Vanilla Bean Cake

image of a slice of vanilla bean cake that's been cut into to show how tender and delicious the cake layers are

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4.93 from 125 rating

This vanilla bean cake recipe bakes up tender, delicious, and studded with beautiful flecks of vanilla bean!

Prep Time15

Cook Time35

Additional Time20

Total Time1 10

Course: Cakes

Cuisine: American

Servings: 24

Calories: 546kcal

Author: Chelsey White

Equipment

Ingredients

Vanilla Bean Cake Recipe

3 cups all-purpose flour 375g
3 cups granulated sugar 600g
2 1/2 tsp baking powder 10g
1 tsp fine salt 6g
1 cup unsalted butter, room temperature 226g
1 cup carton egg whites or 7 large egg whites, room temperature 240g
1 1/2 cups full-fat sour cream, room temperature 360g
2 Tbsp vegetable or canola oil 30g
1 Tbsp vanilla bean paste 12g

Vanilla Bean Buttercream Frosting

2 cups unsalted butter, room temperature 452g
2 Tbsp vanilla bean paste 24g
1/2 tsp fine salt 3g
7 cups powdered sugar 875g
1/4 cup heavy whipping cream, room temperature 60g

Instructions

Vanilla Bean Cake Layers:

Preheat oven to 350°F/175°C. Line four 7" or three 8" pans with parchment paper, then grease with nonstick spray or homemade cake release. Set aside.
Mix 3 cups all purpose flour, 3 cups sugar, 2 1/2 tsp baking powder and 1 tsp salt together in a stand mixer with a paddle attachment or hand mixer until fully combined.
Then, mix in 1 cup of room temperature, unsalted butter slowly into the dry ingredients on a low speed. Continue to mix until no large chunks of butter remain, and the mixture looks like moist sand.
Pour in 1 cup of egg whites and mix on low until just incorporated. Scrape the sides and bottom of the bowl as needed with a rubber spatula.
Then mix in 1 1/2 cups sour cream, 2 Tbsp of vegetable oil, and 1 Tbsp of vanilla bean paste on a low speed until fully incorporated.
Scrape down the sides of the bowl with a rubber spatula one more time, then beat on a medium speed for about 30 seconds to make sure everything is properly mixed together. This also helps lighten the texture of the cake layers.
Divide the batter evenly between the prepared pans. I like to use a scale to make sure each pan has the same amount of batter and will bake up to be the same height.
Bake for 33-35 minutes or until a toothpick comes out with a few moist crumbs. Rotate the pans halfway through to help them bake evenly.
Let the pans cool for 10 minutes, then run a small offset spatula around the perimeter of the pan to separate the cake from the pan.
Place the cake layers into the freezer for 30 minutes to accelerate the cooling process. Once the layers are fully cooled, carefully flip the pans and remove the layers.
Use a serrated knife to level the tops of the layers right before you plan to assemble your cake, or you can wrap and freeze them if you're making them in advance.
If you do freeze the cake layers, let them thaw for about 20 minutes before making the cake. The cake layers should still be slightly cold to the touch, which will make it easier to assemble the cake.

Vanilla Bean Buttercream Frosting:

While the cake layers bake and cool, make the vanilla bean buttercream frosting.
In the bowl of a stand mixer or a large bowl, beat 2 cups of unsalted butter on a medium speed for 30 seconds with a stand mixer and paddle attachment or hand mixer until smooth.
Mix in 2 Tbsp of vanilla bean paste and 1/2 tsp salt on a low speed. Gradually mix in 7 cups of powdered sugar and 1/4 cup of heavy cream on a low speed.
Continue to mix on a low speed for a few minutes until the desired consistency is reached. If the frosting seems too thick, add in additional cream (1 Tbsp at a time). If the frosting seems too thin, add in more powdered sugar (quarter of a cup at a time).
If you plan to color the buttercream, add in the gel food coloring once the frosting is fully made, and beat on low until it reaches the desired color.
Cover the buttercream flush with plastic wrap to prevent crusting, then set aside.

Assembling This Vanilla Bean Layer Cake:

Stack and frost cake layers on a greaseproof cake baord or flat plate using a dab of frosting to help stick the first cake layer to the board.
Spread an even layer of buttercream between each cake layer with a large offset spatula. Add a thin coat of frosting around the cake to fully cover the cake layers.
Smooth using a bench scraper, then chill the cake in the fridge (30 minutes) or freezer (10 minutes) until the frosting is firm to the touch.
Add a second, thicker layer of frosting to the cake and smooth using a bench scraper. Then decorate as desired and enjoy! I used a Wilton 1M piping tip to decorate the top of the cake, but any open star piping tip would work great!

Video

Notes

If you want to use whole eggs to make the cake batter instead of egg whites, you can use 4 large, room-temperature eggs.

If you need to make any other substitutions or swaps in this recipe, please see the section in the post above on ingredient substitutions.

Recipe Variations

One batch of cake batter makes about 1800 grams, or 10 cups. If you plan to use four circular cake pans, add 450 grams of batter into each pan. If you make 3 layers, add 600 grams to each pan.

This recipe can also be used to make a vanilla bean sheet cake! One batch will make 2, 9 x 13-inch cake layers that are about 1 inch tall.

Bake for 35-40 mins at 350°F/175°C. I recommend using heating cores if you have them to help large cake layers like this bake more evenly and quickly.

You can also make one 9 x 13-inch cake layer that's about 2 inches tall, but bake time will be 45-55 minutes at 350°F/175°C.

Tips for Making the Best Vanilla Bean Cake

Ingredients at room temperature mix together better! Set out any cold ingredients ahead of time.
Properly measure your flour (spoon into the cup measure, then level). Or better yet, use a kitchen scale to measure your dry ingredients.
Use a scale to weigh your cake pans as you fill them. It will make the cake layers bake up to be the same height and bake more evenly.
Level the room temperature or thawed cake layers with a serrated knife to make them easier to stack.
Make sure the buttercream is the right consistency. This will help give the cake proper structure and make it easier to decorate.
Chill the cake layers in the freezer for about 20 minutes before assembling the cake. It makes them so much easier to stack and frost!
If your cake layers turn out less than perfect, read my cake troubleshooting guide to see where things might've gone awry.

Making This Vanilla Bean Layer Cake in Advance & Storage Tips

I highly recommend making your cake layers in advance and freezing them. It breaks the process up and makes it more approachable.

This vanilla bean frosting can also be made ahead of time, or you can save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month or in the freezer for up to 3 months.

Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.

A frosted cake can last in the fridge for up to a week or in the freezer for up to a month. The buttercream locks in all the moisture, keeping the cake fresh and delicious!

If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store in the fridge for up to a week.

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