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Vanilla Bean Cake

Vanilla Bean Cake Recipe

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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 2 1/4 cups (280 g) all-purpose flour
  • 1 1/2 cups (300 g) granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1/2 cup (113 g) unsalted butter, softened to room temperature
  • 1/4 cup (60 ml) vegetable or canola oil
  • 3 large eggs, room temperature
  • 1 vanilla bean, split and seeds scraped (or 2 tsp vanilla bean paste)
  • 1 teaspoon pure vanilla extract
  • 1 cup (240 ml) buttermilk, room temperature

Method
 

  1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan. In a stand mixer, combine flour, sugar, baking powder, and salt. Add butter and oil, then mix on low until sandy, about 2 minutes.
  2. With the mixer on low, slowly pour in the buttermilk and mix just until smooth, about 30 seconds.
  3. Beat in the eggs one at a time, then add the vanilla bean seeds and vanilla extract. Mix on medium until the batter is pale, silky, and flecked, about 1 minute.
  4. Pour the batter into the prepared pan, smooth the top, and bake for 30 to 35 minutes, until a toothpick comes out with a few moist crumbs.
  5. Cool in the pan for 10 minutes, then turn out onto a rack to cool completely. Slice and serve with a dusting of powdered sugar if desired.

Notes

For the cleanest slices, let the cake cool completely before cutting. If you plan to frost the cake, chill it for 30 minutes after cooling so the crumb sets and doesn’t tear.