This vanilla bean cake is super moist, full of vanilla flavor, is rich and buttery, made from scratch and covered in buttercream. It’s the best vanilla cake I’ve ever had and I have a feeling it will quickly become your family’s favorite.
When it comes to cake, there is nothing more comforting than a vanilla cake. It’s a classic for a reason. It’s not overpowering in flavor and is perfect for weddings and birthdays.
Would you like to save this?
We'll email this post to you, so you can come back to it later!
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!
The good news is that you don’t need a box mix to make a good vanilla cake. This cake is super moist, with just the right amount of sweetness without being too heavy or dense like some scratch cakes can be.
Plus it’s actually pretty easy to make. In my opinion, it’s the absolute best vanilla cake recipe and you won’t want to stop eating it.
I’ve also included a video lower in the post on how to make this layer cake from scratch so that you can follow along step-by-step.
Ingredient Notes:
Now let’s talk a little about just some of the ingredients that are in this vanilla bean cake. (The printable list of all ingredients are in the recipe card below.)
(Make sure to check out the FAQ section below in this post for substitution questions.)
Cake flour: This recipe calls for cake flour instead of all-purpose flour. Using cake flour will give your cake a softer texture. If you can’t get cake flour, make sure to check out the FAQ section lower in this post for a substitute.
Unsalted butter: Butter gives this cake a really nice flavor. It also gives a lot of moisture to the cake.
Sour cream: I love using sour cream in cakes. It really adds to the flavor and gives it a ton of moisture.
Vanilla bean paste: This is the real flavor star of this recipe. Although you can still use vanilla extract, using vanilla bean paste gives it even more flavor. It’s just so good and I urge you to just try it.
Here are a couple of vanilla bean pastes to try:
Sometimes, vanilla pean paste can get a little expensive though, so just know that you can use vanilla extract and it’ll still taste amazing.
Almond baking emulsion: This ingredient is optional, but I think it’s really the secret ingredient to this cake.
Now, just hear me out on the almond emulsion. The recipe only calls for a very small amount and it does NOT taste like ordinary almond extract, which I personally don’t even like.
No, this recipe calls for almond baking emulsion, not almond extract. To me, they taste WAY different.
Even if you think you won’t like anything with almond extract in it…I have one question for you…have you tried it? Sometimes things taste totally different than you expect. I mean I don’t even like almonds, but I like this because to me…it doesn’t taste like almonds.
Here’s my point on the almond emulsion: This recipe only calls for half a teaspoon. That isn’t much and it’s not strong or overpowering at all. All it does is help bring out the flavor of the vanilla bean paste.
When you taste this cake, you don’t really taste an almond flavor. 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.
I’ve personally been told loads of times by people that they don’t what’s in the cake, but they just couldn’t stop eating it.
As always though…if you are allergic to almonds, then don’t use it. If you’ve already tried it and you don’t like it…it’s ok! 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.
Vanilla bean buttercream: You’re gonna want to add buttercream to this cake and I have just the one for you. You can find that recipe here: Vanilla Bean Buttercream
How to Make this Cake:
Let’s talk a little about how to make this vanilla bean cake. (The printable instructions are in the recipe card below.)
Step 1:
First, you’ll need to preheat the oven to 350 degrees F. (Now, just know that you’re going to turn the oven temp down to 325 degrees F once you put the cakes in the oven.)
The thought process behind this is to give the cake a boost of heat to help it rise higher, but then to let the temp go lower so that it doesn’t over-brown the bottom and top.
You’ll also want to go ahead and grease and flour two 8-inch round cake pans that are about 2 inches high. (If making cupcakes, make sure and read the notes in the recipe post or the FAQ section lower in this post.)
Step 2:
Now combine the flour, sugar, baking powder, baking soda and salt in a mixing bowl and whisk.
Step 3:
In another bowl, combine the sour cream, milk, oil, vanilla, almond and eggs. Mix well with a whisk and set aside.
Step 4:
Now cut the butter into chunks. Then, turn the mixer on low and add the butter slowly to your dry ingredients. You’ll just mix on low to medium until all the butter is added, then switch to medium, medium-high and mix until all the flour is coated with the butter and the mixture is crumbly.
You want the mixture to resemble a sand-like texture.
Step 5:
Now pour in about a third of the liquid mixture. Mix that in on low to medium until combined…about 30 seconds to one minute. (Some reverse creaming recipes call for mixing 1-2 minutes at this stage, but be careful about mixing longer than a minute as mixing for too long will cause a dense, rubbery cake.)
