Go Back
Vanilla Bean Buttercream Cake

Classic Vanilla Bean Buttercream Cake

A delightful and moist vanilla cake topped with rich vanilla bean buttercream, perfect for any celebration.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

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.

Equipment

  • oven
  • mixing bowls
  • electric mixer
  • measuring cups
  • Measuring spoons
  • 9-inch round cake pans
  • wire rack
  • Spatula

Method
 

  1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
  4. Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract and vanilla bean paste.
  5. 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.
  6. 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.
  7. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  8. For the buttercream, beat the softened butter until creamy, then gradually add the powdered sugar, mixing on low speed.
  9. 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.
  10. 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.
  11. Place the second layer on top and frost the top and sides of the cake with the remaining buttercream.
  12. 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.