Vanilla Bean Layer Cake
A tender two-layer vanilla cake with creamy frosting and bright vanilla bean flavor. Perfect for celebrations or a simple homemade dessert that looks more impressive than it is.
- Total time
- 45 min
- Servings
- 8
- Calories
- 420
- Protein
- 4g
Ingredients
- 1.75 cups all-purpose flour
- 1.5 cups sugar
- ½ cup butter, softened
- 3 large eggs
- 2 teaspoons vanilla bean paste or pure vanilla extract
- 2 teaspoons baking powder
- ½ cup milk + pinch salt salt and milk
Instructions
- 1
Set the oven to 350°F and wait for the indicator light or beep to confirm it has finished preheating, about 10 minutes.
- 2
Grease two 9-inch round cake pans with butter on all inside surfaces, including the bottom and sides, so the baked cake will slide out easily.
- 3
In a medium mixing bowl, whisk together 1.75 cups flour, 2 teaspoons baking powder, and a pinch of salt until no lumps remain, about 30 seconds.
- 4
In a large mixing bowl, beat 0.5 cup softened butter and 1.5 cups sugar together with an electric mixer on medium speed until light and fluffy, about 3 minutes; the mixture should look pale and creamy.
- 5
Add 3 large eggs one at a time to the butter-sugar mixture, beating on medium speed for 30 seconds after each egg is added.
- 6
Pour in 2 teaspoons vanilla bean paste or vanilla extract and beat on medium speed for 15 seconds until the vanilla is evenly mixed throughout.
- 7
Alternate adding the flour mixture and 0.5 cup milk: add one-third of the flour mixture and beat on low speed for 10 seconds, then add half of the milk and beat for 10 seconds; repeat, ending with the last third of flour.
- 8
Scrape down the sides and bottom of the bowl with a rubber spatula to ensure no dry flour remains mixed into the batter.
- 9
Divide the batter evenly between the two prepared pans, using a rubber spatula to spread the batter to the edges so it bakes level.
- 10
Place both pans in the preheated 350°F oven on the center rack and bake for 30 to 35 minutes, until a toothpick inserted in the center comes out with no wet batter clinging to it.
- 11
Remove the pans from the oven and let the cakes cool in the pans for 10 minutes at room temperature; they should feel firm on top.
- 12
Turn each cake pan upside down onto a cooling rack, tap the bottom of the pan gently, and lift the pan away to release the cake; cool completely, about 30 minutes.
- 13
In a clean medium mixing bowl, beat 0.5 cup softened butter and 1 cup powdered sugar (not listed but assumed pantry staple) together on medium speed until creamy and spreadable, about 2 minutes.
- 14
Add 0.5 teaspoon vanilla extract to the frosting and beat on low speed for 10 seconds until evenly combined.
- 15
Place one cooled cake layer on a serving plate or cake stand, then spread a thin, even layer of frosting across the top surface using a rubber spatula, about 1/4 inch thick.
- 16
Stack the second cake layer on top, pressing gently so it sits flat and level on the frosting below.
- 17
Spread the remaining frosting over the top and sides of the cake with a rubber spatula or offset spatula until the entire cake is covered evenly.
Tools you’ll need
- two 9-inch round cake pans
- oven
- medium mixing bowl
- large mixing bowl
- whisk
- electric mixer
- rubber spatula
- toothpick
- cooling racks
- cake server or large spatula
- serving plate or cake stand
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