Classic Vanilla Bean Cake
A classic vanilla bean cake with a moist, tender crumb and rich vanilla flavor. Perfect for any celebration.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 1/2 cups granulated sugar
- 2 large eggs room temperature
- 1 cup sour cream
- 1 vanilla bean seeds scraped
Frosting
- 1 cup unsalted butter softened
- 3 cups confectioners' sugar
- 1 tsp vanilla extract
- Pinch of salt
Instructions
Preparation
- Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, using an electric mixer, cream the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then add the vanilla bean seeds and mix until combined.
- Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, mixing until just combined.
- Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Serving
- Prepare the frosting by beating together the butter, confectioners' sugar, vanilla extract, and salt until smooth. Frost the cooled cake layers.
- Slice the cake into 8 servings. Enjoy with your favorite beverage.
Storage
- Store any leftover cake in an airtight container at room temperature for up to 3 days.
Notes
Pro Tips: Use room temperature ingredients for a smooth batter. Invest in high-quality vanilla beans for the best flavor. Ingredient Substitutions: You can use Greek yogurt in place of sour cream. How to Serve: This cake is perfect for birthdays and celebrations. Storage & Freshness: Store in an airtight container for up to 3 days. Make-Ahead Tips: Bake the cake layers in advance and freeze them for up to a month.