Vanilla Bean Cake
A luscious take on a classic, this vanilla bean cake is a simple delight. Pair it with a lemon buttercream frosting and top with some berries to elevate and impress!
What you’ll need:
3 and 3/4 cup flour
1 teaspoon salt
2 teaspoons baking powder
3/4 teaspoon baking soda
1 and 1/2 cups butter, room temp
2 cups sugar
3 large eggs + 2 additional egg whites, room temperature
1 Tablespoon vanilla extract
1 and 1/2 cups buttermilk, room temp
1 vanilla bean
The process:
Preheat oven to 350f. Gather one 16 in or 3 9in round baking pan, or a 12x9, whatever (size will alter baking time but there’s plenty in this recipe for different sizes). Grease pan, place parchment paper in bottom of the pan and grease on top of the parchment.
Whisk together dry ingredients in a bowl.
Grab a second bowl and beat/whisk sugar and butter together until smooth and creamy 2-3minutes, I used my hand mixer. Add the 3 whole eggs, vanilla and scraped innards of the vanilla bean.
In a third bowl, whisk egg whites to stiff peaks.
Fold egg whites in to butter/sugar/egg mixture. Add dry mix and fold together. After this turns into a dry-ish doughy mess, add buttermilk and wish together with the hand mixer. Mixture should now be a beautiful, fluffy batter.
Add batter to your lined pan(s) and bake until a toothpick comes out of the center clean- 20-30 ish minutes depending on cake size. Start checking at 20 minutes and recheck every 3-6minutes as needed until cooked.
Let cool completely. Frost, decorate and devour.
None of the nonsense
What you’ll need:
3 and 3/4 cup flour
1 teaspoon salt
2 teaspoons baking powder
3/4 teaspoon baking soda
1 and 1/2 cups butter, room temp
2 cups sugar
3 large eggs + 2 additional egg whites, room temperature
1 Tablespoon vanilla extract
1 and 1/2 cups buttermilk, room temp
1 vanilla bean
The process:
Preheat oven to 350f. Gather one 16 in or 3 9in round baking pan, or a 12x9, whatever (size will alter baking time but there’s plenty in this recipe for different sizes). Grease pan, place parchment paper in bottom of the pan and grease on top of the parchment.
Whisk together dry ingredients in a bowl.
Grab a second bowl and beat/whisk sugar and butter together until smooth and creamy 2-3minutes, I used my hand mixer. Add the 3 whole eggs, vanilla and scraped innards of the vanilla bean.
In a third bowl, whisk egg whites to stiff peaks.
Fold egg whites in to butter/sugar mixture. Add dry mix and fold together. After this turns into a dry-ish doughy mess, add buttermilk and wish together with the hand mixer. Should now be a beautiful, fluffy batter.
Add to your lined pan and bake until a toothpick comes out of the center clean- 20-30 ish minutes depending on cake size. Start checking at 20 minutes and recheck as needed until cooked.
Let cool completely. Frost, decorate and devour.
