The Ultimate Vanilla Bean Cake: Moist, Flavorful, and Effortlessly Elegant
Prepare to fall in love with this **Vanilla Bean Cake**, a true masterpiece of tender, moist cake layers infused with rich vanilla bean flavor, all crowned with a dreamy, velvety vanilla bean cream cheese buttercream. It’s the kind of cake that makes any moment feel special, yet remains surprisingly simple to create.
This vanilla bean cake isn’t just a dessert; it’s an experience. It’s the *ultimate* treat for those moments when you’re craving something that feels both simple and incredibly elegant. What makes it truly stand out is its “one-pan wonder” status! That’s right—no need to juggle multiple cake pans or deal with the complexities of stacking numerous layers. This recipe focuses on delightful simplicity, ensuring you don’t sacrifice an ounce of flavor or that coveted tender texture. Each bite is a testament to warm, inviting vanilla, thanks to the star ingredient: vanilla bean paste. Whether you’re marking a special occasion, hosting a gathering, or simply want to brighten an ordinary day with a sweet indulgence, this cake is your perfect companion. For an extra touch of decadence, a scoop of your favorite ice cream on the side will elevate it to a truly unforgettable dessert!
Looking for more delightful baking inspiration? Here are a few of my other favorite recipes:
- The Best Snack Size Strawberry Coconut Cake
- Easy To Make Mini Snickerdoodle Cake Recipe
- Super Easy and Fluffy Cake Like Cornbread Recipe
Why This Vanilla Bean Cake Will Become Your Go-To Recipe
You’re about to discover a new favorite. This vanilla bean cake isn’t just another recipe; it’s designed for maximum flavor and minimal fuss. Here’s why you’ll absolutely adore it:
- Effortless One-Pan Baking: Say goodbye to the hassle of multiple cake pans and intricate stacking. This recipe utilizes a single 8-inch round pan, making it incredibly user-friendly. It’s perfect for beginners, busy bakers, or anyone who appreciates a straightforward baking process without compromising on a stunning result. The single layer, once baked, is easily sliced horizontally for two beautiful layers, simplifying the entire experience.
- Unbelievably Tender and Moist Texture: The secret to this cake’s melt-in-your-mouth texture lies in the strategic use of sour cream and buttermilk. These ingredients introduce a gentle acidity that tenderizes the cake crumb while locking in moisture, resulting in a cake that remains soft and supple for days. Each forkful is a cloud-like dream!
- Superior, Robust Vanilla Flavor: This isn’t just any vanilla cake; it’s a *vanilla bean* cake. The star ingredient, vanilla bean paste, delivers a concentrated, aromatic vanilla punch that far surpasses standard extract. Not only does it impart a deeper, more complex flavor profile, but you’ll also see those beautiful tiny vanilla bean seeds speckled throughout the cake, signaling its authentic, gourmet quality. It truly elevates the entire dessert.
- Perfect for Any Occasion: From casual weeknight desserts to elegant celebrations, this cake is incredibly versatile. It’s sophisticated enough for a fancy dinner party or a milestone birthday, yet comforting enough for a simple “just because” treat. Its classic appeal means it’s always a crowd-pleaser, fitting seamlessly into any scenario you can imagine.
- Customizable Frosting Options: While the recipe features a heavenly vanilla bean cream cheese buttercream that perfectly complements the cake, feel free to get creative! You can stick with the classic, or for a whimsical touch, add a tiny drop of red food coloring to transform it into a lovely pink frosting. Alternatively, consider a light chocolate ganache, a simple glaze, or even fresh berries for different flavor profiles. The possibilities are endless!
Essential Ingredients and Pro Tips for Your Vanilla Bean Cake
Crafting the perfect vanilla bean cake starts with understanding your ingredients. Here’s a detailed look at what you’ll need and why each component plays a crucial role:
For the Cake Layers:
- Unsalted Butter (Room Temperature): This is non-negotiable! Softened butter creams beautifully with sugar, incorporating air that creates a light, fluffy, and tender cake batter. If your butter is too cold, it won’t emulsify properly; too warm, and the cake can become greasy.
- Granulated Sugar: Beyond just sweetness, sugar contributes to the cake’s moistness and helps create that tender crumb. It also balances the slight tang from the sour cream and buttermilk, ensuring a perfectly harmonious flavor profile.
