I am a vanilla cake kind of girl all the way. Vanilla cake is my first choice and this recipe is my absolute favorite vanilla bean cake.
Hey there! Before you scroll, there’s lot’s of important stuff in the post!…including the FAQ section, which may answer any questions you might have about this recipe. Enjoy!
It’s a scratch cake and I’m sure you know how hard it is to find a flavorful and moist scratch vanilla cake, but I promise, this is it.
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INGREDIENTS FOR THE VANILLA BEAN CAKE:
I’ve worked and tested out recipes for so long and this baby is no ordinary bland vanilla cake. It’s got a full vanilla bean flavor, it’s rich and buttery and just a hint of almond flavor.
Now, just hear me out on the almond flavor. I use almond emulsion and it does NOT taste like ordinary almond extract.
Even if you think you won’t like anything with almond extract in it…I have one question for you. Have you tried it? It’s the same lecture I give my step-kids. Don’t say you don’t like it if you haven’t tried it yet. Sometimes things taste totally different than you expect.
Here’s my point on the almond extract: The recipe only calls for a half a teaspoon. That isn’t much and it’s not strong or overpowering at all. All it does is to help bring out the flavor of the vanilla bean.
When you taste this cake, you don’t taste almond. You just know it’s got this full vanilla bean flavor and something a little special that makes you never want to stop eating it.
Ok, I’m done with the lecture. If you’ve tried almond extract and you just can’t stand the thought of it, I promise I won’t be mad at you and you can still make this cake with just vanilla bean paste or extract and it will STILL be awesome.
So, onto the vanilla part of this cake. I use this vanilla bean paste: Vanilla Bean Paste. It really gives the cake a much better flavor than plain vanilla extract. Trust me, you’ve gotta try it.
You can find both the almond emulsion and vanilla bean paste in my shop as a set and save a few dollars: Vanilla Bean Paste & Almond Emulsion Set
MIXING METHOD FOR THE VANILLA BEAN CAKE:
The mixing method for this cake is a little different than the norm. It’s called the reverse creaming method. Instead of creaming the butter and sugar together first, you’ll be mixing the dry ingredients with the butter.
Without getting too technical on you, the butter coats the flour and minimizes gluten development, which in turn, creates a very fine crumb and an oh so tender cake.
Oh and by the way, if you want to watch a ‘real time’ video on how to properly mix a scratch cake, you can do that here: How to Mix Cake Batter
Here’s how it works: Take your dry ingredients and mix them in a mixing bowl. Add slightly cooler than room temperature butter in chunks to your dry mixture as your mixer is running on low. Mix until all the flour is coated and it looks crumbly.
Next you’ll pour in about a third of your liquid ingredients and mix just until combined (about 30 seconds).
Next you’ll add in the remaining liquid ingredients and mix. Scrape down the sides of the bowl and mix again for about 30 seconds. Don’t overmix the batter.
Pour into two 8″ round cake pans (or you can use three 6″ round cake pans). For this cake, I preheated my oven to 350 degrees. But here’s the deal, once I put my cakes in the oven, I turned the temp down to 325 degrees. I wanted it a little hotter in the beginning to help with rising, but I didn’t want the outside to over brown.
Once it’s done baking, you want to set it on a wire rack to cool for only ten minutes.
After ten minutes, Set your rack face down on your cake and flip it over. Now your cakes are directly onto your racks. Just lift your pan off the cakes. Let them cool completely like this.
You can ice them once they’re cool or you can also freeze them. Check out my post with tips for freezing cakes and cupcakes.
For this cake, I used my Favorite Vanilla Bean Buttercream. It’s a match made in vanilla heaven.
Cut yourself a huge slice. Oh, and maybe if you feel like it, you can share it with your family 😉
This cake is absolutely perfect for a birthday cake AND for a wedding cake. It has a wonderful vanilla, buttery flavor AND it stays moist.
TIPS AND FAQS FOR THE VANILLA BEAN CAKE:
No you absolutely do not need a stand mixer. It’s really convenient, but you can still make a great cake with a hand mixer.
Cake flour is different than all purpose flour and they can’t be substituted for each other in equal amounts. Cake flour will give your cake a more tender texture, so it’s best to use that in this recipe if you can get it. If not, and you really need to substitute for it, you can make these changes: For every cup of cake flour called for in the recipe, use one cup of all purpose flour instead and remove two tablespoons of it, then replace that with two tablespoons of cornstarch.
