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Kris’ Vanilla Bean Cake Recipe

Everyone needs a good vanilla cake recipe in the arsenal and trust me, this is it! This cake is moist, creamy, classy, very vanilla and very versatile.


  • ¾ cup butter at room temperature
  • 1 ¾ cups granulated sugar
  • 2 large eggs at room temperature
  • 2 ½ tsp. vanilla bean paste (Vanilla extract may be substituted)
  • 2 ½ cups flour
  • 2 ½ tsp. baking powder
  • ½ tsp. salt
  • ¾ cup milk at room temperature 
  • ½ cup heavy cream at room temperature

Preheat oven to 350°F and grease a 9x13 pan (or two 8" round pans).

In a medium bowl combine flour, baking powder and salt. 

Measure and combine the milk and cream. 

In the bowl of a stand mixer with paddle attachment, cream together butter and sugar until it's looking fluffy. Add the eggs one at a time until incorporated. Add vanilla bean paste.

Add flour mixture and milk/cream mixture in three batches, starting and ending with flour mixture. Continue to beat on medium high for 2 minutes.

Pour batter into a 9 x 13 baking pan and bake for 35 minutes (25-27 minutes for two 8-inch rounds) or until cake tester comes out clean.

This cake is the perfect denser texture for layering, using in a trifle and cake-pop making.


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