Favorite Vanilla Bean Cake

I am a vanilla cake kind of girl all the way. Vanilla cake is my first choice and this recipe is my absolute favorite vanilla bean cake. It’s a scratch cake and I’m sure you know how hard it is to find a flavorful and moist scratch vanilla cake, but I promise, this is it.

Even if you think you won’t like anything with almond extract in it…I have one question for you. Have you tried it? It’s the same lecture I give my step-kids. Don’t say you don’t like it if you haven’t tried it yet. Sometimes things taste totally different than you expect. Here’s my point on the almond extract: The recipe only calls for a half a teaspoon. That isn’t much and it’s not strong or overpowering at all. All it does is to help bring out the flavor of the vanilla bean.

When you taste this cake, you don’t taste almond. You just know it’s got this full vanilla bean flavor and something a little special that makes you never want to stop eating it.


  • 3 cups cake flour (not all-purpose flour)
  • 2 cups sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 cup butter (slightly cooler than room temp)
  • 1 cup sour cream
  • 1/2 cup whole milk
  • 1 tbsp oil
  • 1 tbsp vanilla bean paste or vanilla extract
  • 1/2 tsp almond emulsion
  • 3 eggs


  1. Preheat the oven to 350 degrees. (You're going to turn the oven temp down to 325 degrees once you put the cakes in the oven.)
  2. Grease and flour two 8" round cake pans or three 6" round cake pans.
  3. Combine the flour, sugar, baking powder, baking soda and salt in a mixing bowl and whisk.
  4. ........................................

for full recipes please see : iscreamforbuttercream.com

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