One of the things you will ever taste is the best vanilla bean cake recipe. I know that may seem like an overstatement, but it’s not. This dish is so good that it’s impossible to resist.
You can add a topping and make it as fancy as you want, but either way, this cake will be delicious. I was looking for a basic recipe for vanilla bean cake when I came across one that dealt with splitting the vanilla bean.
It made sense, but I don’t think anyone would have thought to do it in such a way. It also happened to have plenty of other great recipes that are worth looking at as well. The last one on the list is a moist cake with a dark brownish color.
How To Prepare The Best Vanilla Bean Cake Recipe?
Preparation Time: 35 minutes
Cooking Time: 25 minutes
Serving Size: 8 servings
Equipment:
- 9” round cake pan,
- 2 small bowls,
- 2 spoons or spatulas
Ingredients:
- 2 cups all-purpose flour
- 1/4 cup unsalted butter, softened
- 1 cup granulated white sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla bean paste
- 1/4 cup heavy cream
- 2 tablespoons powdered sugar
Instructions
Step 1: Preheat oven to 350 degrees Fahrenheit.
Step 2: Cut the vanilla bean in half lengthwise and scrape out the inside with the back of your knife. (This will make your cake fragrant!)
Step 3: Beat butter with a handheld or stand mixer until light and fluffy, about 2 minutes. Gradually add sugar, beating well.
Step 4: Add eggs one at a time, beating after each addition until incorporated into the batter. Scrape down the bowl between additions as needed. Add vanilla bean paste and beat until combined.
Step 5: Add flour and beat briefly. Pour batter into cake pan and bake for 25 to 30 minutes. When done, the cake should be light brown, springy to the touch, with a wooden skewer coming out clean. The top will also be very lightly browned.
Step 6: While baking the cake, prepare the vanilla buttercream frosting by placing 2 cups of powdered sugar in a large bowl to hold it all.
Step 7: Whisk your mixture until smooth and thickened. You can use an electric mixer if you want, but it works equally well by hand.
Step 8: Remove the vanilla bean cake from the oven and allow it to cool for about 10 minutes. While that happens, get some loose powdered sugar and start on the frosting.
Step 9: Once the cake is cooled, poke holes in the top with a sharp knife and then spread the frosting over it. Make circles on the frosting with a spoon or spatula for added visual effect.
Step 10: Serve immediately or wrap up for later. This cake gets better as it warms up, so go out and get some fresh air while you wait!
Nutrition Facts
| Nutrition | Amount |
|---|---|
| Calories | 483 |
| Fat | 25 g |
| Cholesterol | 108 mg |
| Sodium | 144 mg |
| Carbohydrates | 43 g |
| Protein | 3 g |
| Fiber | 1 g |
What’s The Difference Between White Cake And Vanilla Cake?
White cake is lighter and more delicate, made with all-purpose flour and milk. The vanilla cake uses vanilla bean paste instead of pure vanilla extract and additional butter,
which makes it richer but also denser. It uses all-purpose flour in addition to the good stuff, so be sure to use the best baking flour you can find (see below).
An I Use Coconut Flour Or Almond Flour Instead Of All-Purpose Flour?
All-purpose flour is the most commonly used flour in baking, but when it comes to cakes made with coconut or almond flour, it’s not a good idea to use all-press.
What Is The Best Baking Flour?
The best option for both white and vanilla cakes is King Arthur Flour’s all-purpose unbleached high-gluten white flour (also known as Bread Flour or All Purpose). It’s excellent for either white or vanilla cakes.
Can I Whip The Eggs Separately?
Separate whipping of eggs is generally not recommended, as the egg whites will increase in volume, but the yolk will sink to the bottom.
Can I Use Fresh Vanilla Beans?
Use fresh vanilla beans and scrape out the inside with a sharp knife. Be sure to rinse them off before using them, so you don’t get any specks in your cake batter!
Can I Substitute The Sour Cream?
Use regular or light sour cream. The full-fat variety will overpower the cake and give it a robust flavor.
When Adding Vanilla Bean Paste To Cake Batter, How Do I Split It Half?
Split vanilla bean paste in half lengthwise along its length. This allows you to scrape the seeds inside, adding flavor to your cake! Here’s a video on how to do this:
Do I Have To Use Almond Emulsion?
Almond emulsion (also known as Almond Milk) is a water-based liquid alternative to cream. It’s typically used to add moisture to baked goods like cakes, muffins, and scones.
You can also use one part unsweetened almond milk mixed with two parts vegetable oil, but the results may not be as fluffy or sweet.
Is Cake Mix Better With Butter Or Oil?
You can make a real vanilla cake with either oil or butter, but it’s essential to use the best quality that you can find.
All-purpose flour makes a better cake than cake mix, and there’s no better butter than unsalted.
How Long Is This Cake Good For After It’s Been Baked?
Leftover cake is best served at room temperature or in the oven. For leftover vanilla bean cake, try making crumby vanilla bean snacks!
How Long Will This Cake Last?
It’s best eaten within two days of making it but can be safely stored at room temperature in an airtight container for up to five days. You can freeze it for three months, but the texture won’t be as good.
Conclusion
This is one of the most delicious vanilla bean cake recipes I have ever tried. It’s super yummy, fluffy, and moist. It’s the perfect recipe for all Vanilla lovers.
This creamy, moist vanilla-flavored cake with a hint of almond is delicious. You will love it if you are a severe Vanilla lover who loves everything to be with vanilla flavor!
