I can’t help but share the secret behind my double-infused Vanilla Bean Pound Cake, where vanilla bean paste quietly flavors both the cake and the frosting.

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I’m a little obsessed with vanilla, and this Vanilla Bean Pound Cake is my answer when I want something that looks simple but gives you a wink. It’s double-infused with vanilla bean paste so the flavor sits deep in the crumb and pokes through the vanilla bean frosting too.

Richness from unsalted butter makes each slice feel almost too serious for breakfast yet somehow totally right, and there’s a tiny trick in the texture that surprises people every time. I promise it’s not just another plain cake, you’ll catch little flecks of bean and want to know more.

Ingredients

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Unsalted butter: Rich in fat, adds moistness and flavor, high in calories and saturated fat.
Granulated sugar: Pure carbs, makes cake sweet, no fiber or protein, it’s empty calories.
Eggs: Add protein, structure and moisture, helps cake rise, modest vitamins.
All purpose flour: Main carb source, gives structure, low fiber unless whole wheat.
Sour cream: Adds tang and richness, a bit of acidity, makes crumb tender.
Vanilla bean paste: Intense flavor, tiny seeds, little nutrition, makes it taste fancy.
Powdered sugar: Fine sweetener for frosting, pure carbs, real quick sugar hit.
Heavy cream: Adds silky texture to frosting, high fat, makes it rich and lush.

Ingredient Quantities

cake:

1 1/2 cups (3 sticks) unsalted butter

3 cups granulated sugar

6 large eggs

3 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup sour cream

1 tablespoon vanilla bean paste

vanilla bean frosting:

1/2 cup (1 stick) unsalted butter

3 to 4 cups powdered sugar

2 to 3 tablespoons heavy cream or whole milk

1 tablespoon vanilla bean paste

pinch of salt

How to Make this

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1. Preheat oven to 325°F (163°C). Grease and flour a 9×5 loaf pan or line it with parchment, then set aside.

2. Let 1 1/2 cups (3 sticks) butter, 6 large eggs and 1 cup sour cream come to room temp while you measure 3 cups all purpose flour, 1/2 tsp baking powder and 1/2 tsp salt. Spoon and level the flour so you dont pack it.

3. In a large bowl cream the 1 1/2 cups butter with 3 cups granulated sugar until pale and fluffy, about 4 to 5 minutes with a hand or stand mixer. Add 1 tablespoon vanilla bean paste and mix, then add the eggs one at a time, beating well and scraping the bowl after each.

4. Whisk the flour, baking powder and salt in a separate bowl so theyre evenly distributed.

5. Add the dry ingredients to the butter mixture in three additions, alternating with the 1 cup sour cream — start and end with the flour. Mix just until combined, dont overmix or the cake will be dense.

6. Pour batter into the prepared pan, smooth the top and bang the pan gently on the counter to remove big air bubbles. Bake 60 to 75 minutes, rotating halfway if your oven is uneven, until the top is deep golden and a toothpick comes out with a few moist crumbs. If it browns too fast, tent loosely with foil.

7. Cool the cake in the pan 10 to 15 minutes, then turn it out onto a wire rack to cool completely before frosting — this is important or the frosting will melt.

8. For the frosting beat 1/2 cup (1 stick) unsalted butter until creamy, then gradually add 3 cups powdered sugar while mixing. Add 2 tablespoons heavy cream or whole milk, 1 tablespoon vanilla bean paste and a pinch of salt. Taste and if you want thicker frosting add up to 1 more cup powdered sugar, or if its too stiff add another tablespoon of cream. Sift the powdered sugar first for a smoother result.

9. Beat the frosting on medium-high for a minute to make it light and fluffy, then spread or pipe onto the completely cooled cake. Let set about 15 to 20 minutes before slicing. Store covered at room temp for a couple days or refrigerate if you prefer; bring back to room temp before serving for best flavor.

