Rich and creamy espresso cheesecake has big coffee flavor! Baked using espresso powder in the crust and filling and topped with an easy espresso whipped cream. A perfect dessert for coffee lovers!

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

Coffee flavored desserts are a favorite of mine and given the fact that espresso brown butter toffee cookies and coffee sugar cookies are two of the most popular recipes on my blog, I think you like it too!

You are going to love this espresso cheesecake because it is rich and decadent without being overly sweet and no hint of bitterness. This one has a classic graham cracker crust with a coffee twist and a luscious, silky New York style cheesecake flavored using espresso powder.

Since you are busy, like me, this baked cheesecake is simple to put together. It is baked in a 9-inch springform pan and without a traditional water bath. The hardest part is letting it chill before serving!

Reader Paul commented: Whoa, this is perfection! The cheesecake is light with a wonderful espresso balance.

💗 why you will love this coffee cheesecake

• Easy, with that rich and creamy classic baked cheesecake texture.
• Made using espresso powder in the graham cracker crust, luscious filling and in the espresso whipped cream.
• A baked cheesecake needs to chill, so it can be made a day or two before it's needed.
• No traditional water bath needed.

🛒 ingredients needed

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

Cream cheese ~ use full fat blocks of cream cheese. It's important for the cream cheese to be softened to room temperature. Depending on the temperature of your kitchen this will likely take at least 2 hours.

Sugar ~ granulated sugar is used to sweeten the espresso cheesecake.

Cornstarch ~ the cornstarch works to keep the cheesecake thick and silky.

Sour cream ~ use full fat sour cream and allow it to come to room temperature. If the liquid separates, just stir it back together before adding it to the batter.

Vanilla ~ a pure vanilla extract will add a nice layer of flavor.

Eggs ~ use three room temperature large eggs.

Instant espresso powder ~ brings the rich coffee flavor, I use this instant espresso.

🥣 how to make the espresso graham cracker crust

If necessary, adjust the oven racks to have room for a pan of water on the lowest rack and the cheesecake on the center rack. Then preheat the oven to 325°F.

Then crush the graham crackers with the brown sugar and instant espresso powder in a food processor or high powered blender and pulse until fine crumbs.

Now add the melted butter and pulse another 8-10 times until the butter is fully combined with the crushed graham crackers.

Press the mixture into the bottom and up the sides of a 9 inch springform pan with a removable bottom.

I use the flat bottom of a cup to firmly press the graham cracker crumbs into the bottom and up the sides of the pan. Pre-bake the crust for 8 minutes {I like to place the springform pan on a sheet pan to catch any butter that may try to seep out of the pan}. Remove from the oven and allow to cool slightly while you prepare the filling.

Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.

🍰 how to make the coffee flavored filling

Using a handheld mixer or stand mixer with the paddle attachment, beat the room temperature cream cheese, granulated sugar and instant espresso powder on medium until the mixture is smooth and creamy.

Then add the cornstarch, sour cream and vanilla and beat another minute, until fully combined.

Now add the eggs one at a time, beating until just blended. Once the final egg disappears into the batter, stop the mixer use a spatula to make sure the final egg is fully combined and evenly mixed in the batter. Pour the cheesecake mixture into the pre-baked graham cracker crust.

⏲ how do you know when cheesecake is done baking?

This espresso cheesecake should have some jiggle in the middle when it is done baking. In my oven, this cheesecake was consistently baked at 50 - 55 minutes. The edges will be set and when you lightly tap the sides of the pan, the middle will have a little wiggle to it.

It can be a little unnerving to see the jiggly middle, but the cheesecake will continue to cook and set up as it cools. If you want to see what my baked cheesecake recipes look like when I turn off the heat in the oven, you can look at the video on my birthday cheesecake recipe.

☕️ how to make the espresso whipped cream

I find using a hand mixer or stand mixer with the whisk attachment is the easiest for making whipped cream. If you prefer to get an arm workout, you can absolutely whisk it by hand as well!

Add the cold heavy whipping cream, confectioners' sugar, instant espresso powder and vanilla to a bowl or stand mixer bowl.

Then using a handheld or stand mixer with the whisk attachment, whip on medium-high until stiff peaks form, about 3-4 minutes.

💬 frequently asked questions

what are the two types of cheesecake?

Cheesecake is a classic dessert that is split into baked cheesecake and no bake cheesecake. A baked cheesecake has a firmer texture and is silky and creamy. No bake biscoff cheesecake tends to be lighter and more mousse-like in texture.

what if I don't need a large cheesecake?

This recipe divides almost perfectly to make a six-inch cheesecake! Just divide the ingredients by 3 and use ¾ tsp cornstarch {since it doesn't divide evenly!}.

can I bake cheesecake without a springform pan?

Yes, you can use a 9-inch round baking pan. The espresso cheesecake will have a more rustic outer edge, but will still taste incredible.

Line the round baking pan with parchment overhang so you can pull the chilled cheesecake out of the baking pan to cut and serve.

{if you only have a 10-inch springform pan, know the cheesecake will be a little shorter and will require less baking time}.

👩🏻‍🍳 tips for the best creamy baked cheesecake

• Use room temperature ingredients ~ the room temperature ingredients combine more evenly and create a smooth batter {no lumpy cheesecake here!}.
• Use full fat ingredients ~ you want to buy the block cream cheese and not the whipped spread {they don't behave the same in baking}. This adds to the creaminess of the espresso cheesecake.
• Cornstarch ~ the addition of a little starch prevents the protein in the eggs from stiffening, adding to the silky and creamy final texture.
• Don't over mix the batter ~ which can add too much air and cause the cheesecake to rise and then fall during baking.
• Place the springform pan on top of a baking pan before placing in the oven {for both the baking of the cheesecake and the baking of the graham cracker crust}. This will catch any leaks of butter from the classic crust and keep your oven cleaner!
• Don't over bake ~ a classic cheesecake has a creamy texture. An over baked cheesecake can still be eaten, but will not have the creamy and silky texture.
• Allow to cool slowly ~ allow the cheesecake to cool in the oven before removing to the counter to cool. {more detailed instructions are in the recipe card below}.
• Once the espresso cheesecake has cooled to room temperature, place it in the refrigerator to chill and set up. It needs to chill for a minimum of 6 hours and ideally 8 or more.
• For clean slices when serving, wipe the knife clean between cuts.