Pour the last of the liquid mixture and mix again until well combined. Don’t overmix the batter at this point. Stop mixing once everything is well incorporated.
Use a rubber spatula and scrape the sides of the bowl. Mix again for only about 10 to 15 seconds though.
Step 6:
Pour the cake batter into the prepared pans.
Slide the cakes into the oven and make sure to turn the temperature down to 325 degrees F (unless you’re making these as cupcakes, in which case you’ll want to read the notes below).
Bake the cake layers at 325 degrees F for approximately 40-45 minutes.
The cakes are done when a toothpick inserted into the center of each cake layer comes out with either a few moist crumbs on it or clean, but now raw batter.
You don’t have to wait until the toothpick comes out clean. Just make sure it doesn’t have raw batter on it.
Step 7:
Set the cake layers on wire racks and let them cool for about ten minutes. After they’ve settled for ten minutes, turn the cakes out of the pans and onto the racks.
Let them cool out of the pans completely before adding buttercream frosting or freezing the layers.
See my post on how to freeze cake layers and cupcakes here: How to Freeze Cake & Cupcakes
Step 8:
Once the layers are cooled, set one layer on a cake plate or cake platter and add buttercream to the top.
Next, add the second layer and cover the entire cake with buttercream.
You can find my buttercream recipe here: Vanilla Bean Buttercream
Tips & FAQs:
A white cake is usually whiter in color and could use vegetable shortening instead of butter to help get a lighter color cake. The vanilla is also isn’t usually as strong in a white cake as it would be in a vanilla cake.
A vanilla cake usually includes vanilla extract and a vanilla bean cake usually includes vanilla bean paste. Vanilla bean cake usually has a stronger vanilla flavor.
Vanilla bean paste is thicker and uses actual vanilla seeds. Using vanilla bean paste in cakes really pumps up the vanilla flavor.
Here’s a good article from Nielsen-Massey on when to use vanilla bean paste or vanilla extract: When to use Vanilla Bean Paste and Vanilla Extract
You can sometimes get it at craft stores that sell cake decorating supplies, but I generally order mine from Amazon.
Here are some options:
LorAnn Organic Madagascar Vanilla Bean Paste
Native Vanilla Bean Paste
Heilala Vanilla Bean Paste for Baking
Nielsen-Massey Pure Vanilla Bean Paste
Taylor & Colledge Organic Vanilla Bean Paste
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.
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 you can’t get cake flour, you’ll have to substitute it with all-purpose flour, but you’ll need to 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.
Be careful not to pack the flour down into the measuring cup when you measure it out. That can add too much flour to the batter and cause the cake to be dense and dry. Just spoon the flour into the measuring cup and level it off.
Unsalted butter works best because you can estimate the proper amount of salt that will be added plus salted butter has a different water content than unsalted.
However, if you’re unable to get unsalted butter, you can use salted in the cake and the buttercream, but omit the additional salt that each recipe calls for.
Sour cream is best in this recipe as it helps make a very moist cake and gives a little flavor. If you don’t have access to it, you can use plain yogurt, but use the full-fat yogurt instead of the low-fat or fat-free type.
No, you don’t have to use it, but it’s really a very small amount and it just gives a hint of added flavor. Personally, I think it adds that extra secret ingredient that people just love and it doesn’t actually taste like almonds.
To see an even deeper discussion on why I really like a touch of it in this cake, check out the ingredient section closer to the top of this post.
The mixing method for this cake is called the reverse creaming method because instead of creaming the butter with the sugar, you’ll add the butter, in chunks, to the dry mixture which will coat it.
This method helps produce a softer cake and helps reduce the chance of over-mixing which can over-develop the gluten.
This cake is done baking when a toothpick inserted into the center of each layer comes out with a few moist crumbs on it or clean, but no raw batter.
This cake can be made ahead of time and frozen if desired. Let the baked cake cool completely, then wrap in plastic wrap and foil and place in the freezer for up to a month.
To thaw, place the wrapped cake on the counter at room temperature and let thaw completely, then remove the wrapping. Once defrosted, add the glaze.
This cake can be stored covered at room temperature for several days as long as it’s not covered or filled with a perishable frosting.
To prolong freshness, the cake can then be covered and stored in the refrigerator for a few additional days.
Most cakes are best served close to room temperature, especially when made with butter like this one. If the cake is cold, set it out to come closer to room temperature for about 20-30 minutes before serving.
You can also pop a slice in the microwave to warm up a bit.
