The best vanilla bean cake! This easy, made from scratch layer cake has a vanilla bean buttercream filling and frosting. It's moist, rich, buttery and vanilla-y!
Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
As someone who has been baking cakes for several decades now, I adore a simple and classic cake. And while I love fancy cake layers, this vanilla bean cake is made for busy bakers as it's easy and relatively quick to put together
I created this recipe with a simple filling of the buttercream frosting you are already making; I know you are busy and want an easy to make cake! But I also tested it with a salted caramel filling {you can use this recipe} and it would also be incredible with your favorite fruit in the middle as well.
Tester Lisa said, "I love how incredibly moist this cake is! The vanilla flavor really comes through in every bite".
💗 why you will love this very vanilla cake
- Rich vanilla flavor ~ both vanilla bean paste and pure vanilla extract are used.
- Ultra moist ~ using both butter and oil in the cake recipe gives this from scratch cake a super moist crumb.
- Two layer cake ~ only two soft cake layers to bake and decorate, which we do in a simple crumb coat "semi-naked" style.
- Dreamy vanilla bean buttercream ~ the Swiss meringue buttercream is loaded with classic vanilla flavor.
how is vanilla bean cake different than vanilla cake?
As the name implies, vanilla bean cake uses vanilla beans, specifically vanilla bean paste and vanilla extract to have a rich vanilla taste. Whereas vanilla cake typically only uses vanilla extract.
🍰 ingredients needed and substitutions
Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.
- All-purpose flour ~ provides structure in the cake layers. A kitchen scale is the best way to measure your flour. If you don't have a scale, use the spoon and level method. {Fluff the flour in the container, then spoon it into your measuring cup and level it off with the back of a spoon}.
- Baking powder and baking soda ~ helps the cake to rise.
- Cornstarch ~ adds softness to the vanilla bean cake.
- Kosher salt ~ if you only have table salt, half the amount used.
- Unsalted butter ~ needs to be room temperature, so pull it out 1-2 hours prior to making the lemon cake. If you only have salted butter, leave the salt out.
- Granulated sugar ~ provides the sweetness.
- Vegetable oil ~ canola oil can also be used.
- Eggs ~ 3 large eggs are needed; pull them out when you pull out the butter so they are room temperature.
- Vanilla ~ vanilla bean paste and pure vanilla extract are needed.
- Buttermilk ~ I find store bought buttermilk works best, pull it out with the butter and eggs so it is room temperature. In a pinch you can add 1 tablespoon lemon juice or white vinegar to the measuring cup and then fill with whole milk to make 1 cup and stir.
Pro tip ~ to quickly bring eggs to room temperature, place them in a bowl of warm tap water for 5-10 minutes.
🥣 let's make this easy layer cake
Start by preheating the oven to 350°F and prepare two 8-inch cake pans. Butter each pan, line with parchment paper round, then butter the parchment. I also like to sprinkle in a little flour and tap that around to cover the butter. Parchment paper helps the cakes release from the pan once they are baked.
Whisk together the all-purpose flour, baking powder, baking soda and kosher salt. Set aside.
With the mixer on low, slowly add the flour mixture and the buttermilk mixture in alternating additions (⅓ flour, ½ buttermilk, ⅓ flour, stop and scrape the bowl, ½ buttermilk, ⅓ flour) until just a little flour is still showing. Finish mixing until just combined with a spatula, being careful to not over mix your batter.
Divide your batter equally between the two 8-inch cake pans. I like to "drop" the pans on the counter 2-3x to break up any air bubbles in the batter, then bake for 22-30 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
💬 frequently asked questions
what is vanilla bean paste?
Vanilla bean paste is a thicker syrup-like consistency that combines vanilla bean seeds and vanilla extract. Many bakers prefer it to having to scrape whole vanilla beans. I love Nielsen-Massey vanilla bean paste and Trader Joe's also sells a version, which is quite good.
how do you substitute vanilla beans for vanilla bean paste?
This vanilla cake recipe calls for 1 tablespoon of vanilla bean paste, which can be substituted with one whole vanilla bean pod.
To use a vanilla bean, cut the pod in half lengthwise and then scrape all the little brown flecks out with the back of a knife.
can I make this cake in advance?
Yes, the cake layers can be baked up to one month ahead. Once they have baked and fully cooled, double wrap them and place in the freezer.
Allow the cakes to start to defrost prior to decorating. I find slightly frozen cake layers easier to decorate.
The cake can be baked and decorated a day or two prior to serving as well.
can I bake this cake in a different size pan?
Yes, you could bake the layers in three6-inch pansor one9x13 pan. The bake times will vary slightly, so start checking the cake around 20 minutes into baking. You could also bake them into cupcakes; bake time will likely be between 16-20 minutes. For cupcakes you can also use myeasy vanilla cupcakes recipe.
Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.
🎂 decorating a layer cake tips
Make sure the cakes are completely cool before assembling and decorating.
In all three of my tests of this vanilla bean cake, they all baked very flat with no dome. If needed, use a large serrated knife and slice a thin layer off the tops of the cakes to create a flat surface.