💡 toppings and crust variations

Oreo cookie crust ~ if you want to add chocolate flavor to this recipe you can make it with an oreo crust. Use the crust from my chocolate raspberry cheesecake and add the same amount of espresso powder with the Oreo cookies.

Graham cracker crust ~ for a more subtle coffee flavored cheesecake, omit the instant espresso powder in the crust.

Chocolate ganache ~ I personally feel like chocolate can overwhelm the espresso flavor in desserts, but if you love the combo you can make this baked cheesecake with chocolate ganache for a topping.

White chocolate topping ~ white chocolate and espresso is a great combo. The sweetness of white chocolate is a nice compliment to the big coffee flavor. You can use the white chocolate ganache from this birthday cheesecake recipe.

Garnish ideas ~ I used some chocolate covered espresso beans, I buy mine at Trader Joe's. But chocolate curls would also be really pretty as a garnish. Using a salted caramel drizzle would also be delish! You can use the salted caramel from this espresso brownies recipe.

🫙 how to store

Store any leftover espresso cheesecake in the refrigerator for up to 5 days, it will store better in an airtight container or with parchment pressed up against the cut sides. If you place plastic wrap over the top, it will get a little condensation on it.

The coffee filled cheesecake can also be frozen for up to 2 months. You can either chill the cheesecake well; then wrap the whole thing tightly in a double layer in plastic wrap. Or cut the cheesecake into individual slices and chill; then wrap each slice tightly in a double layer of plastic wrap. Allow to defrost in the refrigerator before serving.

Remember to snap a picture and tag me on Instagram if you make this Espresso Cheesecake. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

☕️ more espresso dessert recipes

• Espresso Browned Butter Toffee Cookies
• Espresso Cake
• One Bowl Espresso Chocolate Chip Cookies
• Mini No Bake Peanut Butter Espresso Cheesecake
• Espresso Brownies

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

📖 recipe

Yield: 12 - 14 slices

Creamy Espresso Cheesecake

Print

Rich and creamy espresso cheesecake has big coffee flavor! Baked using espresso powder in the crust and filling and topped with an easy espresso whipped cream.

I highly recommend using weight {metric} measurements when available for more accuracy and the best results.

Prep Time 20 minutes

Bake Time 1 hour

Chill Time 8 hours

Total Time 9 hours 20 minutes

Ingredients

espresso graham cracker crust

• 20 full graham cracker sheets, crushed (300g)
• 2 tablespoons packed brown sugar (25g)
• 3 tablespoons instant espresso powder
• ½ cup unsalted butter, melted (113g)

espresso cheesecake

• three 8 ounce blocks of full fat cream cheese, room temperature (681g)
• ¾ cup granulated sugar (150g)
• 3 tablespoons instant espresso powder
• 2 teaspoons cornstarch
• ¾ cup full fat sour cream, room temperature (180g)
• 1 tablespoon pure vanilla extract
• 3 large eggs, room temperature

espresso whipped cream

• ½ cup heavy whipping cream (120mL)
• 2 tablespoons confectioners' sugar (15g)
• 1 - 2 teaspoons instant espresso powder
• 1 teaspoon pure vanilla extract

Instructions

1. If necessary, adjust the oven racks to have room for a pan of water on the lowest rack and the cheesecake on the center rack. Then preheat the oven to 325°F.
2. Make the graham cracker crust: crush the graham crackers (20 full sheets/300g) with the brown sugar (2 packed tablespoons/25g) and instant espresso powder (3 tablespoons) in a food processor or high powered blender and pulse until fine crumbs. (You can also place the graham crackers in a zip top bag and use a rolling pin to crush them). Add the melted butter (½ cup/113g) and pulse another 8-10 times until the butter is fully combined with the crushed graham crackers.
3. Press the mixture into the bottom and up the sides of a 9 inch springform pan with a removable bottom. If you want to be able to remove the cheesecake from the bottom before serving, line the pan with a piece of parchment paper. I use the flat bottom of a measuring cup to firmly press the graham cracker crumbs into the bottom and up the sides of the pan. Pre-bake the crust for 8 minutes*. Remove from the oven and allow to cool slightly while you prepare the filling. (leave the oven on)
4. Make the espresso cheesecake: Using a handheld mixer or stand mixer with the paddle attachment, beat the room temperature cream cheese (three 8 ounce blocks/681g), granulated sugar (¾ cup/150g) and instant espresso powder (3 tablespoons) on medium (speed 6 on a KitchenAid) until the mixture is smooth and creamy, about 2 minutes. Scrape the bowl. Add the cornstarch (2 teaspoons), sour cream (¾ cup/180g) and vanilla (1 tablespoon) and beat another minute, until fully combined. Scrape up and down the bowl. On low (speed 2), add the eggs one at a time, (3 large) beating until just blended. Once the final egg disappears into the batter, stop the mixer use a spatula to make sure the final egg is fully combined and evenly mixed in the batter.
5. Pour the cheesecake mixture into the pre-baked graham cracker crust. Smooth the top with an offset spatula, if needed.
6. Prepare a large pot of boiling water and once it's boiling, pour about an inch of hot water in a 9x13 or large baking pan (do not use glass!) and place the pan of water on the bottom rack of the oven.
7. Bake the cheesecake* in the center of the oven for 50-60 minutes, or until the center is almost set. The cheesecake is done when the center will jiggle slightly if you gently tap the pan. Turn the oven off and leave the door slightly open. Let the cheesecake cool in the oven for 30-60 minutes (with the pan of hot water still in the oven as well). Then move the cheesecake to the counter to cool another 1-2 hours.
8. Move the cheesecake to the refrigerator for at least 6 hours and ideally overnight.
9. Make the espresso whipped cream: Using a handheld or stand mixer with the whisk attachment, whip the cold heavy whipping cream (½ cup/120mL), confectioners' sugar (2 tablespoons/15g), instant espresso powder (1-2 teaspoons) and vanilla (1 teaspoon) on medium-high until stiff peaks form, about 3-4 minutes.
10. If needed, use a knife to loosen the chilled cheesecake from the springform pan, then remove the rim. Use a piping bag to pipe the espresso whipped cream on top of the coffee cheesecake {I used a Wilton 1M}. Alternately, you can also use a spoon to dollop the whipped cream on top. Garnish with chocolate covered espresso beans, if desired.
11. Slice and serve.

Notes

*Place the springform pan on top of a sheet pan to catch any leaks from the butter in the graham cracker crust. I prefer to bake the cheesecake sitting on the sheet pan as well.

