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Classic Vanilla Bean Cake

A wonderfully moist and fluffy vanilla bean cake, perfect for any celebration or a simple sweet treat.

  • Total Time: 5 minute
  • Yield: 8-10 servings 1x

Ingredients

Scale
  • 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

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line with parchment paper.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. Set aside.
  3. 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.
  4. 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.
  5. Divide the batter evenly between the prepared cake pans.
  6. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. The tops should be lightly golden.
  7. 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.
  8. 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.

  • Author: The Sweet Tooth Blog
  • Prep Time: 20 minutes
  • Cook Time: 30-35 minutes