Yes, but with a few changes. Fill 2 cupcake pans (24 cupcakes) with cupcake liners and fill with batter about ⅔ of the way full. Bake at 350 degrees F (do not turn the temperature down) and bake for about 15-25 minutes depending on the size of your oven. Start checking for doneness at around 12 minutes just to be sure.
You may have a bit of cake batter left over, but you can chill that batter and make the remaining cupcakes when the others have baked.
Yes, this cake works well for stacking as long as you use proper supports as you would stacking any cake.
As an Amazon Associate, I earn from qualifying purchases.
Supplies used for this recipe:
- Magic Line 8-inch round cake pans or Wilton 8-inch round cake pans
- Whisks
- Silicone spatula
- Mixing bowls
- Stand mixer or electric hand-mixer
- Cooling racks
- Vanilla bean paste options: LorAnn Organic Madagascar Vanilla Bean Paste, Native Vanilla Bean Paste, Heilala Vanilla Bean Paste for Baking, Nielsen-Massey Pure Vanilla Bean Paste, Taylor & Colledge Organic Vanilla Bean Paste, Almond emulsion
- Almond baking emulsion
Video:
Note About Recipe Measurements: I write recipes using volume (cups) measurements because here in the U.S., this is what people are more familiar with and I don’t want anyone to feel intimidated when baking. For metric/weight measurements, click the ‘metric’ button under the ingredients in the recipe card below. The weights are converted by a program, not me, and it’s just a best guess. I can’t guarantee that weighing the ingredients will produce the exact same results, since I test recipes using volume measurements.
Recipe:
Favorite Vanilla Bean Cake
Ingredients
- 3 cups cake flour (not all-purpose flour, see FAQs in the post for substitutions)
- 2 cups granulated sugar
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, only slightly cooler than room temperature (2 sticks)
- 1 cup sour cream
- ½ cup whole milk
- 1 tablespoon vegetable oil
- 1 tablespoon vanilla bean paste (or vanilla extract)
- ½ teaspoon almond emulsion (optional)
- 3 large eggs
- Vanilla Bean Buttercream (recipe link in the notes section)
Would you like to save this?
We’ll email this post to you, so you can come back to it later!
Instructions
- Preheat the oven to 350 degrees F. (You will turn the oven temperature down to 325 degrees F 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 large mixing bowl and whisk well. Set aside.
- In another bowl, combine the sour cream, milk, oil, vanilla bean paste, almond extract and eggs. Mix well with a whisk and set aside.
- Cut the almost room-temperature butter into chunks. Turn the mixer on low and slowly add the butter, a bit at a time, to the dry ingredients. Once all the butter has been added, mix on medium to medium-high until all the flour is coated with the butter and the mixture is crumbly. It should have a sand-like texture. If the butter is too warm or if it's mixed for too long, it will form a paste and this will not produce a good cake texture.
- Pour about a third of the liquid mixture. into the dry mixture and mix on low to medium until well combined…about 30 seconds to one minute. (Some reverse creaming recipes call for mixing 1-2 minutes at this stage, but be careful about mixing longer than a minute as mixing for too long will cause a dense cake.)
- Pour the last of the liquid mixture into the dry mixture and mix again until well combined. Don't overmix the batter at this point. Stop mixing once everything is well incorporated, usually no more than about 20-30 seconds.
- Use a silicone spatula to scrape down the sides and bottom of the bowl. Mix again for only about 10 to 15 seconds.
- Pour the cake batter into the prepared pans.
- Slide the cake pans into the oven and turn the oven temp down to 325 degrees F (unless you're making these as cupcakes, in which case you'll want to read the notes below).
- Bake at 325 degrees F for approximately 40-45 minutes. The cakes are done when a toothpick inserted into the center of each layer comes out with a few moist crumbs on it or clean, but no raw batter.
- 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 before adding buttercream frosting.
Notes
Nutrition
How to Share
I’d love for you to share this recipe link or tag it, but please do not share screenshots or copy/paste the recipe to social media as the content and photographs are copyright protected and we (bloggers) work really hard on our content. Sharing the link, tagging us on socials and pinning it is super appreciated though!
Ashley
Do you butter and flour the pan or Pan it?
Kara Jane
Hi, I usually coat the pan in vegetable shortening and then flour it. Using the spray Pam has never worked really well for me. Some people love it, but greasing and flouring always seems to work better for me.
Kate
Hi Kara
I am making my daughters wedding cake next month, possibly a little ambitious as I have never done a tiered cake but YouTube is very educational ? I have a few questions.
Apart from the cake not rising all the way to the top is there any issue with using a taller pan than the one a recipe suggests?