Store any leftover cheesecake in the refrigerator for up to 5 days, it will store better in an airtight container or with parchment pressed up against the cut sides. If you place plastic wrap on top, it will get a little condensation on it.

The cheesecake can also be frozen for up to 2 months. You can either chill the cheesecake well; then wrap the whole thing tightly in a double layer in plastic wrap. Or cut the cheesecake into individual slices and chill; then wrap each slice tightly in a double layer of plastic wrap. Allow to defrost in the refrigerator before serving.

If you don't have a springform pan, you can line a 9-inch cake pan with parchment, leaving some overhang so you can pull the cheesecake out of the pan. The edges might look a little more rustic with this method.

If you would like a small cheesecake; divide the ingredients by 3, which makes enough batter to make a small 6-inch cheesecake. For the cornstarch use about ¾ teaspoon.

For my readers who don't have graham crackers; use digestive biscuits and an extra tablespoon or two of brown sugar for the crust; the butter should stay the same amount. I haven't ever worked with cream cheese outside of the U.S., but readers have told me it comes in tubs and is thicker and more solid than the spreadable/tub cream cheese in the U.S. and should work.

Nutrition Information:

Yield:

14

Serving Size:

14
Amount Per Serving: Calories: 446Total Fat: 32gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 123mgSodium: 275mgCarbohydrates: 34gFiber: 1gSugar: 21gProtein: 6g

The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.

Did you make this recipe?

Please make my day and PIN to Pinterest and share a photo on Instagram ~ making sure to tag @twosugarbugs! THANK YOU!!

This moist Oreo pound cake is made with a vanilla cake batter and cookie pieces with whole Oreo cookies hidden inside. Topped with a simple vanilla cream icing, it's perfect for cookies and cream lovers!

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

As someone who has been baking cakes for a few decades now, I truly appreciate a simple cake that bakes in one pan and requires minimal decoration {like this strawberry vanilla cake}. You are busy, like me and I know you appreciate an easy to make cake too.

Treats like Oreo brookie bars, cookies and cream bars and Oreo cinnamon rolls are always hits at my house. This Oreo pound cake was eaten as dessert, for breakfast and as a snack; you really can't go wrong with how you chose to serve it! Come to think of it, a scoop of cookies and cream ice cream on top would be delicious too.

💗 why you will love this cookies and cream cake

• Tender and moist ~ this from scratch pound cake recipe is made with buttermilk, oil and sour cream, which create a super moist and tender cake.
• Easy to decorate ~ a simple vanilla cream icing mixes in one bowl and gets spooned and smoothed over the top. Add extra Oreo cookie pieces, if desired.
• Stuffed with Oreo cookies ~ with Oreo cookies in the cake batter, whole cookies hidden in the middle of the cake and sprinkled over the top of the icing, this cookies and cream cake is sure to please any Oreo fan.

🛒 ingredients and substitutions

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

• Butter ~ I use unsalted butter. I like my butter to be on the softer side of room temperature for cakes so I pull it out at least two hours prior to baking. If you only have salted butter, omit the kosher salt.
• Kosher salt ~ helps to balance the flavors. If you only have table salt, use half the amount.
• Sugar ~ adds sweetness and structure.
• Oil ~ vegetable or canola oil can be used.
• Eggs ~ two large eggs are needed. They should be at room temperature.
• Vanilla ~ adds flavor and balance to the Oreo pound cake. I prefer a pure vanilla extract.
• Sour cream ~ brings extra moisture by working to shorten the gluten strands in the flour, which results in a tender and soft pound cake. For the best Oreo cake, use full fat sour cream and bring it to room temperature.
• Buttermilk ~ I love the moisture that buttermilk brings to cakes. You can substitute with kefir or whole milk. The milk should be room temperature so pull it out 1-2 hours before starting.
• Baking powder ~ brings some height to the cake.
• All-purpose flour ~ be sure to measure your flour correctly. A kitchen scale is best or fluff the flour in it's container before spooning it into your measuring cup and using the back of a knife to level it off.
• Chocolate sandwich cookies ~ Oreos, Back to Nature's chocolate cream sandwich cookies and Trader Joe's Jo-Jo's are all great options.
• Confectioners' sugar ~ also known as powdered sugar, used for the vanilla cream icing.
• Heavy cream ~ for the icing. Half and half or milk can be substituted.

🍰 why does pound cake taste better the next day?

The moisture in the cake has more time meld all the ingredients together, which results in a more flavorful cake.

🥣 how to make moist oreo pound cake

Preheat the oven to 350°F and line a 9x5 inch loaf pan with parchment paper and set aside.

In a stand mixer with the paddle attachment or with a handheld mixer, cream together the butter and kosher salt.

Then add the granulated sugar and beat until creamy.

With the mixer on low slowly drizzle in the oil. Once combined increase the speed to medium high and beat until light and fluffy.

Add the eggs one at a time, mixing until incorporated. Then add the sour cream and vanilla and mix on medium until fully combined. The mixture may look a little curdled at this point, but don't let it bother you.

Sprinkle the baking powder over the wet ingredients, then add the flour and mix on the lowest setting. As the flour incorporates, slowly pour in the buttermilk mixing on low until just combined.

Then add in the 6 chopped cookies and use a spatula to finish mixing.

Spread about half the batter over the bottom of the prepared loaf pan. Then lay the 8 whole cookies over the cake batter. Top with the remaining batter and use a knife or off-set spatula to smooth the batter over the cookies.

Lightly drop the pan on the counter a time or two to remove any air bubbles. Place in the preheated oven and bake for 40-50 minutes or until a cake tester comes out with just a few moist crumbs.

Allow the cake to cool in the pan on a wire rack for 1 hour. Then use the parchment paper to remove the cake from the pan and add the vanilla cream glaze.

Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.

💬 frequently asked questions

can I bake it in a bundt pan?

Yes, double the Oreo pound cake recipe!

do my ingredients really need to be at room temperature?

Yes, for the best moist pound cake you need room temperature ingredients. If the butter is too warm or too cold it will affect the creaming, which can result in a tough cake.

Room temperature ingredients will come together more easily, which will result in a better textured cake. 

