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Easy Vanilla Bean Cream Cake: Best 30-Minute Recipe

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This quick vanilla bean cream cake sits in a perfect middle ground between a pound cake and a custard. It’s not dry, not fussy, and goes from mixing bowl to table in under thirty minutes.

Ingredients

Scale
  • 1 cup (200g) granulated sugar
  • 1/2 cup (113g) unsalted butter, softened
  • 2 large eggs, room temperature
  • 1 1/2 cups (188g) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (120ml) heavy cream
  • 1 tablespoon vanilla bean paste
  • Optional: Powdered sugar for dusting

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your 8-inch round cake pan and line the bottom with parchment paper. Set it aside while you make the batter.
  2. Cream the butter and sugar. In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed for about 3 minutes until light and fluffy. Scrape down the sides of the bowl halfway through.
  3. Add the eggs one at a time. Crack the first egg into the bowl and beat on medium until fully incorporated, about 30 seconds. Scrape the bowl. Add the second egg and beat again until smooth and slightly glossy.
  4. Mix the dry ingredients separately. In a small bowl, whisk together the flour, baking powder, and salt.
  5. Alternate adding dry ingredients and cream. With the mixer on low speed, add about one-third of the flour mixture to the butter mixture. Mix until just combined. Pour in half the heavy cream and mix until incorporated. Add another third of the flour, then the rest of the cream, then the remaining flour. Stop mixing as soon as the last streak of flour disappears.
  6. Fold in the vanilla bean paste. Remove the bowl from the mixer. Add the vanilla bean paste and fold it in gently with a rubber spatula.
  7. Pour and spread the batter. Scrape the batter into your prepared cake pan. Use a spatula to spread it evenly to the edges. Give the pan a gentle tap on the counter to release any air bubbles.
  8. Bake for 22-25 minutes. Place the pan on the middle rack of your preheated oven. Bake until the top is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  9. Cool in the pan for 10 minutes. Set the pan on a cooling rack. Let it rest for exactly 10 minutes. Then run a knife around the edge, invert the pan onto the rack, and peel off the parchment paper. Let it cool completely if frosting, or serve warm.

Notes

Room temperature ingredients are crucial. Don’t overmix once flour is added. Check baking powder freshness. Use vanilla bean paste for best flavor and specks. Let cake cool in pan for 10 minutes before removing. Cake tastes even better on day two.

Nutrition

Keywords: vanilla bean cream cake, quick cake, 30-minute cake, easy vanilla cake, cream cake, vanilla bean paste

Find it online: https://perkypan.com/easy-vanilla-bean-cream-cake-best-30-minute-recipe/