The wedding is on a Tuesday so I will be dropping the cake at the venue on the Monday I guess, how far ahead can I decorate the tiers and not have the cake suffer/go off/dry out? I plan on fondant coating.
Lastly, the base tier ( at the moment I plan a 12,10,8 cake) will be a gender reveal for her baby which I just found out today is a girl, can you recommend quantities of gel colouring and any particular kind that you use to create a strong pink colour without affecting the cake bake?
Thank you so much.
Kate
Kara Jane
My best advice is to dowel well between the tiers. You can even stack them at the venue, so you don’t have to drive with a stacked cake.
As for your first question, it depends on how much taller the pan is that you’ll be using. If it’s not much, it just won’t rise all the way up like you said. If there’s too much of a difference, I’d make maybe a recipe and a half of batter, that way there would be more batter to fill the pans.
As far as decorating ahead of time…it all depends on what you’ll be doing. If there aren’t perishable fillings and frostings, it’s okay to start a couple days before the event. Especially if it’s covered in fondant, because that will seal it. I wouldn’t start on it before Saturday because that would be longer than three days before it gets eaten on Tuesday. I usually try to stack and fill mine and let them settle over night if I can before covering with fondant. It will depend on how much decoration will be going on the cake whether you can start Sunday, or if you need to start Saturday night and let them settle overnight.
Honestly I would be really nervous about setting the cake up at the venue the day before. I know you may not have a choice, being the Mother of the Bride and all, but that would make me nervous. Other vendors could bump it accidentally, or really anything could happen. I would see if I could get it there that morning.
For the last question, I really like to use Americolor gel colors, or even the Wilton gel coloring. It’s thicker than just the liquid food coloring that tends to water everything down. I like the ‘electric colors’ from Americolor like electric blue or electric pink. They seem to be brighter. I’d add in a little more than you think you’ll need because the cake will brown a bit and have a yellow tint to it, so if there’s not enough blue coloring, then it’ll look a little green and the pink could look a little orange. Hope that makes sense.
Ok I just wrote you a novel here, but I hope it helped!
Vicki
Can real vanilla bean be used in this recipe? How would I adjust for moisture?
Kara Jane
Yes you can use real vanilla bean. I think it’s one inch of vanilla bean for every 1 teaspoon of vanilla paste or extract called for in the recipe. You don’t have to adjust any of the other ingredients, it shouldn’t affect the moisture.
Joan - My Cookie Clinic
Kara Jane, This recipes looks delicious and I’m anxious to try it. Lately, I’ve heard a lot about cake strips wrapped around the cake pan to bake the cake evenly, avoid doming and crusty edges. What is your take on this? Also, I see your cake baked evenly. Do you think your method of lowering the oven temperature from 350 to 325 is the key? Great blog and enjoy your posts. Joan
Kara Jane
Hi Joan, For this cake, I like to have it at 350 starting out to just sort of give the rise a boost. In general, lowering the temp probably does help a bit by preventing a dome to form, but this recipe wouldn’t really make much of a dome anyway…mainly because of the amount and type of ingredients plus I’m using the reverse mixing method. I do like lowering the temp though because it browns the outside a little less.
As far as the baking strips go, I’ve actually never tried them. I do use a heating core for pans that are larger than 10″. Some pans will bake more evenly than others though. I really like magic line pans. They feel much thicker than regular cake pans you can buy and they really do a good job of baking the cake layers evenly. I know there are a lot of bakers that like the baking strips or they’ll wrap damp cloths around their pans, but honestly I’ve never really done that and I think my magic line pans do an excellent job at baking evenly. I hope this helps!
Tanya Waight
Hi Kara I love this recipe and it is my go to cake all the time though mine come out with a sink hole? Your thoughts? Thanks ?
Kara Jane
Hi Tanya, I’m so glad you like it! As far as the sink hole goes…is it falling in the middle or are there tunnel like holes in it? Both of those problems can happen if it’s overmixed. Make sure your flour mixture is coated with the butter well before you add in the liquid. Then when you start adding in the liquid portion, try to just mix it until its combined. Don’t mix for several minutes each addition. Just mixed until incorporated. A lot of issues like that are from over beating your batter.
In general, this cake has a rather flat top to it, but it shouldn’t sink. Try those tips and let me know what happens!
Robin
I made this Favorite Vanilla Bean cake in a 9 x 13 cake pan. It’s the best tasting vanilla cake I’ve ever put in my mouth. It Rocks and Rules!! It is moist and fluffy and DELICIOUS. Thanks Kara Jane for the recipe and for answering all of my questions along the way.