👩🏻‍🍳 tips for the best pound cake

• Don't over mix the cake batter. When combining the wet and dry ingredients mix until everything is just combined.
• Room temperature ingredients blend together better and help to create a silky batter. I usually pull my butter out at least two hours before baking a cake. For this recipe you'll also want to pull out the eggs, sour cream and buttermilk ahead too.
• Line your loaf pan with parchment paper to make removing the cake from the pan easy peasy. 
• For the best, moist and tender cake, don't over bake it. Loaf cakes can take a long time to bake. This cake usually takes between 40 - 50 minutes in my oven.  BUT remember, your oven is different from mine and baking times will vary. The pound cake is done when a toothpick comes out clean or with just a few moist crumbs attached.
• Once the Oreo pound cake has baked for 40 minutes, check to see how the top is browning. If desired, lightly tent a piece of foil over the top of the cake to keep it from over browning.
• The vanilla cream icing can go on after the cake has cooled for one hour. The melted butter will firm up in the icing as it sets to give that Oreo cream like flavor and consistency. If you want to add broken cookie pieces to the top of the icing, add them immediately before the icing sets.

🫙 how to store

Store any leftover cake tightly wrapped on the counter for up to 2 days or in the refrigerator for up to one week. The cake tastes best at room temperature.

The Oreo pound cake can also be frozen for up to two months. Allow to defrost and come to room temperature before serving.

Remember to snap a picture and tag me @twosugarbugs on Instagram if you make this moist Oreo Pound Cake. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more recipes with Oreo cookies

• White Chocolate Cranberry Tart
• Butterfinger Pie

📖 recipe

Yield: 8-10 slices

Moist Oreo Pound Cake

Print

Moist Oreo pound cake is made with a vanilla cake batter and cookie pieces with whole Oreo cookies hidden inside. Topped with a simple vanilla cream icing, it's perfect for cookies and cream lovers!

I highly recommend using weight {metric} measurements when available for more accuracy and the best results.

Prep Time 15 minutes

Bake Time 50 minutes

Total Time 1 hour 5 minutes

Ingredients

Oreo pound cake

• ¾ cup unsalted butter, room temperature (170g)
• ½ teaspoon kosher salt
• ¾ cup granulated sugar (150g)
• 2 tablespoons canola oil* (30mL)
• 2 large eggs, room temperature
• ¼ cup sour cream, room temperature (60g)
• 2 teaspoons pure vanilla extract
• ½ cup buttermilk**, room temperature (120mL)
• 1 ¾ cups all-purpose flour (219g)
• 1 ½ teaspoons baking powder
• 6 Oreo or chocolate sandwich cookies, chopped in bite size pieces (~85g)
• 8 whole Oreo or chocolate sandwich cookies (110g)

vanilla cream icing glaze

• 2 cups confectioners' sugar (240g)
• 4 tablespoons unsalted butter, melted (56g)
• 1 teaspoon pure vanilla extract
• 2 tablespoons whipping cream***(30mL)

Instructions

1. Preheat the oven to 350°F and line a 9x5 inch loaf pan with parchment paper and set aside.
2. In a stand mixer with the paddle attachment or with a handheld mixer, cream together the butter (¾ cup/170g) and kosher salt (½ teaspoon) for 30-60 seconds. Then add the granulated sugar (¾ cup/150g) and start on low, gradually increasing to medium-high (speed 6 on KitchenAid mixer) once the butter and sugar combine. Beat until creamy, about 2-3 minutes. Scrape up and down the bowl.
3. With the mixer on low (stir or speed 2), slowly drizzle in the oil (2 tablespoons/30mL). Once combined increase the speed to medium high and beat until light and fluffy, about 1 minute. Then scrape up and down the bowl.
4. Add the eggs (2 large) one at a time, mixing on medium-high until incorporated, about 15-30 seconds per egg. Stop and scrape the bowl.
5. Then add the sour cream (¼ cup/60g) and vanilla (2 teaspoons) and mix on medium until fully combined, about 30 seconds. The mixture may look a little curdled at this point, but don't let it bother you. Scrape the bowl.
6. Sprinkle the baking powder (1 ½ teaspoons) over the wet ingredients, then add the flour (1 ¾ cups/219g) and mix on the lowest setting. As the flour incorporates, slowly pour in the buttermilk (½ cup/120mL) mixing on low until just combined. Then add in the 6 chopped cookies and use a spatula to finish mixing.
7. Spread about half batter over the bottom of the prepared loaf pan. Then lay the 8 whole cookies over the cake batter. Top with the remaining batter and use a knife or off-set spatula to smooth the batter over the cookies. Lightly drop the pan on the counter a time or two to remove any air bubbles.
8. Place in the preheated oven and bake for 40-50 minutes or until a cake tester comes out with just a few moist crumbs. Allow the cake to cool in the pan on a wire rack for 1 hour. Then use the parchment paper to remove the cake from the pan and add the vanilla cream icing.
9. For the vanilla cream icing: combine the confectioners' sugar (2 cups/240g) with the melted butter (4 tablespoons/56g), vanilla extract (1 teaspoon) and whipping cream (2 tablespoons) in a medium bowl with a spoon. Stir in the until it reaches a thick icing glaze.
10. Spread the icing over the top of the cake and allow to set. If desired, crumble another cookie or two and sprinkle over the icing before it sets.

Notes

*Canola oil can be substituted with vegetable oil.

**Buttermilk can be substituted with whole milk or kefir. I find store bought buttermilk works best, pull it out with the butter and eggs so it is room temperature. In a pinch you can add 2 teaspoons lemon juice or white vinegar to the measuring cup and then fill with whole milk to make ½ cup and stir.

***Whipping cream can be substituted with half and half or whole milk

Store any leftover Oreo pound cake tightly wrapped on the counter for up to 2 days or in the refrigerator for up to one week. The cake tastes best at room temperature.

The cake can also be frozen for up to two months. Allow to defrost and come to room temperature before serving.

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 601Total Fat: 30gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 94mgSodium: 324mgCarbohydrates: 77gFiber: 2gSugar: 48gProtein: 7g

The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.

Did you make this recipe?

Please make my day and PIN to Pinterest and share a photo on Instagram ~ making sure to tag @twosugarbugs! THANK YOU!!

This moist chocolate snack cake is quick and simple to prepare. Made with buttermilk and cocoa powder for a light and tender cake. Top it with the best chocolate fudge frosting; perfect for anytime a chocolate cake craving hits!

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

Snack. Cake. There is just something lovely about those two words together, isn't there?

As someone who has been baking cakes for a couple decades now, I always appreciate a simple one layer cake with minimal decoration. I know you are busy bakers, like me, and appreciate a cake that is quick to make.

