This is an old recipe, and I made it before I knew how to decorate cakes even vaguely reasonably, so forgive the terrible picture. I will make it again soon so you can see how much better it looks with a little experience. 🙂
This is one of my most expensive cakes to date because of the Madagascar Vanilla Bean pods, which are typically 2 pods for about $10, and I used one pod for the vanilla bean cake portion. If it were less expensive, I gladly would have used both of the potent little pods worth of vanilla beans. (FYI – Sometimes an ad delivers on this site for a vanilla site – I bought 25 madagascar vanilla bean pods for like $10 from them!) For those of you who don’t know about Madagascar Vanilla Beans, you have to split the pod down the length of the long skinny thingy, then carefully open it up and use the back of a knife to scrape all the vanilla bean goop out to use in the cake. Very fun learning experience, and turned out very tasty!
Madagascar Vanilla Bean Cake Recipe Ingredients
- 2.25 cups flour
- 1 tablespoon baking powder
- 0.25 tablespoon salt
- 8 oz. (2 sticks) softened salted/sweet cream butter
- 1.75 cups sugar
- 1 madagascar vanilla bean pod – split and seeds scraped
- 3 eggs
- 1.75 cups milk
Madagascar Vanilla Bean Cake Recipe Directions
Preheat your oven to 350 degrees. First, sift the flour, baking powder and salt in one bowl. In another, cream the softened butter and sugar together. Take the madagascar vanilla bean pod, split it carefully with a knife down the seam and scrape out the many vanilla beans with the back of your knife. It is sort of paste-like, and it doesn’t seam like much vanilla, but it’s deliciously potent! Blend the vanilla beans into the butter/sugar mixture. Add each of the three eggs, one at a time. Add some of the dry ingredient mixture, a little bit a time, alternating with a little bit of milk, until you run out of both. Blend it well – but do not overmix this! Grease and flour two round cake pans. Divide the vanilla bean cake batter into both pans, and bake for about 40 minutes, or until the toothpick inserted in the center comes out dry. Cool the cake halves on a wire rack, and then frost or ice as desired. I whipped up a quick chocolate buttercream frosting and topped with fresh raspberries. I am so obsessed with chocolate and raspberry! This cake was pricy because of the madagascar vanilla beans, but so so worth it!