Home · Recipes Pink Vanilla Bean Celebration Cake Author: Maryanne CabreraPublished: Jan 30, 2013Updated: Nov 16, 2023 View Recipe7 ReviewsThis post may contain affiliate links. Read our disclosure policy. Layered celebration cake featuring vanilla bean cake and rich vanilla bean buttercream. I can always find a reason to celebrate. Why wait for a birthday or special occasion? Live in the moment and make each day count! I say today deserves a pink vanilla bean speckled celebration cake! Vanilla Bean Cake with Vanilla Buttercream This recipe makes two 6-inch round cake layers. You may bake it in two 8-inch round cake pans. The layers will be much thinner. The cake benefits greatly from the use of vanilla bean. If possible, use real deal vanilla bean. High quality vanilla bean paste is another great option. Rich Buttercream There are various types of buttercream: American, Swiss, German, Italian and French. They all contain butter. However, they differ in their incorporation of sugar and/or eggs. This recipes uses whole eggs (the white and yolks). You may be more familiar with Swiss or Italian buttercream, which only use egg whites to produce a meringue. The addition of egg yolks creates a creamy, luscious, and super flavorful buttercream. More Pink Dessert Recipes Pink Palace Pancake Cake Strawberry Kiss Cookies Ruby Chocolate Strawberry Swirl Ice Cream Bars Pink Valentine Cake Doughnuts Vanilla Bean Cake Yield: two 6-inch round cake layers, about 4 cups buttercream Print Recipe Pin Recipe Rate Recipe IngredientsCake:¾ cup unsalted butter softened, room temp1 cup granulated sugar1 ¾ cup all-purpose flour2 teaspoon baking powder1 teaspoon baking soda½ teaspoon kosher salt2 large eggs room temp1 large egg yolk room temp¼ cup sour cream1 Tbsp vanilla paste beans or one vanilla bean split and scraped½ cup heavy creamRich Vanilla Buttercream:4 large eggs1 cup granulated sugar½ teaspoon kosher salt1 teaspoon vanilla bean paste2 cup unsalted butter room temp, cut into tablespoonsAmeriColor Soft Gel Paste Food Color in Electric Pink Instructions Cake:Preheat oven to 350 ° F. Grease 2-6-inch round cake pans and line with parchment paper. Set aside.In the bowl of a stand mixer, cream together butter and sugar. Add eggs and yolk, one at time. Add sour cream and vanilla paste. Mix until combined.In another bowl, whisk together flour, baking powder, baking soda, and salt. Add dry mixture to mixing bowl in three additions, alternating with heavy cream. Begin and end with the dry ingredients. Mix until just combined. Be careful not to overmix and incorporate too much air into the batter.Weigh batter and divide evenly between two cake rounds. Smooth the top, making sure batter is settled nice and even. Bake for 20-30 minutes until cake is done and toothpick inserted in the center of cake comes out clean. Let cool in pan for five minutes before unmolding and allowing to cool completely on a cooling rack. Cool to room temperature before slicing layers.Buttercream:In a medium metal bowl, whisk together eggs, sugar, salt, and vanilla. Place over a bain-marie and whisk constantly until mixture reaches 160° F.Transfer mixture to bowl of a stand mixer. With a whisk attachment, beat on med-high speed until light and airy. Continue to whisk until about room temperature. Reduce speed to medium and slowly, add butter, about 1 tablespoon at a time. Once all the butter is added, increase speed to high and beat until buttercream is light and fluffy. Add a couple drops of the soft gel paste at a time, until you get your desired color. Author: Maryanne Cabrera Did you make this recipe?Show us on Instagram! Tag @littleepicurean and hashtag #littleepicurean.