This Best Ever Vanilla Bean White Cake is one of the best birthday cake recipes I’ve ever made. Tender vanilla cake with fluffy frosting, made with real vanilla beans!
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Want more vanilla bean recipes? Make Vanilla Bean Angel Food Cake Trifles with Fresh Berries, or try this recipe for Vanilla Bean Custard Fruit Tarts with Honey Glazed Fruit.


Before I first made this Best Ever Vanilla Bean White Cake I had admired rosette cakes for years and years on Pinterest and in bakeries. I was inspired by my food blogger friend Olivia from Liv for Cake and her rosette cakes and I decided to try my hand at it – turns out it’s easier than it looks!!
If you’re not into rosettes you can feel free to simply spread the frosting on if you’d prefer that look (check out this post for an idea on how to do that effectively).
Want more cake recipes? Make a Lemon Raspberry Glazed Bundt Cake, or try this recipe for No Fail Homemade Angel Food Cake.


KITCHEN PRODUCTS I RECOMMEND:
Be sure to use real vanilla beans or vanilla bean paste in this recipe!! I recommend the Madagascar Vanilla Bean Paste (affiliate link). It’s the best one I’ve found at the best price point, and it’s usually cheaper on Amazon than it is at baking supply stores!
Looking for more delicious desserts? You’ll LOVE these!
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Vanilla Bean Cupcakes with Mascarpone Buttercream
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Double Chocolate Cupcakes
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Black Forest Icebox Cake
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Chocolate Mocha Tiramisu Icebox Cake
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Strawberry Cheesecake Fruit Dip
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Easy No Bake Oreo Cheesecake

Best Ever Vanilla Bean White Cake
Ingredients
For the cake:
- 1-2 tablespoons each, butter and flour for preparing the cake tins
- 1 cup unsalted butter softened to room temperature
- 2 cups granulated sugar
- 3 eggs at room temperature
- 3 egg yolks at room temperature
- 1 1/4 cup buttermilk at room temperature
- 3 tablespoons vegetable oil
- 1 teaspoon vanilla bean paste or use the seeds from 1 vanilla bean
- 3 1/4 cups all purpose flour
- 1 tablespoon baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
For the frosting:
- 1 1/4 cups unsalted butter softened
- 6 ounces cream cheese plain, full fat, at room temperature
- 6 to 7 cups powdered sugar sifted to remove lumps
- a pinch of salt
- up to 4 tablespoons heavy cream
- 2 teaspoons vanilla bean paste or the seeds from one whole vanilla bean
Instructions
For the cake:
- Grease and flour two 9-inch round cake pans (with high sides) or three 8-inch round cake pans (with high sides), lining the bottoms with parchment paper rounds for easy release.
- In the bowl of your stand mixer (or in a large bowl using a hand mixer) whip the butter on medium high speed until very smooth. Add the sugar and mix on high speed until fluffy and creamy. The sugar will start to dissolve into the butter a little bit during this creaming process, so you should be able to feel the grains of sugar getting smaller.
- Add the eggs and egg yolks one at a time, mixing well after each addition. Scrape down the sides of the bowl regularly at this stage to make sure everything is mixed well.
- Mix in the oil and vanilla bean paste on low speed.
- Measure the buttermilk into a liquid measuring cup and and set aside.
- Measure and sift the flour, baking powder, baking soda and salt into a separate bowl and combine with a wire whisk.
- Add the dry ingredients and the buttermilk alternatively while the mixer is running on low speed. Add 1/3 of the dry ingredients, half the milk, another 1/3 of the dry ingredients, the other half of the milk, and the remaining dry ingredients.
- Turn the speed of the mixer to medium-low and mix until the batter is smooth (about one minute).
- Pour the batter into the prepared cake pans and bake at 325 degrees Fahrenheit for about 29-34 minutes, or until a toothpick inserted into the middle of one of the cakes comes out clean.
- Cool the cakes in the pans for about 5-7 minutes and then turn them out onto cooling racks to cool completely.
- Once the cakes are cool, store them wrapped in plastic wrap in the fridge until ready to frost. They should be refrigerated for at least 1 hour before frosting.
