Vanilla Bean Cake with Nutella Frosting

Hey there, and welcome back, friends.

You are in for a treat!

Vanilla Bean Cake

This classic vanilla bean cake is infused with a delicate vanilla flavor. This cake has three layers of soft cake with a rich and creamy Nutella buttercream frosting. Your family and friends are going to be amazed by the simplicity and yet bold flavor of this cake!

The key ingredient of this classic recipe is the vanilla bean – it adds a unique, fragrant aroma and delicate flavor to the cake.

Let’s talk about this epic Nutella buttercream frosting. This frosting combines two classic favorites: Nutella and buttercream. It’s a rich, creamy, easy-to-make frosting full of delicious chocolaty-hazelnut flavor.

This frosting brings out the best in any cake. You can also use it as a classic frosting for cupcakes and brownies. 

It’s time to get baking and treat your family and friends to this amazing cake.

Vanilla Bean Cake Ingredients

• cake flour
• all-purpose flour
• granulated sugar & confectioners’ sugar
• baking powder
• salt
• unsalted butter
• a few large eggs
• whole milk & heavy cream
• vanilla bean paste
• pure almond extract & pure vanilla extract
• Nutella

How to Make Vanilla Bean Cake

To make the cake, start by greasing and lining three 8-inch round cake pans. You can use two 9-inch round cake pans as well. 

In the bowl of an electric mixer, combine the dry ingredients and mix on low speed until well blended.

Increase speed to medium-low and add the cubes of butter, one at a time, mixing each one for a few seconds before adding the next. Mix until there are no large chunks.

Add eggs, one at a time, and mix well between each addition. 

In a small mixing bowl, whisk together the milk, vanilla, and almond extract. Increase mixer speed to medium and add in the wet ingredients in 3 parts, mixing until incorporated and scraping down the bowls after each addition. DO NOT overbeat; otherwise, you will end up with dense cupcakes.

Divide batter equally into prepared cake pans.

Bake cakes until a toothpick inserted into the center comes out clean, about 22-25 minutes. Remove cakes from oven and let cool in pan for 10 minutes.

Remove cakes from the pan and let them cool on a cooling rack before frosting.

Next, make the Nutella frosting. Whip butter for 8 minutes on medium speed using the paddle attachment of an electric mixer. The butter will become pale and creamy. 

Beat in the Nutella until combined, about 1 minute.

Add the rest of the ingredients and mix on low speed for 1 minute. 

Then increase speed to medium and mix for 6 minutes until the frosting is light, creamy, and fluffy.

Level the cakes if needed. Onto a cake stand, place the first layer of cake. Evenly spread about 1 cup of buttercream on top. Add the top layer of cake with the top of the cake down.

Crumb coat the cake with a thin layer of buttercream. Then spread the icing evenly and frost the cake. Decorate as desired with sprinkles.

How to Store Vanilla Bean Cake

Store vanilla bean cake at room temperature in an airtight container for up to 3 days in an airtight container. You can also store it in the fridge for up to 7 days or in the freezer for up to 3 months. 

Can I use Vanilla Extract instead of Vanilla Bean Paste?

No, this cake is meant to highlight the flavor of vanilla through vanilla bean paste. It is best to use the paste instead of the extract to make this recipe.

More Cake Recipes

I love making layered cakes. These layered cake recipes are great for birthdays and special events.

• Chocolate Peanut Butter Cake
• Tropical Coconut Layer Cake
• Vanilla Layer Cake with Rose Buttercream
• Pink Ombre Cake
• Coconut Blueberry Layer Cake

What do you think of this delicious vanilla bean cake recipe? What would you serve with a slice of this cake? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy baking, friends!

Vanilla Bean Cake Recipe