The Ultimate Vanilla Bean Treat Box Recipe

I was really excited to whip up this vanilla bean cake with homemade buttercream because its the perfect treat to vibe with on a lazy afternoon and even if you mess up a little bit its still bomb.

I love making the Ultimate Vanilla Bean Treat Box using softened unsalted butter, granulated sugar, eggs, warmed milk, and fresh vanilla bean seeds. I think these ingredients bring rich flavor and balanced nutrition, while the buttercream with extra butter, powdered sugar, and heavy cream round out this delish treat.

Ingredients

• Unsalted butter gives a rich, creamy texture to the cake helping keep it moist and tender.
• Granulated sugar sweetens the cake and frosting clearly balancing flavor with a smooth texture.
• Eggs add structure and protein which helps the batter rise and set just right.
• Warmed whole milk makes the crumb smooth, moist, and enriches the overall flavor.
• Vanilla bean seeds infuse an aromatic, natural flavor that makes the treat unbelievably fragrant.
• Baking powder helps the cake rise, giving it a light and fluffy feel as it bakes.
• Powdered sugar creates a silky buttercream frosting while heavy cream adjusts its consistency perfectly.

Ingredient Quantities

• 1 cup unsalted butter, softened for the cake batter
• 2 cups granulated sugar (you’ll use some for the cake and a bit extra for the frosting)
• 4 large eggs, at room temperature
• 2 1/2 cups all purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup whole milk, warmed just a little
• Seeds scraped from 2 fresh vanilla beans
• For the buttercream frosting: 1/2 cup unsalted butter, softened
• 3 cups powdered sugar, sifted well
• 1 to 2 tablespoons heavy cream
• Seeds from 1 extra vanilla bean (or about 1 teaspoon vanilla extract if you prefer)

How to Make this

1. Preheat your oven to 350°F and grease a cake pan with butter or line it with parchment paper.

2. In a large bowl, beat 1 cup of softened unsalted butter with 2 cups granulated sugar until the mix looks light and fluffy.

3. Crack in 4 large eggs at room temperature, beating them in one at a time to keep the batter smooth and even.

4. In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 2 1/2 teaspoons baking powder, and 1/2 teaspoon salt.

5. Slowly add the flour mixture into the butter mixture alternatively with 1 cup warmed whole milk. Stir until just combined.

6. Mix in the seeds scraped from 2 fresh vanilla beans, making sure the flavor is evenly distributed through your batter.

7. Pour the batter into your prepared pan and smooth the top with a spatula. Bake in the preheated oven until a toothpick inserted into the center comes out clean, usually about 25-30 minutes.

8. While your cake cools, prepare the buttercream frosting by beating 1/2 cup unsalted butter until creamy, then gradually add 3 cups sifted powdered sugar.

9. Blend in 1 to 2 tablespoons heavy cream and the seeds from 1 extra vanilla bean (or about 1 teaspoon vanilla extract) and beat the frosting until it’s light and smooth.

10. Once the cake is completely cool, spread the buttercream over the cake and enjoy your ultimate vanilla bean treat box!

Equipment Needed

1. Oven – You’ll need one to preheat at 350°F.
2. Cake pan – Get one that you’ll grease with butter or line with parchment paper.
3. Large mixing bowl – Use this one to beat butter and sugar until light and fluffy.
4. Small mixing bowl – This is for whisking together the flour, baking powder, and salt.
5. Mixer (hand or stand) – Helps beat the butter, sugar, and eggs smoothly.
6. Whisk – Required for mixing the dry ingredients in the small bowl.
7. Measuring cups and spoons – Essential for accurate amounts of butter, sugar, flour, milk and other ingredients.
8. Spatula – Use it to smooth the batter in the cake pan once it’s poured.
9. Toothpick – Handy for checking if the cake is done by inserting it into the center.
10. Cooling rack – Necessary to allow your cake to cool completely before frosting.

FAQ

• Q: Can I use salted butter instead of unsalted butter in the cake batter?
  A: It’s best to use unsalted butter cause salted butter might mess up the balance of flavors in the cake.
• Q: How do I know when my butter is softened enough for the recipe?
  A: Let it sit out at room temperature for about an hour until it’s soft but not melted, trust your feelin’—it should be easily pressed with your finger.
• Q: Why do I need to sift the powdered sugar for the buttercream frosting?
  A: Sifting the sugar helps get rid of lumps so your frosting is smooth and creamy, which makes a big difference.
• Q: Can I substitute whole milk with another type of milk?
  A: Whole milk really helps keep the cake moist, but you can use 2% if needed, just keep in mind it might slightly alter the texture.
• Q: What’s the best way to check if my cake is fully baked?
  A: Stick a toothpick in the center of the cake, and if it comes out clean or with a few moist crumbs, you’re good to go.

The Ultimate Vanilla Bean Treat Box Recipe Substitutions and Variations

• If you dont have unsalted butter, try using salted butter but reduce the added salt a bit
• You can substitute granulated sugar with coconut sugar in equal amounts for a unique flavor
• If whole milk is not available, almond milk or soy milk works fine in this recipe
• For heavy cream in the buttercream, half and half can be used as a replacement too
• If fresh vanilla beans are hard to find, 1 teaspoon of vanilla extract is a good alternative

Pro Tips

Here’s your vanilla bean cake recipe written in a chill, laid-back style with some pro tips sprinkled in.

First, preheat your oven to 350°F and grease your cake pan or line it with parchment paper. In a big bowl, beat 1 cup of softened unsalted butter with 2 cups granulated sugar until the mix looks light and fluffy. It really helps if your butter is nice and soft. Then, crack in 4 large eggs at room temperature one at a time, beating well after each addition so the batter stays smooth.

In another bowl, whisk together 2 1/2 cups all-purpose flour, 2 1/2 teaspoons baking powder, and 1/2 teaspoon salt. Slowly add this dry mixture into the butter and sugar mix, alternating with 1 cup of warmed whole milk. Stir until everything is just combined – don’t overdo it or your cake might turn out too dense. Also, mix in the seeds from 2 fresh vanilla beans so the flavor is evenly spread through the batter.

Pour the batter into your prepared pan and smooth out the top with a spatula. Bake in the preheated oven until a toothpick inserted into the center comes out clean, usually somewhere between 25 and 30 minutes. Once the cake is done, let it cool completely in the pan.

While you wait for your cake to cool, make the buttercream frosting. Beat 1/2 cup of softened unsalted butter until it gets creamy, then gradually add 3 cups of sifted powdered sugar. Blend in 1 to 2 tablespoons of heavy cream and add the seeds from 1 extra vanilla bean (or about 1 teaspoon of vanilla extract if you prefer). Beat the frosting until it becomes light and smooth, then slather it over your cooled cake.

Pro tips:
1. Make sure your eggs and milk are at room temperature; this helps them blend better with the butter and sugar and keeps your batter smooth.
2. When adding the dry ingredients, do it slowly and alternating with the milk to avoid overmixing – this keeps your cake soft and light.
3. Sift your powdered sugar before making the frosting so that you get a super smooth, lump-free finish.
4. If you want an extra depth of flavor, you can toast the butter a little before using it. It adds a subtle nutty taste that pairs really well with the vanilla bean. Enjoy your baking!