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The best vanilla bean cake recipes - 9 recipes

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Top rated Vanilla bean cake recipes

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I made a very classic vanilla buttercream recipe to frost this cake with

  • 2 1/4 cups all purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 cups water
  • 2 cups sugar
  • 6 tablespoons unsalted butter
  • 2 tablespoons vegetable oil
  • 1 tablespoon vanilla extract
  • 1 vanilla bean
  • scraped
  • 2 large eggs
  • Vanilla Buttercream:
  • 1 cup (2 sticks) unsalted butter
  • room temperature
  • 3 cups powdered sugar
  • 1 tablespoon vanilla extract
  • up to 3 tablespoons milk
4.4/5 (82 Votes)

By

Ruby Red fluffy ricotta cheesecake is creamy and delicate

  • Filling:
  • 1/2 can raspberry pie filling
  • 3 egg yolks
  • 1/2 cup sugar
  • 600g ricotta
  • 1 brick cream cheese
  • 1 grated orange rind
  • 1/2 vanilla bean scraped
  • 200ml 10% cream (half & half)
  • Crust:
  • 1/4 cup melted crisco
  • 2 cup crushed cookies
4.2/5 (17 Votes)

By

1 Preheat the oven to 350°F

  • Cupcakes:
  • 4 tablespoons unsalted butter
  • at room temperature
  • ¾ cup granulated sugar
  • 1 egg
  • 2 tablespoons sour cream
  • 2½ tablespoons unsweetened cocoa powder
  • 3 tablespoons red food coloring
  • ½ teaspoon vanilla extract
  • ½ cup buttermilk
  • 1 cup + 2 tablespoons all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1½ teaspoons white vinegar
  • Icing:
  • 1/2 cup of butter (1 stick)
  • room temperature
  • 8 oz of Philly cream cheese (1 package)
  • room temperature
  • 2 - 3 cups of powdered sugar
  • 1 teaspoon of vanilla bean paste
4.3/5 (6 Votes)

By

Preheat oven to 350 ° F. - Cook rice 3 minutes in a pan of boiling water then drain

  • - 8 oz special dessert rice
  • - Generous 2 cups of milk
  • - 3 eggs
  • - 1/2 cups sugar
  • - 3 knobs of butter
  • - 8 oz Chocolate
  • - 2 tbsp sour cream
  • - 5 tbsp rum
  • salt
  • vanilla bean
4.3/5 (21 Votes)

By

INSTRUCTIONS Preheat oven to 350 degrees

  • Cake:
  • 1 cup unsalted butter
  • 1/3 cup cocoa powder
  • 1 teaspoon kosher salt
  • 1 cup water
  • 2 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 1 1/2 teaspoons baking soda
  • 2 large eggs
  • 1/2 cup sour cream
  • 1 teaspoon pure vanilla extract
  • Filling:
  • 1 egg white
  • 1/4 cup granulated sugar
  • 1 cup shredded coconut
  • 1 tablespoon all-purpose flour
  • 1 teaspoon pure vanilla extract
  • Glaze:
  • 1 cup confectioners' sugar
  • sifted
  • 2-3 tablespoons heavy cream
  • 1/2 tablespoon vanilla bean paste
  • 3 Almond Joy bars
  • cut in half (optional)
3.7/5 (29 Votes)

By

Strawberry surprise

  • Strawberries pound cakes vanilla bean ice cream Whipped cream
2.6/5 (8 Votes)

By

Very moist delicious bundt cake!

  • Cake
  • Ingredients
  • 3 cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (2 sticks) unsalted butter
  • softened
  • 1 ¾ cups granulated sugar
  • 4 large eggs
  • room temperature
  • 1 vanilla bean
  • split
  • seeds
  • 1 cup sour cream
  • 1 ½ cups diced fresh peaches
  • Syrup
  • Ingredients
  • 1/3 cup fresh peach puree
  • strained
  • cup granulated sugar
  • 1 tablespoon orange juice
  • Method
  • Place rack in center of oven
  • and preheat oven to 350. Grease and lightly flour inside of 10 inch bundt pan.
  • Whisk together flour
  • baking powder
  • baking soda and salt in a large bowl. Set aside.
  • Using either a stand mixer (paddle attachment) or a hand mixer
  • beat the butter at medium speed until creamy
  • about 2 minutes. Gradually add sugar and beat at medium-high speed until the mixture is light in texture and color
  • about 3 minutes. Beat in eggs one at a time
  • beating for 30 to 40 seconds after each addition. Scrape down sides of bowl as necessary. Beat in vanilla bean. At low speed
  • add flour mixture in three additions
  • alternating with sour cream. (Add a bit of flour
  • a bit of sour cream
  • a bit of flour
  • a bit of sour cream
  • a bit of flour.)
  • Scoop half of batter into pan and spread with spatula. Sprinkle with peaches. Scoop remaining half of batter on top of peaches. Smooth with spatula. Bake cake for 50 to 60 minutes
  • or until a tooth pick inserted in the center comes out clean. Cool the cake in the pan on a cooling rack for 10 minutes
  • then invert it onto another rack. Place the cake
  • on the rack
  • over a baking sheet.
  • While cake is baking
  • make syrup. Combine peach puree
  • sugar
  • and orange juice in a small non reactive saucepan and cook over medium heat
  • stirring until the sugar dissolves
  • 3 to 4 minutes. Remove pan from heat. Using a pastry brush
  • dab syrup generously all over surface of the warm cake
  • allowing it to soak into the cake before reapplying. Let the cake cool completely.
0/5 (0 Votes)

By

preheat oven to 350. mix graham crackers and butter and press into 9 inch pan

  • 1 1/4 cup graham crumbs
  • 1/4 cup butter
  • melted
  • 3 pkg cream cheese
  • 3/4 cup sugar
  • 2 tbsp sugar
  • 1 vanilla bean
  • 2 tbsp flour
  • 1/2 tsp ground nutmeg
  • 1/4 cup rum
  • 3 eggs
  • 1/2 cup whipping cream
0/5 (0 Votes)

By

Lightly butter and sugar six (4-ounce) ramekins and set aside

  • Lemon Curd (see recipe below)
  • 1 pound (2 cups) granulated sugar
  • 1 pound cream cheese
  • 1/2 vanilla bean
  • split and seeds scraped out
  • 1 tablespoon cornstarch
  • 4 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup sour cream
  • Lemon slices (garnish)
  • Mint sprigs (garnish)
  • Lemon Curd
  • 3 large eggs
  • 3 egg yolks
  • 1/2 cup granulated sugar
  • 2/3 cup fresh-squeezed lemon juice
  • 1/2 cup creme fraiche *
  • 8 ounces (1 cup) unsalted butter
  • * If you can't find creme fraiche
  • sour cream may be substituted.
0/5 (0 Votes)

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