For the frosting:
- Beat the butter and cream cheese together on high speed until light and fluffy and smooth.
- Sift the powdered sugar and slowly add, one cup at a time, mixing after each addition. Add the sea salt and mix until incorporated.
- Add the vanilla bean paste and then the heavy cream, slowly one tablespoon at a time, until incorporated and the mixture reaches spreadable consistency.
- Mix the frosting on medium-high speed for about 1-2 minutes, or until the frosting becomes very smooth and spreadable.
- Reserve about 1 1/2 cups of frosting for the crumb coat (the initial coat of frosting) and place the rest of the frosting in a piping bag fitted with a star tip. Set aside.
- Trim the cakes (if necessary) to level them, using a serrated knife. Place one cake, right side up, on a plate or cake board.
- Add a large dollop of frosting on top and spread it out to reach the edges of the cake. Place the other cake on top of the frosting, upside down so the flat side faces up.
- Add the remainder of the frosting (the 1 1/2 cup you reserved for the crumb coat) to the top of this cake and spread it over the top and down the sides of the cake, making sure to smooth it out to fill in any holes or cracks in the cake to create a very smooth edge.
- Remove any excess frosting - it's fine if the cake is showing through, you'll cover this with the final coat of frosting.
- Place the cake in the fridge to chill for about 45 minutes. Refrigerating the cake will cause the butter and cream cheese in the frosting to harden and it will create the perfect canvas for the second coat of frosting.
- Remove the cake from the fridge and get ready to frost! If you're not into rosettes you can feel free to simply spread the remaining frosting on if you'd prefer that look.
- For the rosettes, pipe a round, spiral shape beginning from the middle and moving to the outside. Follow my friend Liv For Cake's tutorial HERE.
- Start piping the rosettes on the side of the cake and begin at the very bottom. Pipe a row of rosettes along the bottom and then offset your second row so it fills in the empty spaces.
- On the top of the cake, pipe the rosettes around the outside first and then work your way in, offsetting the rows to fill in the gaps. Make sure you pipe the rosettes close together so they're almost overlapping each other. This will ensure you don't have many empty spaces to fill. It's also a good idea to end your rosettes in the gap where the next row will fill. This will hide the scraggly ends of the rosettes and create a really clean look.
- Once you've finished frosting your rosettes, chill the cake for another 1-2 hours before serving to set the frosting. After you pull it out of the fridge it will be quite hard, so it's a good idea to let it sit at room temperature again for about 15 minutes before slicing and serving.
Notes
Nutrition
*This cake recipe was adapted from one of Bon Appetit’s recipes. The frosting recipe is my own.
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Olivia B says
You are so sweet, thanks for the shout out! Your cake looks stunning. I think I love rosette cakes the most. And you're right, it IS easier than it looks! Love these pics, especially that last one with the cut piece!
Chrissie says
Thanks Olivia! I appreciate your kind words 🙂 And your cakes are REALLY amazing!
athletic avocado says
This cake looks so tasty and beautiful! 🙂
Chrissie says
Thanks so much!
Sarah Lemire says
This looks delicious…and beautiful! 🙂 I love the step by step pictures!
Chrissie says
Thanks Sarah! I was hoping the step-by-step pictures would help with a more complicated recipe 🙂
Burlap Kitchen says
Yum! This looks like the perfect go-to vanilla cake recipe. Now, if I could make mine look as pretty as yours does! LOL
Chrissie says
Thanks so much! I'm sure you could! Practice makes perfect 🙂
Ariel says
SO jealous of your amazing cake frosting skills! This cake looks so simple and amazing, I love it (and I'm sure your friend did too)! I'm still learning all there is to know about cake, so I'm definitely going to test your technique and recipe out! Thanks so much for sharing! 🙂
Chrissie says
Thanks Ariel! I think she did love it 🙂
Erin Lynch says
This is such a beautiful cake – I'm way more into vanilla than chocolate! Plus, I love your frosting technique. It seems like it could hide a multitude of cake mishaps – When I tend to have!
Chrissie says
Thanks Erin! It is a good technique for hiding mistakes 🙂 Happens to me all the time too!!
