Indulge in the delightful flavors of a vanilla bean cake that is perfect for any occasion. This cake is light, fluffy, and infused with the rich aroma of vanilla. Whether you're celebrating a special event or simply craving a sweet treat, this vanilla bean cake will surely satisfy your taste buds.
Most of the ingredients for this vanilla bean cake are common pantry staples. However, make sure you have unsalted butter and vanilla extract on hand. These ingredients are crucial for achieving the perfect flavor and texture. If you don't usually stock whole milk, you'll need to pick some up at the supermarket.
Ingredients for Vanilla Bean Cake Recipe
All-purpose flour: The base of the cake, providing structure and texture.
Sugar: Adds sweetness and helps to create a tender crumb.
Unsalted butter: Adds richness and moisture to the cake.
Eggs: Provide structure and stability, helping the cake to rise.
Whole milk: Adds moisture and richness to the batter.
Vanilla extract: Infuses the cake with a rich, aromatic flavor.
Baking powder: Helps the cake to rise and become fluffy.
Salt: Enhances the flavors and balances the sweetness.
Technique Tip for This Recipe
When creaming together the butter and sugar, ensure the butter is at room temperature. This allows it to incorporate more air, resulting in a lighter and fluffier cake. If the butter is too cold, it won't mix well, and if it's too warm, it can cause the batter to be too runny.
Suggested Side Dishes
Alternative Ingredients
all-purpose flour - Substitute with cake flour: Cake flour has a lower protein content which results in a lighter, more tender cake.
sugar - Substitute with honey: Honey adds moisture and a different flavor profile, but use less since it is sweeter than sugar.
unsalted butter - Substitute with margarine: Margarine can be used as a direct substitute, though it may slightly alter the flavor and texture.
large eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg. This is a good vegan alternative.
whole milk - Substitute with almond milk: Almond milk is a good dairy-free alternative, though it may slightly change the flavor.
vanilla extract - Substitute with almond extract: Almond extract provides a different but pleasant flavor, though it is stronger, so use less.
baking powder - Substitute with baking soda and cream of tartar: Mix ¼ teaspoon of baking soda with ½ teaspoon of cream of tartar for each teaspoon of baking powder.
salt - Substitute with sea salt: Sea salt can be used in the same quantity and may add a slightly different flavor.
Other Alternative Recipes
How to Store or Freeze Your Cake
- Allow the vanilla bean cake to cool completely on a wire rack before storing. This prevents condensation from forming, which can make the cake soggy.
- Wrap the cooled cake tightly in plastic wrap to keep it fresh. Ensure there are no air pockets to maintain its moist texture.
- For added protection, place the wrapped cake in an airtight container or a resealable plastic bag. This helps to keep out any unwanted odors from the fridge or freezer.
- Store the cake at room temperature if you plan to consume it within 2-3 days. Keep it in a cool, dry place away from direct sunlight.
- If you need to store the cake for a longer period, consider refrigerating it. The cake can stay fresh in the fridge for up to a week. Make sure it is well-wrapped to prevent it from drying out.
- To freeze the vanilla bean cake, first wrap it in plastic wrap, then in aluminum foil. This double layer of protection helps to prevent freezer burn.
- Label the wrapped cake with the date before placing it in the freezer. This helps you keep track of how long it has been stored.
- The cake can be frozen for up to 3 months. When ready to enjoy, thaw the cake in the refrigerator overnight. This gradual thawing process helps to maintain its texture and flavor.
- For a quicker thaw, you can leave the cake at room temperature for a few hours. However, avoid microwaving it as this can make the cake rubbery.
- If you have leftover slices, wrap each slice individually before storing. This makes it easier to grab a single serving without exposing the entire cake to air.
How to Reheat Leftovers
Oven Method:
- Preheat your oven to 300°F (150°C).
- Wrap the cake in aluminum foil to prevent it from drying out.
- Place the wrapped cake on a baking sheet.
- Heat for about 15-20 minutes or until warmed through.
- Remove from the oven and let it sit for a few minutes before unwrapping.
Microwave Method:
- Slice the cake into individual portions.
- Place a slice on a microwave-safe plate.
- Cover with a damp paper towel to keep it moist.
- Microwave on medium power for 20-30 seconds.
- Check and add more time in 10-second increments if needed.
Steaming Method:
- Fill a pot with a small amount of water and bring it to a simmer.
- Place a heatproof plate or a steaming basket over the pot.
- Put the cake on the plate or in the basket.
- Cover with a lid and steam for about 5-10 minutes.
- Carefully remove and let it cool slightly before serving.
Toaster Oven Method:
- Preheat your toaster oven to 300°F (150°C).
- Place the cake on a piece of aluminum foil or a small baking sheet.
- Heat for about 10-15 minutes.
- Check for warmth and add more time if necessary.
- Let it cool for a few minutes before enjoying.
Stovetop Skillet Method:
- Heat a non-stick skillet over low heat.
- Place a slice of cake in the skillet.
- Cover with a lid to trap the heat.
- Warm for about 2-3 minutes on each side.
- Remove from the skillet and let it cool slightly before serving.
Best Tools for This Recipe
Oven: used to bake the cake at a consistent temperature of 350°F (175°C).
Cake pan: the container in which the cake batter is poured and baked.
Mixing bowl: used to combine and mix the ingredients together.
Electric mixer: helps in creaming the butter and sugar, and mixing the batter efficiently.
Whisk: used to blend the dry ingredients together.
Measuring cups: essential for accurately measuring the flour, sugar, and milk.
Measuring spoons: used to measure smaller quantities of ingredients like vanilla extract, baking powder, and salt.
Spatula: helps in scraping down the sides of the mixing bowl and smoothing the batter in the cake pan.
Toothpick: used to check if the cake is fully baked by inserting it into the center of the cake.
Wire rack: allows the cake to cool completely after baking.
Cooling rack: another term for the wire rack, used for cooling the cake.
Butter knife: can be used to help release the cake from the pan if it sticks.
How to Save Time on This Recipe
Pre-measure ingredients: Measure and prepare all ingredients before you start. This will save time and ensure you don't miss anything.
Room temperature butter: Use softened butter to make creaming with sugar faster and easier.
One-bowl method: Use a single mixing bowl for both wet and dry ingredients to reduce cleanup time.
Quick cooling: Place the cake on a wire rack immediately after baking to speed up the cooling process.
Preheat oven: Preheat your oven while you prepare the batter to save time.
Vanilla Bean Cake
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 1.5 cups sugar
- 1 cup unsalted butter softened
- 4 large eggs
- 1 cup whole milk
- 2 teaspoon vanilla extract
- 1 teaspoon baking powder
- 0.5 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a cake pan.
- In a mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Nutritional Value
Keywords
Suggested Appetizers and Main Courses
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