Easy Vanilla Bean Layer Cake

This cake is my version to the “little black dress”. I’m not always in the mood for Instese Chocolate Cake, so I bake this cake when ever I need something easy, yet impressive, delicious, and classic enough to please all crowds. Vanilla bean is one of those under rated ingredients that takes you way back to nostalgic times when cake and sprinkles were are magical as rainbows and unicorns. The cake filled and frosted with Swiss Meringue Buttercream giving it another layer with creaminess and a celebratory look.

Key Ingredients

The complete recipe including measurements can be found below in the recipe card. Here is a recap on what makes this cake so unique and delicious.

• Cake Flour. Cake flour is high in starches and lower in protein, so it gives us a taller cake with a more tender crumbs. If you do not have cake flour, use bleached all purpose flour.
• Unsalted butter and oil. I love using both oil and butter: only butter can taste like butter, and oil is in liquid form and easily coats the dry ingredients making it the best way to add an extra layer of moistness.
• Heavy cream. This is a celebration cake, and the cream adds a unique and sweet flavor and texture, that is as unique and impossible to replace as the butter is.
• Apple Cider Vinegar. Just one tablespoon to balance the sugar and make sure the cake is not too sweet. It also reduce the baking time, which means the cake bakes less and obtain more of its moisture. I talk more about this in my cookbook Baking Science.
• Vanilla Bean. It is the star of the show, and what will give the cake its beautiful speckels and homey fragrant and flavor. Scraping a whole vanilla pod makes a big difference in flavor and smell, but you can use vanilla bean paste as well.

Make The Cake

This is a super simple recipe that uses the reverse method: we cut the fat into the flour, then add the liquids and eggs. And that is it. Below are step by step images for a visual gaudiness, please carefully read the my tip for best results:

• Make sure all of the ingredients are at room temperature. If cold, the mixture will not blend well and you’ll end up with a chewy, short cake.
• If baking a layer cake, do not grease the sides of the pans, instead grease the bottom and line it with parchment paper. When we greased the sides of the pan, the edges of the cake collapse towards the center when the cake cools. When un-greased, the cake cake cling on the sides of the pan and get a tall sharp edges. Once the cake is baked and chilled, run a sharp knife around the edges.

Layering and Decorating the Cake

I want you to feel confident when you layer and frost the cake, then present it pride. You do not need to be a professional cake decorate for that. All you need is an offset spatula (or a butter knife), and a spoon:

1. Place one layer on your serving dish. I like to place it top down for a smooth even surface.
2. Top with 1/2-3/4 cup of the frosting and smooth it using the spatula.
3. Top with the second layer.
4. Use the spatula to frost the top and sides of the cake with a thick layer of buttercream.
5. Gently press the back of a spoon to create half-circle shapes, then lift it away. Top with sprinkles or fresh fruit.

Yields

This cake can be baked as two 8-inch layer cake, enough for 10-12 people, or one 13×9-inch sheet cake enough for 12-16 people. Of course the sizes of the slices will make the difference.

Store and Make Ahead

The cake, frosted or not, shout be served at room temperature. The cake should stored at room temperature for up to 48 hours depending on the type of buttercream and filling you are using. If using a perishable frosting like whipped cream or cream cheese, then refrigerate the cake.

To make ahead: bake the cake, then gently wrap it in plastic wrap when it is slightly warm. Place in a plastic bag and freeze for up to four weeks. When ready, remove from the freezer and unwrapped, allowing it to reach room temperature.