Ilona K. says
This cake is so pretty with these roses:)
Chrissie says
Thanks Ilona!
jenna @ butter loves company says
Your photos are STUNNING!! I wish it was my birthday so I could have this cake but I may have to make it just because tomorrow is Friday! xx
Chrissie says
Thanks Jenna!
Lisa (Panning The Globe) says
This cake looks sooo delicious but it's almost too pretty to eat! Gorgeous!!
Chrissie says
Thank you Lisa!!
sara maniez says
Wow, this is such a gorgeous cake, yumming this one and scheduling the pin now!
Chrissie says
Thanks Sara!!
Dan from Platter Talk says
This cake showcases great talent behind a beautifully executed cake; thanks for showing the rest of us that it can be done!
Chrissie says
Thanks so much Dan!
Renee says
This cake truly looks too good to eat! You did an amazing job!! I've never tried my hand at cake decorating, but I have at cookies, and it's not easy. You sure make this look easy!
Chrissie says
Thanks Renee! I think a cake like this is easier than cookies! Buttercream rosettes are fairly forgiving 🙂
CiaoFlorentina says
Chrissie, this is such a beautiful cake ! I love the simplicity of the design which actually makes it look so elegant. Art !
Chrissie says
Thanks Florentina!! I love simple designs too 🙂
Homemade Food Junkie says
Chrissie this is so lovely! We made one like this last spring in lemon. They are so fun to put out on a cake plate and just admire! Love this beauty!
Chrissie says
Thank you so much!
Sarah Rose says
I can't get over how beautiful this cake is – if I had half the cake decorating skills that you have I would be soo happy!
Chrissie says
Thanks Sarah! So nice of you to say 🙂
Razena Schroeder - Tantalisemytastebuds says
It's a beautiful cake. Thanks for sharing.
Chrissie says
Thanks Razena!
Julia (@Imagelicious) says
Wow, Chrissie, such a beautiful cake! This looks like something from a high-end bakery!
Chrissie says
Thanks Julia! What a nice compliment 🙂 I really appreciate that!
Sam @ PancakeWarriors says
This is simply gorgeous. I don't know how long it took you to learn how to decorate, but wow, love this! My favorite cake is vanilla, and this is a must try recipe for my next birthday celebration!
Chrissie says
Thanks Sam! It really is much easier than it looks. And the practicing techniques I mentioned in the post are very helpful!
Claudia | gourmet Project says
beautiful decor! wish I was so good at it!
Chrissie says
Thanks Claudia!
Rose Molloy says
Oh my gosh your cake looks so beautiful and so delicious. I am for sure going to try to make this cake I am sure it won't look nearly as gorgeous as your though.
Chrissie says
Thanks so much! And I'm sure your cake will look beautiful too!
Shobelyn Dayrit says
Chrissie, the frosting just looks real… I can make it for my daughter and change the color to pink!
Chrissie says
Thanks Shobelyn!
marye says
The rosettes are fantastic – and the entire cake looks gorgeous. I love vanilla bean ANYTHING
Chrissie says
Thanks Marye! Me too 🙂
tina roberge says
Very Beautiful Chrissie! This would be amazing for any celebrations.
Chrissie says
Thank you Tina!
Christopher Kimball says
What a beautiful cake! I wish I could reach through the screen with a fork right now.
Chrissie says
Ha! That's a great compliment! Thanks 🙂
Deepika says
Omg that cake is beautiful. I will try this recipe soon. My family will definitely love it.
The Busy Baker says
Thanks so much!
Sharon @Nut Free Wok says
Thank you for breaking down the steps to make this gorgeous cake look so easy and achievable!!! I was wondering what do you do with the remaining frosting while the crumb layer is chilling in the fridge for 2 hours. Is it okay to leave it out at room temperature?
Chrissie says
Thanks Sharon! I actually do leave it out at room temperature since my kitchen is fairly cool. If yours is very warm I would suggest refrigerating it for about one hour while the cake is chilling and then letting it reach room temperature again. In order for the rosettes to look smooth, the frosting should be slightly softer than spreading consistency. Hope that helps!
