Vanilla Bean Cake

Vanilla bean cake with  Amsterdam and St. Malo  sheets

Vanilla bean cake with Amsterdam and St. Malo sheets

For any celebratory gathering, girls night in, or sweet tooth craving-this cake will always hit the spot. The recipe was inspired by Smitten Kitchen’s Best Birthday Cake.



  • 2 cups flour
  • 1 t baking powder
  • 3/4 t baking soda
  • 2 t salt
  • 1 stick butter 
  • 1 cup sugar
  • 2 t vanilla extract
  • 2 eggs
  • 1 cup buttermilk

Buttercream Frosting:

  • 4 cups confectioners sugar
  • 1 t salt
  • 1/2 cup butter, softened
  • 3 t vanilla extract
  • (Up to) 1/2 cup heavy cream


  • Preheat oven to 350
  • Prepare three 4-inch cake pans by spraying with pam.
  • In a medium bowl, mix flour, baking power, baking soda, and salt. Set aside.
  • Using a hand-held or stand mixer, beat butter and sugar on medium until fluffy. Then beat in vanilla.
  • Beat in eggs one at a time. 
  • Gently beat in buttermilk until just combined. 
  • Slowly add flour mixture until completely smooth. 
  • Pour batter into prepared pans and bake for 30 minutes.
  • While cakes are in the oven, in a large bowl, using a handheld or stand mixer (fitted with a whisk), beat the butter on medium speed until smooth, about 2 minutes.
  • With the mixer running on low, add confections' sugar, vanilla extract, and salt.
  • Increase to high speed and beat for 3 minutes.
  • Taste. Add an extra pinch of salt if needed.
  • Allow cakes to cool for 15 minutes and then remove from pans. 
  • Once the cakes have cooled, spread buttercream in between each cake layer.
  • Apply #ChefanieSheet & enjoy!

30 minutes active time, 1 hour total time. Serves 6.

Note: This cake batter is enough for three 4-inch cake pans. 

Featured collection