Hey, and happy hot and humid Friday. This week has really been a scorcher where I live. I almost feel bad telling you to turn your oven on to make this delicious vanilla bean cake. The key word ALMOST, but since this cake is so good It’s worth it.
Tuesday was my husband’s 33 birthday. I’m older than him by 8 months so I love it when we are the same age for 4 months. We are having dinner with our parents this weekend, so I though this cake would be perfect. I added the sprinkles since it is a celebration, but feel free to add the sprinkles just because 😀
This vanilla bean cake is so light and airy, yet incredibly moist. The vanilla bean paste gives it a delicious clean flavor. The best part this cake is so pretty with the little specks of vanilla bean, in the bunt shape. I also used a very simple 3 ingredient icing which is also loaded with vanilla bean.
I know most people are used to using vanilla extract in most of their baking. I feel like vanilla bean paste is catching the baking world by storm. The paste is now becoming more east to purchase, even located in baking isles in some stores. The paste is much thicker than the extract, and has little specks of vanilla bean in it.
Vanilla extract is made by macerating vanilla beans, until all the flavor is drawn out. Vanilla extract is an alcohol solution, and the alcohol is usually baked out when put in your batter.
Vanilla bean paste is a sugar syrup. The syrup has specks of vanilla bean pods and vanilla bean seeds, which are both ground finely than added to the syrup. There is no alcohol in this syrup therefore sometimes it is used in frosting and icing since it would get baked out.
Have a good weekend, stay cool and if you would rather make something that is a no bake try my Peanut butter chocolate graham bars. http://myhoneymuffin.com/double-peanut-butter-chocolate-graham-bars/