Kara Jane
Thanks Robin for that wonderful review! I’m so glad you liked it! 🙂
Marisa
I would love to use this recipe for my daughter’s birthday party on Sunday. I have 2 questions…how does this cake stand up to deorating? I am worried that much a moist cake may not hold up well to fondant. Also, I need more than 12 serving…can I double the recipe and make 4 layers? Or can I double the recipe and make a sheet cake.
Oh, also could I make this recipe and use it for cake pops? I guess that was 3 questions 🙂
Kara Jane
Hi Marisa, This cake should be fine under fondant. I’ve used it under fondant before and I’ve been told by others it worked as well. The serving size noted is just an average for ‘party’ slices. If you’re using it as a wedding cake, the slices can be cut smaller. You can always double it and make two more layers if you want and one recipe will be enough to make a 13 x 9 rectangle cake. As for cake pops, you can use this cake like any other cake recipe. Just bake the cake, let it cool, crumble it and add about a half a cup of buttercream and mix it all up. Try to roll a cake ball and see if it’s moist enough and sticks together fine. If it’s still crumbly, just a little more buttercream. Hope this helps!
Rochelle
Hi. Can i use buttermilk instead of whole milk.
Kara Jane
Yes that should be fine.
Rochelle
Hi. I really want to try making your cake. It looks delicious. However i always like thin layers so i would want to split each layer in half. I read some earlier comments where u mentioned not to split the layers. Is there a reason for that. What i want to do is cut them horizontally and then fill each layer with a berry compote surrounded by a white chocolate dam. Pls let me know if it will work. Sorry for so many questions
Kara Jane
Hi Rochelle, I did get all your comments. They won’t show up on the blog until I approve them, so that’s why you didn’t see them there. I’m not sure where I said don’t split the layers, but maybe I just worded it weirdly. Anyway, you can split the layers if you want thinner ones. I usually don’t but that’s just because it seems more stable to me if I leave them as is. It’s totally your preference though and it’ll be just fine if you want to split them. And filling it with berry compote and then using a white chocolate dam sounds really delicious!
Jasmine
Hi Kara! I am trying this recipe very soon for a 4 layer 8″ cake and I would like to know if it is better to make the recipe two separate times or just double it and mix it all at once divide and bake all 4 layers together?
Thank you!?
Kara Jane
Hi Jasmine, I don’t think it will be that different doing it all at once or separately. The only thing I’d be concerned about is the oven space. If you’ve got a huge oven, it should be fine, but you don’t want to crowd your cake pans though. You need the air to circulate between them. They just come out better when the pans aren’t all butted up against each other, so that’s something to consider. Hope this helps!
Jasmine
Ok. I will do 2 pans at a time. If I double the batter and mix it all at once, how long can I let the batter sit after I divide the batter for the first 2 layers? If you do not recommend doing this I will just make the batches separate.
Thank you?
Kara Jane
Jasmine, good question. If you’re just going to do two pans at a time, then I’d just make one recipe…enough for those two pans. The batter is best used immediately after you mix it up.
Jasmine
Thank you soooooooo much?
I won’t be making it until next month but I will definitely let you know how it turned out! Have a great day!
Kara Jane
You’re so welcome! 🙂
Shannon dunn
Thank you so much you have the best cake recipes and they always come out moist!
Kara Jane
Thank you so much and I’m so glad you like the recipes! 🙂
Eleanor
Tried this cake last year and it was lovely.
Now I need to make a 10″ cake. How’s best to adjust the ingredients please?
Kara Jane
Hi Eleanor, To make two layers of 10″ cakes, I would make a recipe plus a half a recipe. That should be enough to fill two 10″ pans. Hope this helps!
Fabiola Marino
would you mind to share this recipe in oz or grams pleas thanks a lot.
Kara Jane
Hi there, on the recipe card in the post, there should be an option under the ingredient list for metric. US Customary is usually in bold, but if you’ll click on Metric next to it, it’ll convert the measurements for you. Hope this helps.
Laurette Moore
Hello Kara Jane,
I am making a Halloween cake on Tuesday, could I color the bake batter with purple, orange, and maybe brown? Or would it alter the outcome of the cakes?
Kara Jane
I think it should be fine. You might mix the food coloring in with the liquid mixture. That way you’ll just add it in when you add in the liquid part of your batter and not at the end and risk over mixing the batter. Once it’s all mixed, you can add a bit more color if needed, but then you wouldn’t have to mix it for quite as long. Hope that made sense.