Vanilla Bean Velvet Cake

Name: Vanilla Bean Velvet Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 2 cups all-purpose flour; 1 1/2 cups granulated sugar; 1/2 cup unsalted butter, softened; 1 cup buttermilk, at room temperature; 3 large eggs, at room temperature; 1 tablespoon vanilla bean paste; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 8 oz cream cheese, softened; 1/2 cup unsalted butter, softened; 3 cups powdered sugar; 1 teaspoon vanilla extract; 1 tablespoon milk, if needed for consistency

Highlighted under: Cozy Dessert Classics

When I first baked this Vanilla Bean Velvet Cake, I was thrilled by how the rich, creamy flavors came together so beautifully. The subtle notes of vanilla bean combined with the velvety texture of the cake create a luxurious experience that feels indulgent yet light. This cake is perfect for any occasion, from birthdays to casual get-togethers, and every bite invites you to savor the moment. I promise you, it’s not just a dessert; it’s a celebration on a plate!

Created by

Ella

Last updated on 2026-02-09T17:09:27.699Z

As I prepared to bake this cake for the first time, I was inspired by the classic elegance of traditional red velvet cakes. However, I wanted to create something truly unique by incorporating real vanilla beans for an aromatic twist. After experimenting with different ratios of sugar and butter, I discovered the perfect blend that results in a moist and fluffy crumb.

Once I took the first bite, I knew this recipe was a winner! Serving the cake with a light cream cheese frosting elevated the flavor even further, creating a delicate balance between sweetness and creaminess. I can’t wait to share it with my friends and family!

Why You Will Love This Recipe
Subtle yet rich vanilla flavor that tantalizes your taste buds
Luxurious texture that melts in your mouth
Perfectly adorned with creamy frosting, making it visually stunning

Understanding Ingredients

The combination of all-purpose flour and buttermilk plays a crucial role in achieving the velvety texture of the Vanilla Bean Velvet Cake. The buttermilk adds moisture and a slight tang, which balances the sweetness of the cake while also reacting with baking soda to create a lighter crumb. For a non-dairy alternative, you can replace buttermilk with almond milk mixed with a tablespoon of vinegar, allowing it to curdle for a few minutes.

Using high-quality vanilla bean paste enhances the pungent, aromatic flavor that distinguishes this cake from standard vanilla cakes. Unlike vanilla extract, which provides a simpler taste profile, vanilla bean paste incorporates actual vanilla seeds, creating visual appeal and a more intense flavor. If you don’t have vanilla bean paste, a combination of pure vanilla extract and seeds from one vanilla pod can be a great substitute.

Baking Tips for Success

Temperature matters significantly when baking. Ensure your butter is softened but not overly melted; this is key to achieving a light and fluffy frosting and a well-structured cake. About 1-2 hours at room temperature should suffice, or you can microwave it for about 10 seconds if you’re in a hurry—just watch to avoid melting. Likewise, having eggs and buttermilk at room temperature helps them to incorporate more easily, ensuring an even, airy batter.

When baking, keep an eye on the cakes towards the end of the baking time. Ovens can vary slightly in temperature; start checking for doneness around the 25-minute mark. Insert a toothpick into the center of the cake, and if it comes out clean or with just a few moist crumbs, your cakes are done. Overbaking can lead to a dry texture, which you want to avoid in a cake designed to be soft and creamy.

Ingredients

Gather your ingredients before you start baking for a smooth process.

For the Cake

2 cups all-purpose flour
1 1/2 cups granulated sugar
1/2 cup unsalted butter, softened
1 cup buttermilk, at room temperature
3 large eggs, at room temperature
1 tablespoon vanilla bean paste
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

For the Frosting

8 oz cream cheese, softened
1/2 cup unsalted butter, softened
3 cups powdered sugar
1 teaspoon vanilla extract
1 tablespoon milk, if needed for consistency

Once you have all your ingredients ready, you're set to create a delightful cake!

Instructions

Preparation is key for the best results, so make sure to follow each step carefully.

Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Mix Dry Ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, and salt.

Cream Butter and Sugar

In another bowl, beat the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.

Add Eggs and Vanilla

Add the eggs one at a time to the butter mixture, mixing well after each addition. Stir in the vanilla bean paste.

Combine Ingredients

Alternate adding the dry ingredients and buttermilk to the wet ingredients, starting and ending with the flour mixture. Mix until just combined.

Bake the Cake

Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Cool and Frost

Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely before frosting.

Make the Frosting

Beat the cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, mixing until creamy. If necessary, add a tablespoon of milk to achieve desired consistency.

Decorate

Once the cakes are cool, spread frosting on top of one layer, place the second layer on top, and frost the top and sides of the cake.

Now that your cake is assembled, it's time to slice and enjoy!

Pro Tips

For an extra burst of flavor, consider adding a dollop of whipped cream or fresh berries on top when serving.

Storing and Serving

To keep your Vanilla Bean Velvet Cake fresh, it’s best stored in an airtight container at room temperature for up to 2 days. For longer storage, you can refrigerate it, but be mindful that chilling can slightly alter the texture. If you seal it correctly, it can last up to a week in the fridge. For even longer preservation, consider freezing the unfrosted cakes. They can be frozen for up to 3 months; just ensure they are well-wrapped to prevent freezer burn.

This cake pairs beautifully with a variety of accompaniments. I love serving it with fresh berries or a scoop of vanilla ice cream for an extra indulgent treat. You can also elevate the presentation with a dusting of powdered sugar or a drizzle of chocolate ganache, which adds a delightful contrast to the creamy frosting.

Variations to Try

If you’re feeling adventurous, consider adding a fruity twist to the Vanilla Bean Velvet Cake. Incorporate some lemon or orange zest into the batter for a refreshing citrus note that complements the vanilla beautifully. Alternatively, layer the cake with a thin spread of raspberry or strawberry jam before applying the frosting, creating a delightful fruit burst in every slice.

For chocolate lovers, you can create a delightful contrast by adding cocoa powder to the batter. Try substituting 1/2 cup of flour with unsweetened cocoa powder for a subtle chocolate flavor that pairs wonderfully with vanilla frosting. This variation offers a rich complexity while still letting the vanilla shine through.

Questions About Recipes

→ Can I use vanilla extract instead of vanilla bean paste?

Yes, though the flavor will be slightly less intense. Use about 1 tablespoon of vanilla extract.

→ How should I store the cake?

Store it in an airtight container in the refrigerator for up to 4 days.

→ Can I freeze this cake?

Yes, you can freeze the cake layers wrapped in plastic wrap for up to 3 months. Frost before serving.

→ What can I use if I don’t have buttermilk?

You can substitute buttermilk by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using.