Buttery Vanilla Bean Cake

Buttery Vanilla Bean Cake

The cake is an all butter cake. Please make sure the eggs, the butter, as well as the milk are at room temperature. It generates mix them so much more easy. If for the buttercream I used an American butter, for the cake batter, I tremendously recommend employing a European butter. It includes a stronger butter flavor and ’s creamier.

I really like utilizing the seeds for special occasions and scraping vanilla beans. 6 vanilla beans are required by this cake! Much more than should you not have vanilla beans and that which you’re likely used to, you’re able to use vanilla bean spread. About 1 tbsp in ONE and the cake batter tbsp in the buttercream. I really like the black dots in the cake as well as the frosting! And the scent! For the finishing touches, colorful confetti were used by me however you can use rainbow nonpareils or rainbow jimmies. When working with sprinkles, the sole guidance I can give will be to work in a location as you are able to certainly clean. I put a clean tea towel to catch those sprinklings that are free.


Vanilla bean cake

10 tablespoons (140 grams) butter, room temperature

1 1/3 cups (270 grams) sugar

3 vanilla beans

3 eggs

1/3 cup milk

2 2/3 cups (320 grams) all-purpose flour

1 teaspoon salt

2 teaspoons baking powder

Vanilla bean buttercream

2 cups (450 grams) butter, room temperature (preferably a European butter)

3 vanilla beans

6 cups (720 grams) powdered sugar

3-4 tablespoons heavy cream, optional

confetti sprinkles to decorate

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