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Single Layer Vanilla Bean Cake

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Single Layer Vanilla Bean Cake is soft, buttery, and fragrant with real vanilla bean flavor. Fluffy vanilla frosting makes this simple one-layer cake perfect for birthdays, small celebrations, or an everyday dessert.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 vanilla bean or 2 teaspoons vanilla bean paste
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk, room temperature
  • 1/4 cup sour cream
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 vanilla bean or 1 teaspoon vanilla bean paste
  • 1/2 teaspoon vanilla extract
  • 2 to 3 tablespoons heavy cream or milk
  • Pinch of salt
  • Fresh berries, optional
  • Sprinkles, optional

Instructions

  1. Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
  2. Whisk the flour, baking powder, and salt together in a medium bowl.
  3. Beat the softened butter and granulated sugar for 2 to 3 minutes until pale and fluffy.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Split the vanilla bean lengthwise and scrape out the seeds. Add the seeds and vanilla extract to the butter mixture. If using vanilla bean paste, add it with the vanilla extract.
  6. Combine the milk and sour cream in a separate bowl.
  7. Gradually add the dry ingredients to the butter mixture, alternating with the milk mixture. Begin and end with the dry ingredients and mix only until combined.
  8. Transfer the batter to the prepared pan and smooth the surface.
  9. Bake for 28 to 33 minutes, or until the center springs back lightly and a toothpick inserted into the middle comes out clean or with a few moist crumbs.
  10. Cool the cake in the pan for 10 minutes, then carefully transfer it to a wire rack and cool completely.
  11. For the frosting, beat the softened butter until creamy, then gradually beat in the powdered sugar.
  12. Add the vanilla bean seeds or vanilla bean paste, vanilla extract, salt, and 2 tablespoons of cream. Beat until light and fluffy, adding additional cream as needed.
  13. Spread the frosting generously over the top of the completely cooled cake.
  14. Decorate with fresh berries or sprinkles if desired, then slice and serve.

Notes

  • Make sure the cake is completely cool before frosting so the buttercream does not soften or melt.
  • If vanilla beans or vanilla bean paste are unavailable, good-quality pure vanilla extract can be used instead.
  • For a lemon variation, add finely grated lemon zest to the batter and a little lemon juice to the frosting.
  • For a birthday version, fold colorful sprinkles into the batter and decorate the frosting with additional sprinkles.
  • A 9-inch round pan can be used, but the thinner cake may bake more quickly.
  • Store the frosted cake covered at room temperature for up to 2 days in a cool kitchen or refrigerate for up to 5 days.
  • Unfrosted cake can be tightly wrapped and frozen for up to 2 months.

Nutrition

Find it online: https://thefamilycooking.com/single-layer-vanilla-bean-cake/