Vanilla Bean Birthday Cake Buttercream (Printable)
Classic vanilla bean layers with rich buttercream frosting, ideal for birthdays and special occasions.
# What You'll Need:
→ For the Vanilla Bean Cake
01 - 2 ½ cups all-purpose flour (315 g)
02 - 2 ½ tsp baking powder
03 - ½ tsp fine salt
04 - 1 cup unsalted butter, softened (225 g)
05 - 2 cups granulated sugar (400 g)
06 - 4 large eggs, room temperature
07 - 1 tbsp vanilla bean paste or seeds from 2 vanilla beans
08 - 1 cup whole milk, room temperature (240 ml)
→ For the Buttercream Frosting
09 - 1 ½ cups unsalted butter, softened (340 g)
10 - 5 cups powdered sugar, sifted (600 g)
11 - 2 tbsp whole milk
12 - 2 tsp vanilla extract
13 - Pinch of salt
→ For Decoration
14 - Sprinkles or edible flowers (optional)
# How to Make It:
01 - Preheat oven to 350°F. Grease two 9-inch round cake pans and line with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, and salt until well blended.
03 - In a large bowl, beat butter and sugar together on medium-high speed for 3-4 minutes until light and fluffy.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla bean paste until incorporated.
05 - Add flour mixture in three parts, alternating with milk in two parts, beginning and ending with flour. Mix until just combined.
06 - Divide batter evenly between prepared pans. Smooth tops with an offset spatula.
07 - Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
08 - Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
09 - Beat butter on medium speed for 2 minutes until creamy. Gradually add powdered sugar on low speed. Add milk, vanilla, and salt; beat on high for 3 minutes until fluffy.
10 - Place one cake layer on a serving plate. Spread buttercream on top. Add second layer and frost top and sides completely.
11 - Decorate with sprinkles or edible flowers if desired.
# Expert Advice:
01 -
- The vanilla bean paste creates those beautiful specks throughout every bite
- Buttercream that tastes like something from a proper bakery
02 -
- Room temperature ingredients are nonnegotiable for proper emulsification
- Overmixing after adding flour creates tough, dense cake layers
03 -
- Vanilla bean paste gives you those signature specks without the scraping work
- Cake flour creates an even lighter texture if you want something more delicate