The Secret to Bakery-Style Cakes at Home: My Ultimate Vanilla Bean Dream Cake

👩‍🍳 Instructions

1. 1

   Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. Line bottoms with parchment paper if desired.
2. 2

   In a stand mixer bowl with the paddle attachment, combine sifted flour, granulated sugar, baking powder, baking soda, and ½ teaspoon salt. Mix on low for 30 seconds.
3. 3

   Add 1 ½ cups softened butter and vegetable oil to dry ingredients. Mix on low until coarse crumbs form and flour is coated.
4. 4

   In a separate bowl, whisk together eggs, egg yolks, buttermilk, and scraped vanilla bean seeds (from 1 bean).
5. 5

   Gradually add the wet mixture to the dry mixture in three additions, mixing on medium-low for 30 seconds after each addition until just combined. Do not overmix.
6. 6

   Divide batter evenly among prepared pans. Bake for 28-32 minutes, or until a wooden skewer comes out clean. Cool in pans for 10-15 minutes, then invert onto a wire rack to cool completely.
7. 7

   For buttercream: In a clean stand mixer bowl with paddle attachment, beat 2 cups softened butter on medium-high for 3-5 minutes until light and pale.
8. 8

   Gradually add sifted powdered sugar, 1 cup at a time, mixing on low until incorporated, then increase speed to medium. Scrape down bowl as needed.
9. 9

   Add scraped vanilla bean seeds (from ½ bean) and a pinch of salt. Mix to combine.
10. 10

    With mixer on low, slowly drizzle in cold heavy cream, 1 tablespoon at a time, until desired consistency is reached. Beat on medium-high for 2-3 minutes until light and fluffy.
11. 11

    To assemble: Level cake layers if needed. Place one layer on a serving plate, spread with ¾-1 cup buttercream. Repeat with remaining layers. Apply a thin crumb coat to the entire cake and chill for 15-20 minutes. Finish frosting with remaining buttercream.