- Vegetable Oil: A small amount of vegetable oil is a secret weapon for super moist cakes. Unlike butter, oil remains liquid at room temperature, keeping your cake tender and preventing it from drying out over time.
- Large Eggs (Room Temperature): Just like butter, room temperature eggs are vital. They incorporate more easily and evenly into the batter, helping to create a stable emulsion and contributing to the cake’s fine texture and rise. Cold eggs can cause the batter to curdle.
- Vanilla Bean Paste: The true star of the show! Vanilla bean paste offers a more intense and complex vanilla flavor compared to extract, along with those visually appealing tiny black specks that signal its premium quality. My favorite brand is this one, and it’s truly worth the investment for an exceptional vanilla experience.
- Pure Vanilla Extract: A splash of high-quality pure vanilla extract works synergistically with the paste, deepening the overall vanilla notes and making this truly the *best vanilla cake* you’ll ever taste.
- Sour Cream (Room Temperature): This ingredient is a moisture powerhouse! Its high fat content and acidity contribute to an incredibly moist, tender crumb and add a subtle tang that enhances the cake’s flavor complexity. Always bring it to room temperature for the best mixing results.
- Cake Flour: Finer and with a lower protein content than all-purpose flour, cake flour is key to achieving that delicate, melt-in-your-mouth texture. If you don’t have it on hand, don’t worry! Check out the FAQs section for an easy homemade substitute.
- Baking Powder and Baking Soda: These leavening agents are carefully balanced to work together, reacting with the acidic ingredients (buttermilk, sour cream) to create carbon dioxide bubbles, which give the cake its beautiful rise and airy structure.
- Salt: A small but mighty ingredient! A pinch of salt enhances all the other flavors, making the sweetness brighter and the vanilla more pronounced. It’s crucial for a well-rounded taste.
- Buttermilk (Room Temperature): Similar to sour cream, buttermilk adds moisture, tenderness, and a delightful tang to the batter. Its acidity also activates the baking soda, ensuring proper leavening. Ensure it’s at room temperature for optimal mixing and cake structure.
For the Cream Cheese Frosting:
- Unsalted Butter (Softened): Softened butter is essential for a smooth, lump-free, and creamy frosting that’s easy to spread.
- Cream Cheese (Full-Fat, Room Temperature): Use full-fat cream cheese for the richest, tangiest, and most decadent frosting. Make sure it’s at room temperature to prevent lumps and ensure it creams smoothly with the butter. No shortcuts here!
- Powdered Sugar (Sifted): Sifting powdered sugar is a crucial step to avoid a lumpy frosting. It ensures a silky-smooth texture that’s a joy to work with and eat.
- Heavy Cream: A small splash of heavy cream adds a touch of richness and helps whip the frosting into an incredibly light and fluffy consistency.
- Vanilla Bean Paste: Incorporating vanilla bean paste into the frosting creates a cohesive flavor profile with the cake, tying the entire dessert together beautifully and offering those lovely visual specks.
Step-by-Step Instructions for Your Perfect Vanilla Bean Cake
For the Vanilla Bean Cake Layers:
- Preparation is Key: Begin by preheating your oven to 325°F (160°C). Allow it to heat for at least 30 minutes before baking. This crucial step ensures the oven reaches and stabilizes at the correct temperature, preventing uneven baking and over-browning of the cake’s edges. While the oven preheats, grease an 8-inch round cake pan thoroughly with butter or nonstick cooking spray. Line the bottom with a circle of parchment paper, and for extra assurance, spray the parchment paper lightly as well. This guarantees your cake will release effortlessly.
- Creaming the Fats and Sugar: In a large mixing bowl, or the bowl of a stand mixer fitted with the paddle attachment, combine the room-temperature unsalted butter and granulated sugar. Beat on medium speed for 2-3 minutes until the mixture is visibly lightened in color and fluffy. This process incorporates air, which is vital for a tender cake. Don’t forget to stop and scrape down the sides and bottom of the bowl with a rubber spatula to ensure all ingredients are evenly incorporated.
