Easy Vanilla Bean Cake Recipes From Scratch
Fall in love with vanilla bean cake recipes from scratch. And enjoy its irresistible vanilla bean paste and pillowy soft crumb. It is indeed the best vanilla cake you can make for your loved ones with its excellent vanilla taste. It is fluffy due to the extra egg whites. Likewise, it has a light and soft crumb because of the cake flour. Not to mention it is essentially cakey and buttery.
Servings: 12 slices
Equipment
- Measuring Spoons
- Measuring cups
- 8×3″ Cake pan
- Parchment paper
- Wire rack
Ingredients
- 1 cup of unsalted butter room temperature
- 2 cups of sugar
- 1 tsp of kosher salt
- 3 pcs of eggs
- 1 tsp baking soda
- 3 cups of cake flour
- 1 1/2 tsp of baking powder
- 1 cup sour cream
- 1/2 cup whole milk
- 2 tbsp vanilla bean paste
- 1/2 tsp almond emulsion
Instructions
- At 350°F, preheat the oven. Afterward, grease and line the cake pans.
- Then, place in a mixing bowl the flour, baking powder, baking soda, and salt.
- In another bowl, mix the milk, sour cream, almond emulsion, and vanilla bean paste.
- Afterward, cream the butter using a stand or hand mixer fitted with a whisk attachment until it becomes smooth. Then, gradually add the sugar. After that, beat on medium-high speed for 2 minutes until fluffy.
- After, carefully add the eggs one at a time. Then, beat till incorporated into the mixture. In medium speed alternately, mix in the dry and sour cream mixture and beat until the mixture is well combined. Try not to exceed above medium speed, or the mixture will over-mix.
- Then, bake the cake at 350°F for about 45 minutes, or use a skewer to insert it into the cake’s middle. With that, if it comes out clean, it is done. Lastly, allow to cool down for at least an hour before frosting.
Notes
If you were to use salted butter, lessen the amount of salt on the recipe by half. Moreover, this recipe can also be poured into a well-greased and floured bundt pan or distributed to cupcake trays. If cake flour is unavailable, you can use all-purpose flour. Alternatively, replace it with 2 tbsp of cornstarch and take out 2 tbsp of cake flour for each cup.
Furthermore, keep in mind that the usual vanilla bean pod will provide the equivalent of 3 to 4 teaspoons of vanilla extract. With that, adjust to your preferred taste. Also, 1 to 2-inch piece of vanilla bean is equal to a teaspoon of vanilla extract.
At room temperature, vanilla bean cake can last for about 2 to 3 days if stored properly in an airtight container. Likewise, if placed in the refrigerator, it can last for approximately 5 to 6 days. In addition to that, you can put it in the freezer. Make sure to freeze it on a tray for several hours. Afterward, wrap it properly in plastic or cling wrap. Then, please place it on the parchment paper. After that, wrap in aluminum foil.
When thawing it, make sure that it is wrapped correctly in the refrigerator for about a day. Doing this ensures that the condensation will remain on the wrappers, not on the cake.
If you are wondering if it is okay to substitute brown sugar with white sugar? The answer is yes. However, you must ensure that you cream it properly since brown sugar is more coarse than white sugar. With that, it will also provide additional molasses taste to the vanilla bean cake. Likewise, add caramel color to it.
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