Moist Vanilla Bean Pound Cake

Name: Moist Vanilla Bean Pound Cake
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8 servings
Ingredients: 1 cup unsalted butter, softened; 2 cups granulated sugar; 4 large eggs; 1 tablespoon vanilla bean paste; 3 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 cup whole milk

Highlighted under: SugarAlchemy Kitchen

I absolutely love baking this Moist Vanilla Bean Pound Cake. The rich vanilla flavor combined with a tender crumb makes it my go-to dessert for any occasion. Whether I'm celebrating a special event or simply indulging myself on a quiet afternoon, this cake brings a sense of joy and comfort. It’s incredibly easy to prepare, and the delightful aroma that fills my kitchen while it’s baking is just unforgettable. Trust me, once you try this recipe, it will quickly become a favorite in your home too!

Created by

Rafael

Last updated on 2026-02-01T21:18:28.929Z

When I first tried making a vanilla bean pound cake, I was aiming for a dessert that had depth and rich flavor. The key was using real vanilla beans rather than extract; the difference is dramatic. I've learned that grinding the beans with the sugar before mixing in the wet ingredients truly enhances the flavor throughout the cake. You get those delightful specks of vanilla throughout, making it not just tasty but visually appealing.

This pound cake is perfect for serving alongside a simple fruit compote or a dollop of whipped cream. It stays moist for days, and I often find myself savoring a slice with coffee the next morning. Remember to allow the cake to cool completely before slicing; this helps maintain its structure and moisture balance.

Why You'll Love This Recipe
Rich vanilla flavor enhanced by real vanilla beans
Dense yet moist texture that's irresistible
Versatile enough for celebrations or everyday treats

Mastering the Crumb

The texture of this Moist Vanilla Bean Pound Cake is largely attributed to the meticulous creaming of butter and sugar. This process incorporates air into the mixture, ensuring a light and fluffy crumb. For best results, allow your butter to soften at room temperature for about 30 minutes before you start. This will make it easier to cream and will yield a cake that is tender and rich.

Another key to achieving that desirable moistness is the balance of wet and dry ingredients. By alternating the addition of dry ingredients with whole milk, you create a smoother batter that can retain moisture during baking. If you don’t have whole milk on hand, for a lighter option, you can use 2% milk; just be aware that it may slightly alter the cake's final texture.

Flavor Enhancements

One of the standout features of this cake is the rich vanilla flavor, enhanced by real vanilla beans in the vanilla bean paste. If you ever find yourself in a pinch without vanilla bean paste, you can substitute it with two teaspoons of pure vanilla extract. While the flavor profile will be slightly different, it will still deliver a lovely vanilla essence to your cake.

For those looking to experiment with flavors, consider adding citrus zest, such as lemon or orange, to your batter for a refreshing twist. A tablespoon of zest can provide a bright contrast to the rich vanilla and complement the overall flavor without overpowering it.

Ingredients

Ingredients for Moist Vanilla Bean Pound Cake

Cake Ingredients

1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tablespoon vanilla bean paste
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup whole milk

Make sure all ingredients are at room temperature before starting.

Instructions

Prepare the Pan

Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan, ensuring every nook and cranny is coated to prevent sticking.

Cream the Butter and Sugar

In a large mixing bowl, beat together the softened butter and granulated sugar until light and fluffy, about 5 minutes.

Add Eggs and Vanilla

Add eggs one at a time, mixing well after each addition. Then, incorporate the vanilla bean paste until evenly combined.

Combine Dry Ingredients

In a separate bowl, whisk together flour, baking powder, and salt.

Combine Wet and Dry Mixes

Gradually add the dry ingredients to the creamed mixture, alternating with the whole milk. Mix until smooth.

Bake the Cake

Pour the batter into the prepared bundt pan and smooth the top. Bake for 60 minutes, or until a toothpick inserted in the center comes out clean.

Cool and Serve

Let the cake cool in the pan for 15 minutes before inverting onto a wire rack. Allow to cool completely before slicing.

Serve with fresh fruit or a drizzle of glaze for an extra-special touch.

Pro Tips

For an extra pop of flavor, consider adding citrus zest to the batter or a simple glaze to the top of the cooled cake.

Storage Tips

To keep your Moist Vanilla Bean Pound Cake fresh, store it in an airtight container at room temperature. It will remain delicious for up to four days; however, if you want to extend its life, you can refrigerate it. Just be aware that refrigeration can slightly alter the texture, making it denser. To prevent this, let it come back to room temperature before serving.

For longer storage, this cake freezes beautifully. Wrap it tightly with plastic wrap and then aluminum foil to prevent freezer burn. You can freeze it for up to three months. When you're ready to enjoy, simply thaw it in the refrigerator overnight or at room temperature for a few hours before serving.

Serving Suggestions

This cake is versatile enough to stand on its own, but it can also be enhanced with a simple glaze. A mixture of powdered sugar and milk or lemon juice drizzled over the top adds a sweet finish. For an extra touch, consider garnishing with fresh berries or a dollop of whipped cream to elevate your presentation.

If you decide to serve it for celebrations, pairing it with a creamy vanilla ice cream or a fruit compote can elevate the dessert experience. The contrast between warm cake and cold ice cream makes for a delightful treat that can impress guests at any gathering.

Questions About Recipes

→ Can I use unsalted butter instead?

Yes, unsalted butter is preferred for better control over the salt content.

→ How should I store the pound cake?

Store it in an airtight container at room temperature for up to 5 days.

→ Can I freeze this cake?

Absolutely! Wrap the cooled cake tightly in plastic wrap and then in aluminum foil for up to 3 months.

→ What can I substitute for whole milk?

You can use buttermilk or a non-dairy milk alternative, but the flavor may vary slightly.