Soft Vanilla Bean Spring Cake

Name: Soft Vanilla Bean Spring Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 1 ¾ cups all-purpose flour; 2 tsp baking powder; ½ tsp salt; ½ cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 tsp vanilla bean seeds (from about 1 vanilla bean); 1 cup milk

Highlighted under: Family Seasonal Food Collection

I absolutely adore baking, especially when it comes to creating a cake that feels like spring on a plate. This Soft Vanilla Bean Spring Cake is one of my favorites, featuring a delicate crumb infused with genuine vanilla bean. Each slice evokes the fresh essence of the season, making it perfect for any gathering or even a quiet afternoon treat. I find that the real vanilla bean adds a depth of flavor that extract just can’t replicate, plus it looks beautiful speckled throughout the cake. Let’s dive into this delightful recipe!

Created by

Juliet Ashford

Last updated on 2026-02-23T19:17:37.764Z

As I experimented with different cake recipes, I found that using fresh vanilla beans transformed the flavor immensely. I remember the first time I baked this cake; my kitchen was filled with the heavenly aroma of vanilla, and I couldn’t resist sneaking bites of the warm cake as it came out of the oven. This cake pairs beautifully with fresh berries or a light glaze, amplifying the springtime spirit it embodies.

One of the key tips I've learned is to be gentle when folding in the flour. Overmixing can lead to a dense cake, whereas a light hand ensures that your cake remains airy and soft. I often use a rubber spatula for this, as it helps incorporate the flour without losing all that precious air we’ve beaten into the egg whites.

Why You'll Love This Cake
Delicate vanilla flavor with real vanilla beans
Incredibly light and fluffy texture
Perfect for spring celebrations or picnics

The Role of Vanilla Bean

Vanilla bean is the star of this Soft Vanilla Bean Spring Cake, bringing a luxurious flavor and aroma that can't be matched with extract. Each pod contains tiny black seeds that not only add visual appeal but also infuse the cake with a rich, nuanced flavor, elevating the overall taste. For the best results, make sure your vanilla beans are fresh; older beans may lose their potency and not provide the same depth of flavor.

When extracting vanilla beans for this recipe, use a sharp knife to split the bean lengthwise, then scrape out the seeds. This process ensures maximum flavor is transferred to your batter. A good rule of thumb is to use one vanilla bean for this recipe, but feel free to experiment by adding another half if you're in the mood for extra richness!

Achieving the Perfect Texture

The light and fluffy texture of this cake is achieved through proper creaming of the butter and sugar. Aim to cream these ingredients for about 3-5 minutes, or until the mixture appears pale and fluffy. This step incorporates air into the batter, resulting in the delightful rise that makes a cake tender and beautifully light.

Another important factor is to avoid overmixing once the dry ingredients are added. Mixing just until combined prevents gluten from developing, which can lead to a denser, tougher cake. A few lumps are perfectly acceptable—you want that tender crumb that melts in your mouth!

Storage and Variations

This Soft Vanilla Bean Spring Cake can be stored at room temperature, wrapped in plastic for up to three days. For longer storage, you can freeze the cake. Wrap slices individually in plastic wrap and then in aluminum foil, keeping them fresh for up to two months. When ready to enjoy, simply thaw at room temperature or pop in a microwave for a few seconds for a warm treat.

If you're looking to mix it up, consider adding lemon zest to the batter for a refreshing citrus twist or folding in fresh berries for a burst of flavor. You can also experiment by drizzling a vanilla glaze over the cooled cake for an extra layer of sweetness!

Ingredients

Gather your ingredients before you start for a smoother baking experience.

Cake Ingredients

1 ¾ cups all-purpose flour
2 tsp baking powder
½ tsp salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla bean seeds (from about 1 vanilla bean)
1 cup milk

Make sure to preheat your oven while you prepare the batter!

Instructions

Follow these steps closely to ensure your cake comes out perfect.

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

Mix Dry Ingredients

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

Cream Butter and Sugar

In a separate large bowl, cream the softened butter and sugar until light and fluffy.

Add Eggs and Vanilla

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla bean seeds.

Combine Mixtures

Gradually add the dry ingredients to the butter mixture, alternating with the milk, until just combined.

Bake the Cake

Pour the batter into the prepared pan and bake for 30 minutes, or until a toothpick inserted in the center comes out clean.

Cool and Serve

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Let your cake cool completely before frosting or serving with toppings.

Pro Tips

For a twist, try adding lemon zest to the batter for a refreshing citrus note.

Common Troubleshooting

If your cake turns out dense, it’s likely due to overmixing the batter or not properly creaming the butter and sugar. Ensure you are mixing just until combined and keeping an eye on the creaming process for the right texture. Remember, a fluffy mix traps air, while overmixing develops gluten, leading to a heavy cake.

Another common issue is a cake that domes in the center. This can happen if the oven temperature is too high; it’s crucial to preheat accurately. Keeping an oven thermometer on hand can help you get an accurate reading to ensure even baking and a flat top.

Serving Suggestions

This delightful cake pairs wonderfully with a simple dusting of powdered sugar or a dollop of whipped cream. For a more extravagant presentation, serve with fresh fruits like strawberries or peaches. They complement the sweet vanilla flavor perfectly and add a refreshing element that enhances the spring experience.

For gatherings, consider transforming this cake into a layered dessert. Simply slice it in half horizontally, spread a layer of freshly whipped cream and your choice of fruit in between, and replace the top. Not only does this add dramatic flair, but it also elevates each slice with added flavor and texture.

Questions About Recipes

→ Can I use vanilla extract instead of vanilla beans?

Yes, you can use 1 tablespoon of pure vanilla extract as a substitute for the vanilla beans.

→ What if I don’t have all-purpose flour?

You can substitute with cake flour for a lighter texture, but measure it carefully.

→ How can I store leftovers?

Store the cake in an airtight container at room temperature for up to 3 days.

→ Can I freeze this cake?

Yes, you can freeze the cake. Wrap it tightly in plastic wrap and store it in the freezer for up to 2 months.