Vanilla Bean Birthday Cake (Printable)
Tender vanilla bean cake with creamy buttercream layers
# What You'll Need:
→ For the Vanilla Bean Cake
01 - 2 ½ cups all-purpose flour
02 - 2 ½ teaspoons baking powder
03 - ½ teaspoon fine salt
04 - 1 cup unsalted butter, softened
05 - 2 cups granulated sugar
06 - 4 large eggs, room temperature
07 - 1 tablespoon vanilla bean paste or seeds scraped from 2 vanilla beans
08 - 1 cup whole milk, room temperature
→ For the Buttercream Frosting
09 - 1 ½ cups unsalted butter, softened
10 - 5 cups powdered sugar, sifted
11 - 2 tablespoons whole milk
12 - 2 teaspoons vanilla extract
13 - Pinch of salt
→ For Decoration
14 - Sprinkles or edible flowers (optional)
# Directions:
01 - Preheat oven to 350°F. Grease and line two 9-inch round cake pans with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, and salt until evenly distributed.
03 - In a large bowl, beat butter and sugar together on medium-high speed until light and fluffy, approximately 3-4 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla bean paste until fully incorporated.
05 - Add flour mixture in three parts, alternating with milk, beginning and ending with flour. Mix until just combined; avoid overmixing to prevent tough texture.
06 - Divide batter evenly between prepared pans. Smooth tops with a spatula. Bake for 30-35 minutes until a toothpick inserted into the center comes out clean.
07 - Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely before frosting.
08 - Beat butter on medium speed until creamy, about 2 minutes. Gradually add powdered sugar on low speed. Add milk, vanilla, and salt; beat on high speed for 3 minutes until fluffy and smooth.
09 - Place one cake layer on a serving plate. Spread a generous layer of buttercream on top. Position second layer over first, then frost the top and sides evenly.
10 - Finish with sprinkles or edible flowers if desired.
# Expert Advice:
01 -
- The buttercream is so pillowy you might find yourself eating it straight from the bowl when no ones watching
- This cake manages to feel fancy enough for a wedding but humble enough for a Tuesday night birthday
02 -
- Room temperature ingredients are the difference between a tender crumb and a dense disappointment so plan ahead
- Overmixing once the flour is added develops gluten and makes the cake tough so stop as soon as you no longer see dry streaks
03 -
- Rotate your cake pans halfway through baking for even layers since most ovens have hot spots
- Tap the filled pans gently on the counter before baking to release any trapped air bubbles