Equipment Needed

1. 9×5 loaf pan, greased and floured or lined with parchment
2. Stand mixer or hand mixer (either works fine)
3. Mixing bowls (one large for creaming, one medium for the dry ingredients)
4. Measuring cups and spoons for dry and wet ingredients
5. Whisk for the dry mix
6. Rubber spatula for scraping and folding, plus a wooden spoon if you like
7. Sifter or fine mesh sieve for the powdered sugar
8. Toothpick or cake tester to check doneness
9. Wire cooling rack and oven mitts for safe handling

FAQ

Q: Can I use regular vanilla extract instead of vanilla bean paste? A: Yes you can, use about the same amount but you wont get the little black specks from the bean paste; the flavor might be a tad less intense so taste the batter and add a little more if needed.

Q: How do I know when the pound cake is done? A: Insert a toothpick in the center, it should come out with a few moist crumbs not wet batter; the top should be golden and spring back when pressed; an internal temp around 200 to 205 F is a good target.

Q: My cake cracked on top or sank in the middle, what happened? A: A crack on top is pretty normal for pound cakes, but sinking usually means underbaked, oven temp was wrong, or you overmixed and incorporated too much air; use room temp ingredients, dont overbeat once flour is in, and check your oven temp with a thermometer.

Q: How do I get the frosting to the right consistency? A: Add powdered sugar to thicken and add cream or milk a teaspoon at a time to thin; beat until smooth; if it gets too soft chill it briefly and then spread.

Q: Can I substitute the sour cream or the butter? A: Sour cream swaps well for full fat Greek yogurt 1 for 1; buttermilk will work but makes the batter thinner so reduce other liquids; butter is key for the crumb so try not to swap it for oil unless you want a different texture.

Q: Can I make the cake or frosting ahead and store or freeze it? A: Yes, the unfrosted cake freezes well wrapped tight for up to 2 months; thaw in the fridge or on the counter before frosting; the buttercream will keep in the fridge for a week and can be frozen for a couple months, just bring it back to room temp and rewhip before using.

Vanilla Pound Cake & Vanilla Bean Frosting Recipe Substitutions and Variations

Unsalted butter (cake) – Salted butter, same amount, just skip the added salt; vegetable shortening 1:1 for a tender crumb but less buttery flavor; solid coconut oil 1:1 (use refined to cut coconut taste) if you need a dairy-free option.
Sour cream (1 cup) – Full-fat plain Greek yogurt 1:1, almost identical texture and tang; crème fraîche 1:1 for richer flavor; buttermilk (1 cup) will lighten the crumb but makes batter looser so expect a slightly different texture.
All-purpose flour (3 cups) – To make cake flour: for each cup remove 2 tbsp flour and replace with 2 tbsp cornstarch (so for 3 cups remove 6 tbsp flour and add 6 tbsp cornstarch), sift well for a lighter crumb; use a labeled 1:1 gluten-free flour blend if you need GF, but texture will change.
Heavy cream / whole milk (frosting) – Half and half 1:1 works great; full-fat coconut milk (from a can) for a dairy-free richer frosting, chill first and skim the solids if you want thicker texture; if your milk is thin, add a bit less liquid or more powdered sugar to reach the right consistency.

Pro Tips

– Get everything truly at room temp. If the butter or eggs are even a little cold the batter wont emulsify right and you can end up with a greasy, dense loaf. If you’re in a hurry set the eggs in warm (not hot) water for 8–10 minutes and let the butter sit on the counter in small chunks so it comes up faster.

– Weigh your flour instead of scooping it, or at least spoon and level every time. Too much flour is the number one reason this kind of cake gets heavy, and once mixed you cant fix it except by starting over.

– When creaming butter and sugar, scrape the bowl often and beat until the mix is noticeably paler and aerated, not just “soft.” If your kitchen is hot and the butter looks greasy, chill the bowl 5 minutes and continue, you want structure not melted butter.

– Use a gentle fold when you add the dry stuff and alternate with the sour cream. Overmixing develops gluten and makes loafs tough, so stop as soon as streaks disappear, even if it feels slightly lumpy.

– Cool completely before frosting, but if you want a smooth finish do a thin crumb coat, chill to set, then apply the final layer. For a silky look warm your spatula in hot water and wipe it dry between passes so the frosting smooths out easier.