No you don’t have to use it, but it’s really a very small amount and just gives a hint of added flavor. Personally I think it add that extra secret ingredient that people just love.
Yes you sure can. I think using a good vanilla bean emulsion or paste really pumps up the flavor and can set your cake apart from the rest, but a real vanilla extract will work as well.
If you don’t have access to sour cream, you can use yogurt instead. Try to use the full fat version though and not the low fat.
Whole milk just has more fat in it than 2% milk, so if you have access to it, use it, but if you don’t, just use the milk you have available.
Now, onto the recipe:
Favorite Vanilla Bean Cake
Ingredients
- 3 cups cake flour (not all-purpose flour)
- 2 cups sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 cup butter (slightly cooler than room temp)
- 1 cup sour cream
- 1/2 cup whole milk
- 1 tbsp oil
- 1 tbsp vanilla bean paste or vanilla extract
- 1/2 tsp almond emulsion
- 3 eggs
Instructions
- Preheat the oven to 350 degrees. (You’re going to turn the oven temp down to 325 degrees once you put the cakes in the oven.)
- Grease and flour two 8" round cake pans. (If making cupcakes, read notes below)
- Combine the flour, sugar, baking powder, baking soda and salt in a mixing bowl and whisk.
- In another bowl, combine the sour cream, milk, oil, vanilla, almond and eggs. Mix well with a whisk.
- Now cut your butter into chunks. Turn your mixer on low and add in the butter slowly to your dry ingredients. Mix on low to medium until all the flour is coated with the butter and the mixture is crumbly.
- Pour in about a third of the liquid mixture. Mix on low to medium until combined. About 30 seconds.
- Pour the last of the liquid mixture and mix again until combined. Don’t overmix the batter.
- Use a rubber spatula and scrape the sides of the bowl. Mix again for only about 10 to 15 seconds.
- Pour into prepared pans.
- Slide into the oven and turn the oven temp down to 325 degrees. (Unless you're making these as cupcakes, in which case you'll want to read the notes below.)
- Bake approximately 40-45 minutes.
- Set on wire racks to cool for ten minutes, then turn the cakes out onto the racks and let them cool out of the pans completely.
Video
Notes
Nutrition
UPDATE!!! I got a very good question in the comments below: Can you use this recipe for cupcakes? I’ve tried it and YES, they make great cupcakes! Here are my tips though: If you’re using this recipe for cupcakes, you’ll want to leave the oven temp at 350 degrees. Fill your cupcake wrappers just slightly more than half full. Bake them at 350 degrees for about 25 minutes. Let them cool on a wire rack.
Ok, now I’m off to go and eat a slice…or two…or three.
Hi There! This will be my first time trying out this recipe. I will be making ALOT of cupcakes. I’m wondering if you have ever doubled it using a mixer? I want to be successful and don’t want to ruin it by trying to save time. Thanks!
Yes, doubling the recipe should be just fine. I’ve doubled it before and I’ve even made a recipe and a half and it’s been fine. Just make sure your mixer and oven are large enough. As with any recipe, you definitely want to try it out before you make it for the big event. That’s my best advice and what I live by. I hope everything goes well!
Hi,
I have a measurement question. Using the US customary measurement, cake flour is 3 cups and sugar is 2 cups. But in the metric measurement, cake flour is 375g and sugar is 400g. Sugar seems to be more in the recipe when converted in metric measurement. What’s the exact measurement to consider? I’d prefer metric please rather than cups.
Please let me know.
Thank you!
Hi Deepa, I develop my recipes and test them using volume measurements (cups etc.). I do this because most people here in the US are used to measuring, instead of weighing. The metric converter button will convert it, but converts it to grams (weight) measurements, which you’ve noticed. Those numbers are just the computers best estimates on weight, so the results may vary a bit if you use the weight measurements.
Probably the reason why the sugar is higher in grams is because it weighs more. Measuring the ingredients by volume is what I used to test the recipe and as we don’t use the metric system here, I usually let the converter do the converting for me for the website. You could potentially measure out the ingredients in volume measurements though. (My recipe card program only converts the liquid measurements to ml and the dry ingredients to grams though.) Hope this helps.
Hi Kara!
Thanks so much! I measured using the metric system and the cake turned out great! We love it!
Thank you!
