This vanilla bean cake recipe is the perfect sweet treat for any occasion. Moist, tender vanilla bean cake is loaded with an exceptionally generous amount of rich vanilla buttercream frosting to create one of the most decadent cakes you'll ever eat.
I tend to make a lot of desserts although I would say this is my most viral vanilla cake. Nothing makes an event better than sweets, am I right? I love to make all kinds of desserts, but my absolute favorite is probably got to be cakes. Cakes that are rich, sweet, and loaded with frosting like this white chocolate dream cake just make any event that much more special!
Jump to:
Why You'll Love This Vanilla Bean Cake Recipe
- Decadent: This cake is moist and tender and loaded with rich, decadent buttercream frosting.
- The Perfect Dessert: Whether you want a fun weeknight dessert or a sweet for a special occasion, this cake works!
- Easy: This cake looks fancy, but it's actually very easy to make.
- Simple Ingredients: This cake uses simple baking staples. Even the gluten-free flour can be found at almost any grocery store these days.
Vanilla Bean Cake Recipe Video
Ingredients
As an Amazon associate, I earn a small commission on products purchased through my links. However, I only link to ingredients I love AND use.
This deliciously decadent cake is made with just a few simple, basic baking ingredients, many of which are probably in your kitchen right now. Anything else is at your local grocery store, or one click away on the web.
Ingredients for the Vanilla Cake
- Bob's Red Mill 1:1 gluten-free flour
- Cornstarch
- Salt
- Baking soda
- Baking powder
- Butter - room temperature
- Eggs
- Sugar
- Vegetable oil
- Almond milk
- Apple cider vinegar
- Singing Dog vanilla bean paste
What you will need to frost and decorate this Vanilla Bean Cake
- Butter - softened
- Powdered sugar
- Vanilla extract
- Heavy cream
- Salt
- Wilton pastel gel food coloring
- OliveNation edible butterflies
- OliveNation rainbow sprinkles
See the recipe card at the end of the post for exact quantities.
Equipment
- Measuring cups or digital food scale
- Measuring spoons
- Stand mixer
- Wire cooling rack
- Parchment rounds
- 8-inch round baking pans
- Rubber spatula
Variations and Substitutions for this gluten free Vanilla Cake
- You can easily change the color of the frosting to suit any holiday or special occasion.
- Feel free to use regular flour in place of gluten free flour if you do not have a gluten sensitivity.
- You can use a baking dish and make this a sheet cake if you prefer.
- For a completely dairy free version of this vanilla bean cake, check out this one here https://goldengracekitchen.com/the-best-vanilla-bean-cake/
- Use food coloring in the cake and frosting to create a festive cake perfect fall all your summer holidays.
If you love rich cakes like this one, you'll want to try my pistachio cannoli cake.
How to Make This Vanilla Bean Cake Recipe
Although this cake looks fancy, I promise it is very easy to make. It only takes a few simple steps, and even beginner bakers will find it a breeze.
1: Combine the milk and apple cider vinegar in a measuring cup and set aside. Then, add parchment paper rounds to the bottom of two 8-inch round baking pans and grease with coconut oil.
2: Cream the butter and half the sugar until light and fluffy. Then, add the remaining sugar and oil and mix until fluffy.
3: Add the vanilla bean paste and 2 eggs. Mix until just combined, then add the other 2 eggs, scrape the bottom of the mixer, and mix again until just combined.
4: Combine all of the dry ingredients in a large bowl and whisk well.
5: Add half of the dry ingredients to the wet ingredients and mix on low until almost combined. Then, mix on medium-high until fully combined.
6: Add the milk mixture and the remaining dry ingredients and mix until there are no clumps. Be careful not to overmix.
7: Divide the batter evenly between the cake pans. I like to weigh the batter to ensure even layers using a food scale. Bake until a toothpick inserted into the center comes out clean.
8: Cool the baked cakes on a wire rack for 15 minutes. Then, turn them out onto a wire cooling rack to cool completely.
9: Whip the butter for the butter until light and creamy. Then, add the vanilla extract, salt, and 1 cup of powdered sugar and mix on medium.
10: Add the remaining powdered sugar, heavy cream, 18 drops of blue food coloring, and 6 drops of yellow to make the green color. Mix on low, then high until the frosting is smooth and creamy. Adjust the consistency by adding more cream if necessary.
11: Add a layer of frosting to the top of 1 cake layer. Then, add the second cake layer and frost the outside and top of the cake. Decorate the top with edible butterflies and gently press the sprinkles into the frosting along the bottom edge. You can also add frosting dollops to the top of the cake - just increase the frosting by half so you have enough.
