Best Vanilla Bean Cake | Food For Your Good!

A slice of homemade Best Vanilla Bean Cake with vanilla frosting on a ceramic plate — Best Vanilla Bean Cake – light, moist, and frosted with rich vanilla bean buttercream

If you’re searching for the perfect vanilla cake—look no further than this Best Vanilla Bean Cake. With a rich, buttery crumb and the unmistakable aroma of real vanilla bean, this homemade classic beats any box mix hands-down. Whether you’re baking for a birthday, bridal shower, or just a casual weekend treat, this easy, crowd-pleasing recipe delivers every time.

What makes this cake extra special? A mix of vanilla bean paste and sour cream gives it both deep flavor and incredible moisture. Plus, it’s simple enough for beginners but impressive enough for a celebration. Each tender bite melts in your mouth—and with the right frosting, it becomes truly unforgettable.

Interestingly, vanilla is the second-most expensive spice after saffron. Why? Because it’s hand-pollinated and labor-intensive to harvest—making it even more of a delicacy in baking. That’s why using real vanilla bean paste here makes all the difference in flavor and texture.

So go ahead, bookmark this beauty. It’s the vanilla cake your recipe box has been waiting for.

Recipe Yield: 10–12 servings

INGREDIENTS

2 ½ cups all-purpose flour
1 tbsp cornstarch
2 ½ tsp baking powder
½ tsp baking soda
½ tsp fine sea salt
¾ cup unsalted butter, softened
1 ¾ cups granulated sugar
3 large eggs, room temperature
1 tbsp pure vanilla bean paste
1 cup whole milk, room temperature
½ cup sour cream, room temperature

For the Vanilla Bean Buttercream:
1 cup unsalted butter, softened
3 ½ cups powdered sugar
2 tbsp heavy cream
1 tbsp vanilla bean paste
¼ tsp fine sea salt

INSTRUCTIONS

1. Preheat and prep:
Preheat oven to 350°F (177°C). Grease and flour two 8-inch round cake pans. Line bottoms with parchment.

2. Whisk dry ingredients:
In a medium bowl, sift together flour, cornstarch, baking powder, baking soda, and salt. Set aside.

3. Cream butter and sugar:
In a large bowl, beat butter and sugar until light and fluffy, about 3 minutes.

4. Add eggs and vanilla:
Add eggs one at a time, beating well after each. Mix in vanilla bean paste until smooth.

5. Alternate wet and dry:
Add dry ingredients in three additions, alternating with milk and sour cream in two. Begin and end with flour. Mix just until combined.

6. Divide and bake:
Divide batter evenly into prepared pans. Bake 30–35 minutes or until a toothpick comes out clean. Cool 10 minutes in pans, then turn out to cool completely.

7. Make frosting:
Beat softened butter until pale and fluffy, about 2 minutes. Add powdered sugar slowly, then beat in cream, vanilla bean paste, and salt. Mix on high until smooth and fluffy, 3–4 minutes.

8. Assemble and frost:
Place one cake layer on a plate. Spread a generous layer of frosting on top. Add the second layer and frost top and sides with remaining buttercream.

Helpful Tips to Perfect This Recipe

Room Temperature Ingredients: Make sure your butter, eggs, milk, and sour cream are all at room temp—this helps them blend better and gives you a fluffy crumb.
Don’t Overmix: Overbeating once the flour is added can toughen your cake. Mix just until the batter is smooth and incorporated.
Use Vanilla Bean Paste: The paste gives you deeper flavor and beautiful flecks throughout—worth the upgrade for a bakery-style finish.

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