Classic Vanilla Bean Cake

Classic Vanilla Bean Cake

A timeless and elegant cake, flavored with fragrant vanilla bean, creating a moist and delicate crumb.

Ingredients:

• For the Cake:

• 2 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 4 large eggs
• 2 tsp vanilla bean paste (or vanilla extract)
• 1 cup whole milk

• For the Vanilla Buttercream Frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 2 tsp vanilla bean paste (or vanilla extract)
• 2-3 tbsp heavy cream or milk

Instructions:

Preheat the Oven and Prepare Pans:

Preheat your oven to 350°F (175°C). Grease two 9-inch cake pans and line the bottoms with parchment paper to prevent sticking.

Sift the Dry Ingredients:

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Cream Butter and Sugar:

In a large bowl, beat the softened butter and granulated sugar until pale and fluffy, about 4 minutes. The longer you cream, the lighter the cake texture will be.

Add Eggs and Vanilla:

Add eggs one at a time, beating well after each addition. Stir in the vanilla bean paste or extract, which gives the cake a lovely, rich vanilla flavor.

Alternate Dry Ingredients and Milk:

Gradually add the flour mixture to the butter mixture, alternating with the milk. Start and end with the flour mixture, mixing until just combined. Overmixing can lead to a denser texture.

Bake:

Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

Make the Vanilla Buttercream Frosting:

While the cakes cool, make the buttercream. In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, 1 cup at a time, beating until fluffy. Add the vanilla bean paste and 2 tablespoons of heavy cream, and continue to beat until smooth. If needed, add an additional tablespoon of cream to reach a spreadable consistency.

Assemble the Cake:

Place one cake layer on a serving plate and spread a generous layer of buttercream over the top. Place the second cake layer on top and frost the top and sides of the cake. For a simple decoration, swirl the frosting with the back of a spoon or use a piping bag for a more decorative finish.