This vanilla bean cake is soft, tall, and delicately fragrant, layered with a light mascarpone whipped cream that balances richness with freshness. Made with oil for a tender crumb and infused with multiple forms of vanilla, this cake delivers deep flavor without heaviness. Finished with a warm vanilla milk soak and a naturally crackled top, it is elegant yet comforting, perfect for celebrations or refined everyday baking.
Why You’ll Love This Recipe
This cake highlights vanilla in its purest and most expressive form. Whipped eggs create a lofty, airy texture, while oil keeps the crumb moist even when chilled. The mascarpone whip is less sweet than traditional buttercream, allowing the vanilla to shine. The recipe is versatile, forgiving, and ideal for customization, making it a reliable foundation for countless variations.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Vanilla Bean Cake
236 grams all-purpose flour
1 ½ teaspoons baking powder
200 grams cane sugar
25 grams light brown sugar
1 teaspoon kosher salt
3 large eggs, room temperature (150 grams without shells)
120 ml avocado oil
13 grams vanilla bean paste
13 grams pure vanilla extract
240 ml whole milk, room temperature
Vanilla Bean Sugar
50 grams granulated sugar
½ vanilla bean, split lengthwise
Vanilla Milk Soak
120 ml whole milk
½ vanilla bean, split lengthwise
remaining vanilla bean sugar (including pod)
Mascarpone Whipped Cream
350 ml heavy cream, cold
300 grams mascarpone cheese, cold
60 grams confectioners’ sugar
1 to 2 teaspoons pure vanilla extract, to taste
large pinch flaky sea salt
Directions
Before beginning, make sure all cake ingredients are at room temperature.
Prepare the vanilla bean sugar by rubbing the scraped seeds of half a vanilla bean into the granulated sugar until evenly speckled. Place the empty pod into the sugar and set aside.
Preheat the oven to 350°F. Grease an 8-inch cake pan with tall sides and line the bottom with parchment paper.
In a medium bowl, whisk together the flour and baking powder. Set aside.
In a large bowl or stand mixer, beat the eggs on medium-low speed for 1 minute. Add the cane sugar and light brown sugar, then increase the speed to medium-high and beat until pale, thick, and ribboning, about 3 to 5 minutes.
In a separate container, whisk together the avocado oil, vanilla bean paste, and vanilla extract. Slowly stream this mixture into the eggs while mixing on medium speed, allowing it to fully emulsify.
Reduce the mixer speed to low and slowly add the milk until just combined. Gently fold in the dry ingredients in two additions, mixing carefully to avoid deflating the batter.
Pour the batter into the prepared pan and sprinkle the top generously with about half of the vanilla bean sugar.
Bake for 40 to 45 minutes, until golden and a toothpick inserted into the center comes out clean. Cool the cake in the pan for 15 minutes, then transfer to a rack to cool completely.
For the milk soak, combine the milk, vanilla bean seeds, pod, and remaining vanilla sugar in a small saucepan. Heat gently until the sugar dissolves. Remove from heat, cover, and let steep for 10 minutes.
To prepare the mascarpone whipped cream, beat the heavy cream, mascarpone, confectioners’ sugar, vanilla extract, and salt on medium speed, increasing to medium-high, until medium-stiff peaks form. Refrigerate until ready to use.
Slice the cooled cake into three even layers. Brush the warm milk soak over the bottom and middle layers only. Assemble the cake with generous layers of mascarpone whip between the cake layers. Leave the top lightly frosted or dusted with confectioners’ sugar if desired.
Servings and timing
Servings: 8 to 12 slices
Prep time: 30 minutes
Bake time: 40 to 45 minutes
Cooling and assembly time: 45 minutes
Total time: approximately 2 hours
Storage/Reheating
Store the assembled cake covered in the refrigerator for up to 7 days. Because the cake is oil-based, it stays soft when chilled. For best texture, allow slices to sit at room temperature for about 10 minutes before serving. Reheating is not recommended.
FAQs
Can I make this cake ahead of time?
Yes, the cake layers can be baked up to two days in advance and stored well wrapped in the refrigerator.
Can I substitute the avocado oil?
Yes, canola or grapeseed oil work well. You may also replace up to 30 percent with mild olive oil.
What if I do not have vanilla bean paste?
You can substitute with an equal amount of pure vanilla extract.
Can I use cream cheese instead of mascarpone?
Yes, but reduce the salt slightly since cream cheese has a tangier flavor.
Does the milk soak make the cake soggy?
No, when applied lightly it enhances moisture without making the cake wet.
Can I freeze this cake?
The unfrosted cake layers freeze well for up to two months. Thaw completely before assembling.
Why is my cake dense?
Overmixing the batter or deflating the whipped eggs can lead to a denser texture.
Can I use low-fat milk?
Whole milk is recommended, but lower-fat milk will still work with slightly less richness.
Is this cake overly sweet?
No, the sweetness is balanced by the mascarpone whip and deep vanilla flavor.
Can I add fruit between the layers?
Yes, sliced seasonal fruit pairs beautifully with this cake.
Conclusion
This vanilla bean cake with mascarpone whip proves that vanilla can be anything but plain. With its soft crumb, fragrant aroma, and balanced sweetness, it is a timeless recipe that invites creativity while delivering elegant, reliable results for any occasion.
Print
Vanilla Bean Cake with Mascarpone Whip
- Total Time: 2 hours
- Yield: 8–12 slices
- Diet: Vegetarian
Description
A tall, tender vanilla bean cake with a moist oil-based crumb, layered with lightly sweet mascarpone whipped cream and finished with a fragrant vanilla milk soak.
Ingredients
- 236 g all-purpose flour
- 1 1/2 teaspoons baking powder
- 200 g cane sugar
- 25 g light brown sugar
- 1 teaspoon kosher salt
- 3 large eggs, room temperature
- 120 ml avocado oil
- 13 g vanilla bean paste
- 13 g pure vanilla extract
- 240 ml whole milk, room temperature
- 50 g granulated sugar (for vanilla bean sugar)
- 1 vanilla bean, split lengthwise
- 120 ml whole milk (for vanilla milk soak)
- 350 ml heavy cream, cold
- 300 g mascarpone cheese, cold
- 60 g confectioners’ sugar
- 1–2 teaspoons pure vanilla extract
- Large pinch flaky sea salt
Instructions
- Rub vanilla bean seeds into granulated sugar and reserve with pod.
- Preheat oven to 350°F (175°C). Grease and line an 8-inch cake pan.
- Whisk flour and baking powder together.
- Beat eggs, cane sugar, and brown sugar until pale and thick.
- Whisk oil, vanilla paste, and vanilla extract, then slowly stream into eggs.
- Add milk on low speed, then gently fold in dry ingredients.
- Pour batter into pan and sprinkle with half the vanilla sugar.
- Bake 40–45 minutes until golden and a toothpick comes out clean.
- Cool completely.
- Heat milk, remaining vanilla sugar, and pod until dissolved; steep 10 minutes.
- Whip cream, mascarpone, confectioners’ sugar, vanilla, and salt to medium-stiff peaks.
- Slice cake into three layers, brush milk soak on bottom and middle layers.
- Assemble cake with mascarpone whip between layers.
Notes
- Oil-based cake stays soft even when chilled.
- Do not overmix to maintain airy texture.
- Mascarpone whip is less sweet than buttercream.
- Great base for adding fruit or flavored syrups.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 32 g
- Sodium: 210 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 110 mg