- Adding Wet Ingredients: Pour in the vegetable oil and mix until just combined. Then, add the large eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides and bottom of the bowl after each egg to maintain a smooth batter. Once all eggs are in, mix in the vanilla bean paste, pure vanilla extract, and room-temperature sour cream. Beat until the mixture is smooth. Don’t be alarmed if the batter looks slightly curdled at this stage; it will smooth out once the dry ingredients are added.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. This step helps to evenly distribute the leavening agents and salt throughout the flour, ensuring a consistent rise and flavor.
- Alternating Wet and Dry: With your mixer on low speed, gradually add the dry ingredients and buttermilk to the wet mixture, alternating between them. Start by adding about half of the dry ingredients, mixing just until combined. Follow with half of the buttermilk, mixing until just incorporated. Repeat this process with the remaining dry ingredients and buttermilk. It’s essential not to overmix the batter at this stage, as over-developing the gluten can lead to a dense, tough cake. Mix only until no streaks of flour are visible, then give the bowl a final scrape to ensure everything is perfectly combined.
- Prepare for Baking: Pour the smooth cake batter into your prepared 8-inch round pan. Use a small offset spatula or the back of a spoon to gently smooth the top of the batter. Lightly tap the pan on the counter a few times to release any trapped air bubbles, ensuring an even bake.
Baking Your Cake to Perfection:
- Bake Time: Place the prepared pan into the preheated oven and bake for 35-40 minutes. The cake is done when a wooden toothpick or cake tester inserted into the very center comes out with moist crumbs attached (not wet batter). Keep a close eye on your cake, as oven temperatures can vary. If your oven tends to run hot, start checking for doneness around the 30-minute mark to prevent overbaking. An overbaked cake will be dry!
- Cooling Process: Once baked, remove the cake from the oven and let it cool in the pan on a wire rack for exactly 10 minutes. This allows the cake to firm up slightly, preventing it from breaking when you invert it. After 10 minutes, carefully invert the cake onto the wire rack, remove the pan and parchment paper, and let it cool completely. This crucial cooling process will take approximately 40 minutes, but often longer. Patience is key here—frosting a warm cake will only result in melted, messy frosting!
For the Velvety Vanilla Bean Cream Cheese Frosting:
- Whipping the Base: While your cake cools, begin preparing the frosting. In a large mixing bowl (or the bowl of a stand mixer), beat the softened unsalted butter and room-temperature full-fat cream cheese together on medium speed for about 2 minutes, until the mixture is smooth, creamy, and free of lumps. Remember to scrape down the sides and bottom of the bowl periodically with your rubber spatula to ensure everything is evenly combined.
- Building the Frosting: Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed after each addition to prevent a “sugar cloud” from forming in your kitchen. Once all the powdered sugar is incorporated, add the heavy cream and vanilla bean paste. Increase the mixer speed to medium-high and beat the frosting for another 2-3 minutes. You’ll know it’s ready when it’s wonderfully light, incredibly fluffy, and perfectly spreadable—ready to crown your beautiful cake!
Assembling Your Elegant Vanilla Bean Cake:
- Level and Layer: Once the cake is completely cool, carefully transfer it to a clean cutting board. Using a long serrated knife or a specialized cake leveler, slice the single cake layer horizontally into two even layers. This ensures a balanced cake with uniform frosting distribution. Place the bottom layer gently onto your chosen serving plate or cake stand.
- First Frosting Layer: Take half of your prepared vanilla bean cream cheese frosting and spread it evenly over the bottom cake layer. Use an offset spatula or even a butter knife to create a smooth, consistent layer of frosting right to the edges.
- Top Layer and Final Frosting: Carefully place the second cake layer directly on top of the frosted bottom layer, aligning it as best as possible. Now, take the remaining frosting and spread it evenly over the top of the cake. For a chic, modern “naked cake” look, you can leave the sides unfrosted, simply letting the layers show through. If you prefer a fully frosted cake, spread the remaining frosting thinly around the sides as well.
- Garnish and Serve: For an extra festive touch, consider adding a sprinkle of rainbow sprinkles, some fresh berries, or even a dusting of powdered sugar on top. Slice the cake into generous pieces and serve immediately.
Top Tips and Tricks for Vanilla Bean Cake Success
Even though this is a straightforward recipe, a few insider tips can elevate your baking from good to absolutely perfect:
- Always Preheat for Longer: Don’t just wait for your oven to beep! Always preheat your oven for at least 30 minutes, or even longer, to ensure it’s truly at the specified temperature and uniformly hot. This prevents “hot spots” and helps your cake bake evenly, resulting in a consistent rise and perfect golden-brown edges.
