Vanilla Bean Cake

Chef's Notes

NotesIf you want to use whole eggs to make the cake batter instead of egg whites, you can use 4 large, room-temperature eggs.
If you need to make any other substitutions or swaps in this recipe, please see the section in the post above on ingredient substitutions.
Recipe Variations
One batch of cake batter makes about 1800 grams, or 10 cups. If you plan to use four circular cake pans, add 450 grams of batter into each pan. If you make 3 layers, add 600 grams to each pan.
This recipe can also be used to make a vanilla bean sheet cake! One batch will make 2, 9 x 13-inch cake layers that are about 1 inch tall.
Bake for 35-40 mins at 350°F/175°C. I recommend using heating cores if you have them to help large cake layers like this bake more evenly and quickly.
You can also make one 9 x 13-inch cake layer that’s about 2 inches tall, but bake time will be 45-55 minutes at 350°F/175°C.
Tips for Making the Best Vanilla Bean Cake

Ingredients at room temperature mix together better! Set out any cold ingredients ahead of time.
Properly measure your flour (spoon into the cup measure, then level). Or better yet, use a kitchen scale to measure your dry ingredients.
Use a scale to weigh your cake pans as you fill them. It will make the cake layers bake up to be the same height and bake more evenly.
Level the room temperature or thawed cake layers with a serrated knife to make them easier to stack.
Make sure the buttercream is the right consistency. This will help give the cake proper structure and make it easier to decorate.
Chill the cake layers in the freezer for about 20 minutes before assembling the cake. It makes them so much easier to stack and frost!
If your cake layers turn out less than perfect, read my cake troubleshooting guide to see where things might’ve gone awry.

Making This Vanilla Bean Layer Cake in Advance & Storage Tips
I highly recommend making your cake layers in advance and freezing them. It breaks the process up and makes it more approachable.
This vanilla bean frosting can also be made ahead of time, or you can save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month or in the freezer for up to 3 months.
Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.
A frosted cake can last in the fridge for up to a week or in the freezer for up to a month. The buttercream locks in all the moisture, keeping the cake fresh and delicious!
If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store in the fridge for up to a week.