Description
This Vanilla Bean Birthday Cake with Buttercream Frosting is a delightful celebration dessert that combines rich vanilla flavors with a moist, tender crumb. Perfect for any special occasion, this cake is sure to impress both kids and adults alike.
Ingredients
Scale
- 3 Vanilla Beans
- 1 cup Unsalted Butter, at room temperature
- 3 cups Cake Flour
- 2 1/2 cups Granulated Sugar
- 1 tablespoon Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- 5 Large Eggs, at room temperature
- 1 cup Buttermilk, at room temperature
- 1 cup Powdered Sugar (Confectioners' Sugar), sifted
- 2 tablespoons Heavy Cream or Whole Milk
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. For extra insurance against sticking, line the bottoms with parchment paper.
- Carefully split your vanilla beans lengthwise and scrape out all the seeds. Set them aside.
- In a large bowl, whisk together the cake flour, granulated sugar, baking powder, baking soda, and salt until well combined.
- In the bowl of a stand mixer, beat the room temperature unsalted butter until light and fluffy, about 2 minutes. Gradually add the granulated sugar, continuing to beat on medium-high speed for another 3-5 minutes until very pale and fluffy.
- Reduce the mixer speed to medium-low and add the eggs one at a time, beating well after each addition. Stir in the scraped vanilla bean seeds until evenly distributed.
- With the mixer on low speed, gradually add the dry ingredients to the wet ingredients in three additions, alternating with two additions of buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in their pans on a wire rack for 10-15 minutes before inverting them onto the rack to cool completely.
- In the clean bowl of your stand mixer, beat the room temperature unsalted butter on medium-high speed for 5-7 minutes until very light and fluffy.
- Reduce the mixer speed to low and gradually add the sifted powdered sugar, mixing until fully incorporated. Once all the sugar is in, increase the speed to medium-high and beat for another 3-5 minutes.
- Scrape the seeds from another vanilla bean and add them along with 2 tablespoons of heavy cream or whole milk. Beat on medium-high speed until the frosting is light, fluffy, and smooth. Adjust the consistency with more cream or powdered sugar as needed.
- Once the cakes are completely cool, level any domed tops with a serrated knife.
- Place one cake layer on your serving plate and spread about 1/2 to 3/4 cup of buttercream evenly over the top.
- Add the second cake layer on top and repeat with more frosting. Add the third cake layer.
- Apply a thin layer of buttercream all over the top and sides of the cake (crumb coat) and chill in the refrigerator for 15-20 minutes.
- Once the crumb coat is firm, apply the remaining buttercream generously over the top and sides of the cake, smoothing it out with an offset spatula or bench scraper.
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35 g
- Sodium: 250 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 90 mg
Keywords: Ensure all ingredients are at room temperature for better emulsification. Sift powdered sugar to avoid lumps in the buttercream. Don't skip the crumb coat to achieve a smooth finish.