This cake is my absolute favorite vanilla bean cake. It's a scratch cake that is moist, full of vanilla bean flavor, rich and buttery with a hint of almond flavor.
Cake layers can be frozen for later use.
For cupcakes: Fill the cupcake wrappers just slightly over half full. Bake at 350 degrees (don't turn the oven down to 325 like the cake). Bake for about 25 - 30 minutes. Cool on a wire rack.