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Vanilla bean cake

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3/4 cup (107g) all-purpose flour*
3/4 cup (98g) cake flour*
1 1/2 tsp baking powder
1/4 + 1/8 tsp salt
1/2 cup (113g) unsalted butter, softened
3/4 cup + 2 Tbsp (180g) granulated sugar
Seeds of 1 vanilla bean
1 large egg
2 large egg whites
1 tsp vanilla extract
Scant 2/3 cup (145 ml) milk (anything but skim)**
Vanilla Bean Buttercream Frosting
3/4 cup (170g) butter, nearly at room temperature (preferably 1/2 cup unsalted and 1/4 cup salted)
Seeds of 1 vanilla bean
3 cups (380g) powdered sugar
2 Tbsp (30ml) heavy cream
1/2 tsp vanilla extract

Vanilla bean cake


Here’s for you the deliciously yummy Vanilla bean cake. So just go and grab this awesome recipe now!



Preheat oven to 350 degrees. Line a 12-cup muffin pan with paper liners. Sift all-purpose flour and cake flour into a medium mixing bowl. Add baking powder and salt and whisk 20 seconds, set aside.


In the bowl of an electric stand mixer fitted with the paddle attachment that constantly scrapes bowl, cream together butter, granulated sugar and seeds of 1 vanilla bean until mixture is pale and fluffy. Mix in egg, then mix in egg whites one at a time. Blend in vanilla extract.


With mixer set on low speed add in 1/3 of the flour mixture to the butter sugar mixture and mix just until combined. Add in half of the milk and mix just until combined. Mix in another 1/3 of the flour mixture followed by remaining half of the milk, mixing just until combined. Finish with by adding in last 1/3 of the flour mixture and mix just until combined. Remove bowl from stand mixer and scrape bowl and gently fold batter with a spatula to ensure everything is evenly combined. Divide batter among paper lined muffin cups filling each cup 2/3 full. Bake in preheated oven until a toothpick inserted into center comes out clean, about 17 - 20 minutes. Remove from oven, transfer cupcakes to a wire rack to cool (after about 5 - 10 minutes of cooling I like to transfer my cupcakes to an airtight container to finish cooling so they don't dry). Once cool frost with Vanilla Bean Buttercream Frosting. Store cupcakes in an airtight container.


For the frosting:

In the bowl of an electric stand mixer cream together butter and seeds of one vanilla bean until butter is fluffy. Add in powdered sugar, cream and vanilla and whip until frosting is light and fluffy (thin with a little cream if needed or thicken with a little powered sugar if needed).

*Preferably use a kitchen scale to measure flour. If you don't own a kitchen scale, to measure flour scoop from package or container using a measuring cup and level top with a butter knife.

**Just measure 2/3 cup and remove 1 Tbsp.


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