Silky Vanilla Bean Crème Cake

Name: Silky Vanilla Bean Crème Cake
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 12 servings
Ingredients: 2 cups all-purpose flour; 1 ½ cups granulated sugar; 1 cup unsalted butter, softened; 4 large eggs; 1 cup buttermilk; 2 teaspoons baking powder; 1 teaspoon baking soda; 2 vanilla beans, seeds scraped; ½ teaspoon salt; 1 cup heavy cream; ½ cup powdered sugar; 1 teaspoon vanilla extract; 1 cup powdered sugar; 2-3 tablespoons milk; 1 teaspoon vanilla extract

Highlighted under: Pastry & Sweets Corner

I’ve always had a soft spot for cakes that are both elegant and delicious. This Silky Vanilla Bean Crème Cake is my go-to dessert for celebrations or just when I want to treat myself. The velvety texture combined with the rich vanilla flavor creates a flavor sensation that’s hard to resist. What sets this cake apart is the use of real vanilla beans, which infuse every bite with an irresistible aroma. Trust me, once you try this recipe, it will become a staple in your baking repertoire.

Created by

Ethan

Last updated on 2026-02-09T15:25:27.012Z

After several attempts to perfect my vanilla cake recipe, I finally hit the jackpot with this Silky Vanilla Bean Crème Cake. The secret lies in the combination of high-quality vanilla beans and a creamy filling that keeps the cake moist and flavorful. I love how the delicate crumb pairs perfectly with a simple glaze, allowing the true vanilla essence to shine through my favorite frosting.

One of the best tips I learned along the way is to sift the dry ingredients separately; this little step makes a world of difference. It ensures that the ingredients combine beautifully, giving you that desired melt-in-your-mouth texture. So take your time with the mixing process, and you'll be rewarded with a cake that steals the show!

Why You'll Love This Recipe
Rich and indulgent vanilla flavor that captivates your taste buds
Velvety texture that melts in your mouth
Perfect for celebrations, special occasions, or an everyday treat

Key Techniques for Success

Achieving the perfect velvety texture begins with properly creaming the butter and sugar until light and fluffy. This process incorporates air into the mixture, creating a light crumb structure. If your butter is too cold, it won’t cream well, resulting in a denser cake. Aim for room temperature butter, which helps achieve that desired airy texture, crucial for a cake as elegant as this.

When mixing the dry ingredients with the wet, do so gradually. This helps to avoid any lumps and ensures a uniform batter. It's best to alternate adding the buttermilk and the combined dry ingredients, starting and ending with the dry mixture. This technique helps maintain the cake's structure while allowing each component to blend seamlessly.

Ingredient Insights

Real vanilla beans elevate this cake to gourmet status. While vanilla extract is a common substitute, the depth and aroma provided by fresh vanilla beans can't be matched. If you find yourself without beans, use high-quality extract as a last resort, but be aware that the taste profile will shift slightly. Ensure that your baking powder is fresh, as stale leavening agents can lead to a flat cake.

The use of buttermilk is crucial in this recipe. Its acidity not only adds moisture but interacts with the baking soda for leavening, resulting in a lighter, fluffier cake. If you're out of buttermilk, you can create a simple substitute by combining one cup of milk with one tablespoon of white vinegar or lemon juice. Let it sit for five minutes before using.

Storage and Serving Suggestions

Once your Silky Vanilla Bean Crème Cake is assembled, store it covered in the refrigerator. It remains delicious for up to three days. However, the texture is best enjoyed fresh, so consider making the components ahead of time. You can bake the cake layers a day in advance and store them wrapped in plastic wrap at room temperature, then assemble and glaze just before serving.

To enhance each slice, consider topping it with fresh berries or a drizzle of fruit coulis. This not only adds a burst of flavor but also a beautiful contrast to the creamy interior. If you want to serve this cake at a later date, it freezes well. Wrap individual slices tightly in plastic, then foil, to preserve the cake for up to a month.

Ingredients

For the Cake

2 cups all-purpose flour
1 ½ cups granulated sugar
1 cup unsalted butter, softened
4 large eggs
1 cup buttermilk
2 teaspoons baking powder
1 teaspoon baking soda
2 vanilla beans, seeds scraped
½ teaspoon salt

For the Cream Filling

1 cup heavy cream
½ cup powdered sugar
1 teaspoon vanilla extract

For the Glaze

1 cup powdered sugar
2-3 tablespoons milk
1 teaspoon vanilla extract

Instructions

Prepare the Cake Batter

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. Add the eggs, one at a time, mixing well after each addition. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Slowly add the dry mixture to the butter mixture, alternating with buttermilk. Finally, mix in the vanilla bean seeds.

Bake the Cake

Pour the batter evenly into the two prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool in pans for 10 minutes, then transfer them to wire racks to cool completely.

Prepare the Cream Filling

In a mixing bowl, whip the heavy cream until it begins to thicken. Gradually add the powdered sugar and vanilla extract, continuing to whip until soft peaks form. Once the cakes are completely cool, spread the cream filling evenly between the layers.

Make the Glaze

In another bowl, combine powdered sugar with milk and vanilla extract. Whisk until smooth and pourable. Drizzle the glaze over the top of the assembled cake.

Serve and Enjoy

Slice the cake into 12 servings and enjoy the creamy, silky delight that is this Vanilla Bean Crème Cake!

Pro Tips

For added flavor, consider infusing your cream with a hint of almond extract or espresso. This cake pairs beautifully with fresh berries as a topping.

Troubleshooting Common Issues

If your cake domes in the center as it bakes, it may be due to overmixing the batter. This results in excess gluten development, which can cause the structure to rise sharply in the middle. To prevent this, mix gently once the dry ingredients are added until just combined.

In case your cake layers are dry, it could be because they were baked too long or at too high a temperature. Ovens can vary in heat, so keep an eye on the cakes and use a toothpick test to check for doneness a few minutes before the recommended baking time.

Possible Variations

For a twist on the original recipe, consider incorporating citrus zest, such as lemon or orange, into the batter for a refreshing touch. Just one tablespoon of zest can brighten the overall flavor profile while complementing the rich vanilla bean.

You can also experiment with different fillings or toppings. A rich chocolate ganache or a layer of fruit preserves between the cake layers adds dimension and flavor diversity, making each bite a delightful surprise.

Questions About Recipes

→ Can I use vanilla extract instead of vanilla beans?

Yes, you can use 1 tablespoon of high-quality vanilla extract as a substitute for the seeds from 2 vanilla beans.

→ How do I store the leftovers?

Store the cake in an airtight container in the refrigerator for up to 3 days. Allow it to come to room temperature before serving.

→ Can I freeze the cake?

Yes, you can freeze the cake layers wrapped tightly in plastic wrap for up to a month. Thaw in the fridge before filling and glazing.

→ What can I do if the cake is too dry?

If your cake turns out dry, you can brush it with a simple syrup made from equal parts water and sugar to add moisture back into the cake.