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vanilla cake recipe.
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Moist and Tender Vanilla Bean Cake

Tender, moist and buttery cake enhanced with vanilla bean flavors, made from scratch with using the two stage method.
Course Dessert
Cuisine American
Keyword vanilla bean cake
Prep Time 20 minutes
Cook Time 32 minutes
Servings 12 people
Author Dikla Levy Frances

Ingredients

GF Vanilla Bean Cake

  • 3 Cups (360) Cake flour
  • 2 teaspoons Baking powder
  • 2 Cups (400g) Granulated sugar
  • 1 cup (225g) unsalted butter at room temperature cut into 1/4-inch pieces.
  • 1/4 Cup (60ml) Vegetable oil (I used canola)
  • 1 1/2 Cups (360ml) Heavy Cream at room temperature
  • 3 Large Eggs at room temperature
  • 1 1/2 Tablespoons Vanilla bean paste
  • 1 Tablespoon Apple cider vinegar

Buttercream

Instructions

Make the cake

  • Preheat oven to 340F, grease the bottom of two 8” square pans and line the bottom of the pan with parchment paper.
  • In a large measuring cup, pour the heavy cream, eggs, vanilla paste, and apple cider vinegar mix to incorporate.
  • In a bowl of a standing mixer, measure the flour, baking powder, and sugar. Use the paddle attachment to mix the ingredients on low.
  • Stop the mixer, then add the oil and butter, then mix on low until the butter and oil have been incorporated into the dry mixture and you have a moist mixture that resembles wet sand.
  • With the mixer on medium-low speed, pour the wet mixture into the flour mixture and mix until the ingredients are well combined, and you have a thick batter.
  • Divide the batter between the greased pan (each about 750g) and bake for 33-37 minutes or until a toothpick comes out with a few moist crumbs from the center of the cake.
  • Remove from the oven and let cool completely before decorating.

Layering and frosting the cake

  • Invert the cakes from the pan and place once layer on your choice of a serving plate.
  • Top with 1/2-3/4 cup of the buttercream and spread it using a an off set spatula into an even layer.
  • Top with the second layer of cake.
  • Mount the top of the cake with more buttercream, then use an offset spatula to frost the top and sides of the cake with a thick layer of the buttercream.
  • Use the back of a spoon to gently press the back of a spoon to create half-circle shapes, then lift it away.
  • Top with sprinkles, or fresh fruit, or serve.

Notes

  • Very important to use room temperature ingredients.
  • Pay attention to the cake and not the timer, your oven is different than mine and you may need more or less baking time. The cake is ready when a tooth pick comes out from the center with a few (not wet) moist crumbs. Remove from the oven and allow it to completely set and cool.
  • Cake size options
    • Two 8-inch round layers (serves 10–12).
    • One 13×9-inch sheet cake (serves 12–16).
    • Final serving size depends on slice portions.
  • Storing
    • Serve cake (frosted or unfrosted) at room temperature.
    • Store at room temperature for up to 48 hours, depending on buttercream/filling.
    • If using perishable frosting (whipped cream, cream cheese, etc.), refrigerate.
  • Make ahead
    • Bake cake, then wrap gently in plastic while slightly warm.
    • Place wrapped cake in a plastic bag and freeze for up to 4 weeks.
    • When ready to use, remove from freezer, unwrap, and let come to room temperature.