A slice of moist Vanilla Bean Cake topped with cream and fresh berries.

Vanilla Bean Cake

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Why Make This Recipe

Vanilla Bean Cake is a classic dessert that never goes out of style. Its rich flavor comes from real vanilla bean paste, making it incredibly delicious. The layers of moist cake paired with raspberry compote and fluffy vanilla bean frosting create a delightful harmony of tastes and textures. This cake is perfect for birthdays, celebrations, or just a sweet treat to enjoy at home.

How to Make Vanilla Bean Cake

Ingredients:

  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • ½ cup unsalted butter, softened
  • 1 cup milk
  • 3 large eggs
  • 1 tablespoon baking powder
  • 1 teaspoon vanilla bean paste
  • 1 teaspoon lemon extract
  • 1 cup raspberry compote
  • 2 cups whipped vanilla bean frosting

Directions:

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, cream together the butter and sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Stir in the vanilla bean paste and lemon extract.
  5. In a separate bowl, combine the flour and baking powder; gradually add to the creamed mixture alternately with the milk, beginning and ending with the flour mixture.
  6. Divide the batter evenly between the prepared cake pans.
  7. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  8. Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
  9. Once cooled, fill the cake layers with raspberry compote.
  10. Frost the top and sides with the whipped vanilla bean frosting.
  11. Serve and enjoy!

How to Serve Vanilla Bean Cake

Serve Vanilla Bean Cake with a cup of coffee or tea for a delightful treat. You can garnish each slice with fresh raspberries or a dusting of powdered sugar for a beautiful presentation. It also makes a wonderful dessert for special occasions.

How to Store Vanilla Bean Cake

Store any leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it, and it will stay fresh for about a week. You can also freeze the cake. Wrap it tightly in plastic wrap and aluminum foil, and it will be good for up to three months.

Tips to Make Vanilla Bean Cake

  • Ensure all your ingredients are at room temperature before starting.
  • Use fresh vanilla bean paste for the best flavor.
  • Don’t skip the cooling step; allowing the cakes to cool properly helps the frosting stay intact.
  • Feel free to adjust the raspberry compote amount if you prefer a sweeter or tart filling.

Variation

For a different flavor profile, you can substitute the raspberry compote with lemon curd or strawberry jam. You could also add chocolate chips to the batter for a chocolate-vanilla twist.

FAQs

Can I use vanilla extract instead of vanilla bean paste?
Yes, you can use vanilla extract, but the flavor will be slightly different. Vanilla bean paste gives a richer flavor and includes real vanilla bean specks.

Is Vanilla Bean Cake suitable for special diets?
This recipe contains dairy and eggs, so it may not be suitable for vegans or those with allergies. You can explore substitutes like plant-based butter and egg replacements if needed.

Can I make this cake ahead of time?
Absolutely! You can make the cake a day in advance. Just store it properly, and frost it closer to serving time for the best results.

Vanilla Bean Cake

A classic dessert featuring rich flavors from vanilla bean paste, moist cake layers, raspberry compote, and fluffy vanilla bean frosting, perfect for any celebration.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 0.5 cups unsalted butter, softened
  • 1 cup milk
  • 3 large eggs
  • 1 tablespoon baking powder
  • 1 teaspoon vanilla bean paste Use fresh for best flavor.
  • 1 teaspoon lemon extract
For the Filling and Frosting
  • 1 cup raspberry compote Adjust to taste if needed.
  • 2 cups whipped vanilla bean frosting

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, cream together the butter and sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Stir in the vanilla bean paste and lemon extract.
  5. In a separate bowl, combine the flour and baking powder; gradually add to the creamed mixture alternately with the milk, beginning and ending with the flour mixture.
  6. Divide the batter evenly between the prepared cake pans.
Baking
  1. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  2. Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Assembly
  1. Once cooled, fill the cake layers with raspberry compote.
  2. Frost the top and sides with the whipped vanilla bean frosting.
  3. Serve and enjoy!

Notes

Store leftover cake in an airtight container at room temperature for up to three days, refrigerated for a week, or frozen for up to three months. Adjust raspberry compote amounts based on desired sweetness.