Mini Vanilla Bean Cake… and some other things

Mini Vanilla Cake | The Blonde Buckeye

Over the past few months, I’ve done my best to keep up with new recipes for you guys, but sometimes they were a little sparse… This was a combination of being just plain busy, but also INSANELY tired. Because… I’m pregnant! If you follow me on Instagram, you’ve probably known for a little while about our baby boy, but I thought I should just put it out there (in case I start coming up with some weird food combinations). I actually lost my sweet tooth for a few months, but it is back with a vengeance and I have some crazy good recipes coming up!

Mini Vanilla Cake | The Blonde Buckeye

I’m already 24 weeks along now, which is equally exciting and frightening. My husband and I are absolutely over the moon with excitement about it. When we found out we were having a boy, naturally, I had to celebrate with cake. (Please excuse the iPhone pics, I have no real excuse…)

Mini Vanilla Cake | The Blonde Buckeye

(Here’s our little announcement picture)


(…and our first baby cuddling with her little brother)


In addition to making a cake for us, I also made one for my good friend’s, nephew’s first birthday. Just look at him dominating his little smash cake! Can you get over how cute that is?! Cowboy theme? I mean.

An awesome thing about this recipe is that you can also use it to make 12 cupcakes. For this event, I just doubled the recipe, used half for the cake, and the other half for 12 cupcakes. He gets his little smash cake and everyone else gets a cupcake. Paaar-tay!

Mini Vanilla Cake | The Blonde BuckeyeMini Vanilla Cake | The Blonde Buckeye

Mini Vanilla Bean Cake
Makes one 5" cake (or 12 cupcakes)
  • CAKE:
  • 1½ cups All-purpose Flour
  • 1 cup Granulated Sugar
  • 1 teaspoon Baking Powder
  • ½ teaspoon Kosher Salt
  • 2 Egg Whites, room temperature
  • 1 Egg, room temperature
  • ½ cup Whole Milk, room temperature
  • Seeds from 1 vanilla bean (or 1 tsp Vanilla Bean Paste)
  • ½ cup Unsalted Butter, room temperature (1 stick)
  • 1 cup Unsalted Butter, room temperature
  • 3 cups Powdered Sugar
  • 1 Tablespoon Whole Milk
  • 2 teaspoon Clear Vanilla Extract
  • ¼ teaspoon Kosher Salt
  1. CAKE:
  2. Preheat oven to 350 degrees F. Grease/butter/nonstick spray two 5" round cake pans. Line the bottom with a piece of parchment paper cut to the same size. Grease/butter/spray the parchment paper as well. Sprinkle flour on the inside bottom and walls of the dish, making sure to dump out an excess flour (or line 1 standard muffin pan with 12 paper liners).
  3. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, baking powder and salt together. Beat on low for about 30 seconds, then set aside.
  4. In a small bowl, combine the eggs and egg whites, ¼ cup of the milk and the vanilla together. Set aside.
  5. Add the butter (cut in 4 pieces) to the flour mixture, along with the other ¼ cup of the milk. Mix on low speed until well moistened. Increase speed to medium and beat for about 90 seconds.
  6. Scrap down the sides of the bowl and add the egg mixture in 3 separate increments, mixing for about 30 seconds on medium between each one.
  7. Divide the batter evenly between the pans, smoothing out the tops. Bake for about 30-35 minutes (cakes will pull away from sides and an inserted toothpick comes out clean). Alternatively, the cupcakes will take about 19 or 20 minutes. Once they're done, allow cakes to cool in the pan on a wire rack for about 10 minutes, then remove from pans and let cool completely.
  9. In the the bowl of an electric mixer, beat the butter on medium until light and fluffy (2-3 minutes) with the paddle attachment. Reduce speed to low, add sugar slowly until sugar is moistened, about a cup at a time. Add the milk and vanilla. Continue to mix at medium speed until combined (add a bit more sugar if it's too thin or runny, or more milk if too thick).
  11. Place one of the layers on a 5" or 6" cake board (you can cut the layers in half if you want a 4-layer cake, rather than just 2).
  12. Add about ⅓ cup of the frosting on the top of the layer and spread out evenly. Next add the top layer, flipping it upside-down so it has a nice, flat top.
  13. Add another larger dollop of frosting on the top layer, spreading it evenly across the top and down the sides with an offset spatula. This layer is the crumb coat, so it should be very thin (you will still see the cake color in places). Refrigerate the cake for 20-30 minutes to chill.
  14. Once the crumb coat has set, add another large dollop of frosting on the top of the cake. Using a clean offset spatula, spread the frosting out over the crumb cake, a little thicker this time. Work the excess frosting to the edges and down the sides, adding more as needed. Try to maintain and even layer all around (using a turn table is helpful with this). Add any finishing touches you like, such as textured frosting, sprinkles, etc.
*Store cake in an airtight container for up to 3 days at room temperature, but it's best eaten within a day.
*If you need more help with the basics of icing a cake, check out this super helpful tutorial from Butter Me Up, Brooklyn
*Recipe adapted from The Cake Merchant


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