This easy chocolate snack cake and is frosted with the best chocolate fudge frosting! So whether you slice nine big or 16 small pieces, this moist and chocolatey cake is sure to become a favorite for birthdays, holidays or to finish off a particularly tough Monday.

💗 why you will love this double chocolate cake

Simple to make ~ pantry and refrigerator staples come together in minutes.

Tender and moist ~ this 8x8 chocolate snack cake recipe is made with buttermilk and oil, which create a super moist cake.

Easy to decorate ~ the one layer cake has an easy spooned on top frosting. No fancy decorating needed. Garnish with chopped chocolate or mini chocolate chips, if desired.

A chocolate lover's dream cake ~ the easy chocolate snack cake has double chocolate; with cocoa powder in the cake and semisweet chocolate in the fudge frosting.

🍰 what is a snack cake?

I don't think there is a true definition. I was highly entertained reading this article by Food & Wine. It discusses the difference between a snacking cake and a snack cake.

To me, a snack cake is a smaller, basic and easy to make cake. One that's prepared in a square baking pan and doesn't feed a small army. You can make a lemon snack cake or vanilla snack cake too.

🍫 ingredients and substitutions

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

• All-purpose flour ~ use a kitchen scale for the most accurate measurement or be sure to use the spoon and level method. {Fluff the flour in the container, then spoon it into your measuring cup and level it off with the back of a knife}.
• Cocoa powder ~ use a natural unsweetened cocoa powder. Scharffen Berger is my favorite and it brings such nice flavor.
• Sugar ~ brings the sweetness to the chocolate snack cake.
• Baking soda and baking powder ~ provide the leavening for the cake and helps it to rise.
• Kosher salt ~ if you only have table salt, start with half the amount.
• Eggs ~ the two large eggs should be room temperature for the best results. Pull them out of the refrigerator about 1-2 hours prior to making the chocolate snack cake.
• Buttermilk ~ I prefer store bought buttermilk. If you need to make your own; add 1 tablespoon lemon juice or white vinegar to the measuring cup and then fill with whole milk to make ½ cup and stir. This should also be room temperature.
• Oil ~ vegetable oil or canola oil both work.
• Vanilla ~ for enhancing the chocolate flavor in both the cake and buttercream.
• Hot water {not shown} ~ the hot water helps to bring out the chocolate flavor in the cocoa powder.

Pro baking tip: If you have left over buttermilk, pour it into half cup containers and freeze. Allow to come to room temperature before using in your next recipe.

🥣 how to make this one layer cake

Pre-heat oven to 350°F and prepare an 8x8 baking pan by lining it with parchment paper.  Set aside.

In a medium size bowl, sift together the flour and cocoa powder.

Then whisk in the sugar, baking soda, baking powder and kosher salt. 

In a small bowl, whisk together the eggs, buttermilk, vegetable oil and vanilla extract.

Add the wet ingredients to the dry and then add the hot water.  Whisk until combined.  Pour the batter into the prepared baking pan.

Bake for 25 - 30 minutes, until a toothpick comes out with just a few moist crumbs.  Allow the cake to cool in the pan set on a wire rack.

how to make the chocolate fudge frosting

While this one bowl, super moist chocolate snack cake is good enough to stand all on it's own; is it really a cake without frosting?😉

Start by melting the semisweet chocolate using the double boiler method or in the microwave {if you are comfortable using the microwave for melting chocolate}. Set aside to cool to room temperature.

Ingredients needed for the dark chocolate frosting.

Beat the butter and kosher salt in a stand mixer with the paddle attachment on high for 5 minutes.

Add the confectioners’ sugar {also known as powdered sugar} and vanilla and mix on low until the sugar is incorporated, then increase the speed and beat on high for another five minutes.

Scrape up and down the bowl, add the cooled melted chocolate and beat on medium 2 minutes more.

👩🏻‍🍳 expert tips for the best 8x8 cake

• Use a scale to measure your ingredients for the best results. If you do not have a kitchen scale, see the notes in the ingredient section on how to measure the flour.
• Don't over mix the cake batter. When combining the wet and dry ingredients mix until everything is just combined.
• For the best, moist and tender cake, don't over bake it. Remember your oven is different than mine and baking times may vary a little. The easy chocolate snack cake is done when a toothpick inserted in the center comes out with just a few moist crumbs.
• Allow the chocolate cake to cool completely if you are going to add frosting. Otherwise the frosting will melt off it.

💬 frequently asked questions

can I bake in a different size pan?

Yes, you can bake this cake in a 9-inch round pan, which will bake for about the same amount of time.

A 9x9 baking pan can be substituted, but will take a little less time to bake as it will be a thinner single cake layer.

You can also double the recipe and bake it in a 9x13 baking pan.

can I make it ahead?

Yes, this easy chocolate snack cake can be baked up to one month ahead of time. Once the cake has cooled, double wrap it in plastic wrap and then place in a zip-top bag and place in the freezer.

When ready to serve, take the small cake out of the freezer and allow to defrost either over night in the refrigerator or on the counter for a few hours.

how do I substitute dutch process cocoa powder?

For this recipe, you can use an equal amount of dutch process cocoa powder for the unsweetened cocoa powder.

Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.

💡 variation ideas

Chocolate chips ~ if you want a small chocolate cake with chocolate chips, add ½ cup of mini chocolate chips to the batter before baking.

White icing ~ for a chocolate snack cake with white icing,

Chocolate ganache ~ use the ganache recipe from this chocolate raspberry cheesecake.

🍽 how to serve

This super moist chocolate snack cake tastes best at room temperature. Serve it plain or with a scoop of ice cream on the side {for a triple chocolate treat serve it with brownie batter ice cream}!

🫙 how to store

The chocolate snack cake can be stored in an airtight container at room temperature for 1 - 2 days or refrigerated for up to one week.

The cake can also be frozen for up to two months. You can either chill the cake well; then wrap the whole thing tightly in a double layer in plastic wrap. Or cut the cake into individual slices and chill; then wrap each slice tightly in a double layer of plastic wrap and place in a zip-top bag or airtight container. Allow to defrost overnight in the refrigerator or at room temperature before serving.

The chocolate snacking cake tastes best at room temperature.

