  8. Scrape and Final Mix: Use a silicone spatula to scrape down the sides and bottom of the mixing bowl. Mix again very briefly, for about 10-15 seconds, to incorporate all ingredients evenly.
  9. Fill Cake Pans: Evenly divide the cake batter between the prepared pans, smoothing the tops gently.
  10. Bake: Place pans in the oven and immediately reduce oven temperature to 325°F (163°C). Bake for approximately 40-45 minutes. Check doneness by inserting a toothpick into the center; it should come out with a few moist crumbs or clean, without raw batter.
  11. Cool Cakes: Remove cake pans from the oven and place on wire racks. Let cool in the pans for 10 minutes, then turn cakes out onto the racks to cool completely before frosting.
  12. Frost: Once cakes are fully cooled, frost with vanilla bean buttercream as desired.

Notes

  • Using cake flour is important for the soft crumb; if unavailable, substitute with all-purpose flour weighted lighter by mixing with cornstarch (see FAQs in original post).
  • Butter should be just cooler than room temperature to achieve the crumbly sandy texture when mixed with dry ingredients.
  • Do not overmix batter at any stage to avoid dense, tough cake.
  • If making cupcakes instead of cake layers, adjust baking time accordingly (usually 18-22 minutes) and keep oven at 350°F.
  • Vanilla bean buttercream frosting recipe is linked in the original notes; it’s ideal for pairing with this cake.

Find it online: https://cheftinaskitchen.com/favorite-vanilla-bean-cake-recipe/