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Best Ever Vanilla Bean White Cake

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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!   Best Ever Vanilla Bean White Cake Best Ever Vanilla Bean White Cake pinterest  

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Best Ever Vanilla Bean White Cake slice on white plate with antique fork
There is no better reason to bake a cake than to celebrate a birthday, especially if it’s the birthday of someone special. This Best Ever Vanilla Bean Birthday Cake is my go-to birthday cake recipe for special friends and family members!
Best Ever Vanilla Bean White Cake rosette frosting tutorial
As I’ve gotten older, I’ve begun to cherish birthdays in a different way. I look forward to others’ birthdays so much more than my own, not because I’m afraid of becoming another year older, but because it reminds me of how I’ve been so blessed to have such amazing people in my life as friends and family.
Best Ever Vanilla Bean White Cake slice on plate with fork and flowers
It was actually my birthday yesterday, and in honour of my birthday I’m re-sharing this old Vanilla Cake recipe I first posted on the blog in 2015 – I’ve updated the recipe over the years to make it even better, and I know you’re going to LOVE it!
Best Ever Vanilla Bean White Cake slice on plate with fork
Birthdays are a great reason to celebrate the people we love and shower them with a little extra kindness and attention…and birthday cake (because is it really a birthday without cake??!?)! The very first time I made this Best Ever Vanilla Bean White Cake recipe was for a very dear friend of mine. If you know her, you would agree that this birthday cake suits her perfectly: it’s sweet and beautiful with a classic, simple elegance.

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.

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Best Ever Vanilla Bean White Cake slice on white plate with fork and flowers
And it’s not only perfect for birthdays – this Best Ever Vanilla Bean White Cake is great for bridal showers, baby showers, or any party that needs a simple, elegant touch. And you can easily make this recipe with or without the frosting roses…if a more traditional or rustic cake is your style, simply spread the frosting on as normal!
Best Ever Vanilla Bean White Cake slice on plate with fork
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.

Best Ever Vanilla Bean White Cake slice on white plate with fork

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Best Ever Vanilla Bean White Cake with frosting roses on cake stand
I hope you love this Best Ever Vanilla Bean White Cake as much as we do! Let me know in the comments below, what’s your favourite cake to make for special occasions? I’d love to know!

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!

 

Best Ever Vanilla Bean White Cake

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! 
4.12 from 9 votes
Print Pin Rate
Course: Dessert
Cuisine: American, Birthday, Cake, Dessert, Occasion, Wedding
Keyword: Best Ever Vanilla Bean White Cake, Vanilla Cake, Vanilla Frosting, Wedding Cake
Prep Time: 25 minutes
Cook Time: 30 minutes
Chilling Time: 1 hour
Total Time: 55 minutes
Servings: 12 servings
Calories: 930kcal
Author: Chrissie (thebusybaker.ca)

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
US Customary - Metric

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

It is possible to make only two 8-inch round cake layers with this recipe, however they will be quite tall and trimming might be required. Use cake pans with high sides (I use springform pans) for this recipe, especially if you're making 2 8-inch layers only.
Please keep in mind that I am definitely not a professional baker or cake decorator and many of my rosettes aren't perfect (so yours don't need to be either!)! What helped me immensely when preparing for this cake was to practice frosting rosettes on a piece of parchment paper on the counter. This helped me to know how to space them properly and how to offset the rows to prevent big gaps. And the best part is, you don't have to waste the frosting you use to practice...just scrape it off the parchment with a spatula and dump it back in the bowl! You can even correct your mistakes this way as you're frosting the cake. Since the crumb coat layer is hard and cold from the fridge, if one of your rosettes looks funny, just scrape it off and try again. And remember...it doesn't have to be perfect. The style of this cake is beautiful, but it's also rustic and homemade-looking, and that's kind of the point.
Store the cake in the fridge until ready to serve (let sit out at room temperature for 15 minutes before slicing to let the frosting relax).

Nutrition

Serving: 1serving | Calories: 930kcal | Carbohydrates: 122g | Protein: 8g | Fat: 47g | Saturated Fat: 29g | Cholesterol: 202mg | Sodium: 436mg | Potassium: 221mg | Fiber: 1g | Sugar: 95g | Vitamin A: 1449IU | Calcium: 113mg | Iron: 2mg
Tried this recipe?Mention @busybakerblog or tag #busybaker!
*This cake recipe was adapted from one of Bon Appetit’s recipes. The frosting recipe is my own.
**This post may contain affiliate links. If you follow an affiliate link and go on to purchase that product, I will be paid a small commission at no additional cost to you. Please be assured that I’ll only advertise products or services that I use and believe to be worthy of my endorsement.**

Reader Interactions

Comments

  1. 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!

    Reply

  5. 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! 🙂

    Reply

  6. 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!

    Reply

  12. 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!

    Reply

  20. 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.

    Reply

  26. 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?

    Reply

    • 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!

      Reply

  31. 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!

    Reply

    • 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!

      Reply

  35. 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

    Reply

    • 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!

      Reply

    • 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!

      Reply

  48. 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.

    Reply

  49. 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 🙂

    Reply

  51. 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!

    Reply

  63. 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!

    Reply

  64. 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 😉

    Reply

  68. 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!

    Reply

  70. SonjaS. says

    Simply Beautiful… I’m a inspiring cupcake and cake baker four u have a YouTube channel and any advise on starting!

    Reply

  71. 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?

    Reply

    • 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.

      Reply

  72. 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!

    Reply

    • 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!

      Reply

    • 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.

      Reply

  81. Nati says

    I’m just curious after reading many reviews, I have not seen a comment of anyone actually made this recipe… . did anyone?

    Reply

    • Sharlene says

      1 star
      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. 😔

      Reply

  82. Scott says

    1 star
    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.

    Reply

    • 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.

      Reply

  84. Ashok says

    5 stars
    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.

    Reply

  85. Rhea says

    So I just made your cake for a friend algoodbye party and I followed your recipe to the t. My oven was the right temperature. The cake looked lovley mixing, nice a fluffy and I evenly put it into 2 9 inch cake pans. However, it sunk and I was so sad. I looked up why it could have sunk and (according to Google) it was too much leavening. Would you suggest cutting back on the baking soda and baking powder? Advice please. (Cake still tasted good!)

    Reply

    • The Busy Baker Team says

      Cakes typically sink when they’re underbaked. You could try using an oven thermometer to check if your oven goes over the set temperature (this could cause the outside to bake & brown while the middle is still underbaked) and also perform the toothpick test in the middle of the cake before taking it out of the oven to check if it’s fully baked.

      Reply

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