Remember to snap a picture and tag me @twosugarbugs on Instagram if you make this moist Chocolate Snack Cake. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

🍰 more one layer cake recipes to enjoy

• Chocolate Malt Cake
• Vanilla Snack Cake
• Italian Almond Cake
• Graham Cracker Cake

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

📖 recipe

Yield: 8x8 cake ~ 12 servings

Moist Chocolate Snack Cake

Print

Moist chocolate snack cake is quick and simple to prepare. Made with buttermilk and cocoa powder for a light and tender cake. Top it with the best chocolate frosting; perfect for anytime a chocolate cake craving hits!

I highly recommend using weight {metric} measurements when available for more accuracy and the best results.

Prep Time 15 minutes

Bake Time 30 minutes

Total Time 45 minutes

Ingredients

Chocolate cake

• 1 cup all-purpose flour (125g)
• ½ cup natural unsweetened cocoa powder (48g)
• 1 cup granulated sugar (200g)
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon kosher salt
• 2 large eggs, room temperature
• ½ cup buttermilk*, room temperature (120mL)
• ¼ cup vegetable oil (60mL)
• 2 teaspoons pure vanilla extract
• ¼ cup hot water (60mL)

chocolate frosting

• 3 ounces semisweet chocolate bar, melted (85g)
• ¾ cup unsalted butter, room temperature (170g)
• ¼ teaspoon kosher salt
• 1 ¼ cups confectioners’ sugar (150g)
• 1 teaspoon pure vanilla extract

Instructions

1. For the chocolate cake:  Pre-heat oven to 350°F and prepare an 8x8 baking pan by lining it with parchment paper.  Set aside.
2. In a medium size bowl, sift together the flour (1 cup/125g) and cocoa powder (½ cup/48g). Then whisk in the sugar (1 cup/200g), baking soda (1 teaspoon), baking powder (½ teaspoon) and kosher salt (½ teaspoon).  In a small bowl, whisk together the eggs (2 large), buttermilk (½ cup/120mL), vegetable oil (¼ cup/60mL) and vanilla (2 teaspoons).
3. Add the wet ingredients to the dry and then add the hot water (¼ cup/60mL).  Whisk until combined.  Pour the batter into the prepared baking pan.
4. Bake for 25 - 30 minutes, until a toothpick comes out with just a few moist crumbs.  Allow the cake to cool in the pan set on a wire rack.
5. For the chocolate frosting: Melt the semisweet chocolate (3 ounces/85g) using the double boiler method or in the microwave (if you are comfortable using the microwave for melting chocolate). Set aside to cool to room temperature.
6. Beat the butter (¾ cup/170g) and kosher salt (¼ teaspoon) in a stand mixer with the paddle attachment (or using a hand-held mixer) on high (speed 8 on a KitchenAid) for 5 minutes. Stop about half way through to scrape up and down the bowl. Add the confectioners’ sugar (1 ¼ cups/150g) and vanilla (1 teaspoon) and mix on low until the sugar is incorporated, then increase the speed and beat on high for another five minutes. Scrape up and down the bowl, add the cooled melted chocolate and beat on medium (speed 4) 2 minutes more.
7. Spoon the frosting over the top of the cooled cake.

Notes

*In a pinch you can make your own buttermilk; add 1 tablespoon lemon juice or white vinegar to the measuring cup and then fill with whole milk to make ½ cup and stir.

If you only have table salt start with half the amount of salt and adjust as needed.

The chocolate snack cake can be stored in an airtight container at room temperature for 1 - 2 days or refrigerated for up to one week.

The cake can also be frozen for up to two months. You can either chill the cake well; then wrap the whole thing tightly in a double layer in plastic wrap. Or cut the cake into individual slices and chill; then wrap each slice tightly in a double layer of plastic wrap. Allow to defrost at room temperature before serving.

The snacking cake tastes best at room temperature.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 356Total Fat: 19gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 62mgSodium: 238mgCarbohydrates: 43gFiber: 1gSugar: 32gProtein: 4g

The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.

Did you make this recipe?

Please make my day and PIN to Pinterest and share a photo on Instagram ~ making sure to tag @twosugarbugs! THANK YOU!!

The best vanilla bean cake! This easy, made from scratch layer cake has a vanilla bean buttercream filling and frosting. It's moist, rich, buttery and vanilla-y!

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

As someone who has been baking cakes for several decades now, I adore a simple and classic cake. And while I love fancy cake layers, this vanilla bean cake is made for busy bakers as it's easy and relatively quick to put together

I created this recipe with a simple filling of the buttercream frosting you are already making; I know you are busy and want an easy to make cake! But I also tested it with a salted caramel filling {you can use this recipe} and it would also be incredible with your favorite fruit in the middle as well.

Tester Lisa said, "I love how incredibly moist this cake is! The vanilla flavor really comes through in every bite".

💗 why you will love this very vanilla cake

• Rich vanilla flavor ~ both vanilla bean paste and pure vanilla extract are used.
• Ultra moist ~ using both butter and oil in the cake recipe gives this from scratch cake a super moist crumb.
• Two layer cake ~ only two soft cake layers to bake and decorate, which we do in a simple crumb coat "semi-naked" style.
• Dreamy vanilla bean buttercream ~ the Swiss meringue buttercream is loaded with classic vanilla flavor.

how is vanilla bean cake different than vanilla cake?

As the name implies, vanilla bean cake uses vanilla beans, specifically vanilla bean paste and vanilla extract to have a rich vanilla taste. Whereas vanilla cake typically only uses vanilla extract.

🍰 ingredients needed and substitutions

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

• All-purpose flour ~ provides structure in the cake layers.  A kitchen scale is the best way to measure your flour. If you don't have a scale, use the spoon and level method. {Fluff the flour in the container, then spoon it into your measuring cup and level it off with the back of a spoon}.
• Baking powder and baking soda ~ helps the cake to rise.
• Cornstarch ~ adds softness to the vanilla bean cake.
• Kosher salt ~ if you only have table salt, half the amount used.
• Unsalted butter ~ needs to be room temperature, so pull it out 1-2 hours prior to making the vanilla cake. If you only have salted butter, leave the salt out.
• Granulated sugar ~ provides the sweetness.
• Vegetable oil ~ canola oil can also be used.
• Eggs ~ 3 large eggs are needed; pull them out when you pull out the butter so they are room temperature.
• Vanilla ~ vanilla bean paste and pure vanilla extract are needed.
• Buttermilk ~ I find store bought buttermilk works best, pull it out with the butter and eggs so it is room temperature. In a pinch you can add 1 tablespoon lemon juice or white vinegar to the measuring cup and then fill with whole milk to make 1 cup and stir.

