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Best Vanilla Bean Cream Cake – Easy Spring Dessert Recipe

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This Spring’s Best Vanilla Bean Cream Cake is a celebration of the season in dessert form. It’s the kind of cake you make when you want something special but not fussy, with a tender crumb and deep vanilla flavor from real vanilla beans.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 1 whole vanilla bean
  • 2 teaspoons vanilla extract
  • 3 large eggs, room temperature
  • 2 ½ cups (312g) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (240ml) buttermilk, room temperature
  • ½ cup (120g) sour cream, room temperature
  • 8 ounces (226g) full-fat cream cheese, softened
  • ½ cup (113g) unsalted butter, softened
  • 3–4 cups (360-480g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans with butter or non-stick spray. Line bottoms with parchment paper and grease parchment.
  2. Place 1 ¾ cups (350g) granulated sugar in the bowl of a stand mixer. Split vanilla bean lengthwise, scrape seeds, and rub seeds into sugar with fingertips until evenly speckled and fragrant.
  3. Add 1 cup (226g) softened butter to vanilla sugar. Beat on medium speed for 3-4 minutes until light, fluffy, and pale. Scrape bowl halfway through.
  4. Add 3 room-temperature eggs one at a time, beating well after each. Scrape bowl. Add 2 teaspoons vanilla extract and beat until combined.
  5. In a medium bowl, whisk together 2 ½ cups (312g) all-purpose flour, 2 ½ teaspoons baking powder, and ½ teaspoon salt.
  6. In a small bowl, whisk together 1 cup (240ml) buttermilk and ½ cup (120g) sour cream until smooth.
  7. With mixer on low, add one-third of flour mixture to butter mixture, mixing until just combined. Add half of buttermilk mixture, mix. Repeat with another third of flour, remaining buttermilk, and last of flour. Mix each addition just until combined.
  8. Fold batter a few times with a rubber spatula. Divide evenly between prepared pans.
  9. Bake for 35-40 minutes until a skewer inserted in center comes out clean or with moist crumbs. Rotate pans halfway through.
  10. Cool cakes in pans on a wire rack for 15 minutes. Run a knife around edges, invert onto rack, peel off parchment, and cool completely.
  11. For frosting: Beat 8 ounces (226g) softened cream cheese and ½ cup (113g) softened butter until smooth. Gradually add 3-4 cups (360-480g) sifted powdered sugar, beating on low. Add 1 teaspoon vanilla extract and a pinch of salt. Beat until light and fluffy.
  12. Assemble: Place one cooled cake layer on serving plate. Spread about ¾ cup frosting on top. Place second layer on top. Apply thin crumb coat, refrigerate 15 minutes, then finish with remaining frosting.

Notes

Don’t skip rubbing vanilla seeds into sugar—it releases oils and fragrance. Use room temperature ingredients for best texture. Cake tastes even better the next day.

Nutrition

Keywords: vanilla bean cake, spring dessert, cream cake, easy cake recipe, vanilla cake

Find it online: https://flurpchef.com/best-vanilla-bean-cream-cake-easy-spring-dessert-recipe/