Light And Fluffy Vanilla Bean Cream Cake

Light And Fluffy Vanilla Bean Cream Cake


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Skip the boxed cake this time around and try out this fresh vanilla cake instead. Achieve an all-natural vanilla flavor with real vanilla beans and serve with an airy cream frosting!

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Time needed

15 min preparation + 20 min cooking

Serving Size / Yield

8-12 servings


  • 1 ½ C. flour
  • 1 tsp. baking powder
  • 2 vanilla beans
  • 1 ½ sticks butter, softened
  • ¾ C. + 1 tsp. sugar, divided
  • 2 tsp. vanilla extract, divided
  • 3 large eggs
  • 1 ¼ C. heavy whipping cream

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Preheat oven to 350 degrees. Slice vanilla beans in half and scrape seeds into a bowl. Combine seeds with flour and baking powder. In a separate large bowl, cream together butter, sugar, and 1 teaspoon of vanilla with an electric mixer until light and fluffy; beat in eggs one at a time. Briefly mix in flour mixture and pour batter into a greased baking pan. Bake for 15 to 20 minutes until an inserted toothpick comes out clean. Meanwhile, prepare the frosting by whisking together 1 teaspoon of vanilla, 1 teaspoon of sugar, and heavy cream until the mixture forms soft peaks. Frost cake when completely cooled and decorate as desired!

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