Classic Vanilla Bean Buttercream Cake
A delightful and moist vanilla cake topped with rich vanilla bean buttercream, perfect for any celebration.
Equipment
- oven
- mixing bowls
- electric mixer
- measuring cups
- Measuring spoons
- 9-inch round cake pans
- wire rack
- Spatula
Ingredients
Cake Ingredients
- 2.5 cups All-purpose flour Provides structure for the cake.
- 2.5 teaspoons Baking powder Helps the cake rise and become fluffy.
- 0.5 teaspoon Salt Enhances sweetness and balances flavors.
- 1 cup Unsalted butter Softened, adds richness and moisture.
- 2 cups Granulated sugar Sweetens the cake and contributes to its texture.
- 4 large Eggs Bind the ingredients and add moisture.
- 1 tablespoon Vanilla extract Infuses the cake with a warm, sweet flavor.
- 1 tablespoon Vanilla bean paste Gives a more intense vanilla flavor and beautiful specks.
- 1 cup Whole milk Keeps the batter moist and tender.
Buttercream Ingredients
- 1 cup Unsalted butter Softened, for the frosting.
- 4 cups Powdered sugar Sweetens and thickens the frosting.
- 2-4 tablespoons Heavy cream Adjust for desired frosting consistency.
- 1 teaspoon Vanilla extract For flavor in the frosting.
- 1 tablespoon Vanilla bean paste For added flavor and visual appeal.
- a pinch Salt Balances the sweetness of the frosting.
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract and vanilla bean paste.
- Gradually add the dry ingredients to the butter mixture, alternating with the whole milk, starting and ending with the flour mixture. Mix until just combined.
- Pour the batter evenly into the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the buttercream, beat the softened butter until creamy, then gradually add the powdered sugar, mixing on low speed.
- Add the heavy cream, vanilla extract, vanilla bean paste, and a pinch of salt. Beat on high speed for 2-3 minutes until light and fluffy.
- Level the tops of the cooled cake layers if domed. Place one layer on a serving plate and spread a layer of buttercream on top.
- Place the second layer on top and frost the top and sides of the cake with the remaining buttercream.
- Decorate as desired with extra vanilla beans, sprinkles, or other toppings.
Notes
This cake is perfect for any celebration and can be customized with various fillings and toppings.