Oh that’s awesome! I’m so glad you loved it! And thanks for letting me know. 🙂
Hi, Kara
After reading all the comments on both cake recipes (this one and the moist white cake recipe), I’m going to try making this cake for a friend’s birthday in a few weeks. I’m so excited to try it! I consider myself a pretty experience novice baker but I’ve never made a white cake before! 🙂 I’ve just ordered the cake flour and vanilla and almond emulsions, but I need to make a much bigger cake though, so would I double or triple the recipe if I am going to use 2 – 17 x 12 inch rectangular cake pans? And, then how long would I bake them? Could I also do a fruit filling?
Hi Brandi, I think I just responded to your comment on the white cake recipe. I would do the same thing with this recipe. I’ll go ahead and post the other response here for your reference: You’ll probably need to make a recipe batch and a half to fill one 17 x 12 inch pan – that’s if the pan is about 2″ deep (one recipe would fill a 13×9 pan). I would also use a heat core in the middle so that it bakes evenly. I would watch the timing on it. I haven’t baked this cake for that size, so I’m not sure of the exact time, but if the pans are about 2 inches deep, then I’d go with the time in the recipe, but check it frequently. A toothpick inserted into the middle should come out with some moist crumbs on it when it’s done. The heat core should help it bake evenly. I always use one if I’m baking a large cake like that. You can do any kind of filling between the layers that you like. 🙂 Hope this helps!
As always, test out the recipe before the big event to make sure it’s exactly what you want. 🙂
Hi Kara,
Thank you so much for sharing this recipe! It is now my go to recipe any time someone asks for a vanilla cake. No adjustments needed. Goes so well with fruit and fruit curd fillings. Good by itself too. I have doubled the recipe and it came out just fine. Especially the little extra that was left over.😉
Oh yay…that’s a win! I’m so glad you love it…that makes me so happy. 🙂 And yes I always like that little extra cake when doubling it…I like to say it’s for ‘sampling’ and ‘quality control’. lol!
How would I mix the batter using the conventional method? Cream sugar and butter, then add eggs one at a time? Then alternate adding wet and dry? Or combine eggs with sour cream, milk and oil and add altenating with dry ingredients?
Yes, you can do that either way.
This recipe looks amazing! Would you recommend using baking strips on the side for even rise or go without? Yours look really even right out of the oven! Thanks 😊
Hi Robin, I normally don’t use baking strips. The only time I use something like that, or a heating core, is if I’m baking a cake larger than 10 inches. Hope this helps! (Oh, by the way, Magic Line pans bake cake layers evenly…much better than other pans I’ve tried.)
Thanks for the quick reply and the tip about those baking pans! I used fat Daddio pans. I went ahead and made it without the strips, and they turned out great! I am making layers for a three tier wedding cake. Today I made ten inch layers, and one of them has quite a few big air holes. I was very gentle with mixing, so not sure what happened there. The taste and texture is great, so I’m hesitant to start over just because of some holes. What do you think?
Hmmm…not sure about the air holes. Sometimes you can sort of tap the pans on the counter a bit before you put them into the oven and that helps. Unless the holes were huge, I wouldn’t start over, but that’s just me. 😉
I tapped them on the counter too! Weird. Maybe there were still some trapped. Anyway, I don’t think it will be noticeable. Thank you so much for this recipe, and for your comments. This is will be my go-to recipe from now on! It’s funny, I so badly wanted to add the almond emulsion, but my friend specifically requested NO almond. Ugh. Next time!
Hmmm…that’s a mystery! I can’t really think of anything else it could be. Cakes can be so finicky though and do weird things on occasion. And you’re welcome for the recipe! I’m so glad you like it. Yes, some people just can’t stand the thought of the almond emulsion. It’s just a tiny amount in this cake and it just adds flavor without making it taste almond, but a lot of people just don’t like the idea. To each their own, right? And you’re right…always next time!
Hi there,
I’ve tried making this cake afew times and although I’m loving the flavour of this cake, the cake is coming out too sense.
What could I be doing wrong?
Hi Sue, thanks for your question. I’ve found mixing this cake batter too long will make it come out dense. You may or may not be doing that, but that’s usually the biggest reason. I do have a video on mixing this cake in real time…not sped up at all, if you’d like to check that out. Here’s the link to it: https://www.youtube.com/watch?v=OM6EmApf6Hs
Hi,
This is a great recipie…and full of great tips! Question: If I am baking in a 6″ pan, would the bake tme be the same as the 8 in?
If you’re using three, 6 inch pans instead of two 8 inch pans, then the batter will be a bit thinner, so you’ll need to bake it for a little less time. Start checking it at about 32 minutes or so…you may need a few minutes longer.