Vanilla Bean Cake: A Perfectly Moist Layer Cake Recipe

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Ingredients for the Perfect Vanilla Bean Cake

For the Cake Layers:

3 cups (360g) all-purpose flour

2 ½ teaspoons baking powder

1 teaspoon salt

1 cup (226g) unsalted butter, room temperature

2 cups (400g) granulated sugar

6 large egg whites, room temperature

1 cup (240g) sour cream, room temperature

½ cup (120ml) vegetable oil

2 tablespoons vanilla bean paste

1 cup (240ml) whole milk, room temperature

For the Vanilla Bean Buttercream:

2 cups (452g) unsalted butter, room temperature

7-8 cups (840-960g) powdered sugar

2 teaspoons vanilla bean paste

½ cup (120ml) heavy cream

½ teaspoon salt

Optional: Extra vanilla beans for decoration

Essential Tools for a Flawless Vanilla Bean Cake

To ensure success, you’ll need:

Three 8-inch cake pans.

Electric mixer (stand or hand-held).

Offset spatula for smooth frosting application.

Parchment paper and non-stick spray for easy cake removal.

Step-by-Step Guide to Baking the Vanilla Bean Cake

1. Preheat Your Oven

Set your oven to 350°F (175°C). This ensures even baking and a beautiful golden hue.

2. Prepare the Cake Pans

Line the pans with parchment paper and coat them with non-stick spray or homemade pan release.

3. Mix the Batter

Use room-temperature ingredients for a smooth, lump-free batter. Begin by creaming the butter and sugar until fluffy, then incorporate egg whites, sour cream, vegetable oil, and vanilla bean paste. Gradually add the dry ingredients, alternating with the milk.

4. Bake with Precision

Divide the batter evenly into your prepared pans. Use a kitchen scale for accuracy. Bake for 33-35 minutes, rotating the pans halfway through. The cakes are ready when a toothpick inserted in the center comes out with a few moist crumbs.

Frosting Your Vanilla Bean Cake

The buttercream frosting highlights the rich flavor of vanilla bean:

Whip the butter until light and fluffy.

Gradually add powdered sugar, alternating with heavy cream.

Mix in vanilla bean paste and a pinch of salt for balance.

If you prefer a less sweet option, try Swiss meringue or hybrid buttercream.

Decorating the Vanilla Bean Cake

Building a visually stunning vanilla cake requires patience:

1. Apply a crumb coat to seal in loose crumbs and chill for 15 minutes.

2. Add the final frosting layer, smoothing it with an offset spatula.

3. Decorate with fresh berries, edible flowers, or extra vanilla bean specks for a touch of elegance.

Versatility of the Vanilla Bean Cake Recipe

This recipe can be adapted for:

Four 6-inch layers

Two 9-inch layers

One 9×13 sheet cake

24-28 cupcakes

You can also make it gluten-free or dairy-free by substituting with appropriate alternatives like gluten-free flour or plant-based milk and butter.

Storage Tips for Vanilla Bean Cake

Room Temperature: Up to 24 hours.

Refrigerated: Up to 1 week.

Frozen: Individual layers can be stored for up to 3 months when wrapped tightly.

Why This Vanilla Bean Cake Recipe Works

The combination of cake flour for tenderness, vanilla bean paste for flavor, and sour cream for moisture creates a cake that’s both delicate and satisfying. The mixing method ensures a light texture while maintaining structure for stacking and decorating.

Pro Tips for Perfect Results:

Always use room-temperature ingredients.

Measure your flour accurately (preferably by weight).

Rotate your pans during baking for even results.

Final Thoughts

Whether you’re celebrating a special occasion or indulging in a baking project, this vanilla cake delivers consistently impressive results. Its versatility allows you to experiment with fillings, decorations, and adaptations, ensuring it becomes a go-to recipe in your collection.

Enjoy the process of creating this stunning vanilla cake, and savor every bite!

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