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Vanilla Bean Cake

The most requested cake I have is a vanilla bean cake. I think it because it just has that good natural vanilla tatse that associated with vanilla bean recipies.


  • 2 1/4 cups flour 1 Tbs baking powder 1/4 tsp salt 8 oz sweet butter, softened 1 3/4 cup sugar 1 vanilla beam, split and seeds scraped 3 eggs 1 3/4 cup milk


Sift dry ingredients except sugar. Cream butter and sugar Blend in vanilla seeds Add eggs one at a time. mix after each addition. Alternating add dry ingredients with milk Blend well but do not over beat Divide batter into two greased and floured round 8 inch cake pans Bake in a preheated 350F oven until done about 40 minutes Cool on rack, remove and fill and frost.

Comments (60)

Is the "sweet" butter a special brand? Or just something like Land O' Lakes salted butter? Thanks for the recipe. Sounds wonderful!
Hi Maria46, I believe sweet butter is also known as unsalted butter. That's what I use in my cakes. Please anyone, correct me if I am wrong, but this is my understanding of it. :-)
Just made this and its beautiful. Now I'm sitting here looking for a recipe to top it with or maybe I'll just fill it with some fresh strawberries and cream, YUM! Definetly keeping this recipe. Thanks for sharing.
hi! Can I use vanilla extract and if so how much?
I never used vanilla extract if i did I use a pure I start with 1tb and give a taste to see if vanilla enough and I use unsalted butter. So yes Jackie you right. I use this in many cakes from The raspberry mousse and lemon mousse is wonderful with this :)
is this cake sturdy enough to be covered in fondant?
I use mostly buttercream, I dont use fondant too much, but I did use it for my waterfall cake I have up on here and did hold up for that that was with fondant. I suggest making a small one and cover it as a test and see how it does for you.
What do you usually fill and frost with, please
I made this last night and it is delicious! Definite keeper in my house. I loved using the vanilla bean for the first time!
Anyone know about how much you scrape out of 1 vanilla bean? I have vanilla bean paste I would like to try but don't know the measurement. 1 tsp, less or more?
Where do you buy a vanilla bean?
DH2008 I say 1/4 to 1/2 tsp is my guess. I usually get vanilla beans at world market. I also get at Costco. Plus I know few places order online. My popular fillings i do with are lemon mousse Raspberry mousse Black Cherry Mousse I use buttercream as frosting some popular combos I done peanutbutter filling with ganache I also did carmel and peanut with chocolate ganache and taste snickers
Hi there, I finally tried baking this... is the batter supposed to look curdled? Because that's how mine turned out. I just placed it in the oven now... fingers crossed that curdle-ness doesn't affect the outcome :-( Anyone who has made this please let me know how the batter is supposed to look. Mine was definitely curdled.
Okay, just tried it and it tastes good... however I am still wondering about the curdled batter??? Maybe it's supposed to look different?? Please somebody let me know how it is supposed to look for future reference. Thanks in advance xo
may i ask...who is the original author of this recipe? i've tried so many, just wondering. thanks
JackiesCreations I never had this looked curdled before so not sure why your looked like that. sweettoothmom1 Honestly I got this recipe from a 1940's or 1950's church cookbook my mom found in a rummage sale and was from a curch in Mt Pleasant, PA. It has some really good recipes in it. There is a chocolate chip cookie recipe that uses pudding and I think the best chocolate chip cookie I ever had.
jackiescreation did you beat the butter long enough? just wondering
Yep, sounds like the butter may have not been softened completely and didn't meld into the batter completely :D
Does the batter tend to be a little runny? I made it just now and it's a little runny.....I hope that it turns out!
sometimes batters look curdled if the ingredients, especially the eggs are not at room temp.
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