Hint
Be sure to scrape your mixing bowl down a couple of times while mixing the batter to ensure all the ingredients are fully mixed.
Storage
Store this cake in an air-tight container in a cool, dry place for up to 4 days. You can refrigerate it and freeze it for longer storage.
Room Temperature: Store for up to 4 days in an air-tight container.
Refrigerator: Store for up to a week in an air-tight container.
Freezer: Flash freeze the cake. Then, wrap it tightly in a double layer of plastic wrap, then foil. Freeze for up to 3 months. Defrost the cake overnight in the refrigerator before serving.
What to Serve with Vanilla Bean Cake
Milk, coffee, or tea are all classic pairings with a sweet treat like this delicious frosted cake. You can also serve it as part of a larger dessert table at parties or make it a sweet finish to a meal.
Tips
- The most accurate way to measure your flour is by weight. Unfortunately, not all gluten free flours weigh the same. For this cake, I am using Bobs Red Mill Gluten Free Flour, which weighs 150 grams per cup.
- Be sure to scrape down the sides of your mixing bowl a couple of times while mixing the cake batter to ensure the batter is fully combined.
- To ensure an even coating of oil on the pans without pooling, use a pastry brush to apply a thin, even layer.
- To easily remove the cakes from the pans, run a thin butter knife around the edge, invert the pan over a plate, and give the bottom a few gentle taps.
- Cool your cake completely before frosting it, or the frosting will melt.
- Mix the cake batter until just combined to avoid a dry, tough cake.
FAQ
Dry cake is generally the result of using too much flour. This can happen when you scoop the flour out with the measuring cup, resulting in using too much because the flour compacts.
The best way to measure flour is by weight. If you don't have a food scale, however, you can spoon the flour loosely into your measuring cup and level it off with the flat of a knife.
Certainly, you can! The ratios don't change at all.
Absolutely, you can. To make this cake dairy-free, use plant milk, plant-based butter, and plant cream.
Not all gluten-free flour varieties are the same weight. For the purposes of this post, however, 1 cup of Bob's Red Mill 1:1 gluten-free flour weights 150g.
More Cake Recipes
If you love cake, then I think you'll enjoy these delicious recipes.
Related
📖 Recipe
Vanilla Bean Cake Recipe
Equipment
Ingredients
Vanilla Bean Cake
- 2 ¼ cups Bob's Red Mill 1:1 gluten-free flour + 1 tablespoon more
- 3 tablespoon cornstarch
- ½ teaspoon salt
- ½ tsp baking soda
- 2 ¼ teaspoon baking powder
- ½ cup butter room temperature
- 4 eggs
- 1 ¾ cups sugar
- ⅓ cup vegetable oil
- 1 cup almond milk room temperature
- 1 tablespoon apple cider vinegar
- 1 tablespoon Singing Dog vanilla bean paste
Buttercream Frosting
- 2 sticks butter softened
- 3 ½ cups powdered sugar
- 2 teaspoon vanilla extract
- 3 tablespoon heavy cream
- Food coloring
- sprinkle of salt
Instructions
- Preheat the oven to 350. Line the bottom of the pan with parchment rounds and lightly grease the sides of the pan with coconut oil using a pastry brush. If you don't have parchment rounds, lightly grease the bottom of the plan as well.
- First, mix the milk and apple cider vinegar in a measuring cup to create a buttermilk, then set aside.
- Then cream ½ cup butter and half the sugar with a paddle attachment in a stand mixer until light and fluffy - about 1 minute. Then, add the other half of the sugar and the oil and mix for another minute until fluffy.
- Add the vanilla bean paste and two eggs and mix for 20 seconds. Then, add the other two eggs, scrape the bottom of the mixer with a rubber spatula, and mix for another 20 seconds.
- Whisk the flour, cornstarch, baking powder, baking soda, and salt in a medium bowl.
- Pour half of the dry ingredients into the wet ingredients and mix on low until almost combined, then on medium until fully combined. Add the milk mixture and the remaining dry ingredients and mix for 90 seconds until there are no clumps.
- Divide the batter evenly between the 2 cake pans and bake for 33 to 38 minutes until a toothpick inserted into the center comes out clean. I like to weigh these on a food scale to ensure both pans will bake evenly.
- Cool the cakes in their pans on a wire rack for 15 minutes. Then, run a knife along the edge of the pans, place a wire rack over the top of the pan, and gently turn out the cakes. Cool the cakes completely.
