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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.
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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.