Description
A foolproof, small-batch vanilla bean birthday cake that yields two 6-inch rounds or one 8-inch cake. Made with real vanilla bean paste for deep flavor and elegant speckles, this recipe is beginner-friendly and uses simple pantry staples.
Ingredients
- 1/2 cup (113g) unsalted butter, room temperature
- 3/4 cup (150g) granulated white sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla bean paste (or 1 vanilla bean, scraped)
- 1 1/2 cups (190g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (120ml) whole milk, room temperature
- 1 cup (226g) unsalted butter, softened (for frosting)
- 4 cups (480g) powdered sugar, sifted (for frosting)
- 1 tablespoon vanilla bean paste (for frosting)
- 2–3 tablespoons heavy cream (for frosting)
- 1/4 teaspoon salt (for frosting)
- Optional: Edible gold dust or sprinkles
Instructions
- Preheat oven to 350°F (175°C). Grease two 6-inch round cake pans (or one 8-inch pan) and line the bottoms with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, beat the softened butter and sugar on medium-high speed for 3-4 minutes until pale and fluffy. Scrape down the sides of the bowl halfway through.
- Add eggs one at a time, beating well after each addition. Mix in the vanilla bean paste until just combined.
- Reduce mixer speed to low. Add the flour mixture in three parts, alternating with the milk, starting and ending with the flour. Mix until just combined; do not overmix.
- Distribute batter evenly between pans. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes, then flip onto a cooling rack to cool completely.
- While cakes cool, make the buttercream: Beat softened butter until creamy. Add sifted powdered sugar, vanilla bean paste, and salt. Beat on low until combined, then high for 3 minutes until fluffy. Add heavy cream one tablespoon at a time to reach desired consistency.
- Assemble the cake: Place one layer on a plate, spread buttercream on top, add second layer, and frost top and sides with remaining buttercream. Decorate with gold dust or sprinkles if desired.
Notes
Ensure all ingredients (butter, eggs, milk) are at room temperature for proper emulsification. Do not overmix the batter after adding flour to avoid a dense texture. Sift powdered sugar to prevent lumps in the frosting. Cool cakes completely before frosting to prevent melting. For gluten-free, use a 1:1 gluten-free flour blend with xanthan gum. For dairy-free, use vegan butter and oat/soy milk.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (based on 8
- Calories: 380
- Sugar: 32
- Sodium: 180
- Fat: 20
- Saturated Fat: 12
- Carbohydrates: 45
- Fiber: 1
- Protein: 4
Keywords: vanilla bean cake, small batch cake, birthday cake, easy vanilla cake, homemade cake, vanilla bean buttercream, foolproof cake recipe