- Room Temperature is Non-Negotiable: This is arguably the most important tip! Ensure your butter, eggs, sour cream, and buttermilk are all at room temperature. This allows them to emulsify correctly, creating a smooth, homogenous batter that holds air better, leading to a lighter, more tender cake. To quickly bring eggs to room temperature, place them in a bowl of warm water for 5-10 minutes. For butter, cut it into smaller pieces and let it sit for about 30 minutes.
- Parchment Paper is Your Best Friend: Don’t skip lining the bottom of your cake pan with parchment paper. It’s the ultimate insurance policy against a cake sticking to the pan, guaranteeing a clean release every single time. A light spray of cooking oil on top of the parchment adds an extra layer of protection.
- Resist the Urge to Overmix: Once you start adding the flour, mix the batter *just* until the ingredients are combined and no dry streaks of flour remain. Overmixing activates the gluten in the flour, which can lead to a dense, tough, and chewy cake instead of a light, tender one.
- Patience During Cooling: I cannot stress this enough: let your cake cool *completely* on a wire rack before you even think about frosting it. Frosting a warm cake will inevitably lead to a melted, runny mess, leaving you with a sticky situation. Give it ample time – at least an hour, or until the pan feels cool to the touch – for the best results.
- Sift Your Powdered Sugar: For the silkiest, lump-free frosting, always sift your powdered sugar. This simple step makes a huge difference in the final texture of your cream cheese buttercream.
- Scrape the Bowl Frequently: Throughout the mixing process, especially when creaming butter and sugar or adding eggs, stop and scrape down the sides and bottom of your mixing bowl with a rubber spatula. This ensures all ingredients are fully incorporated and prevents unmixed pockets of ingredients.
Vanilla Bean Cake FAQs: Your Questions Answered
Baking can sometimes raise a few questions. Here are answers to some common queries about this delicious vanilla bean cake:
Can I use regular all-purpose flour instead of cake flour?
Yes, you absolutely can! While cake flour provides the most tender crumb, you can create a suitable substitute. For every 1 cup of all-purpose flour, remove 2 tablespoons of flour and replace them with 2 tablespoons of cornstarch. Sift this mixture together thoroughly 2-3 times before using it. This DIY cake flour will mimic the lower protein content and finer texture of store-bought cake flour, helping to achieve a similar delicate result.
Can I make this vanilla bean cake as a sheet cake?
Definitely! This recipe is quite adaptable. To make it as a sheet cake, simply pour the prepared batter into a greased and floured 9×13-inch baking pan. The baking time will be slightly shorter due to the larger surface area, typically around 30-35 minutes. Always check for doneness with a toothpick inserted into the center.
Can I freeze this vanilla bean cake?
Yes, this cake freezes beautifully, both frosted and unfrosted! For best results, if freezing the entire cake, it’s ideal to do so before frosting. Wrap the completely cooled cake layers tightly in a double layer of plastic wrap, followed by a layer of aluminum foil. This prevents freezer burn and locks in moisture. Store in the freezer for up to 3 months. When you’re ready to enjoy, simply thaw overnight in the refrigerator, then bring to room temperature before frosting and serving. If you’ve already frosted the cake, place the entire cake (uncovered) in the freezer for about an hour until the frosting is firm. Then, wrap it tightly in plastic wrap and foil. Thaw overnight in the fridge and let it come to room temperature for about an hour before slicing and serving. Freezing is an excellent way to prepare ahead for special occasions or to ensure you always have a delightful treat on hand!
What if I don’t have vanilla bean paste? Can I just use vanilla extract?
While vanilla bean paste offers a richer flavor and visual appeal, you can certainly substitute it with pure vanilla extract. Use an equal amount (1 teaspoon of vanilla extract for 1 teaspoon of vanilla bean paste). Your cake will still be delicious, just without the visible specks and the slightly deeper flavor profile that the paste provides.
