There’s something truly magical about the aroma of a freshly baked cake filling your home. It instantly transports you to moments of joy, celebration, and pure comfort. And when it comes to classic desserts, a perfectly moist and fluffy vanilla cake holds a special place in everyone’s heart. It’s the ultimate canvas for any occasion, whether it’s a birthday, an anniversary, or just a simple Tuesday when you crave something sweet.
Today, we’re sharing our absolute favorite recipe for a Classic Vanilla Bean Cake that is guaranteed to become your new go-to. This isn’t just any vanilla cake; it’s incredibly tender, bursting with rich vanilla flavor, and surprisingly easy to make. Forget dry, crumbly cakes – this recipe delivers a light, airy texture that will have everyone asking for a second slice. So, tie on your apron, preheat your oven, and get ready to bake a masterpiece that will delight your taste buds and impress your loved ones!
PrintClassic Vanilla Bean Cake
A wonderfully moist and fluffy vanilla bean cake, perfect for any celebration or a simple sweet treat.
- Total Time: 18 minute
- Yield: 8–10 servings 1x
Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 4 large eggs, at room temperature
- 1 cup whole milk, at room temperature
- 2 teaspoons pure vanilla extract or 1 teaspoon vanilla bean paste
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line with parchment paper.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. Set aside.
- In a separate medium bowl, beat the softened butter with an electric mixer until creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract or paste.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix on low speed until just combined, being careful not to overmix.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. The tops should be lightly golden.
- Remove the cakes from the oven and let them cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely.
- Once completely cool, frost with your favorite vanilla buttercream or cream cheese frosting and decorate as desired.
Notes
For perfectly even layers, weigh your batter to ensure each pan gets an equal amount. If you don’t have vanilla bean paste, extra vanilla extract can be used. This cake pairs wonderfully with a simple vanilla buttercream or a tangy cream cheese frosting. Don’t overmix the batter, as this can lead to a tough cake.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes