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Vanilla Bean Cake

This beautiful cake from blogger Sugar Coates Bakery is topped with American buttercream frosting.

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Ingredients
Vanilla Bean Cake
  • 2 cups of Domino® Golden Sugar
  • 3 cups of cake flour
  • 1 tablespoon baking powder
  • 1 teaspoon of baking soda
  • 1 teaspoon salt
  • 3 stick of unsalted butter – room temperature
  • 4 large eggs – room temperature
  • 2/3 cup of sour cream – room temperature
  • 1/2 cup of Safflower oil
  • 2 tablespoons of vanilla bean paste (can substitute for pure vanilla extract)
  • 1 1/3 cup of whole milk – room temperature
Vanilla Buttercream
  • 3 sticks of unsalted room temperature* butter
  • 1 pound of Domino® Powdered Sugar
  • 1 tablespoon of whole milk
  • 1 tablespoon of pure vanilla extract
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Instructions
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Vanilla Bean Cake
Step 1

Preheat oven to 325 F.

Step 2

Line the bottom of three 6" or two 8" cake pans. Butter and flour the bottom and sides.

Step 3

In the bowl of a stand mixer, add the dry ingredients —Golden Sugar, cake flour, baking powder, baking soda, and salt. Mix together until combined.

Step 4

Add the room temperature butter to the dry ingredients and mix on low speed until you have what looks like a sand mixture —fine crumbs.

Step 5

In a separate bowl, mix the eggs, sour cream, oil, and vanilla bean paste until fully incorporated.

Step 6

Add the wet ingredients to the flour/sugar and mix on low/medium until combined.

Step 7

Add the milk and stir on low speed until all ingredients are combined. Careful not to overmix. 

Step 8

Pour batter evenly amongst your cake pans and bake for 30-35 minutes or until a toothpick comes out clean.

Vanilla Buttercream
Step 1

Cream the butter on medium/high in a stand mixer for about 3 minutes until you notice the butter has gotten lighter (whiter) in color.

Step 2

Add the Domino® Powdered Sugar, milk and vanilla extract into the bowl with the butter. Using a rubber spatula, incorporate the ingredients a little before turning the mixer on low speed.

Step 3

When all the ingredients have been incorporated turn the mixer back up to medium/high speed for about 2 minutes. The frosting should be thick and fluffy as well as white in color.

Chef's Tip
  • Vanilla Bean Cake: If you do not have vanilla bean paste, you may substitute for pure vanilla extract. All ovens are a little different so keep an eye on your cake around 30 minutes until it is finished. If you press on the top it should spring back nicely when finished baking.
  • Vanilla Buttercream: You want the butter to be room temperature but not too soft. If it is hot, you may only need to leave it out of the refrigerator for about 30 minutes. If the butter is too soft, it will not hold a nice shape once you had mixed in all the ingredients.
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Sophie

Meet the Chef:

Sophie Coates

Sophie is a Baltimore-based, self taught baker, and mom of four. She loves creating sweet treats for special occasions and celebrations!