Vanilla Bean Yellow Cake is a made-from-scratch cake that is super easy to make, and sure to impress. It is FULL of vanilla flavor, and worth the time to make it homemade!
Vanilla Bean Yellow Cake
I can’t believe that it has taken me THIS LONG to post about this cake. I made this cake for my birthday party last month, and it is my favorite birthday cake yet.
It is a moist made-from-scratch yellow cake with blackberry and raspberry filling, and iced with cream cheese buttercream loaded with vanilla.
I’m a little embarrassed to admit this, but before #IFBC last month and the amazing samples I picked up from Rodelle Vanilla, I had never actually baked with real vanilla beans.
Now that I’ve made this Vanilla Bean Creme Brulee and this vanilla bean yellow cake, I don’t think I can go back to plain old vanilla extract.
Even the real stuff doesn’t really compare with the actual pulp from an actual vanilla bean.
I’ve even started using the empty pods in my sugar dispenser. It is incredible! How did it possibly take me 33 years to figure this out?
This recipe is based on a recipe I saw over on Get Sweet Smart. You need to check that blog out. Beautiful blog, GORGEOUS photography there. Serious food photo envy from this girl!
Don’t let scratch baking intimidate you. It takes time and effort to get it right. Just enjoy the process and try to improve every time!
Hungry for more desserts? I’ve got some great ones!
Chambord is my “secret” to a really really fantastic berry sauce and filling. It adds an entire new dimension. Try adding a few tablespoons to your next batch of raspberry syrup, sauce, or compote.
Put a thick line of buttercream around the edges of your cake before you fill it. It will help contain the filling and prevent it from spilling out the sides when you put the next layer on.
A crumb coat on this cake would do wonders, but if you don’t have time you can skip it. Layer on the icing thick and work gently but quickly. My filling leaked out a bit, but I was running behind a bit and it couldn’t be helped.
As you can see, it didn’t affect the final product much!
This was the perfect birthday cake for me. My two favorite flavors, raspberry and vanilla, coming together in perfect harmony.
That is a LOT of candles!
- 2 1/2 cups cake flour
- 2 1/2 teaspoons baking powder
- 1 stick salted butter, softened
- 1 3/4 cups sugar
- 2 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 1 medium or large vanilla bean, seeds only
- 1 1/4 cups whole milk, room temperature
- 2 - 8 oz packages cream cheese, softened
- 12 tablespoons butter, slightly softened
- 5 cups powdered sugar, sifted
- 1/2 medium or large vanilla bean, seeds only
- 4 cups whole fresh raspberries
- 2 cups sugar
- 3 tablespoons Chambord
- 1/2 teaspoon vanilla extract
- 1/4 cup water
- 3 tablespoons cold water
- 1 tablespoons corn starch
- 2 cups fresh raspberries for garnish.
- Preheat oven to 350. Prepare three 8 inch cake pans by spraying with baking spray, lining the bottom with a parchment circle, and then lightly spraying again with baking spray.
- Combine cake flour and baking powder. Set aside.
- Cream together butter and sugar until light and fluffy. Add the eggs one at a time and mix well between each addition. Add the vanilla seeds and vanilla. Mix until incorporated.
- Alternately add the milk and the flour mixture, starting and ending with the flour. Don't overmix!
- Pour your batter into your cake pans and bake for 25-30 minutes, or until a cake tester comes out with moist crumbs. Let cool in pan for 10 minutes. Remove from pans and cool on wire racks completely.
- Mix together all ingredients until light and fluffy.
- Place berries and sugar into a sauce pan over medium low heat. Cook until liquid is released and sugar is dissolved, about 15 minutes.
- Take the berry mixture and press through a fine metal strainer. On occasion, with a different spoon, scrape the bottom of the strainer to remove any stubborn pulp that is sticking there.
- Put back into a now cleaned out saucepan. Add Chambord, water, and vanilla. Stir well and simmer over low heat for another 10 minutes.
- Combine cornstarch and water into a slurry. Drizzle into the simmering raspberry sauce while stirring. Simmer gently until thickened. Let cool completely.
- Pipe a thick line of buttercream around the edges of two cakes. Gently spread filling inside. Place both layers in the fridge for 30 minutes. Gently place cakes on top of each other, and frost with buttercream. Garnish with raspberries.
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving:Calories: 675 Total Fat: 26g Saturated Fat: 15g Trans Fat: 1g Unsaturated Fat: 8g Cholesterol: 92mg Sodium: 299mg Carbohydrates: 108g Fiber: 3g Sugar: 86g Protein: 6g