Obsessed Cakes
Vanilla Bean Layer Cake
A plush vanilla bean cake layered with silky buttercream - the classic, given all the attention it deserves.
- Prep
- 45 min
- Bake
- 22–26 min
- Total
- About 3 hr, including cooling and assembly
- Yield
- One 3-layer 8-inch cake
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Ingredients
Vanilla Cake Layers
- 300 g (about 2 1/2 cups) cake flour
- 25 g (about 3 tablespoons + 1 1/2 teaspoons) cornstarch
- 2 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon fine sea salt
- 300 g (about 1 1/2 cups) granulated sugar
- 120 g (about 1/2 cup + 2 teaspoons) neutral oil
- 200 g (about 3/4 cup + 1 tablespoon) plain unsweetened yogurt, room temperature
- 240 g (about 1 cup) milk, room temperature
- 1 tablespoon apple cider vinegar
- 2 tablespoons vanilla bean paste
- 1/4 teaspoon almond extract (optional)
Vanilla Bean Buttercream
- 454 g (about 2 cups) butter sticks, room temperature (4 sticks)
- 1 teaspoon fine sea salt
- 1 tablespoon vanilla bean paste
- 560 g (about 4 2/3 cups) powdered sugar, sifted
- 90–120 g (about 6 tablespoons to 1/2 cup) heavy cream, room temperature
Instructions
- Make the vanilla cake layers. Preheat the oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
- In a large bowl, whisk together the granulated sugar, oil, yogurt, milk, apple cider vinegar, vanilla bean paste, and almond extract, if using, until completely smooth and emulsified.
- In a separate bowl, whisk together the cake flour, cornstarch, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet ingredients in two additions, whisking gently after each addition just until combined and smooth. Do not overmix.
- Divide the batter evenly among the prepared pans by weight. Tap each pan lightly on the counter to release large air bubbles.
- Bake for 22–26 minutes, until the tops are set and a tester inserted into the center comes out clean or with a few moist crumbs.
- Cool the cakes in their pans for 10–15 minutes, then turn them out onto wire racks and cool completely before assembling.
- Make the vanilla bean buttercream. Beat the room-temperature butter on medium-high speed for 3–4 minutes, scraping the bowl as needed, until pale and fluffy.
- Add the salt and vanilla bean paste and mix until evenly incorporated.
- Add the sifted powdered sugar in 3–4 additions on low speed, mixing until incorporated before adding the next portion.
- With the mixer on low, slowly stream in 90 g room-temperature heavy cream. Add more cream gradually only as needed until the buttercream is silky, spreadable, and able to hold a soft peak. It will firm slightly as it rests.
- Place the first cooled cake layer on a cake board or serving plate. Spread an even layer of buttercream over the top, add the second cake layer, and repeat. Add the final layer.
- Apply a thin crumb coat and refrigerate for 20–25 minutes, until firm.
- Frost the cake with the remaining buttercream and finish the top with soft swirls. Chill briefly to set, then bring the cake toward room temperature before serving.