Place one cake layer onto a cake plate, cake stand or cake board topside up. I like to place about a tablespoon of frosting onto the board to help hold the cake onto the decorating surface.
Place the second layer, topside down, on top of the filling. Frost the rest of the cake with a thin layer of the buttercream frosting to create a crumb coat or semi-naked look.
Use the remaining frosting to pipe buttons on the top of the cake.
If you would like more instruction on how to decorate a semi-naked cake, see my brown sugar cake recipe. For a more fully frosted cake, see the recipe card for how to increase the vanilla bean buttercream recipe.
I used a Wilton 4B for the large buttons and a Wilton 32 for the pink buttons. I used a small bit of Colour Mill Raspberry for the pink buttons.
Another simple cake decorating design can be found on my sugar cookie cake post. You will need to make a larger batch of vanilla bean buttercream frosting to create this design {see the recipe card notes for how to do this}.
If you need tips on making the vanilla bean Swiss meringue buttercream, my chocolate buttercream recipe should have all the information you need.
👩🏻🍳 tips for the best vanilla bean cake
- Use a scale to measure your ingredients for the best results. If you do not havea kitchen scale, see the notes in the ingredient section on how to measure the flour.
- Don't over mix the cake batter. Use low speed when combining the wet and dry ingredients and mix until everything is j.u.s.t. combined. I usually stop when just a few streaks of dry ingredients remain and use a spatula to finish the mixing.
- The cake batter is thick soan off-set spatulaworks great to smooth it into the pan.
- "Drop" the cake pans on the counter 2-3x to help remove any air bubbles from the batter before placing in the oven to bake.
- Don't over bake the cake, we want a buttery and moist finished cake. Remember your oven is different than mine and baking times may vary a little. The easy vanilla bean cake is done when a toothpick inserted in the center comes out with just a few moist crumbs.
- Allow the cake to cool completely before frosting.
🫙 how to store
The cake can be stored at room temperature in an airtight container for up to 2 days.
It can also be stored tightly wrapped in the refrigerator for up to 5 days.
The cake can be frozen with the frosting for up to 2 months. You can either chill the cake well; then wrap the whole thing tightly in a double layer in plastic wrap. Or cut the cake into individual slices and chill; then wrap each slice tightly in a double layer of plastic wrap. Allow to defrost at room temperature before serving.
The vanilla bean cake tastes best at room temperature.
Remember to snap a picture and tag me @twosugarbugs onInstagramif you make this Vanilla Bean Cake. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!
more made from scratch cakes
- Pink Velvet Cake
- Cookie Butter Cake
- Raspberry Almond Cake
- Ricotta Bundt Cake
If you make this recipe {or any recipe!} from two sugar bugsplease come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating. I read every comment, and I LOVE hearing from you!
Yield: one 2 layer 8-inch cake*
Moist Vanilla Bean Cake
The best vanilla bean cake! This easy, made from scratch layer cake has a vanilla bean buttercream filling and frosting. It's moist, rich, buttery and vanilla-y!
I highly recommend using weight {metric} measurements when available for more accuracy and the best results.
Prep Time30 minutes
Bake Time30 minutes
Cooling and Decorating Time3 hours 30 minutes
Total Time4 hours 30 minutes
Ingredients
vanilla cake
- 1 ⅔ cups all-purpose flour (210g)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup unsalted butter, room temperature (113g)
- ½ teaspoon kosher salt
- 1 ½ cups granulated sugar (300g)
- 3 tablespoons vegetable or canola oil (45mL)
- 3 large eggs, room temperature
- 1 tablespoon vanilla bean paste
- 1 teaspoon pure vanilla extract
- 1 cup buttermilk, room temperature (240mL)
vanilla bean swiss meringue buttercream frosting
- 4 large egg whites (~120-130g)
- 1 cup granulated sugar (200g)
- ½ teaspoon kosher salt
- 1 cup unsalted butter, room temperature (226g)
- 1 tablespoon vanilla bean paste
Instructions
- Vanilla cake: Preheat your oven to 350°F and prepare two 8-inch cake pans. Butter each pan, line with parchment paper round, then butter the parchment. I also like to sprinkle in a little flour and tap that around to cover the butter. Parchment paper helps the cakes release from the pan once they are baked.
- Whisk together the all-purpose flour (1 ⅔ cups/210g), baking powder (1 teaspoon), baking soda (½ teaspoon) and kosher salt (½ teaspoon). Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter (½cup/113g), kosher salt (½ teaspoon) and sugar (1 ½ cups/300g) by starting on low and increasing the speed to medium-high (speed 6 on a KitchenAid mixer) once the butter and sugar combine. Beat until light, approximately 3 - 4 minutes. Scrape up and down the sides of the bowl once during that time.
- Then scrape the bowl again and with the mixer on low (speed 2 on KitchenAid) drizzle in the oil (3 tablespoons/45mL), increase the speed to medium-high and mix for another 1-2 minutes. Scrape up and down the bowl and add the eggs (3 large) one at a time, mixing until incorporated. Scrape after the addition of the first two eggs. Add vanilla bean paste (1 tablespoon) and vanilla extract (1 teaspoon) with the final egg and beat on medium (speed 4) for 15-30 seconds, until fully combined. Scrape up and down the sides of the bowl.
