Vanilla Bean Cake Mix Recipe
The secret to a super moist vanilla bean cake mix recipe lies in carefully balancing ingredients and using the right techniques. Adding sour cream and vegetable oil keeps the cake tender and soft, while eggs provide structure and richness.
Equipment
- Large mixing bowl
- Medium mixing bowl
- Electric mixer or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Two 8-inch cake pans
- Parchment paper
- Cooling racks
- Offset spatula or knife (for frosting)
Ingredients
For the Cake:
- 4 cups ≈20 ounces white boxed cake mix (Pillsbury recommended)
- 3 large eggs
- 1 cup all-purpose flour
- 8 ounces sour cream
- 2 tablespoons vegetable oil
- 1 cup granulated sugar
- 1 1/3 cups water
- 1 tablespoon vanilla bean paste
For the Vanilla Bean Buttercream Frosting:
- 2 cups unsalted butter room temperature
- 7 cups powdered sugar
- 1/4 cup heavy whipping cream room temperature
- 2 tablespoons vanilla bean paste
- 1/2 teaspoon fine salt
Instructions
Preheat Oven:
- Preheat your oven to 350°F (175°C). Grease your cake pans and optionally line them with parchment paper to prevent sticking.
Combine Wet Ingredients:
- In a large bowl, whisk together the eggs, sour cream, vegetable oil, water, and vanilla bean paste until smooth.
Mix Dry Ingredients:
- In a separate bowl, combine the boxed cake mix, all-purpose flour, and granulated sugar. Mix until evenly blended.
Combine Wet and Dry:
- Gradually fold the dry mixture into the wet ingredients. Stir gently until no lumps remain, being careful not to over mix.
Bake the Cake:
- Pour the batter evenly into prepared pans. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let the cakes cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
Prepare Buttercream Frosting:
- In a large bowl, beat the butter on medium speed until creamy. Gradually add the powdered sugar, one cup at a time, alternating with heavy cream, and continue beating. Add the vanilla bean paste and salt. Beat on high for 3–5 minutes until fluffy and smooth.
Assemble the Cake:
- Once the cakes are fully cooled, place one layer on a serving plate or cake stand. Spread a generous layer of frosting on top. Place the second cake layer over it and frost the top and sides evenly with the remaining buttercream.
Decorate and Serve:
- Smooth the frosting with an offset spatula or create decorative swirls. Optionally, add sprinkles, edible pearls, or fresh berries for decoration. Slice and serve.
Notes
Nutrition Facts (per serving, approximate)
Calories: 560 kcal | Carbohydrates: 80 g | Fat: 25 g | Protein: 5 g | Sugar: 65 g