Alanna @ One Tough Cookie says
I'm having some SERIOUS rosette envy right now. That cake looks so gorgeous! *applause*
The Busy Baker says
Thank you so much Alanna!!
Molly Kumar says
Although I'm not a big fan of vanilla cake but I so Wanna Stuff my Face with this one. It looks so pretty and look at those gorgeous gorgeous Rosettes.
The Busy Baker says
Thanks Molly! 🙂
Chews&Brews Canada says
I love vanilla bean and this cake looks stunning and delicious!! I might have to make this for my own birthday! 🙂
The Busy Baker says
Thank you!! Hope you enjoy it!
Patti says
Such a beautify and elegant cake! My mouth is watering now…
The Busy Baker says
Thanks so much!
Jason Sandeman says
Lovely looking cake! I would never be able to tell that you were not a professional. I have never used the paste, because I always make sure to have at least 10 or 20 vanilla beans on hand at all times! I will give the paste a look though!
I think I will surprise my wife with this cake on our anniversary!
Chrissie says
Wow, what a compliment! Thanks so much! I actually really like using vanilla bean paste for recipes like this. It's a little more economical than the whole vanilla beans and it still gives the same authentic flavour. Happy Anniversary!
Lydia Filgueras says
That is a beautiful cake and I absolutely love the rosettes!
The Busy Baker says
Thank you!😊
Rachel @ Simple Seasonal says
I just want to wait until no one is looking and stick my finger into one of those sweet and inviting rosettes! Yes, I'm that person. Especially with a cake that looks so delicious!
The Busy Baker says
Thanks Rachel!!
Oana @AdoreFoods says
OMG! Your cake is drop dead gorgeous! How can you make those perfect rosettes? Pinned and shared and saved, who knows maybe one day I'll be able to make it 🙂
The Busy Baker says
Thanks so much! With a little practice anyone can do it! 😊
Byron Thomas says
Oh, my dear Canadian friend… how did you ever manage to put the knife through that gorgeous creation? If I could make something that elegant, I would never, never cut it! 🙂 The recipe sounds wonderful. Still, can't believe you cut it! LOL
Chrissie says
Byron, your comment made me laugh out loud!! If you must know, I actually made 2 cakes…because you can't cut into your friend's birthday cake before giving it to her the next day!! But even still, I did shed a few tears over this one 🙂 Thanks for the feedback!
Melissa says
what a beautiful cake! I love that top down photo of it. A very lucky friend you have indeed!
The Busy Baker says
Thank you Melissa!
Lauren says
The rosettes on this cake are gorgeous!!
The Busy Baker says
Thanks so much!
Derek says
Great explanation, pics, and all around great recipe. Thanks for sharing!
Chrissie says
Thanks Derek!
Whitney B says
OMG, those roses are gorg! I wish I could decorate a cake like that!
The Busy Baker says
Thanks! With some practice you can do it too!! 😊
hreeves says
Beeaauutiful piping work! Bravo!
The Busy Baker says
Thanks!😊
Lorena Grater says
WOW!! This is such a pretty cake! Your friends are truly blessed! I totally understand what you are saying. Other people's birthdays are awesome 🙂
The Busy Baker says
Thanks so much Lorena!
Mandee Pogue says
First of all, your cake is BEAUTIFUL! There is no way mine would come out like that. And I have never heard of vanilla paste! I am going to have to check it out!
Chrissie says
Thanks Mandee! Vanilla bean paste is great. It's kind of a cross between using vanilla extract and scraping the vanilla bean seeds out of the vanilla pod. The paste is great in a pinch and cheaper than buying the pods, and it has the seeds in it so it still gives the same vanilla flecks, as if you used the actual vanilla bean. I use it all the time!
Jessica says
This cake is stunning!! I can't imagine the patience it takes to make all those little roses — so impressive!
Chrissie says
Thanks Jessica! It did take a bit of patience, but it was worth it 🙂 Practice also helps it go a little faster!
Kelley & Cricket says
What a beautiful and elegant cake! I love the pictures- wish I could taste!!
The Busy Baker says
Thank you!