- With the mixer on low (stir on KitchenAid), slowly add the flour mixture and the buttermilk mixture in alternating additions (⅓ flour, ½ buttermilk, ⅓ flour, stop and scrape the bowl, ½ buttermilk, ⅓ flour) until just a little flour is still showing. Finish mixing until just combined with a spatula, being careful to not over mix your batter.
- Divide your batter equally between the two 8-inch cake pans. (I weigh the batter, it's about 500g per cake pan). I like to "drop" the pans on the counter 2-3x to break up any air bubbles in the batter, then bake for 22-30 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
- Allow the cakes to cool in the pans for 15 minutes, then remove to a wire rack to cool completely. The cakes must be completely cool before assembling and frosting.
- Vanilla bean Swiss meringue buttercream frosting: Wipe the bowl and whisk of your stand mixer with vinegar or lemon juice to make sure it is grease free or your egg whites may not stiffen.
- Whisk egg whites (4 large/120-130g), sugar (1 cup/200g) and kosher salt (½ teaspoon) in the bowl of your stand mixer. Whisk and heat mixture over a saucepan of simmering water until hot to touch, sugar is fully dissolved (you should not feel any granules when rubbed between your fingers) and it’s a bit frothy, approximately 3 minutes. (If you want to use a thermometer, 160°F is what you are going for).
- Remove the bowl from the saucepan and wipe the bottom dry. Place on your stand mixer and whisk on medium-high (8 on a Kitchen Aid stand mixer) until the mixture is cool and the meringue holds a stiff peak (the bottom of your bowl should also be mostly cooled), approximately 10-15 minutes.
- Switch to the paddle attachment, reduce the speed to medium (4-6 on a Kitchen Aid stand mixer), and add the butter (1 cup/226g), one tablespoon at a time, letting the butter fully incorporate before adding more. ** Once all butter is incorporated, scrape down sides of the bowl and add vanilla bean paste (1 tablespoon) and whip on high (8-10 on a Kitchen Aid) until a thick, whipped consistency is reached, about 5 minutes.
- Assemble and decorate: Make sure the cakes are completely cool before assembling and decorating. If needed, use a large serrated knife and slice a thin layer off the tops of the cakes to create a flat surface. (save the cut part for snacking or crumbling over ice cream) Place one cake layer onto a cake plate, cake stand or cake board topside up. I like to place about one tablespoon of frosting onto the board to help hold the cake onto the decorating surface. Add about a ½ - ¾ cup of frosting over the first layer. Smooth with an offset spatula. Place the second layer, topside down, on top of the filling. Frost the rest of the cake with a thin layer of the vanilla bean buttercream to create a semi-naked look. If desired, use the remaining frosting to pipe buttons on the top of the cake. (I used a Wilton 4B for the large buttons and a Wilton 32 for the pink buttons). If you would like more instruction on how to decorate a semi-naked cake, see my brown sugar cake recipe. If you want a more fully frosted cake, see the ingredient amounts in the recipe notes.
Notes
*The cake batter can also be divided and baked in three 6-inch pans. The bake time should be similar.
If you don't have buttermilk on hand, you can make your own by starting with 1 tablespoon of white vinegar or lemon juice and adding enough milk to measure 1 cup. Stir it together and allow it to come to room temperature. It may separate or look curdled, but it's okay to use.
The cakes can be baked, cooled and frozen for up to two weeks ahead of time. Once they are cool, wrap each layer in a double layer of plastic wrap and freeze. I personally find assembling a decorating frozen cake layers easier.
If you only have salted butter, eliminate the kosher salt.
If you only have table salt, start with half the amount of salt.
The cake tastes best served at room temperature.
** At some point your buttercream is going to be a sloppy mess. It may even look curdled. Do not fear, just keep whipping and it will magically come together into a beautiful whipped frosting. If you feel it is too soupy, place the mixture in the refrigerator for 20 minutes and then re-whip.
For a fully covered cake and more piping, use the following amounts for the vanilla bean buttercream: 6 large egg whites (~180g), 1 ½ cups granulated sugar (300g), ¾ teaspoon kosher salt, 1 ½ cups unsalted butter (339g) and 1 tablespoon + 2 teaspoons vanilla bean paste.
The cake can be stored at room temperature in an airtight container for up to 2 days. It can also be stored tightly wrapped in the refrigerator for up to 5 days.
The cake can be frozen with the frosting for up to 2 months. You can either chill the cake well; then wrap the whole thing tightly in a double layer in plastic wrap. Or cut the cake into individual slices and chill; then wrap each slice tightly in a double layer of plastic wrap. Allow to defrost at room temperature before serving.
Nutrition Information:
Yield:
14Serving Size:
1
Amount Per Serving:Calories: 410Total Fat: 22gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 93mgSodium: 238mgCarbohydrates: 49gFiber: 1gSugar: 37gProtein: 5g
The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.
