Name: Vanilla Bean Cake with Buttercream Frosting Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 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 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); 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)

Ingredients

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 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

Step 1: Preheat your oven to 350°F (175°C). Line four 7-inch or three 8-inch cake pans with parchment paper and lightly grease them. Set aside.

Step 2: In a large bowl or stand mixer, combine the flour, sugar, baking powder, and salt until fully blended.

Step 3: Slowly add the room temperature butter on low speed, mixing until the mixture resembles moist sand without large butter chunks.

Step 4: Pour in the egg whites and mix on low until just incorporated. Scrape the bowl as needed to ensure even mixing.

Step 5: Add sour cream, vegetable oil, and vanilla bean paste. Mix on low until fully combined, then beat on medium speed for 30 seconds to lighten the batter.

Step 6: Divide the batter evenly among the prepared pans. Use a kitchen scale for accuracy to ensure even layers.

Step 7: Bake for 33 to 35 minutes, or until a toothpick inserted comes out with a few moist crumbs. Rotate pans halfway to promote even baking.

Step 8: Let cakes cool in the pans for 10 minutes, then loosen edges with a small spatula. Transfer pans to the freezer for 30 minutes to cool layers quickly.

Step 9: When ready, carefully remove cake layers from pans. Level the tops with a serrated knife before assembly or after thawing if frozen.

Step 10: For the frosting, beat the butter on medium speed until smooth. Add vanilla bean paste and salt, mixing on low.

Step 11: Gradually mix in powdered sugar and heavy cream on low speed. Continue mixing until light and fluffy. Adjust cream or sugar to reach desired consistency.

Step 12: Assemble the cake by placing the first layer on a cake board or plate. Spread an even layer of buttercream between each layer and apply a thin crumb coat around the cake.

Step 13: Chill the frosted cake for 30 minutes in the fridge or 10 minutes in the freezer to firm up the frosting.

Step 14: Add a final, thicker layer of frosting and smooth the surface. Decorate as desired and enjoy!

Tips & Variations

Use room temperature ingredients for better mixing and batter texture.

Measure flour by spooning into your cup or use a kitchen scale for accuracy.

Weigh batter in each pan to ensure even cake layers that bake uniformly.

Freeze cake layers before assembly; slightly cold cakes are easier to level and frost.

If using whole eggs instead of egg whites, use 4 large room-temperature eggs.

This batter can be adapted to make a vanilla sheet cake with adjusted baking times.

Add gel food coloring to the frosting if you want to customize the cake color.

Storage

Store unfrosted cake layers wrapped tightly in plastic wrap and frozen for up to 1 month. Frosting can be kept in an airtight container in the fridge for up to a month or frozen for up to 3 months; stir well after thawing. A fully frosted cake will keep in the fridge for up to a week or in the freezer for up to a month. Cover any leftover cake slices with frosting to maintain moisture and refrigerate.

FAQs

Can I use whole eggs instead of egg whites in this recipe?

Yes, you can substitute 7 large egg whites with 4 whole large eggs at room temperature. This will change the texture slightly but still yield a delicious cake.

How do I prevent my cake layers from drying out?

To keep your cake moist, make sure not to overbake and store the layers wrapped tightly or frosted with buttercream as soon as they cool. The frosting acts as a moisture sealant to keep the cake tender.