Description
This vanilla bean cake recipe yields tender, moist layers studded with beautiful flecks of real vanilla bean. Paired with a smooth, rich vanilla bean buttercream frosting, this classic American layer cake is perfect for celebrations or any special occasion. It’s made with simple ingredients like all-purpose flour, egg whites, and full-fat sour cream for a delightfully light yet flavorful crumb.
Ingredients
Scale
Vanilla Bean Cake
- 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
- Prepare Pans: Preheat the oven to 350°F (175°C). Line four 7-inch or three 8-inch cake pans with parchment paper and grease them lightly with nonstick spray. Set aside.
- Mix Dry Ingredients: In a stand mixer fitted with a paddle attachment or using a hand mixer, combine the flour, granulated sugar, baking powder, and salt until fully mixed.
- Add Butter: Slowly add the room temperature unsalted butter to the dry ingredients on low speed. Mix until no large butter chunks remain and the mixture resembles moist sand.
- Incorporate Egg Whites: Pour in the egg whites and mix on low speed just until incorporated. Scrape down the bowl’s sides to ensure even mixing.
- Add Wet Ingredients: Add the sour cream, vegetable oil, and vanilla bean paste to the mixture on low speed. Mix until fully combined, scraping the bowl as needed.
- Beat Batter: Increase the mixer speed to medium and beat the batter for about 30 seconds to lighten its texture.
- Divide Batter: Evenly distribute the batter among the prepared pans, ideally weighing each to ensure uniform layers.
- Bake: Bake for 33-35 minutes, rotating halfway, until a toothpick inserted comes out with a few moist crumbs.
- Cool Layers: Allow pans to cool for 10 minutes. Run a small offset spatula around the edges, then transfer cakes to the freezer for 30 minutes to cool fully.
- Level Layers: Once cooled, remove cakes from pans, and level the tops with a serrated knife before assembly or freeze for later use.
- Make Frosting: Beat unsalted butter on medium speed for 30 seconds until smooth. Add vanilla bean paste and salt on low speed. Gradually mix in powdered sugar and heavy cream on low speed until desired consistency is reached. Adjust thickness with extra cream or powdered sugar as needed.
- Color Frosting (Optional): Add gel food coloring and beat on low to achieve desired color.
- Assemble Cake: Place the first cake layer on a cake board or plate using a dab of frosting to secure. Spread an even layer of buttercream between layers with an offset spatula. Apply a thin crumb coat around the entire cake.
- Chill: Refrigerate for 30 minutes or freeze for 10 minutes until the crumb coat is firm.
- Final Frosting: Apply a thicker, smooth layer of frosting around the cake. Decorate as desired using piping tips such as Wilton 1M for rosettes.
Notes
- You can substitute 4 large whole eggs for the egg whites if preferred.
- Use a kitchen scale to measure batter portions for even layers.
- The cake batter quantity is about 10 cups or 1800 grams. For four pans, pour 450 grams batter each; for three pans, 600 grams each.
- This recipe can be adapted for vanilla bean sheet cakes (2 layers of 9×13-inch pans).
- Allow cake layers to thaw about 20 minutes before assembly for easier handling.
- Store leftover frosting airtight in the fridge for up to 1 month or frozen up to 3 months. Stir well before reuse.
- A frosted cake keeps fresh in the fridge for up to 1 week and in the freezer up to 1 month.
- For moister leftover cake portions, cover cut surfaces with reserved frosting and refrigerate.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Keywords: vanilla bean cake, layer cake, vanilla buttercream, celebration cake, homemade vanilla cake