- Buttercream directionsWhip 1 cup of butter in a stand mixer until light and creamy - about 2 minutes.
- Add the vanilla extract, powdered sugar, salt, 3 tablespoons of heavy cream, 18 drops of blue food coloing, and 6 drops of yellow food coloring and mix on low until incorporated. Increase the speed to medium-high and mix until the frosting is smooth and creamy.
- If the frosting is too thick, add another tablespoon of cream to thin it out.
- Add a layer of frosting to the top of one of the cooled cake rounds. Then, add the other cake round on top and frost the entire outside and top. Add frosting dollops on top of the cake if desired and decorate with edible flowers.
Notes
- Store for up to 4 days at room temperature in an airtight container.
- Refrigerate for up to a week in an airtight container.
- Flash freeze a whole cake, wrap it in a double layer of plastic wrap and a layer of foil, and freeze for up to 3 months.
- Wrap individual slices in plastic wrap and freeze for up to 3 months in an airtight, freezer-safe container.
- Defrost overnight in the refrigerator.
- If you don't have a food scale, loosely spoon the flour into your measuring cup and level it off with a knife to avoid compacting.
- If the cakes are too rounded to easily stack, use a sharp, serrated knife to trip them flat.
- Mix your cake batter until just combined. Overmixing can make the cakes tough.
Liz says
So yummy!! I made it for my daughter's birthday and she loved every bite!
NKendrick says
SO happy to hear this! Thank you for sharing!
Tiffany DesLoges says
This cake is just as delicious as it is beautiful!! Thanks for this recipe I will be making for all our special occasions!
NKendrick says
I am thrilled to hear that you enjoyed it!! Thank you for sharing your feedback!
Elizabeth says
My family loves your recipes and this cake was a huge hit. It was moist, delicious, and the leftovers didn't last long!
NKendrick says
Yay!!! So so happy to hear this! It is definitely one of my favorites!
Bernice says
There's a reason why vanilla bean is such a classic flavour! It may be 'just vanilla' but it's also one of the most delicious flavours. Love how this cake baked up - such great texture and taste!
NKendrick says
It truly is the best flavor! Nothing compares!!
Jeri says
I made this vanilla bean cake for my daughter's birthday, and it turned out amazing! It was so moist and tender - and we loved the buttercream frosting!
NKendrick says
SO happy to hear this!
Tisha says
Such a classic cake flavor that is always a favorite! We love for birthdays or anytime really!
Anonymous says
My family loved this!
NKendrick says
So happy to hear this!
Amy Liu Dong says
This worked exactly as written, thanks!
Chloe French says
How much would I need for a double layer 1/4 sheet cake?
NKendrick says
Hello, to make a double layer 9x13 cake you would need to double this recipe!
Anonymous says
This worked exactly as written, thanks!
DK says
Wow - you are such a great baker! I tried this last week and while mine didn't come out as pretty as yours, it certainly was delicious!
Nora says
This cake turned out perfectly! The guests were impressed! Thanks!
Sherry says
I made this cake for my son's birthday on Monday and it was a hit with everyone! Definitely saving this recipe.
Leslie says
Classic, and delightfully delish!! Perfect for any occasion!
Genevieve says
You can never go wrong with vanilla bean cake, this looks incredible!
Stephanie Westman says
The first thing that struck me was the rich, authentic vanilla flavor. The use of real vanilla beans was evident, with those tiny specks of vanilla throughout the cake adding a depth that you simply don’t get from artificial flavorings. The taste was beautifully balanced—not overly sweet but just sweet enough to satisfy a dessert craving. The subtle, fragrant vanilla aroma made each bite even more inviting. This vanilla bean cake is a true testament to the idea that simplicity done right can be extraordinary. It’s a versatile cake that would work just as well for a casual family gathering as it would for a more formal occasion. The authentic vanilla flavor, combined with the perfect texture and elegant presentation, makes this cake a standout choice for anyone who appreciates a classic dessert done exceptionally well.
I would highly recommend this cake to any vanilla lover—or anyone looking to experience the beauty of simplicity in dessert form. A true five-star treat!
Mary says
I’m not sure how much butter to use???? It says 1 1/2 cups in the ingredient list, which is 3 sticks.
Then in the directions it says 1/2 cup.
What are all these commenters using, I’d love to know
NKendrick says
Hi, I just updated it. Thank you for pointing out the human error! It is 1 stick = 1/2 cup for the batter of the cake!
CpjJwWHV says
1