J Trogstad says
This is one ancy-looking birthday cake! I would definitely feel special receiving this one for sure!
The Busy Baker says
Thanks!
Tara | Smells Like Home says
There's nothing like having a great vanilla bean cake in your repertoire and yours turned out beautifully!
The Busy Baker says
Thanks Tara!😊
Kathryn @ FoodieGirlChicago says
Such a beautiful cake! I loved that you used vanilla bean paste! Pinned!!
The Busy Baker says
Thank you Kathryn!
Richa says
That cake is gorgeous. Your friend is lucky to have someone like you in her life! I love the step by step pictures that you've used in the post.
The Busy Baker says
Thank you!😊
lalaine says
I just had my birthday and this cake sure looks way more gorgeous than the cake I had! I am not much of a baker but you sure make it look so easy, I just might give this a try. Thanks for sharing 🙂
The Busy Baker says
I’m sure you’ll like it! 😊
Binjal Pandya says
this cake looks so beautiful! nice post with step by step pics!
The Busy Baker says
Thanks! Glad you like this recipe!!
Kim Kelly says
Your description is simple perfection!! As is the decoration of this cake. I don't have the patience or skill to decorate, but I can work the flavors on a not as pretty as yours version! Love, love this cake!
The Busy Baker says
Thanks Kim!
Katalina @ Peas & Peonies says
I love a classic vanilla cake, and the buttercream roses are gorgeous!
The Busy Baker says
Thanks so much!
Cotter Crunch says
this is beyond beautiful! Too pretty to eat, but I will! <3 it
The Busy Baker says
Thanks!
healthiersteps says
I love vanilla cake and your presentation is out of this world!
The Busy Baker says
Thanks so much!
Dinner then Dessert says
Your rosettes came out GORGEOUS! You really have mastered that technique!
The Busy Baker says
Thank you!!😃
sara maniez says
I came back to visit and do some pinning!
The Busy Baker says
Glad to hear that! 😊
Rhubarbarians says
Oh my gosh, this is GORGEOUS Chrissie! You can come over and bake for me anytime. 🙂
The Busy Baker says
Thanks so much!😊
Sandra McCollum says
This is definitely my kind of cake – simple yet delicious! Plus I love how pretty it is!!
The Busy Baker says
Thanks!
Nikita Arora says
Looking so tasty, My hands can't wait without making this cake. I will definitely make this Happy Birthday Cake
The Busy Baker says
So glad you liked this recipe! 🙂
Tracy Koslicki says
Your frosting skills are amazing!! It looks gorgeous!!
The Busy Baker says
Thank you so much!!
Karen Kerr says
Fantastic instructions and beautiful cake! I think I might actually be able to do this!
The Busy Baker says
Thanks!I’m sure you can do it!😊
Whitney @ That Square Plate says
I guess your last name is suitable for you! (It's mine too) This cake looks absolutely amazing, and you are SO talented with the decorating. Bravo!!
The Busy Baker says
Thanks so much!!😊
Homemade Food Junkie says
Chrissie, thanks so much for your baking tips! I had completely forgotten about banging the pans a bit to settle the air out (my grandma used to do that). Weighing the two pans of batter is a REALLY good idea for me. I can guarantee mine will be uneven every time if I eyeball it. This cake looks so scrumptious!
The Busy Baker says
You’re welcome!Glad you liked this recipe!!
Brian says
This is the sort of thing I find incredibly intimidating, it looks unbelievably good but your instructions are superb and walk you through wonderfully. I think I may need some practice with a piping bag though 😉
The Busy Baker says
Thanks!I’m sure you can make it look and taste like mine too!😊
Byron Thomas says
Gorgeous cake, Chrissie. I'd never cut it. I'd just stare at it all day. 🙂
The Busy Baker says
Thank you!😊
April Anderson says
Amazing cake and the photos are beautiful!!
The Busy Baker says
Thanks so much!😊
eattoyourheartscontent says
When I first saw this beautiful cake at Pinterest, it was love at first sight! This is too gorgeous to be eaten and any celebrant who will have this will surely be extremely pleased! 🙂
The Busy Baker says
Thank you!
