Vanilla Bean Cake – Tender vanilla bean cake layers that are moist and soft, finished with a creamy, velvety vanilla bean cream cheese buttercream.
This vanilla bean cake is a simple yet elegant dessert that delivers classic flavor with minimal fuss. Baked in a single 8-inch pan, it avoids the need for multiple cake tins or complicated stacking. The combination of vanilla bean paste and vanilla extract gives a bold, rich vanilla taste, while sour cream and buttermilk keep the crumb tender and moist. It’s perfect for birthdays, casual gatherings, or as a comforting treat any day of the week. Serve with a scoop of ice cream for an extra-special finish.
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Why You’ll Love This Vanilla Bean Cake
- One-pan: Baked in a single 8-inch round pan for minimal cleanup and easy prep.
- Tender and moist: Sour cream and buttermilk create a soft, melt-in-your-mouth texture.
- True vanilla flavor: Vanilla bean paste adds visible seeds and a deep, aromatic flavor.
- Versatile: Works for birthdays, dinner parties, or a simple dessert at home.
- Customizable frosting: Classic vanilla bean buttercream or cream cheese frosting pairs beautifully; add a touch of food coloring if you want a pop of color.
Ingredients (with notes)
For the cake
- Unsalted butter: Room temperature for proper creaming.
- Granulated sugar: Balances the tang of sour cream and buttermilk.
- Vegetable oil: Adds extra moisture—don’t skip it.
- Large eggs: Room temperature for an even batter.
- Vanilla bean paste: Adds seeds and concentrated vanilla flavor; can substitute with vanilla extract if necessary.
- Vanilla extract: Enhances and deepens the vanilla profile.
- Sour cream: Room temperature; keeps the cake tender and moist.
- Cake flour: Gives a fine, soft crumb. See FAQs for an all-purpose substitute.
- Baking powder & baking soda: Work together to provide lift.
- Salt: Enhances all the flavors.
- Buttermilk: Room temperature; adds richness and a subtle tang.
For the cream cheese frosting
- Unsalted butter: Softened for a smooth frosting.
- Cream cheese: Full-fat and room temperature for best texture.
- Powdered sugar: Sifted to avoid lumps.
- Heavy cream: A splash to lighten and loosen the frosting if needed.
- Vanilla bean paste: Ties the frosting to the cake with consistent vanilla flavor.
Step-by-Step Instructions
For the vanilla bean cake:
- Preheat the oven to 325°F and allow it to stabilize for at least 30 minutes to ensure even baking.
- Grease an 8-inch round cake pan, line the bottom with parchment paper, and spray the parchment lightly to prevent sticking.
- In a large bowl or stand mixer fitted with the paddle attachment, cream the room-temperature butter and granulated sugar on medium speed until light and fluffy, about 2–3 minutes. Scrape the bowl as needed.
- Mix in the vegetable oil, then add the eggs one at a time, beating well after each addition. Scrape the bowl between eggs for an even batter.
- Stir in the vanilla bean paste, vanilla extract, and sour cream. If the batter appears slightly curdled, it will smooth when the dry ingredients are added.
- Whisk together cake flour, baking powder, baking soda, and salt in a separate bowl.
- With the mixer on low, add half the dry ingredients, then half the buttermilk. Repeat with the remaining dry ingredients and buttermilk, mixing just until combined. Avoid overmixing.
- Pour the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon.
Baking
- Bake for 35–40 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Start checking at 30 minutes if your oven runs hot.
- Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely, about 40 minutes total. Do not frost while still warm.
For the frosting
- Beat the softened butter and cream cheese on medium speed until smooth and well combined, about 2 minutes. Scrape the bowl as needed.
- Add powdered sugar gradually (one cup at a time) on low speed to avoid a sugar cloud. Stir in heavy cream and vanilla bean paste, then increase to medium-high and beat 2–3 minutes until light and fluffy.
Tips and Tricks
- Preheat well: Allow the oven to heat for at least 30 minutes for consistent results.
- Room temperature ingredients: Use room-temperature butter, eggs, sour cream, and buttermilk for an even batter.
- Parchment paper: Line the pan to prevent sticking and ensure a clean release.
- Don’t overmix: Combine ingredients until just incorporated to avoid a dense cake.