Pro tip ~ to quickly bring eggs to room temperature, place them in a bowl of warm tap water for 5-10 minutes.

🥣 let's make this easy layer cake

Start by preheating the oven to 350°F and prepare two 8-inch cake pans. Butter each pan, line with parchment paper round, then butter the parchment. I also like to sprinkle in a little flour and tap that around to cover the butter. Parchment paper helps the cakes release from the pan once they are baked.

Whisk together the all-purpose flour, baking powder, baking soda and cornstarch. Set aside.

With the mixer on low, slowly add the flour mixture and the buttermilk mixture in alternating additions (⅓ flour, ½ buttermilk, ⅓ flour, stop and scrape the bowl, ½ buttermilk, ⅓ flour) until just a little flour is still showing. Finish mixing until just combined with a spatula, being careful to not over mix your batter.

Divide your batter equally between the two 8-inch cake pans. I like to "drop" the pans on the counter 2-3x to break up any air bubbles in the batter, then bake for 22-30 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.

💬 frequently asked questions

what is vanilla bean paste?

Vanilla bean paste is a thicker syrup-like consistency that combines vanilla bean seeds and vanilla extract. Many bakers prefer it to having to scrape whole vanilla beans. I love Nielsen-Massey vanilla bean paste and Trader Joe's also sells a version, which is quite good.

how do you substitute vanilla beans for vanilla bean paste?

This vanilla cake recipe calls for 1 tablespoon of vanilla bean paste, which can be substituted with one whole vanilla bean pod.

To use a vanilla bean, cut the pod in half lengthwise and then scrape all the little brown flecks out with the back of a knife.

can I make this cake in advance?

Yes, the cake layers can be baked up to one month ahead. Once they have baked and fully cooled, double wrap them and place in the freezer.

Allow the cakes to start to defrost prior to decorating. I find slightly frozen cake layers easier to decorate.

The cake can be baked and decorated a day or two prior to serving as well.

can I bake this cake in a different size pan?

Yes, you could bake the layers in three 6-inch pans or one 9x13 pan. The bake times will vary slightly, so start checking the cake around 20 minutes into baking. You could also bake them into cupcakes; bake time will likely be between 16-20 minutes. For cupcakes you can also use my easy vanilla cupcakes recipe.

Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.

🎂 decorating a layer cake tips

Make sure the cakes are completely cool before assembling and decorating.

In all three of my tests of this vanilla bean cake, they all baked very flat with no dome. If needed, use a large serrated knife and slice a thin layer off the tops of the cakes to create a flat surface.

Place one cake layer onto a cake plate, cake stand or cake board topside up. I like to place about a tablespoon of frosting onto the board to help hold the cake onto the decorating surface.

Place the second layer, topside down, on top of the filling. Frost the rest of the cake with a thin layer of the buttercream frosting to create a crumb coat or semi-naked look.

Use the remaining frosting to pipe buttons on the top of the cake.

If you would like more instruction on how to decorate a semi-naked cake, see my brown sugar cake recipe. For a more fully frosted cake, see the recipe card for how to increase the vanilla bean buttercream recipe.

I used a Wilton 4B for the large buttons and a Wilton 32 for the pink buttons. I used a small bit of Colour Mill Raspberry for the pink buttons.

Another simple cake decorating design can be found on my sugar cookie cake post. You will need to make a larger batch of vanilla bean buttercream frosting to create this design {see the recipe card notes for how to do this}.

If you need tips on making the vanilla bean Swiss meringue buttercream, my chocolate buttercream recipe should have all the information you need.

👩🏻‍🍳 tips for the best vanilla bean cake

• Use a scale to measure your ingredients for the best results. If you do not have a kitchen scale, see the notes in the ingredient section on how to measure the flour.
• Don't over mix the cake batter. Use low speed when combining the wet and dry ingredients and mix until everything is j.u.s.t. combined. I usually stop when just a few streaks of dry ingredients remain and use a spatula to finish the mixing.
• The cake batter is thick so an off-set spatula works great to smooth it into the pan.
• "Drop" the cake pans on the counter 2-3x to help remove any air bubbles from the batter before placing in the oven to bake.
• Don't over bake the cake, we want a buttery and moist finished cake. Remember your oven is different than mine and baking times may vary a little. The easy vanilla bean cake is done when a toothpick inserted in the center comes out with just a few moist crumbs.
• Allow the cake to cool completely before frosting.

🫙 how to store

The cake can be stored at room temperature in an airtight container for up to 2 days.

It can also be stored tightly wrapped in the refrigerator for up to 5 days.

The cake can be frozen with the frosting for up to 2 months. You can either chill the cake well; then wrap the whole thing tightly in a double layer in plastic wrap. Or cut the cake into individual slices and chill; then wrap each slice tightly in a double layer of plastic wrap. Allow to defrost at room temperature before serving.

The vanilla bean cake tastes best at room temperature.

Remember to snap a picture and tag me @twosugarbugs on Instagram if you make this Vanilla Bean Cake. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more made from scratch cakes

• Pink Velvet Cake
• Cookie Butter Cake
• Raspberry Almond Cake
• Ricotta Bundt Cake

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

📖 recipe

Yield: one 2 layer 8-inch cake*

Moist Vanilla Bean Cake

Print

The best vanilla bean cake! This easy, made from scratch layer cake has a vanilla bean buttercream filling and frosting. It's moist, rich, buttery and vanilla-y!

I highly recommend using weight {metric} measurements when available for more accuracy and the best results.

