5 star Vanilla Bean Cake

The salted butter and vanilla bean paste create a creamy, rich batter that bakes into three beautiful 8-inch rounds, while the egg whites add structure and lift. Whether planning your wedding or simply looking for an indulgent dessert, this cake will surely be a hit! So, preheat your oven and prepare to bake the most fantastic cake of your life!

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% Daily Values based on a 2,000 calorie diet

Step 1

This cake recipe paired PERFECTLY with my delicious Swiss Meringue Buttercream Recipe: https://www.almondsandapricots.com/pipeable-swiss-meringue-buttercream-recipe/

Step 2

BE SURE ALL WET INGREDIENTS ARE 70°F BEFORE BAKING. Use a laser thermometer to be most accurate

Step 3

Preheat your oven to 325°F (165°C), and make sure to allow at least 30 minutes for the oven to reach the correct temperature. Preheating your oven is crucial for achieving even baking and a perfect cake.

Step 4

Mix the cake flour, sugar, and baking powder in a large mixing bowl with a whisk attachment. Mix on low speed until the dry ingredients are well combined. Sifting the dry ingredients together beforehand can help ensure no lumps in your cake batter.

Step 5

Add the room-temperature salted butter in chunks to the dry mixture and mix on low until the mixture resembles a sandy texture. This process is called “cutting in” the butter and is vital for creating a tender and moist cake crumb.

Step 6

Pour in the room-temperature heavy cream, the sour cream, and vanilla bean paste, and whip on medium speed until well combined and light and fluffy.

Step 7

With the whisk attachment still in place, slowly add the room-temperature egg whites, one at a time, mixing for 10 seconds after each addition. Stop the mixer and scrape down the bowl’s sides to ensure all ingredients are fully incorporated. Adding room temp egg whites provides structure and lift to the cake.** see notes.

Step 8

Divide the batter evenly between three 8-inch round cake pans greased and lined with parchment paper. Evenly dividing the batter ensures that the cakes will bake evenly, resulting in a uniform texture.

Step 9

Allow the batter to rest on the counter for 10 minutes before baking.

Step 10

Bake the cakes in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean. It’s essential to check the cakes for doneness as ovens can vary in temperature, and baking times can differ.

Step 11

After removing the cakes from the oven, allow them to cool in the pans for 10 minutes before removing them and transferring them to a wire rack to cool completely.

Step 12

Wrap them in plastic wrap and allow them to come to room temperature on the counter for 4 hours (or overnight) to seal in moisture.

Step 13

Once your cakes have cooled completely on the counter, you can decorate them with my perfect pipable Swiss Meringue Buttercream recipe HERE and enjoy! This vanilla cake is a classic recipe that is sure to be a crowd-pleaser and perfect for any celebration.