Doris Minichini says
So I made this cake for my brother-in-law's birthday and it came out awesome! I followed the directions exactly and it looked fantastic, but I thought the cake itself was a little dense (although everyone loved it). If I wanted to use eggs to make it a little lighter, how would I change the recipe? Thanks in advance!
Allie says
I had this issue too, my family said it had the consistency of cornbread.
Cakes Mumbai says
You really know how to make a picture of a cake exude happiness and joy
The Busy Baker says
Thanks!
SonjaS. says
Simply Beautiful… I’m a inspiring cupcake and cake baker four u have a YouTube channel and any advise on starting!
Chrissie says
Thank you! My advice is to just go for it! 🙂
Daisy says
Hello! I only have rectangular baking pans and was wondering if you thought that the same recipe could be used for an 8×8 square glass dish?
Chrissie says
I’ve made this cake in a 9×13 rectangular pan before, so I know the cake will bake in 2 square pans just fine 🙂 The assembly might change slightly with the use of square pans, of course.
Sharlene 😎 says
Hi, Chrissy. I have made your vanilla bean frosting before. It’s delish! If I am making cupcakes, would I need to half the ingredients for 24 cupcakes? Thanks!
Chrissie says
Good question! It depends on how you’re frosting the cupcakes. I’d half the recipe if you’re spreading the frosting on with a knife but if you’re piping the frosting on in a large swirl then you’ll probably need the whole recipe. Good luck!
Kyana Franke says
I am curious what the apple cider vinegar does? Does it help moisten the cake?
Chrissie says
The apple cider vinegar is what causes the leavening ingredients to activate – it helps create a fluffier cake that rises well 🙂 Any vinegar will work, or even lemon juice, if you don’t have apple cider vinegar.
Dee says
This cake is so fluffy and amazing! Looks incredibly delicious
Chrissie says
Thanks! Hope you love it!
Jade Manning says
One of the most beautiful cakes I have ever seen!
Chrissie says
Thanks so much!
Allison says
Nothing beats this classic. I’ll be making it again and again – FABULOUS!
Chrissie says
Thanks so much! Glad you enjoy it!
Beth Pierce says
What a perfectly decorated cake! I love how decadent and fancy this appears and it sounds delicious, too!
Chrissie says
Thanks so much!
Krista says
You nailed it in the name! It really does look like the best!
Chrissie says
Thanks so much!! 🙂
Erin | Dinners,Dishes and Dessert says
I know for sure this would be a huge hit in my house!
The Busy Baker says
So glad you like this recipe!!😊
Sandra | A Dash of Sanity says
This is such a fabulous cake!
The Busy Baker says
Thanks so much!
Nati says
I’m just curious after reading many reviews, I have not seen a comment of anyone actually made this recipe… . did anyone?
Chrissie says
I just made it again for a friend’s birthday 2 days ago. Let me assure you, it’s delicious!! 🙂
Sharlene says
Hi, Nati. I made this cake recipe. Was disappointed. Cake was EXTREMELY dry!!! Even my husband said how dry it was . Made a different frosting. It was a cream cheese buttercream vanilla bean frosting. The frosting was delish, cake, not so delish. I guess I will keep searching for that perfect vanilla cake. 😔
Scott says
Well this just completely blew up in my oven. A was skeptical of the tablespoon (!) of backing power. Totally over ran the pans, then of course is sinking in the middle now. Wasted some good vanilla beans on this. Should have listed to my gut and only donea teaspoon.
Chrissie says
Sorry this happened…what size pans did you use? It sounds like your pans were too small for this recipe. I recommend using pans with high sides as this recipe rises a lot, which makes for a fluffy cake.
Bhuboy says
Hmmm, this gives me an idea of what to ask my wife to prepare on our daughter’s coming birthday. Thanks for sharing this
The Busy Baker says
You’re welcome!! Let us know how it goes!🙂
Ashok says
Thanks Guys, Your Recipe Was Too Fantastic. Me and My Family Loved it. I Will Share your Rrecipe with my friends. Hope they will love it too.
The Busy Baker says
Thank you so much!! Really happy to hear it was a hit!