Vanilla Bean Cake with Vanilla Buttercream 

 

My nephew is turning 4 years old in a few days! Wow I cannot believe it. He is growing so fast! Today we celebrated his birthday family style at my mom and dad’s with a pizza party! 

This year the cake design was a hot ever changing subject which kept me on my toes. At first my nephew wanted a robot cake and than one with motorcycles. 

He also loves batman right in the moment so eventually we made him a batman on a motorcycle cake. 

I searched high and low for the perfect vanilla cake recipe, which was hard to locate. I couldn’t find a vanilla cake note worthy but now have one for keeps. 

Predirections
:

Preheat oven to 350 degrees and prep 2, 9 inch baking pans lined with parchment paper and sprayed with bakers joy.

Yields 16 serving

Cake Ingredients:

2 cups All Purpose flour

1/2 a vanilla bean (seeds)

1 tsp high quality pure Vanilla extract 

3 Large eggs room temperature 

1 cup buttermilk

1 1/2 cups granulated sugar

1 TB baking powder

1/2 tsp salt

1/2 cup (1 stick) unsalted butter,room temperature

Directions:

1. Preheat oven to 350 degrees. 

2. In a small bowl whisk together flour, salt, and baking soda. 

3. Beat with paddle attachment in a stand mixer on medium speed the butter and sugar until white pale and fluffy. Reduce the speed and vanilla. Add eggs one at a time mixing after each addition and scraping down sides often. 

3. Decrease the speed of mixer and slowly add the dry ingredients and milk alternating between dry ingredients and milk. Beat until just combined. Be careful to not over mix.

4.Divide the batter into 2 prepared 9 inch baking pans. I weighed my and it was about 521 grams for each pan. Make sure to allow the air bubbles to release by slightly picking up the pan and dropping it onto the countertop gently. 

5. Bake both pans at the same time for 17 minutes or until toothpick comes out with little crumbled and no wet residue. 

6. Allow to cool in pan for 5 minutes. Remove from pan and allow to cool on wire rack for remainder of time. 

**Once the cake has cooled completely I like to wrap it in plastic wrap and place it bake in the cleaned 9 inch pan and place in the deep freezer overnight. This helps when you go to frost the cake so the crumbs don’t go everywhere in the frosting later.**

Vanilla Buttercream Frosting Ingredients:

1 # or 4 sticks of unsalted butter, room temperature 

8 cups of sifted powdered sugar 

2 TB pure vanilla extract

1/2 cup heavy cream

Blue food coloring gel (optional)

**Sprinkles for center layer is optional

Directions:

1. Cream the butter  in a stand mixer and gradually add sugar until light and fluffy. Add the vanilla extract and beat to incorporate. 

2. Add heavy cream and food gel coloring. Beat for an additional 3-4 minutes. 

3. Place the pan side down on a cardboard cakeboard. Top with generous amount of buttercream. (I actually saved some white frosting for the center to layer with sprinkles). My nephew loves sprinkles.  Spread the frosting evenly. Top with second layer of the cake. Place the round side ontop of the frosting. Make sure to center and level. Place generous amount of frosting on top and fill in the sides. Remove excess frosting and decorate as you wish. We used a some black fondant for the batman and city. 

Enjoy I know this little guy did! Happy 4th Birthday Max! Aunt Nelli loves you!  

  

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