Go Back

Classic Vanilla Bean Layer Cake

Slice into pure vanilla heaven! Tender crumb studded with real vanilla bean, stacked high with silky buttercream. The celebration cake that tastes like a fancy bakery but comes together in one bowl. Save this for your next special occasion! 🎂
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 28 minutes
Total Time 58 minutes
Servings: 14 servings
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

  • 3 cups cake flour sifted
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter softened to room temperature
  • 2 cups granulated sugar
  • 4 large eggs room temperature
  • 1 cup whole milk room temperature
  • 1/4 cup sour cream room temperature
  • 2 tablespoons vanilla bean paste
  • 1 1/2 cups unsalted butter softened, for buttercream
  • 5 cups powdered sugar sifted
  • 1/4 cup heavy cream
  • 1 tablespoon vanilla bean paste for buttercream
  • 1/4 teaspoon salt for buttercream

Method
 

  1. Preheat oven to 350°F (175°C). Grease three 8-inch round cake pans, line bottoms with parchment paper, and lightly flour the sides.
  2. In a medium bowl, whisk together the cake flour, baking powder, and salt until evenly combined. Set aside.
  3. In a large mixing bowl, beat the softened butter and granulated sugar together on medium-high speed for 3-4 minutes until light and fluffy.
  4. Add eggs one at a time, beating well after each addition and scraping down the bowl as needed. Mix in the vanilla bean paste until fully incorporated.
  5. In a small bowl, whisk together the milk and sour cream. Add the dry ingredients to the butter mixture in three additions, alternating with the milk mixture, beginning and ending with dry ingredients. Mix on low speed just until combined after each addition.
  6. Divide batter evenly among the three prepared pans (about 450g per pan for accuracy). Smooth the tops with an offset spatula.
  7. Bake for 25-28 minutes, rotating pans halfway through, until a toothpick inserted in the center comes out clean and the edges just begin to pull away from the pan sides. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
  8. For the buttercream, beat the softened butter on medium speed for 2 minutes until creamy. Gradually add powdered sugar one cup at a time, beating on low after each addition.
  9. Add heavy cream, vanilla bean paste, and salt. Beat on low for 30 seconds, then increase to medium-high and whip for 3 minutes until light and fluffy.
  10. Place the first cake layer on a serving plate or cake board. Spread 3/4 cup buttercream evenly over the top. Repeat with the second layer. Top with the final layer and apply a thin crumb coat of frosting over the entire cake. Chill for 20 minutes, then frost with remaining buttercream, smoothing with a bench scraper or offset spatula.