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vanilla bean cake

  • 2 ¾ cups all purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • 2 cups sugar
  • 1 cup vegetable oil
  • 1 large egg
  • 3 large egg whites
  • 1 tbsp vanilla bean paste
  • 1 cup milk

vanilla bean frosting

  • 1 8-oz pkg crisco shortening
  • 1 cup butter softened and cut into slices
  • 1 tbsp vanilla bean paste
  • 6 cups powdered sugar


for the cake

  • Preheat oven to 350*F and spray 2 (8-inch) cake pans or 3 (6-inch) cake pans with nonstick spray. Line with parchment paper and spray again.
  • Whisk together flour, baking powder, and salt. Set aside.
  • Combine sugar, oil, egg, egg whites, and vanilla bean paste. Mix on medium speed with an electric mixer until blended.
  • Add half of flour mixture and half of milk. Mix until smooth. Repeat with flour and milk.
  • Divide cake batter evenly among cake pans. Bake 20-23 minutes or until lightly golden and a toothpick inserted into the center of cake comes out clean.
  • Let cakes cool completely before frosting.

for the frosting

  • Beat shortening on medium speed with an electric mixer until smooth. With mixer running, add butter a few slices at a time until incorporated.
  • Add vanilla bean paste and half of powdered sugar. Mix on low speed until mostly combined and medium-high speed until completely combined. Repeat with remaining powdered sugar. (Add 1-2 tbsp milk if frosting is too thick.)
  • Spread frosting between cake layers and around the outside of the cake. Decorated with swirls of frosting and fresh fruit, if desired!


Recipe from bethcakes. All images and content are copyright protected. Please do not use my images without permission. If you would like to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Thank you.