Recommended Tools for Baking Excellence
Having the right tools can make your baking experience smoother and more enjoyable. Here are some essential items I recommend for making this vanilla bean cake:
- 8-inch Round Cake Pan: My absolute favorite are Fat Daddio’s anodized aluminum pans (affiliate link). Their light color and even heat distribution help the cake bake uniformly without over-browning the edges, resulting in a beautifully golden crumb.
- Parchment Paper Rounds: Pre-cut parchment paper rounds are a baker’s best friend! They fit perfectly into your cake pan, saving you the hassle of tracing and cutting, and ensuring your cake never sticks. A roll of standard parchment paper works great too.
- Cake Leveler: While not strictly necessary, a cake leveler is incredibly helpful for slicing your cake into perfectly even layers. If you’re not confident with a serrated knife, this tool will give you professional-looking results every time.
- Stand Mixer or Hand Mixer: A stand mixer with a paddle attachment makes creaming butter and sugar, and whipping frosting, an absolute breeze. If you don’t have one, a sturdy electric hand mixer will work just as well, just be prepared for a bit more arm work!
- Small Offset Spatula: This versatile tool is perfect for smoothing cake batter in the pan, spreading frosting evenly between layers, and creating beautiful swirls on top of your cake. Its angled blade makes it easy to maneuver.
- Rubber Spatula: Indispensable for scraping down the sides of your mixing bowl, ensuring all ingredients are fully incorporated and nothing is left unmixed at the bottom.
Storing Your Delightful Vanilla Bean Cake
To keep your gorgeous vanilla bean cake as fresh and delicious as possible, proper storage is key. Once your cake is frosted and assembled, the best way to store it is in an airtight cake container. This protects it from drying out and absorbing any unwanted odors from your refrigerator. If you don’t have a dedicated cake container, you can gently wrap the entire cake with plastic wrap, being careful not to smudge the beautiful frosting. Refrigeration is highly recommended, especially with the cream cheese frosting, to prevent it from melting or spoiling, particularly in a warm kitchen. Before serving, always allow the cake to sit at room temperature for about 30 minutes to an hour. This brings the frosting to a perfect, soft consistency and allows the complex flavors of the cake to truly shine.
For individual slices, you can store them by placing each piece in a small airtight container or wrapping them tightly with plastic wrap. This makes it incredibly convenient to grab a single slice whenever a craving strikes, ensuring a fresh treat every time. Stored correctly in the refrigerator, this vanilla bean cake will stay wonderfully fresh and flavorful for up to 3 days. But trust me – it’s so good, it likely won’t last that long!
Freezing Your Vanilla Bean Cake for Later Enjoyment
Freezing is a fantastic option if you want to make this vanilla bean cake ahead of time or save leftovers for a future indulgence. The best time to freeze the cake is *before* it’s frosted. Once the cake has completely cooled on a wire rack, wrap it tightly in a double layer of plastic wrap, then an additional layer of aluminum foil. This dual protection helps prevent freezer burn and keeps the cake moist. Don’t forget to label it with the date so you know how long it’s been stored. The unfrosted cake can be frozen for up to 3 months. When you’re ready to use it, simply thaw it overnight in the refrigerator, then bring it to room temperature before frosting and serving.
If your cake is already frosted, you can still freeze it! To do this without damaging the frosting, place the entire frosted cake in the freezer, uncovered, for about an hour or until the frosting is completely firm to the touch. Once solid, wrap the cake tightly in plastic wrap, followed by a layer of aluminum foil. To serve, thaw the wrapped cake overnight in the refrigerator. Once thawed, remove the wrapping and let the cake come to room temperature for about an hour before slicing. Whether frosted or plain, freezing is a brilliant way to ensure you always have a delicious, homemade dessert ready for any occasion or a spontaneous sweet craving.
If you’ve enjoyed this **Vanilla Bean Cake Recipe** and are looking for more delicious treats, be sure to check out these other favorites:
- Roasted Strawberry Crumble Cheesecake Recipe
- Caramel Spice Cake With Salted Caramel Frosting
- NYC Crispy, Thin and Gooey Cookie Recipe
If you tried and loved this **Vanilla Bean Cake Recipe**, please don’t forget to leave a 5-star rating and a comment below! I’d genuinely love to hear your feedback, see your creations, or answer any questions you might have. For even more fun baking adventures, follow me on Instagram, Pinterest, and TikTok. I share so many exciting recipes and behind-the-scenes glimpses on all my platforms!