- Cool fully before frosting: Frosting a warm cake will melt the frosting and ruin the finish.
FAQs
Can I use all-purpose flour instead of cake flour?
Yes. For each cup of cake flour needed, measure 1 cup all-purpose flour, remove 2 tablespoons, and replace them with 2 tablespoons cornstarch. Sift together for best texture.
Can I make this as a sheet cake?
Absolutely. Pour the batter into a 9×13-inch pan and bake for about 30–35 minutes, checking for doneness with a toothpick.
Can I freeze this vanilla bean cake?
Yes. Wrap unfrosted, fully cooled cake tightly in a double layer of plastic wrap and then foil. Freeze up to 3 months. Thaw overnight in the refrigerator before bringing to room temperature to serve.
Recommended Tools
- 8-inch round cake pan: Choose a light-colored pan for even browning.
- Parchment paper: Essential for easy cake release.
- Cake leveler or serrated knife: For even layers when slicing the cooled cake.
- Stand mixer or hand mixer: Makes creaming and mixing easier.
- Small offset spatula: Helpful for smoothing batter and applying frosting.
Storing Your Vanilla Bean Cake
Store a frosted cake in an airtight container or lightly wrap it with plastic wrap (take care not to smudge the frosting). Refrigerate to prevent drying or melting. Before serving, let the cake sit at room temperature for about 30 minutes so the frosting softens and the flavors are at their best. Sliced pieces can be stored individually in airtight containers or wrapped tightly for convenience. The cake lasts up to 3 days refrigerated.
Freezing Your Vanilla Bean Cake
Freeze unfrosted, fully cooled cake wrapped in a double layer of plastic wrap and foil to prevent freezer burn. Label with the date; freeze up to 3 months. Thaw overnight in the refrigerator before allowing it to come to room temperature. To freeze a frosted cake, chill it uncovered until the frosting firms, then wrap tightly and freeze. Thaw in the refrigerator overnight and bring to room temperature before serving.
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If you enjoyed this Vanilla Bean Cake Recipe, please leave a rating or comment—feedback is always appreciated!
Recipe
Vanilla Bean Cake
Molly Murphy
Pin Recipe
Ingredients
For the cake
- ½ cup unsalted butter room temperature
- ¾ cups granulated sugar
- 1 tablespoon vegetable oil
- 3 large eggs room temperature
- 1 teaspoon vanilla bean paste
- 1 teaspoon pure vanilla extract
- 3 tablespoons sour cream room temperature
- 1 ½ cups cake flour
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- ½ cup buttermilk room temperature
Cream Cheese Frosting
- 1 cup unsalted butter room temp
- 4 ounces cream cheese room temperature
- 3 cups powder sugar
- 1 tablespoon heavy cream
- 1 teaspoon vanilla bean paste
Instructions
For the Cake
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Preheat oven to 325°F. Grease and line an 8-inch round pan with parchment paper and spray the parchment lightly.
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Cream room-temperature butter and granulated sugar on medium speed until light and fluffy, about 2–3 minutes. Add vegetable oil and mix to combine.
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Add eggs one at a time, beating well after each. Mix in vanilla bean paste, vanilla extract, and sour cream. Batter may look slightly curdled but will smooth when flour is added.
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Whisk cake flour, baking powder, baking soda, and salt in a separate bowl. With the mixer on low, alternate adding dry ingredients and buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
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Transfer batter to the prepared pan and smooth the top. Bake 35–40 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
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Cool in the pan 10 minutes, then transfer to a wire rack to cool completely before frosting, about 40 minutes.
For the Cream Cheese Frosting
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Beat softened butter and cream cheese until smooth and creamy, about 2 minutes.
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Add powdered sugar gradually on low speed. Mix in heavy cream and vanilla bean paste, then beat on medium-high 2–3 minutes until light and fluffy.
Assembling the Cake
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When completely cool, slice the single layer horizontally into two even layers. Place the bottom layer on your serving plate.
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Spread half the frosting on the bottom layer, add the top layer, and spread the remaining frosting on top. Leave the sides unfrosted for a rustic look or frost fully if preferred. Decorate with sprinkles or fruit if desired.
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Store leftovers in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best texture.