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Best Homemade Vanilla Bean Cream Cake Recipe

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This incredibly moist and tender vanilla bean cream cake is made with heavy cream in the batter for a rich, velvety crumb. It’s a quick and easy dessert that’s perfect for any occasion, from birthdays to weeknight cravings.

Ingredients

Scale
  • 1 and ¾ cups (220g) all-purpose flour, spooned and leveled
  • 1 and ½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 2 large eggs, at room temperature
  • 1 vanilla bean, split and seeds scraped (or 2 teaspoons pure vanilla extract)
  • 1 cup (240ml) heavy cream, at room temperature

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or non-stick spray, then line the bottom with a circle of parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the softened butter and granulated sugar together with an electric mixer on medium-high speed until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl once or twice.
  4. Add the eggs one at a time, beating well after each addition until fully incorporated. Then, add the vanilla bean seeds (or extract) and beat for another 30 seconds.
  5. With the mixer on low speed, add about one-third of the flour mixture to the butter mixture, beating just until combined. Pour in half of the heavy cream and mix until just combined. Repeat with another third of the flour, then the remaining cream, and finally the last of the flour. Mix until just combined—do not overmix. The batter will be thick, smooth, and glossy.
  6. Pour the batter into the prepared pan and spread it into an even layer. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top is browning too quickly, tent the pan loosely with foil after 25 minutes.
  7. Let the cake cool in the pan on a wire rack for 15 minutes. Then, run a knife around the edges to loosen it, invert it onto the rack, remove the parchment paper, and let it cool completely before slicing or frosting.

Notes

Room temperature ingredients are crucial for a smooth batter. Do not overmix once flour is added. For a dairy-free version, substitute butter with vegan butter and heavy cream with full-fat canned coconut cream. The cake can be stored at room temperature for up to 3 days or frozen for up to 3 months.

Nutrition

Keywords: vanilla bean cake, cream cake, easy vanilla cake, homemade cake, birthday cake, vanilla bean, heavy cream cake

Find it online: https://breezybake.com/best-homemade-vanilla-bean-cream-cake-recipe/