Recipe
Vanilla Bean Cake
Molly Murphy
Pin Recipe
Ingredients
For the cake
- ½ cup unsalted butter room temperature
- ¾ cups granulated sugar
- 1 tablespoon vegetable oil
- 3 large eggs room temperature
- 1 teaspoon vanilla bean paste can sub vanilla extract
- 1 teaspoon pure vanilla extract
- 3 tablespoons sour cream room temperature
- 1 ½ cups cake flour
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- ½ cup buttermilk room temperature
Cream Cheese Frosting
- 1 cup unsalted butter room temp
- 4 ounces cream cheese room temperature
- 3 cups powder sugar
- 1 tablespoon heavy cream
- 1 teaspoon vanilla bean paste
Instructions
For the Cake
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Preheat your oven to 325°F. Prepare an 8-inch round cake pan by greasing it with butter or nonstick cooking spray. Line the bottom of the pan with parchment paper to ensure the cake releases easily after baking. Spray the bottom again for extra assurance and set aside.
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In a large mixing bowl, or in a stand mixer fitted with the paddle attachment, beat the room-temperature butter and granulated sugar on medium speed until light and fluffy. This should take about 2-3 minutes. Scrape down the sides and bottom of the bowl with a rubber spatula to ensure everything is evenly mixed.½ cup unsalted butter room temperature, ¾ cups granulated sugar, 1 tablespoon vegetable oil
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Add the eggs, one at a time, mixing well after each addition. Be sure to scrape the bowl after adding each egg to ensure even mixing. Once all the eggs are incorporated, mix in the vanilla bean paste, vanilla extract, and sour cream. Beat until the mixture is smooth and well-combined. If the mixture looks slightly curdled, don’t worry-it will smooth out when you add the flour.3 large eggs room temperature, 1 teaspoon vanilla bean paste, 1 teaspoon pure vanilla extract, 3 tablespoons sour cream room temperature
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In a medium-sized bowl, whisk together the cake flour, baking powder, baking soda, and salt.1 ½ cups cake flour, 1 ½ teaspoon baking powder, ½ teaspoon baking soda, ¾ teaspoon salt
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With the mixer on low speed, add half of the dry ingredients to the wet mixture, followed by half of the buttermilk. Mix just until combined. Repeat with the remaining flour mixture and buttermilk. Mix until the batter is smooth and no lumps remain, being careful not to overmix. Scrape down the sides and bottom of the bowl to ensure everything is fully incorporated.½ cup buttermilk room temperature
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Pour the batter into the prepared cake pan and use the back of a spoon or a mini offset spatula to smooth the top evenly.
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Bake the cake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. If your oven runs hot, start checking for doneness around 30 minutes to prevent overbaking.
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Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. Carefully turn the cake out onto a wire rack and let it cool completely, which will take about 40 minutes. Ensure the cake is fully cooled before frosting to prevent the frosting from melting.
For the Cream Cheese Frosting
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While the cake cools, prepare the frosting. In a large mixing bowl, beat the room-temperature butter and cream cheese together on medium speed until smooth and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl to ensure an even texture.1 cup unsalted butter, 4 ounces cream cheese
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Gradually add the powdered sugar, one cup at a time, mixing on low speed after each addition to avoid a sugar cloud. Once all the powdered sugar is added, mix in the heavy cream and vanilla bean paste and a pinch of salt. Increase the mixer speed to medium-high and beat the frosting for 2-3 minutes until light and fluffy.3 cups powder sugar, 1 tablespoon heavy cream, 1 teaspoon vanilla bean paste
Assembling the Cake
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Once the cake is completely cool, use a serrated knife to slice the single layer horizontally into two even layers. Place the bottom layer on your serving plate or cake stand.
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Spread half of the frosting over the bottom layer using an offset spatula or butter knife to create an even layer of frosting. Gently place the top cake layer on top of the frosted layer.
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Spread the remaining frosting evenly over the top of the cake, leaving the sides unfrosted for a rustic, minimalist look. For a festive touch, add rainbow sprinkles or fruit on top.
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Slice the cake into pieces and serve. Store leftovers in an airtight container in the refrigerator for up to 3 days. Allow the cake to come to room temperature before serving for the best flavor and texture. Enjoy!