Vanilla Bean Buttermilk Cake


The frosting gives this Vanilla Bean Buttermilk Cake an extra punch of flavor.

Vanilla Bean Buttermilk Cake
Serves: 8 servings
  • Cake:
  • ¾ cup unsalted butter, softened
  • 1½ cups plus 1 tablespoon sugar, divided
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1¾ teaspoons baking powder
  • ½ teaspoon kosher salt
  • 1 cup whole buttermilk
  • 1½ cups fresh raspberries
  • Frosting:
  • 1 cup unsalted butter, softened
  • 3 ounces cream cheese, softened
  • 1 vanilla bean, split lengthwise, seeds scraped and reserved
  • 2½ cups confectioners’ sugar
  • 1 tablespoon whole buttermilk
  1. Preheat oven to 350°. Spray a 10-inch cast-iron skillet with cooking spray.
  2. For cake: In a large bowl, beat butter, and 1½ cups sugar with a mixer at medium speed until fluffy,
  3. to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Stir in vanilla.
  4. In a medium bowl, whisk together flour, baking powder, and salt. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Spread batter in prepared skillet. Bake until a wooden pick inserted in center comes out clean, 35 to 40 minutes, loosely covering with foil to prevent excess browning, if necessary. Let cool completely. In a small bowl, toss together raspberries and remaining 1 tablespoon sugar.
  5. For frosting: In a large bowl, beat butter, cream cheese, and reserved vanilla bean seeds with a mixer at medium speed until creamy. Add confectioners’ sugar, beating until combined. Stir in buttermilk until a spreadable consistency is reached. Spread frosting on top of cake. Garnish with raspberries, if desired.



  1. I purchased your cookbook from a local store and made the vanilla bean buttermilk cake. Followed the recipe to the exact. Well it exploded in my oven and destroyed it. Not understanding why it did this, I looked at the recipe online to make sure I did not miss a step. The book calls for 1 and 3/4 cups of baking powder where as the online recipe calls for 1 and 3/4 teaspoons. $12 for this cookbook and now I have hours of cleaning an oven and a pissed off wife to say the least. Please correct the error for future customers and husbands.

    • Hi Randy! We are so sorry about this mistake. We are aware that we made a typo in our print edition, and immediately posted the recipe online for our readers. Once again, we are so sorry. After the magazine has been printed, there is no way for us to go back and correct the recipe other than to put the corrected edition online. We’d love to send you a complimentary copy of our Summer issue to make up for this!

  2. I picked up your magazine and was trilled to read it. I had not ever seen it before and found it facinating. I love my cast iron cookeware, as it is all I use. The one and only recipe I selected happened to be this recipe. I am a long time baker and when I saw the misprint, I figured, “well, I am not a pastry chef, so I guess maybe I should follow the recipe” So I did. I also figured that a typo from teaspoon to tablespoon was maybe likely, but not from teaspoon to CUPS. So I followed it. Just liek the man above, what a nightmare. I did’nt actually cook mine because it grew so large and I ended up tasting it. Needless to say, I threw it out.
    I actaully stayed up another 1 and decided to make it again correctly.
    I used a 10″ skillet as directed only to have the entire thing overflow in the over. You HAVE to use a 12 inch skillet. PLEASE proof read and test everything printed!!


Please enter your comment!
Please enter your name here

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.