Craving a classic dessert that never goes out of style? This Classic Vanilla Bean Layer Cake is a perfect choice, offering tender crumb and rich vanilla flavor. You’ll love creating this impressive centerpiece for any celebration.
Key Ingredients & Substitutions:
- All-Purpose Flour: For a gluten-free option, use a 1:1 gluten-free baking blend.
- Granilla Sugar: You can use superfine sugar for an even finer texture.
- Unsalted Butter: Margarine can be used, but butter offers superior flavor.
- Large Eggs: Use flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) as a vegan alternative, though texture may vary slightly.
- Milk: Any dairy or non-dairy milk (almond, soy, oat) works well.
- Vanilla Bean Paste: Pure vanilla extract is a good substitute if vanilla bean paste is unavailable.
Ingredients:
For the Cake:
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 4 large eggs
- 1 cup milk
- 1 tablespoon vanilla bean paste
For the Vanilla Bean Buttercream:
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar, sifted
- 2 tablespoons milk
- 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
- Tools Needed: Two 8-inch round cake pans, electric mixer, mixing bowls, whisk, spatula.
Step-by-Step Instructions:
1. Prepare Your Cake Pans
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, ensuring all surfaces are covered. This step prevents sticking and ensures easy removal.
2. Combine Dry Ingredients
In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt. Make sure these dry ingredients are thoroughly combined. This creates an even distribution for optimal cake rise.
3. Cream Butter and Eggs
In a large bowl with an electric mixer, cream the softened butter until light and fluffy. Gradually beat in the eggs one at a time, mixing well after each addition. This creates a light and airy base for your vanilla cake.
4. Alternate Dry and Wet Ingredients
Add half of the dry ingredient mixture to the butter mixture and mix on low speed until just combined. Next, pour in the milk and vanilla bean paste, mixing until incorporated. Finally, add the remaining dry ingredients, mixing only until no streaks of flour remain. Avoid overmixing.
5. Bake the Cakes
Divide the batter evenly between 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 Bean Buttercream
While the cakes cool, beat the softened butter in a large bowl with an electric mixer until creamy. Gradually add the sifted powdered sugar, mixing on low speed until combined, then increase to medium until fluffy. Stir in the milk, vanilla bean paste, and a pinch of salt. Beat until smooth and spreadable.
7. Assemble Your Vanilla Cake
Once the cakes are completely cool, place one layer on a serving plate or cake stand. Spread about a third of the vanilla bean buttercream evenly over the top. Carefully place the second cake layer on top and frost the entire cake with the remaining buttercream.
Variation Ideas:
- Lemon Vanilla Cake: Add 2 tablespoons of lemon zest to the cake batter and a squeeze of fresh lemon juice to the buttercream for a bright flavor.
- Berry Vanilla Cake: Fold in 1 cup of fresh berries (like raspberries or blueberries) into the cake batter before baking.
- Chocolate Chip Vanilla Cake: Add ¾ cup of mini chocolate chips to the cake batter for a fun twist.
- Almond Vanilla Cake: Substitute ½ teaspoon of almond extract for half of the vanilla bean paste in both the cake and frosting.
Storage Instructions:
Store your Classic Vanilla Bean Layer Cake at room temperature, covered tightly, for up to 2-3 days. For longer storage, refrigerate the cake for up to 5 days. Bring the cake to room temperature before serving for the best texture and flavor.
Frequently Asked Questions (FAQ):
- Can I make this vanilla cake ahead of time? Yes, you can bake the cake layers a day in advance and store them tightly wrapped at room temperature.
- Why did my cake sink in the middle? This can happen from opening the oven door too early, overmixing the batter, or an inaccurate oven temperature.
- Can I freeze this vanilla cake? Yes, you can freeze unfrosted cake layers wrapped tightly in plastic wrap and foil for up to 2 months. Thaw at room temperature before frosting.
- What if I don’t have vanilla bean paste? You can substitute an equal amount of pure vanilla extract for the vanilla bean paste.
- My buttercream is too thin/thick. What should I do? If it’s too thin, add more powdered sugar a tablespoon at a time. If it’s too thick, add more milk a teaspoon at a time until desired consistency.
- Why is this called a “layer” cake? Because it consists of multiple individual cake layers stacked with frosting in between, creating an impressive height. This is a classic method for vanilla cake recipes.