Vanilla Recipe

Prepare

Preheat the oven to 350°F (175°C). Grease and flour two 8- or 9-inch round cake pans (or three 8-inch pans for thinner layers). Line bottoms with parchment rounds for easy release.

Dry ingredients

In a medium bowl whisk together the all-purpose flour, baking powder, and salt until evenly combined. Set aside.

Cream butter and sugar

In the bowl of a stand mixer fitted with the paddle (or in a large bowl with a hand mixer), beat the softened butter on medium speed for 30 seconds to soften further. Add the granulated sugar and beat on medium-high for 3–4 minutes until light and fluffy and pale in color.

Add eggs and vanilla

Add the eggs one at a time, beating 20–30 seconds after each addition and scraping down the bowl as needed. Add the pure vanilla extract and the scraped seeds from the vanilla bean (if using) and mix until just combined.

Combine wet and dry

With the mixer on low, add one third of the dry flour mixture and mix until incorporated. Add half the milk, then another third of flour, then the remaining milk, finishing with the last third of flour. Mix each addition just until combined — do not overmix. Stop and scrape the bowl as needed.

Adjust batter consistency

If the batter seems very thick, add 1–2 tablespoons additional milk; if too thin, sprinkle in a tablespoon of flour. The final batter should be thick but pourable.

Bake

Divide the batter evenly between the prepared pans and smooth the tops. Bake on the middle rack for 22–28 minutes for 8-inch pans (25–32 minutes for 9-inch), or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter and the tops spring back lightly when pressed.

Cool

Allow the cakes to cool in the pans on a wire rack for 10–15 minutes. Run a thin knife around the edges, invert onto the rack, remove the parchment, and cool completely (at least 1 hour) before frosting. For best results, wrap layers in plastic wrap and chill for 1 hour to make them easier to level and frost.

Beat butter

In a clean bowl, beat the softened butter on medium speed for 1–2 minutes until smooth and pale.

Add sugar and flavor

With the mixer on low, add the confectioners' sugar one cup at a time, mixing until mostly incorporated between additions to avoid a sugar cloud. Add the vanilla extract and the scraped vanilla bean seeds (if using) after about half the sugar is added.

Adjust texture

Once all sugar is incorporated, increase speed to medium and beat for 2 minutes. Add the heavy cream or milk one tablespoon at a time to reach desired consistency (approximately 2–4 tbsp). Add a pinch of kosher salt to balance sweetness. If buttercream is too stiff, add more cream; if too loose, add a little more powdered sugar.

Final whip

Beat the buttercream on high for 30–60 seconds to make it light and fluffy. Taste and adjust vanilla or salt if necessary.

Level the cake layers with a serrated knife or cake leveler if needed to create flat surfaces. Place the first layer (flat side up) on a cake board or serving plate. Pipe or spread an even layer (about 3/4 to 1 cup) of vanilla buttercream over the top of the first layer.

Place the second layer on top, rotating slightly for an even fit. Continue stacking and apply a thin crumb coat of buttercream over the entire cake to trap crumbs. Chill the cake in the refrigerator for 20–30 minutes to set the crumb coat.

Apply a final generous layer of buttercream, smoothing the sides and top with an offset spatula or bench scraper. Use a piping bag fitted with your desired tip to create decorative borders, rosettes, or swirls as shown in the reference photo.

Add sprinkles, edible pearls, or other decorations while the frosting is still soft so they adhere. If using vanilla bean seeds or extra bean halves for garnish, press them gently into the frosting.

Chill briefly (10–15 minutes) to set decorations if needed. Store the finished cake at room temperature for up to 2 days (in a cool room) or refrigerate for up to 5 days. If refrigerated, bring to room temperature 30–60 minutes before serving for best texture and flavor.