5-Star Vanilla Bean Cake Recipe | Almonds and Apricots
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5-Star Vanilla Bean Cake Recipe

7 Mins read

A TOP SELLER for my local cake business is now a recipe all can enjoy!
When I owned my cake business, customers would RAVE over this cake. It was my top-selling flavors- and for a good reason! This showstopping 5-star vanilla bean cake is an absolute MUST try for birthdays, weddings, special occasions, and anytime you’re craving something extra decadent. As one of my top requested recipes, I can guarantee you that this cake will have your guests begging to know where you got it from! And even though I’ve named it my 5-star vanilla bean cake, it could definitely be a 10.

5-star Vanilla Bean Cake

Featuring salted butter and vanilla bean paste, which creates a creamy, rich batter that bakes into three beautiful 8-inch rounds while the egg whites add structure and lift, this vanilla bean cake recipe will surely be a hit! Also, if you’re looking for even more ultra-rich goodies, check out my Decadent Chocolate Cake with Chocolate Ganache and Fresh Strawberry Hearts Recipes.

Now, here’s the really important part: this recipe has two unique ingredients. One of the key ingredients is vanilla bean paste (use my code KALA15 for 15%off) https://lorannoils.com/ and cake flour, plus two necessary tools, a digital scale and a laser thermometer. This sets the flavor apart of a standard white cake in ways you have to taste to believe.

5-star Vanilla Bean Cake

P.S. This cake recipe pairs PERFECTLY with my Perfectly Pipeable Swiss Meringue RECIPE!

Get that recipe HERE: https://www.almondsandapricots.com/pipeable-swiss-meringue-buttercream-recipe/https://www.almondsandapricots.com/pipeable-swiss-meringue-buttercream-recipe/

So, preheat your oven and prepare to bake the best vanilla bean cake recipe of your life!

Here’s What You’ll Need:

  • Three 8-inch round cake pans
  • Parchment paper
  • Electric stand mixer with a whisk attachment (or hand mixer)
  • Large mixing bowl
  • Rubber spatula
  • Oven thermometer
  • DIGITAL Kitchen scale
  • DIGITAL laser thermometer
  • Toothpick or cake tester
  • Wire cooling rack

TIP: Make sure all your equipment is clean and ready to use before you start the recipe. This will make it faster and easier to whip up your own masterpiece in no time!

Ingredients:

5-star Vanilla Bean Cake ingredients
  • 450 g cake flour
  • 540 g sugar
  • 22 g baking powder
  • 255 g salted butter (room temp 70°F)
  • 525 g heavy cream (room temp 70°F)
  • 2 TBS Vanilla bean paste
  • 60 g sour cream (room temp 70°F)
  • 315 g egg whites (room temp 70°F)

How To Make a The Cake:

Step 1: Preheat oven to 325°F (165°C) for at least 30 minutes.

Step 2: In a large mixing bowl with a whisk attachment, combine the flour, sugar, and baking powder. Mix on low until well combined.

Step 3: Add the butter and mix until the mixture resembles a sandy texture.

Step 4: Pour in the heavy cream and mix until well combined and light and fluffy. Then, add the sour cream and vanilla bean paste and mix until incorporated. Be sure the texture is completely smooth. This is essential to getting your vanilla bean cake to 5-star status!

Step 5: With the whisk attachment, slowly add the egg whites one at a time, mixing for 10 seconds after each addition. Stop the mixer and scrape down the sides of the bowl.

Step 6: Divide the batter evenly between three 8-inch round cake pans that have been greased and lined with parchment paper.

Step 7: Bake the cake mixtures in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.

Step 8: Let the cakes cool in the pans for 10 minutes before removing them and transferring them to a wire rack to cool completely.

5-star Vanilla Bean Cake
5-star Vanilla Bean Cake

Tips From a Cake Master:

  1. Stay Room Temperature: For best results, bring all of your ingredients to room temperature at precisely 70° before baking the cake. This will help ensure the cake batter is well-mixed and bakes evenly.
  2. Go Step-By-Step: Now, keep in mind that this recipe is very specific, and it’s essential to follow the instructions closely to achieve the desired results. The details are what makes this cake so unique and special, so be sure not to cut corners!
  3. Weigh Your Ingredients: If you have one, using a kitchen scale to measure your ingredients is highly recommended. This will help ensure that your cake turns out exactly as it should.
  4. Don’t Skimp on The Paste: Vanilla is the star ingredient in this recipe, so be sure to use a high-quality vanilla bean paste or extract for the best flavor. While the rest of the ingredients are fairly simple, the paste is what makes it really stand out!
  5. Take Your Time: When adding the egg whites to the batter, be sure to do so slowly and one at a time. This will help ensure that the batter is well-mixed and the cake turns out fluffy. After all, you can’t rush perfection!
  6. Let It Rest: Letting the batter rest for a few minutes before baking will help create a better structure and make it easier to pour into the pans, giving you a sleek and polished finished cake that is guaranteed to impress!
  7. Don’t Overmix: Overmixing the batter can lead to a tough and dense cake, so be sure to mix only until just combined.
  8. Trust The Toothpick: Using toothpicks to check if your cake is done is one of the easiest tricks in the book! If it comes out clean, the cakes are made. If not, bake for a few more minutes.
  9. Keep It Cool: Be sure to let the cakes cool completely on a wire rack before frosting or decorating. This will help your frosting stay nice and neat while you put the finishing touches on your cake!

