This Spring Vanilla Cake will transform the way you look at vanilla cakes. A soft, sweet vanilla cake loaded up with delicious vanilla bean flavor. Who said vanilla cake was boring!?!
Spring Vanilla Cake
I have been dreaming about this cake ever since I got the first whiff of spring weather. Vanilla cake is a classic flavor, but I wanted to take it up a notch. I use a whole tablespoon of vanilla extract in the batter to create a sweet vanilla flavor that you taste in every single bite!
To make the frosting extra special, I used vanilla bean paste instead of extract, and holy moly, what a great decision that was. I love that you can see the little specks of vanilla bean throughout the frosting! It’s such a beautiful vanilla flavor without being overpowering.
I like to top this cake with small little flowers to really bring out the Spring Vanilla Cake vibe! But if you don’t want to use flowers, you can also add sprinkles to the top! Who am I to say no to sprinkles!?!
Vanilla Bean Paste
I know it might seem a little odd to use vanilla bean paste in the frosting but vanilla extract in the cake, so let me explain!
First things first, let me introduce vanilla bean paste to you! This is one of my all-time favorite splurge ingredients. I love adding vanilla bean paste to anything and everything. Vanilla bean paste is like a mixture of vanilla extract and vanilla bean, because you get the flecks of vanilla bean like you would from the bean, but it’s also a liquid consistency like vanilla extract is! While it is slightly more expensive than vanilla extract, it’s definitely cheaper than an actual vanilla bean. It’s the perfect middle ground and a total knockout ingredient.
Because you can see the flecks of vanilla, I really like to use it in frostings, ice creams, and puddings to make sure you can still see the flecks after baking! You can definitely still add it to cakes and other baked goods, but you won’t be able to see the flecks as well. Because it is a slightly more expensive ingredient, I like to use when it’s going to make a big impact, which is why I love it in this frosting!
If you can’t find vanilla bean paste, you can definitely just use vanilla extract! It will still taste delicious!
Topping the cake is my favorite part!
Since this is a spring cake, I like to top the cake with little flowers that I found at my local grocery store!
I would put the flowers on right before you’re about to present the cake or before your guests come. I don’t recommend putting the flowers on too early so they don’t wilt or add extra moisture to the top of the cake!
If you don’t want to deal with flowers, you could also top the cake with sprinkles! That would be cute too!
- Vegetable Oil
- Vanilla Extract
- Baking Powder
- Baking Soda
- Heavy Cream
- Vanilla Bean Paste
- Powdered Sugar
Spring is here and the best way to celebrate is with this Spring Vanilla Cake! Light and airy cake with whipped vanilla buttercream to top it all of!
It’s such a soft cake, your fork just glides right through it! This cake proves that vanills is *anything* but boring!
P.S. More of a chocolate fan? Try my Mini Chocolate Cake!
Spring Vanilla Cake
- 2 8-Inch Cake Pans
- Nonstick Cooking Spray
- Large Cookie Scoop
- Hand Mixer/Stand Mixer
- 1 stick Butter softened
- 1/2 cup Vegetable Oil
- 1 3/4 cups Sugar
- 4 Eggs
- 1 tablespoon Vanilla Extract
- 2 1/2 cups Flour
- 2 tablespoons Cornstarch
- 2 1/2 teaspoons Baking Powder
- 1/2 teaspoon Baking Soda
- 1 teaspoon Salt
- 1 cup Milk
- 1 tablespoon Vinegar
- 3 sticks Butter room temperature
- 3 tablespoons Heavy Cream
- 2 teaspoons Vanilla Bean Paste
- 5 cups Powdered Sugar
- 1 teaspoon Salt
- Preheat oven to 350 degrees.
- Take two 8-inch round cake pans and spray the bottom with cooking spray. Place a round piece of parchment paper in the bottom, then spray the edges with cooking spray.
- In a bowl, cream together butter and half the sugar. Whip together until light and fluffy about 1-2 minutes.
- Once whipped together, add in the rest of the sugar, vegetable oil, vanilla extract, and eggs. Mix everything together.
- In a separate bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt. Set aside.
- To the wet ingredients, pour in half the dry ingredients. Stir together until just combined.
- In a measuring cup, mix together milk and vinegar. Pour into the batter and stir together.
- Add remaining flour mixture to the batter.
- Use a large cookie scoop to evenly divide the batter into the two cake pans.
- Place in the oven and bake for 35-45 minutes. The cakes will be puffed up with a golden brown crust. A toothpick inserted should come out with just a few crumbs!
- Set aside to cool.
To Make the Frosting:
- Add softened butter to the bowl of a stand mixer.
- Add in powdered sugar, salt, and vanilla bean paste.
- Mix together slowly for about 1 minute. Then turn the speed to medium high and mix together for 4 minutes.
- After 4 minutes, scrape down the sides of the bowl, then add in heavy cream. Mix together for another 5 minutes.
- Place a little smear of frosting on the bottom of your cake plate, then place one cake on top.
- Spread a generous helping of frosting on top of the cake layer, make sure the frosting goes all the way to the edge of the cake, slightly spilling over.
- Place the second cake layer on top, pressing gently to make an even flat surface.
- Add remaining frosting to the top of the cake, gently pressing the frosting down the edge of the cake. I like to use the back of a spoon to create swoops and swirls in the frosting.
- Add a few flowers to the top or some sprinkles and serve!