Vanilla Bean Cake
Indulge in the timeless elegance of a Vanilla Bean Cake, a dessert that marries simplicity with luxurious flavor. Infused with the delicate aroma of real vanilla bean seeds and a splash of pure vanilla extract, this moist and tender cake is the ultimate treat for vanilla lovers. The cake’s fluffy texture is achieved by alternating dry ingredients and tangy buttermilk, creating a perfectly balanced bite. Easy to prepare in just 15 minutes of prep time, this recipe yields two delectable 8-inch layers ideal for stacking and frosting with your favorite buttercream or cream cheese topping. Whether for a celebration or a cozy afternoon treat, this vanilla bean cake is a stunning centerpiece that’s both classic and unforgettable. Perfect for showcasing the natural warmth of vanilla, this recipe will quickly become your go-to for any special occasion.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1 cup unsalted butter, softened
- 1.75 cups granulated sugar
- 4 large eggs
- 1 vanilla bean, seeds scraped
- 2 teaspoons pure vanilla extract
- 1 cup buttermilk
Instructions
Preheat your oven to 350°F (175°C) and grease and flour two 8-inch round cake pans. You can also line the bottoms with parchment paper for easy release.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar together with a hand or stand mixer until light and fluffy, about 3-4 minutes.
Add the eggs one at a time to the butter and sugar mixture, beating well after each addition.
Scrape the seeds from the vanilla bean pod and add them to the mixture, along with the vanilla extract. Mix until well combined.
With the mixer on low speed, add the dry ingredients in three additions, alternating with the buttermilk in two additions. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Let the cakes cool in the pans for 10 minutes, then carefully invert them onto a wire rack to cool completely.
Once cooled, frost and decorate as desired. This cake pairs beautifully with buttercream or cream cheese frosting.
Nutrition Facts
Calories |
4439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.0 g | 276% | |
| Saturated Fat | 128.0 g | 640% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1261 mg | 420% | |
| Sodium | 3027 mg | 132% | |
| Total Carbohydrate | 588.4 g | 214% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 350.9 g | ||
| Protein | 57.0 g | 114% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 203 mg | 16% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 652 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
