Vanilla Bean WASC
Vanilla Bean cake is so light and fluffy, and so full of flavor! The vanilla bean specks are not only pleasing to the eye, but they offer such a lovely vanilla aroma. This cake is very similar to the Vanilla WASC cake found in the recipe section, but it does have a slightly stronger sweet vanilla taste. It's delicious!
To begin this recipe, add 1 box of Duncan Hines White or French Vanilla cake mix to a large mixing bowl. For this tutorial, I'm using White cake mix.
Next, add 1 cup of all purpose flour to the bowl.
Add 1 cup of granulated sugar to the bowl.
And add 3/4 teaspoon of salt.
Use a wire whisk to mix all of the dry ingredients together. Be sure to break up any clumps. Set large bowl aside.
In a smaller bowl, add 3 whole large eggs.
Next, add 1 cup of full fat sour cream to the bowl.
Add 3 tablespoons of vegetable oil.
Add 1 1/2 teaspoons of vanilla bean paste to the bowl.
Note: I am using "Natural Madagascar Vanilla Bean Paste" in a 4 fl oz bottle that I purchased from Michaels craft store. This vanilla bean paste is made by LorAnn Oils. Different brands of vanilla bean paste may be stronger than what I am using in this recipe, so if using a different brand, the amount needed may need to be adjusted.
Next, add 1 teaspoon of pure vanilla extract to the bowl.
I love to use McCormick's Pure Vanilla Extract.
Then Add 1 1/3 cups of water to the bowl.
Use a wire whisk to lightly stir and blend the wet ingredients together.
Pour the wet ingredients into the large dry ingredients bowl.
Use an electric mixer to blend the ingredients together. Begin mixing on low speed for about 30 seconds to blend the wet and dry ingredients together. Then increase speed to medium and blend for another 30 seconds to 1 minute.
For cupcakes, bake at 350 until done
For cakes bake at 325 until done
And that's how you make this yummy fluffy vanilla bean cake. I hope you have enjoyed this tutorial! God bless!!