Prep Time 30 minutes

Bake Time 30 minutes

Cooling and Decorating Time 3 hours 30 minutes

Total Time 4 hours 30 minutes

Ingredients

vanilla cake

• 1 ⅔ cups all-purpose flour (210g)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 3 tablespoons cornstarch (24g)
• ½ cup unsalted butter, room temperature (113g)
• ½ teaspoon kosher salt
• 1 ½ cups granulated sugar (300g)
• 3 tablespoons vegetable or canola oil (45mL)
• 3 large eggs, room temperature
• 1 tablespoon vanilla bean paste
• 1 teaspoon pure vanilla extract
• 1 cup buttermilk, room temperature (240mL)

vanilla bean swiss meringue buttercream frosting

• 4 large egg whites (~120-130g)
• 1 cup granulated sugar (200g)
• ½ teaspoon kosher salt
• 1 cup unsalted butter, room temperature (226g)
• 1 tablespoon vanilla bean paste

Instructions

1. Vanilla cake: Preheat your oven to 350°F and prepare two 8-inch cake pans. Butter each pan, line with parchment paper round, then butter the parchment. I also like to sprinkle in a little flour and tap that around to cover the butter. Parchment paper helps the cakes release from the pan once they are baked.
2. Whisk together the all-purpose flour (1 ⅔ cups/210g), baking powder (1 teaspoon) and baking soda (½ teaspoon) and cornstarch (3 tablespoons/24g). Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter (½cup/113g), kosher salt (½ teaspoon) and sugar (1 ½ cups/300g) by starting on low and increasing the speed to medium-high (speed 6 on a KitchenAid mixer) once the butter and sugar combine. Beat until light, approximately 3 - 4 minutes. Scrape up and down the sides of the bowl once during that time.
4. Then scrape the bowl again and with the mixer on low (speed 2 on KitchenAid) drizzle in the oil (3 tablespoons/45mL), increase the speed to medium-high and mix for another 1-2 minutes. Scrape up and down the bowl and add the eggs (3 large) one at a time, mixing until incorporated. Scrape after the addition of the first two eggs. Add vanilla bean paste (1 tablespoon) and vanilla extract (1 teaspoon) with the final egg and beat on medium (speed 4) for 15-30 seconds, until fully combined. Scrape up and down the sides of the bowl.
5. With the mixer on low (stir on KitchenAid), slowly add the flour mixture and the buttermilk mixture in alternating additions (⅓ flour, ½ buttermilk, ⅓ flour, stop and scrape the bowl, ½ buttermilk, ⅓ flour) until just a little flour is still showing. Finish mixing until just combined with a spatula, being careful to not over mix your batter.
6. Divide your batter equally between the two 8-inch cake pans. (I weigh the batter, it's about 500g per cake pan). I like to "drop" the pans on the counter 2-3x to break up any air bubbles in the batter, then bake for 22-30 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
7. Allow the cakes to cool in the pans for 15 minutes, then remove to a wire rack to cool completely. The cakes must be completely cool before assembling and frosting.
8. Vanilla bean Swiss meringue buttercream frosting: Wipe the bowl and whisk of your stand mixer with vinegar or lemon juice to make sure it is grease free or your egg whites may not stiffen.
9. Whisk egg whites (4 large/120-130g), sugar (1 cup/200g) and kosher salt (½ teaspoon) in the bowl of your stand mixer. Whisk and heat mixture over a saucepan of simmering water until hot to touch, sugar is fully dissolved (you should not feel any granules when rubbed between your fingers) and it’s a bit frothy, approximately 3 minutes. (If you want to use a thermometer, 160°F is what you are going for).
10. Remove the bowl from the saucepan and wipe the bottom dry. Place on your stand mixer and whisk on medium-high (8 on a Kitchen Aid stand mixer) until the mixture is cool and the meringue holds a stiff peak (the bottom of your bowl should also be mostly cooled), approximately 10-15 minutes.
11. Switch to the paddle attachment, reduce the speed to medium (4-6 on a Kitchen Aid stand mixer), and add the butter (1 cup/226g), one tablespoon at a time, letting the butter fully incorporate before adding more. ** Once all butter is incorporated, scrape down sides of the bowl and add vanilla bean paste (1 tablespoon) and whip on high (8-10 on a Kitchen Aid) until a thick, whipped consistency is reached, about 5 minutes.
12. Assemble and decorate: Make sure the cakes are completely cool before assembling and decorating. If needed, use a large serrated knife and slice a thin layer off the tops of the cakes to create a flat surface. (save the cut part for snacking or crumbling over ice cream) Place one cake layer onto a cake plate, cake stand or cake board topside up. I like to place about one tablespoon of frosting onto the board to help hold the cake onto the decorating surface. Add about a ½ - ¾ cup of frosting over the first layer. Smooth with an offset spatula. Place the second layer, topside down, on top of the filling. Frost the rest of the cake with a thin layer of the vanilla bean buttercream to create a semi-naked look. If desired, use the remaining frosting to pipe buttons on the top of the cake. (I used a Wilton 4B for the large buttons and a Wilton 32 for the pink buttons). If you would like more instruction on how to decorate a semi-naked cake, see my brown sugar cake recipe. If you want a more fully frosted cake, see the ingredient amounts in the recipe notes.

Notes

*The cake batter can also be divided and baked in three 6-inch pans. The bake time should be similar.

If you don't have buttermilk on hand, you can make your own by starting with 1 tablespoon of white vinegar or lemon juice and adding enough milk to measure 1 cup. Stir it together and allow it to come to room temperature. It may separate or look curdled, but it's okay to use.

The cakes can be baked, cooled and frozen for up to two weeks ahead of time. Once they are cool, wrap each layer in a double layer of plastic wrap and freeze. I personally find assembling a decorating frozen cake layers easier.

If you only have salted butter, eliminate the kosher salt.

If you only have table salt, start with half the amount of salt.

The cake tastes best served at room temperature.

** At some point your buttercream is going to be a sloppy mess. It may even look curdled. Do not fear, just keep whipping and it will magically come together into a beautiful whipped frosting. If you feel it is too soupy, place the mixture in the refrigerator for 20 minutes and then re-whip.

For a fully covered cake and more piping, use the following amounts for the vanilla bean buttercream: 6 large egg whites (~180g), 1 ½ cups granulated sugar (300g), ¾ teaspoon kosher salt, 1 ½ cups unsalted butter (339g) and 1 tablespoon + 2 teaspoons vanilla bean paste.

The cake can be stored at room temperature in an airtight container for up to 2 days. It can also be stored tightly wrapped in the refrigerator for up to 5 days.

The cake can be frozen with the frosting for up to 2 months. You can either chill the cake well; then wrap the whole thing tightly in a double layer in plastic wrap. Or cut the cake into individual slices and chill; then wrap each slice tightly in a double layer of plastic wrap. Allow to defrost at room temperature before serving.

Nutrition Information:

Yield:

14

Serving Size:

1
Amount Per Serving: Calories: 410Total Fat: 22gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 93mgSodium: 238mgCarbohydrates: 49gFiber: 1gSugar: 37gProtein: 5g

The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.

Did you make this recipe?

Please make my day and PIN to Pinterest and share a photo on Instagram ~ making sure to tag @twosugarbugs! THANK YOU!!