Table of Contents
Grease two 8-inch round cake pans and line with parchment paper. Combine flour, baking powder, and salt in a bowl. Cream butter and vanilla bean scrapings together in a large mixing bowl using an electric mixer at medium-high speed for 3 minutes.
This Vanilla Bean Cake wouldn’t be considered a true white cake as it contains whole eggs as well as a good amount of real vanilla (in this case, vanilla bean paste). The richness from butter and whole eggs, coupled with the moistness from the sour cream in the recipe, and more than a tablespoon of vanilla makes this cake a stand-out!
This is the queen of vanilla cake, it’s a great recipe and pretty enough for a wedding. Vanilla cake with vanilla pastry cream filling and vanilla Italian buttercream frosting swirled in the patter of roses. This vanilla cake recipe will have you wishing you were enjoying a slice at your wedding, like the BEST wedding cake ever!
This Vanilla cake will work with the following cake pan sizes: 2 x 20cm / 8″ cake pan – my base recipe (I like the cake height, slightly tall), 30 minutes 3 x 20cm / 8″ cake pan – 21 minutes (if all one one shelf). Otherwise, put 2 on middle shelf and 1 pan on shelf underneath. Bake top 2 pans for 21 minutes, remove from oven.
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