FAQs

Q: What is Vanilla Bean Paste, and where can I find it?

Vanilla Bean Paste is a blend of vanilla extract and natural vanilla bean seeds, providing a more intense vanilla flavor than vanilla extract alone. You can find Vanilla Bean Paste at most grocery stores or online.

Q: Can I substitute the Vanilla Bean Paste with vanilla extract?

If you’re in a pinch, you can substitute vanilla bean paste with vanilla extract. However, keep in mind that the flavor will not be as intense as vanilla bean paste. That means that your recipe might not be quite as flavorful as you’d like. So, I always suggest using high-quality paste when you can.

Q: Can I substitute the Vanilla Bean Paste with vanilla extract?

Yes, you can substitute Vanilla Bean Paste with vanilla extract. However, remember that the flavor will not be as intense as Vanilla Bean Paste.

Q: What kind of flour should I use for this recipe?

Using regular cake flour for this recipe results in a lighter and tender cake crumb, so this is usually what I recommend.

Q: Can I use all-purpose flour instead of cake flour?

Yes, you can use all-purpose flour instead of cake flour if that’s what you have on hand. Just keep in mind that the cake will be less light and fluffy.

Q: Can I use unsalted butter instead of salted butter?

Unsalted butter instead of will also work in this recipe, but it will diminish the overall flavor of the cake and leave it tasting more like a classic vanilla bean cake than a 5-star-worthy dessert.

Q: Can I use low-fat sour cream or heavy cream?

For best results, it is recommended to use full-fat sour cream and heavy cream in this recipe. While some might suggest these substitutions, sticking to the ingredients in the recipe will deliver the best flavor.

Q: How long can I store the cake?

This cake can be wrapped in plastic at room temperature for up to two days so that you can savor it for even longer!

Q: Can I make this cake gluten-free?

Of course! You can make this cake gluten-free by using a 1-to-1 gluten-free flour blend.

5-star Vanilla Bean Cake
5-star Vanilla Bean Cake

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5-Star Vanilla Bean Cake Recipe

AUTHOR: KALA  BOULARD

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( 5 STARS ) | 1 REVIEW

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Description

Today we’re going to make a delicious and moist 5-star vanilla cake that will become a staple in your recipe collection. With a deeply buttery texture and a rich vanilla flavor, this cake is perfect for any occasion, from birthdays to weddings. Follow these detailed instructions and impress your family and friends with your baking skills!

Ingredients

  • 450 g cake flour
  • 540 g sugar
  • 22 g baking powder
  • 255 g salted butter, softened and sliced into chunks ( room temp 70°F)
  • 525 g heavy cream( room temp 70°F)
  • 2 TBS Vanilla bean paste
  • 60 g sour cream ( room temp 70°F)
  • 315 g egg whites ( room temp 70°F)
  • This cake recipe paired PERFECTLY with my delicious Swiss Meringue Buttercream Recipe: Pipeable Meringue Buttercream

Instructions

  1. BE SURE ALL WET INGREDIENTS ARE 70°F BEFORE BAKING. Use a laser thermometer to be most accurate
  2. Preheat your oven to 325°F (165°C), and make sure to allow at least 30 minutes for the oven to reach the correct temperature. Preheating your oven is crucial for achieving even baking and a perfect cake.
  3. Mix the cake flour, sugar, and baking powder in a large mixing bowl with a whisk attachment. Mix on low speed until the dry ingredients are well combined. Sifting the dry ingredients together beforehand can help ensure no lumps in your cake batter.
  4. Add the room-temperature salted butter in chunks to the dry mixture and mix on low until the mixture resembles a sandy texture. This process is called “cutting in” the butter and is vital for creating a tender and moist cake crumb.
  5. Pour in the room-temperature heavy cream, the sour cream, and vanilla bean paste, and whip on medium speed until well combined and light and fluffy.
  6. With the whisk attachment still in place, slowly add the room-temperature egg whites, one at a time, mixing for 10 seconds after each addition. Stop the mixer and scrape down the bowl’s sides to ensure all ingredients are fully incorporated. Adding room temp egg whites provides structure and lift to the cake.** see notes.
  7. Divide the batter evenly between three 8-inch round cake pans greased and lined with parchment paper. Evenly dividing the batter ensures that the cakes will bake evenly, resulting in a uniform texture.
  8. Allow the batter to rest on the counter for 10 minutes before baking.
  9. Bake the cakes in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean. It’s essential to check the cakes for doneness as ovens can vary in temperature, and baking times can differ.
  10. After removing the cakes from the oven, allow them to cool in the pans for 10 minutes before removing them and transferring them to a wire rack to cool completely.
  11. Wrap them in plastic wrap and allow them to come to room temperature on the counter for 4 hours (or overnight) to seal in moisture.
  12. Once your cakes have cooled completely on the counter, you can decorate them with my perfect pipable Swiss Meringue Buttercream recipe HERE and enjoy! This vanilla cake is a classic recipe that is sure to be a crowd-pleaser and perfect for any celebration.

    Note:

  1. ** if your cake batter looks separated after adding in the egg whites, they were too cold. Don’t worry; your cake will still taste great; the batter will just need to rest for longer on the counter before baking to help the butter and eggs come to the same temperature. Too cold of eggs will seize the butter, causing it to look separated.
  2. Let the cake batter rest for at least 10 minutes before baking
  3. Find the perfect Swiss meringue buttercream recipe for this cake HERE: Pipeable Meringue Buttercream

Did You Make This Recipe?

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