You’re about to create a truly special dessert with this Classic Vanilla Bean Layer Cake recipe. This homemade cake recipe is a celebration of simple, pure flavors, offering a tender crumb and a rich vanilla aroma that will impress everyone. Get ready to bake a delicious masterpiece.
Key Ingredients & Substitutions:
- All-Purpose Flour: Cake flour can be used for an even finer crumb.
- Granulated Sugar: Fine-grain sugar works best for dissolving smoothly.
- Unsalted Butter: Use good quality butter; margarine is not recommended for this homemade cake recipe.
- Large Eggs: Ensure they are at room temperature for better emulsion.
- Whole Milk: Any plant-based milk (almond, soy) can be substituted for a dairy-free homemade cake.
- Vanilla Bean Paste: A full vanilla bean or pure vanilla extract can be used as alternatives.
Ingredients:
For the Cake:
- 2 ½ cups (300g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (226g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 3 large eggs, room temperature
- 1 tablespoon vanilla bean paste
- 1 cup (240ml) whole milk, room temperature
For the Vanilla Buttercream Frosting:
- 1 cup (226g) unsalted butter, softened
- 4 cups (480g) powdered sugar, sifted
- 2-3 tablespoons whole milk or cream
- 1 teaspoon vanilla bean paste
- Pinch of salt
How Much Time Will You Need?
- Total Time: 1 hour 30 minutes
- Prep Time: 30 minutes
- Cook Time: 30-35 minutes
- Servings: 12
- Calories per serving: Approximately 450 calories (estimation)
- Tools Needed: Three 8-inch round cake pans, electric mixer, rubber spatula, wire cooling rack.
Step-by-Step Instructions:
1. Prepare Your Pans and Dry Ingredients
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, or line them with parchment paper circles. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures all the dry ingredients are evenly distributed for your homemade cake recipe.
2. Cream Butter and Sugar
In a large bowl, using an electric mixer, beat the softened butter on medium speed until creamy. Gradually add the granulated sugar and beat for 3-5 minutes until the mixture is light and fluffy. This step incorporates air, making your homemade cake tender.
3. Add Eggs and Vanilla
Beat in the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Stir in the vanilla bean paste until just combined, ensuring the vanilla flavor is prominent in your homemade cake.
4. Alternate Dry and Wet Ingredients
With the mixer on low speed, gradually add the dry ingredients to the butter mixture in three additions, alternating with the milk in two additions. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix the batter for your homemade cake recipe.
5. Bake the Cakes
Divide the batter evenly among the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
6. Prepare the Vanilla Buttercream Frosting
While the cakes cool, make your frosting. In a large bowl, beat the softened butter until creamy. Gradually add the sifted powdered sugar, alternating with milk or cream, beating until smooth and fluffy. Stir in the vanilla bean paste and a pinch of salt.
7. Assemble and Frost Your Cake
Once the cake layers are completely cool, place one layer on your serving plate or cake stand. Spread a generous layer of buttercream on top. Repeat with the remaining cake layers, then frost the top and sides of the entire cake. Enjoy your beautiful homemade cake recipe!
Variation Ideas:
- Lemon Vanilla Cake: Add 2 tablespoons of lemon zest to the cake batter for a citrusy twist.
- Almond Vanilla Cake: Substitute 1 teaspoon of almond extract for some of the vanilla in both the cake and frosting.
- Berry Vanilla Cake: Add a layer of fresh berries between the cake layers before frosting.
Storage Instructions:
Store your Classic Vanilla Bean Layer Cake at room temperature, covered loosely, for up to 2-3 days. For longer storage, you can refrigerate it in an airtight container for up to 5 days. If refrigerated, let it come to room temperature before serving for the best texture.
Frequently Asked Questions (FAQ):
Can I make this homemade cake recipe dairy-free?
Yes, you can substitute the whole milk with a non-dairy milk alternative and use a plant-based butter substitute in both the cake and frosting.
Why are my cake layers dense?
Overmixing the batter can lead to a dense cake. Mix only until the ingredients are just combined.
Can I freeze leftover cake?
Absolutely! Wrap individual slices tightly in plastic wrap and then foil. Freeze for up to 2-3 months. Thaw in the refrigerator overnight.
What is the best way to get flat cake layers?
You can use cake strips around your pans, or simply level the cooled cakes with a serrated knife before frosting.
Can I use vanilla extract instead of vanilla bean paste?
Yes, use 1 teaspoon of pure vanilla extract for every 1 teaspoon of vanilla bean paste in this homemade cake recipe.
How do I prevent my cake from sticking to the pan?
Always grease and flour your pans thoroughly, or line the bottoms with parchment paper for easy release.