Spring Vanilla Bean Cake

Name: Spring Vanilla Bean Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 2 ½ cups all-purpose flour; 1 ½ cups granulated sugar; ½ cup unsalted butter, softened; 1 cup buttermilk; 3 large eggs; 1 tablespoon vanilla bean paste; 1 tablespoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; 1 cup unsalted butter, softened; 4 cups powdered sugar; 2 tablespoons heavy cream; 1 tablespoon vanilla bean paste; Zest of 1 lemon; Zest of 1 orange

Highlighted under: Soft Recipes

I love making this Spring Vanilla Bean Cake during the warmer months when fresh flavors are at their peak. The delicate combination of vanilla and the subtleness of citrus really lifts this cake to something special. It’s incredibly moist and fluffy, thanks to the use of buttermilk and the infusion of vanilla bean seeds. This cake is perfect for spring gatherings, picnics, or simply enjoying with a cup of tea on a sunny afternoon.

Created by

Aileen Prescott

Last updated on 2026-02-24T07:21:36.030Z

When I first tried my hand at this Spring Vanilla Bean Cake, I was amazed at how well the floral notes pair with the sweet vanilla. Using real vanilla beans instead of extract truly enhances the flavor profile, making each bite a delicious experience. I remember the first time I brought this cake to a family gathering, and everyone raved about how moist and flavorful it was!

One tip I learned while perfecting this recipe is to allow the cake to cool completely before frosting it. This prevents the frosting from melting and ensures a beautifully finished cake. Plus, I love adding freshly zested citrus to the frosting for a zesty kick—it’s the perfect touch for spring!

Why You'll Love This Cake
Delicate floral fragrance with rich vanilla notes
Light and fluffy texture that delights the palate
Perfect for spring celebrations and gatherings

Understanding the Ingredients

The key to a successful Spring Vanilla Bean Cake lies in the quality of your ingredients. Using fresh buttermilk adds moisture and a slight tang that balances the sweetness of the cake. If you don’t have buttermilk on hand, you can easily make a substitute by mixing one cup of milk with one tablespoon of vinegar or lemon juice; let it sit for about 5 minutes before using.

The star of this cake is undoubtedly vanilla bean paste, which offers a more intense and complex flavor than vanilla extract. It contains small flecks of vanilla beans that not only enhance the cake’s visual appeal but also provide a richer taste experience. If necessary, you can substitute it with a high-quality vanilla extract, but the results will be less aromatic.

Baking Tips for Fluffiness

To achieve that light and fluffy texture, be sure to cream the butter and sugar thoroughly until the mixture is pale and fluffy, usually about 3-5 minutes. This process incorporates air into the batter, which is crucial for a soft crumb. Don’t rush; using room temperature butter will help make this step more effective, ensuring you achieve the desired volume.

When combining your wet and dry ingredients, be careful not to overmix. Once you see no dry flour remaining, stop mixing. Overmixing can lead to a denser cake due to gluten development. It's best to use a spatula or wooden spoon for gentle folding to keep the mixture airy.

Ingredients

Here’s what you’ll need to create this delightful Spring Vanilla Bean Cake:

For the Cake

2 ½ cups all-purpose flour
1 ½ cups granulated sugar
½ cup unsalted butter, softened
1 cup buttermilk
3 large eggs
1 tablespoon vanilla bean paste
1 tablespoon baking powder
½ teaspoon baking soda
¼ teaspoon salt

For the Frosting

1 cup unsalted butter, softened
4 cups powdered sugar
2 tablespoons heavy cream
1 tablespoon vanilla bean paste
Zest of 1 lemon
Zest of 1 orange

Gather these ingredients, and let’s get started on this delicious cake!

Instructions

Follow these steps to create your Spring Vanilla Bean Cake:

Prepare the Oven and Cake Pans

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Mix the Dry Ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Cream the Butter and Sugar

In another bowl, beat the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.

Add the Eggs and Vanilla

Add the eggs one at a time, beating well after each addition. Then, mix in the vanilla bean paste.

Combine Wet and Dry Ingredients

Gradually add the flour mixture to the butter mixture, alternating with buttermilk, and mix until just combined.

Bake the Cakes

Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick comes out clean.

Cool and Frost the Cakes

Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely. Frost with your favorite vanilla bean frosting.

Enjoy your homemade Spring Vanilla Bean Cake!

Pro Tips

For a more pronounced citrus flavor, try adding a few drops of lemon and orange extracts to the batter.

Storage and Make-Ahead Tips

This cake is perfect for making ahead of time, as it stays moist for several days. Store completely cooled cakes wrapped tightly in plastic wrap at room temperature for up to three days, or refrigerate for about a week. If you want to store it longer, consider freezing the un frosted cakes. Wrap each layer in plastic wrap and then in aluminum foil; they can last up to two months in the freezer.

When you're ready to serve, simply move the frozen cake to the refrigerator to thaw overnight. You can frost the cake while it's still slightly chilled, which can help the frosting set better and create a beautiful finish.

Serving Suggestions

For an elegant presentation, consider serving slices of this Spring Vanilla Bean Cake with fresh berries and a dollop of whipped cream. The tartness of the berries complements the sweetness of the cake beautifully. You can also sprinkle some edible flowers on top for a lovely springtime touch.

This cake can be transformed into a delightful layered dessert. Once cooled, slice each layer in half horizontally to create two additional layers. Alternate layers with frosting and fresh lemon or orange curd for an extra burst of citrus flavor. This variation not only enhances the taste but also adds visual appeal.

Questions About Recipes

→ Can I use all-purpose flour instead of cake flour?

Yes, all-purpose flour works well for this recipe, providing a great texture.

→ How do I store leftovers?

Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

→ Can I freeze this cake?

Absolutely! Freeze the unfrosted cake layers for up to 3 months. Thaw completely before frosting.

→ What can I substitute for buttermilk?

You can easily make a buttermilk substitute by adding 1 tablespoon of vinegar or lemon juice to a cup of milk and letting it sit for 5 minutes.