Vanilla Bean Velvet Cake

Name: Vanilla Bean Velvet Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 servings
Ingredients: 2½ cups all-purpose flour; 2 cups granulated sugar; 1 cup unsalted butter, softened; 1 cup buttermilk, room temperature; 4 large eggs, room temperature; 1 tablespoon vanilla extract; 1 vanilla bean, split and seeds scraped; 1 teaspoon baking powder; 1 teaspoon baking soda; ½ teaspoon salt; 1 cup unsalted butter, softened; 4 cups powdered sugar; 1 tablespoon vanilla extract; 1 vanilla bean, split and seeds scraped; 2-3 tablespoons heavy cream

Highlighted under: Baking & Desserts

When I first attempted to make Vanilla Bean Velvet Cake, I knew I was in for a treat. The mystique of creamy vanilla bean paired with a velvety texture intrigued me, and I couldn't wait to see how it would turn out. After experimenting with different techniques, I discovered that using high-quality vanilla beans truly elevates the flavor profile. This cake is perfect for special occasions or just as a delightful indulgence during a quiet evening at home.

Created by

Emily

Last updated on 2026-02-09T16:57:27.652Z

Creating the Vanilla Bean Velvet Cake became an enjoyable journey for me, especially when I learned the importance of beating the batter just right. I realized that overmixing can lead to a denser texture, whereas gently folding in the ingredients ensures that the cake remains light and fluffy. The addition of buttermilk adds a subtle tang that beautifully complements the sweetness.

One interesting detail I discovered is how pairing the cake with a simple vanilla bean frosting enhances its flavors exponentially. I love using real vanilla bean specks in the frosting, as it gives a charming visual effect and an aromatic kick that elevates the entire dessert experience. This cake is a true crowd-pleaser!

Why You Will Love This Recipe
Rich, aromatic flavor of real vanilla beans
Silky texture that melts in your mouth
Perfect for any celebration or just a sweet treat

The Role of Vanilla Beans

In this Vanilla Bean Velvet Cake, the use of real vanilla beans is key to achieving a deeply aromatic flavor profile that simply cannot be matched with extract alone. The tiny specks of vanilla seeds not only enhance the visual appeal but also provide bursts of flavor throughout the cake. When using vanilla beans, make sure to choose high-quality, fresh beans for the best results. Old or dry beans lose potency and flavor, which can leave your cake lacking in that signature richness.

I recommend using a sharp knife to split the vanilla bean down the middle, allowing you to easily scrape out the seeds. Don’t discard the pod; you can steep it in milk or cream to infuse more vanilla flavor into future recipes. This technique maximizes the use of your ingredients and ensures you get the most out of your expensive vanilla beans.

Tips for a Perfectly Moist Cake

Achieving a moist cake relies heavily on the balance of wet and dry ingredients. In this recipe, buttermilk not only adds moisture but also contributes to the cake's tender crumb. If you don’t have buttermilk on hand, you can make a quick substitute by adding one tablespoon of vinegar or lemon juice to a cup of milk, letting it sit for about five minutes before using. This acidity helps to react with baking soda, ensuring the cake rises beautifully.

Avoid overmixing the batter once you combine the wet and dry ingredients. Stir just until incorporated; small lumps may still remain. This technique preserves air bubbles created during the creaming process, resulting in a lighter cake. Keep an eye on the baking time; check for doneness a few minutes early to prevent the cake from becoming dry. Look for a golden top and a toothpick inserted into the center that comes out clean.

Ingredients

Gather these ingredients to create your perfect Vanilla Bean Velvet Cake:

Cake Ingredients

2½ cups all-purpose flour
2 cups granulated sugar
1 cup unsalted butter, softened
1 cup buttermilk, room temperature
4 large eggs, room temperature
1 tablespoon vanilla extract
1 vanilla bean, split and seeds scraped
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt

Frosting Ingredients

1 cup unsalted butter, softened
4 cups powdered sugar
1 tablespoon vanilla extract
1 vanilla bean, split and seeds scraped
2-3 tablespoons heavy cream

Now that you have everything, let’s begin baking!

Instructions

Follow these steps to create your Vanilla Bean Velvet Cake:

Prepare the Cake Batter

Preheat your oven to 350°F (175°C). In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the buttermilk, vanilla extract, and vanilla bean seeds.

Combine Dry Ingredients

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix.

Bake the Cake

Divide the batter evenly between two greased and floured 9-inch round cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Make the Frosting

While the cake cools, beat the softened butter in a mixing bowl until creamy. Gradually add the powdered sugar, vanilla extract, and vanilla bean seeds, mixing until well combined. If the frosting is too thick, add heavy cream one tablespoon at a time until you reach the desired consistency.

Assemble the Cake

Once the cakes are completely cooled, place one layer on a serving plate. Spread a layer of frosting on top, then place the second layer on top. Frost the sides and top of the cake as desired.

Your Vanilla Bean Velvet Cake is now ready to be enjoyed!

Pro Tips

For added flavor, try adding a splash of almond extract to the frosting. If you're preparing the cake a day in advance, it can be kept in an airtight container to maintain its moisture.

Storage and Make-Ahead Tips

This Vanilla Bean Velvet Cake can be made a day in advance, which is an ideal way to save time if you're prepping for a special occasion. Once cooled, wrap the layers tightly in plastic wrap and store them at room temperature. This helps maintain their moisture. When ready to assemble, simply unwrap and frost the layers as directed. If you're storing leftover cake, keep it covered in an airtight container or in the refrigerator. It stays fresh for up to four days.

For long-term storage, consider freezing the unfrosted cake layers. Wrap them in plastic wrap, followed by aluminum foil to prevent freezer burn. They can be frozen for up to three months. When you're ready to enjoy them, simply thaw in the fridge overnight, allowing the cake to regain its moisture before frosting.

Frosting Variations

While the vanilla bean buttercream frosting is delicious on its own, you can customize it to match your flavor preferences. For a chocolate twist, incorporate cocoa powder or melted chocolate into the frosting, adjusting the powdered sugar accordingly for consistency. You could also add citrus zest for a refreshing lemon or orange flavor. This adds a fun twist and complements the cake's richness beautifully.

If you're looking for a lighter option, try a cream cheese frosting instead. The tanginess from the cream cheese pairs well with the sweetness of the cake while still allowing the vanilla flavor to shine. Just remember to beat the cream cheese until smooth to avoid lumps before mixing in your other ingredients.

Questions About Recipes

→ Can I use vanilla extract instead of vanilla beans?

Yes, you can substitute 1 tablespoon of vanilla extract for one vanilla bean, but the flavor might not be as intense.

→ How can I store the cake?

Keep the cake covered in an airtight container at room temperature for up to three days or refrigerate for up to a week.

→ Can I freeze the cake?

Absolutely! You can freeze the cake layers for up to three months. Make sure they are well wrapped to prevent freezer burn.

→ What can I use instead of buttermilk?

If you don’t have buttermilk on hand, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using.