Soft Vanilla Bean Spring Cake

Name: Soft Vanilla Bean Spring Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 servings
Ingredients: 2 cups all-purpose flour; 1 ½ cups granulated sugar; ½ cup unsalted butter, softened; 1 cup whole milk; 3 large eggs; 2 tsp baking powder; 1 tsp vanilla bean paste; ½ tsp salt; 1 cup unsalted butter, softened; 4 cups powdered sugar; 2 tbsp heavy cream; 1 tsp vanilla extract; Pinch of salt

Highlighted under: Sweet Baking Recipes

I absolutely adore making this Soft Vanilla Bean Spring Cake when the flowers start to bloom. It’s a delightful treat that not only tastes incredible but also smells divine while it bakes. The hint of real vanilla bean elevates this cake, giving it an aromatic quality that makes every slice a homey experience. Whether it's for a family gathering or just an afternoon tea, this cake brings smiles and warmth to any occasion. Let me show you how to create this soft and airy masterpiece that perfectly captures the spirit of spring.

Created by

Jessica Brown

Last updated on 2026-02-23T19:45:36.964Z

Making this Soft Vanilla Bean Spring Cake turned into a beautiful weekend ritual for me. I remember the first time I experimented with the vanilla beans instead of extract, and the result was life-changing! The fragrant notes infuse the batter and create a light, fluffy texture. I recommend using high-quality vanilla beans for the best flavor; you can really taste the difference.

One of the best tips I can share is to let the cake cool completely before you frost it. This not only helps the frosting adhere better, but it also keeps those lovely vanilla flavors from being overwhelmed by the sugar. It’s a simple step that ensures this cake shines with every bite!

What You'll Love About This Recipe
Luxurious texture with a rich vanilla flavor
Perfectly sweet and light for any occasion
A beautiful centerpiece for spring celebrations

The Magic of Vanilla Bean

Using real vanilla bean paste gives this cake its luxurious flavor and fragrant aroma. The tiny specks of vanilla bean not only enhance the visual appeal but also deepen the cake's overall taste. Unlike vanilla extract, which can taste more alcoholic, the paste contributes a creamy, sweet essence that elevates each bite. If you're in a pinch and don't have vanilla bean paste, consider using a high-quality vanilla extract, but keep in mind that the flavor will differ slightly.

It's important to measure the vanilla bean paste accurately for the best results. Too little might not impart enough flavor, while too much could overwhelm. When adding it to the wet ingredients, ensure it's evenly distributed to prevent clumps that could lead to intense bites. Stirring it well with the milk also helps achieve a uniform mixture that scents your cake beautifully as it bakes.

Achieving the Perfect Texture

The texture of this Soft Vanilla Bean Spring Cake is both moist and airy, which is primarily achieved through proper creaming of the butter and sugar. Beat them together until the mixture is light and fluffy—this incorporation of air is crucial for the cake's rise. Make sure your butter is at room temperature to facilitate this process; if it's too cold, it won't cream well and can leave the cake denser than desired.

When combining the dry and wet ingredients, take care not to overmix. Once the flour is added, mix until just combined to avoid developing gluten, which would result in a tough cake. The result should be a batter that flows easily without being overly runny, ensuring a soft crumb that melts in your mouth once baked.

Ingredients

Cake Ingredients

2 cups all-purpose flour
1 ½ cups granulated sugar
½ cup unsalted butter, softened
1 cup whole milk
3 large eggs
2 tsp baking powder
1 tsp vanilla bean paste
½ tsp salt

Frosting Ingredients

1 cup unsalted butter, softened
4 cups powdered sugar
2 tbsp heavy cream
1 tsp vanilla extract
Pinch of salt

Make sure all ingredients are at room temperature for the best results.

Instructions

Preheat the Oven

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

Mix Dry Ingredients

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

Cream Sugar and Butter

In another bowl, beat the softened butter and granulated sugar until light and fluffy.

Combine Wet Ingredients

Add the eggs one at a time, mixing well after each addition. Then, stir in the whole milk and vanilla bean paste.

Combine Wet and Dry Mixtures

Gradually add the dry ingredients to the wet mixture, blending until just combined.

Bake the Cakes

Divide the batter evenly between the prepared pans and bake for 30 minutes or until a toothpick inserted in the center comes out clean.

Cool the Cakes

Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Prepare the Frosting

In a bowl, beat the softened butter until creamy, then gradually add the powdered sugar, heavy cream, vanilla extract, and a pinch of salt until smooth.

Frost the Cake

Once the cakes are completely cool, frost the top of one layer, place the second layer on top, and frost the entire cake.

Serve and enjoy your Soft Vanilla Bean Spring Cake!

Pro Tips

Using real vanilla beans gives this cake a more complex flavor, but vanilla extract works in a pinch. Also, consider adding a sprinkle of lemon zest for a citrusy twist.

Storage and Make-Ahead Tips

If you want to prepare this cake in advance, consider baking the cake layers a day ahead. Once cooled, wrap them tightly in plastic wrap and store them at room temperature for up to two days, or freeze them for longer storage. Just ensure they are completely cooled before wrapping; otherwise, condensation will form and make the cake soggy.

When you're ready to enjoy the cake, simply thaw any frozen layers overnight in the refrigerator. This cake is best served at room temperature, so remove it from the fridge a couple of hours before serving to let it come back to its lovely soft texture.

Frosting Tips

For the frosting, achieving a smooth consistency is key to a beautiful finish. Ensure your butter is very soft when you begin, as this helps create a light and airy texture in the frosting. If the mixture is too thick after adding the powdered sugar, add more heavy cream, one tablespoon at a time, until you reach the desired smoothness.

I love a little extra flavor in my frosting, so feel free to adapt this recipe by adding more vanilla extract or even a touch of lemon zest for a bright contrast to the sweet vanilla cake. This will add complexity and freshness to the overall dessert and can be a delightful surprise for those enjoying it.

Questions About Recipes

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

Yes, cake flour will yield a softer texture, but you may need to adjust the liquid slightly.

→ How do I store leftovers?

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

→ Can I freeze the cake?

Absolutely! Wrap the un-frosted cake layers tightly in plastic wrap and freeze for up to three months.

→ Can I make this cake gluten-free?

Yes, you can substitute a gluten-free all-purpose flour blend, but ensure it contains xanthan gum for the best results.