If you’re after a soft, fluffy, and wonderfully plush vanilla sheet cake with real depth of flavor — this is the one. The combination of heavy cream and Greek yogurt gives it that dreamy, light texture that just melts in your mouth.
I use a whole plump vanilla bean and a little vanilla bean paste, gently infused into warm cream to bring out that deep, fragrant vanilla flavor. After steeping, I stir in Greek yogurt — and that’s the secret to the cake’s fluffy, tender crumb. It keeps the texture moist, light, and perfectly plush.
This Vanilla Bean Sheet Cake is everything I love in a white cake: soft, fluffy, tender, with just a little bit of salt to balance the sweetness, and packed with bold vanilla flavor. That small pinch of sea salt really ties everything together — trust me, don’t skip it.
Once baked, I flip the cake out onto a wire rack and top it with my Intense Strawberry Meringue — it’s fruity, airy, and gives the whole cake that elegant, bakery-style finish. I love the contrast of the bright berry meringue against the soft vanilla crumb. It makes the whole cake feel extra special and a little posh in the best way. Or just dust it with powdered sugar — it’s delicious either way.
Hope you love this one as much as I do!
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