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Homemade Vanilla Bean Layer Cake with Fluffy Buttercream

Personal Vanilla Bean Layer Cake

Sara Coleman
A sophisticated, small-batch 4-inch layer cake featuring real vanilla bean flecks and a silky Swiss-style buttercream. Perfect for intimate celebrations or a luxurious solo treat.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 2 servings
Calories 485 kcal

Ingredients
  

Ingredients

  • 0.5 cup all-purpose flour spooned and leveled
  • 6 tbsp granulated sugar
  • 0.5 tsp baking powder
  • 4 tbsp unsalted butter softened to room temperature
  • 1 large egg white room temperature
  • 3 tbsp whole milk
  • 1 whole vanilla bean split and seeds scraped
  • 0.75 cup powdered sugar sifted for the frosting
  • 4 tbsp unsalted butter extra for frosting
  • 1 pinch fine sea salt

Notes

Store in an airtight container at room temperature for up to 2 days or refrigerate for 5 days. For the best flavor, serve at room temperature. You can substitute the vanilla bean with 1.5 teaspoons of vanilla bean paste or high-quality extract.