Vanilla Bean Snack Cake Squares

Name: Vanilla Bean Snack Cake Squares
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 squares
Ingredients: 1 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 2 teaspoons vanilla extract; 1 vanilla bean, split and scraped; 2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 cup buttermilk; 1 cup powdered sugar; 2 tablespoons milk; 1/2 teaspoon vanilla extract

Highlighted under: Sweet Comfort Bakes

I absolutely adore making Vanilla Bean Snack Cake Squares for any gathering or simply as a treat for myself. The delicate vanilla flavor with the specks of the bean creates an enchanting aroma as it bakes. It's a treat that feels indulgent yet is surprisingly easy to whip up. The cake is light, moist, and pairs beautifully with a cup of tea or coffee. Trust me; once you’ve tried this delightful cake, it'll become a staple in your baking repertoire!

Created by

Naomi Clarke

Last updated on 2026-02-16T04:07:36.013Z

When I first made these Vanilla Bean Snack Cake Squares, I was surprised by how rich and aromatic they turned out. The combination of real vanilla beans and buttermilk creates a texture that is both fluffy and moist, a perfect duo for any dessert lover. I learned that allowing the vanilla bean to infuse with the butter beforehand really lifts the flavor, turning these squares into something special.

Additionally, the simple icing made from powdered sugar and milk adds just the right amount of sweetness without overpowering the lovely vanilla essence. These squares have quickly become a favorite in my home, and I often serve them at gatherings where they always receive rave reviews!

Why You'll Love This Recipe
The fragrant aroma of freshly baked vanilla fills your kitchen.
A light yet decadent texture that everyone loves.
Perfect for sharing or enjoying solo with your favorite drink.

Perfecting the Vanilla Flavor

The use of both vanilla extract and the seeds from a vanilla bean plays a crucial role in elevating the flavor of this snack cake. The extract provides a consistent vanilla base, while the seeds offer those beautiful specks that not only enhance the visual appeal but also pack a concentrated burst of flavor. If you’re unable to find vanilla beans, consider using high-quality vanilla bean paste as an alternative, which also gives a similar appearance with fewer steps involved.

Remember to scrape the vanilla bean thoroughly, as much of the flavor resides in the tiny seeds. When incorporating these ingredients, allow them to mix thoroughly with the butter and sugar, ensuring that the moisture level in your batter is just right for a deliciously airy texture.

Tips for Baking Success

When it comes to baking, precision is key. Make sure to measure your flour correctly; too much can lead to a dense cake. I recommend fluffing the flour in its container before gently spooning it into your measuring cup, leveling off the excess without packing it down. This technique will give your cake the lightness it deserves.

Another important tip is to avoid overmixing once you combine the wet and dry ingredients. Stop mixing as soon as no floury streaks remain. This helps maintain the cake's fluffiness and moisture, preventing it from becoming tough. If you're unsure, err on the side of under-mixing—it's better to leave a few small flour pockets than to overdo it.

Storage and Serving Suggestions

This Vanilla Bean Snack Cake Squares can be easily stored for later enjoyment. If well-wrapped, it can last up to a week at room temperature. For longer storage, consider freezing individual squares. Wrap each piece in plastic wrap and place them in an airtight container or freezer bag. They can be frozen for up to three months, making them a convenient treat to have on hand for unexpected guests or snack cravings.

For serving, these squares are delightful on their own, but a dollop of whipped cream or a scoop of vanilla ice cream can take them to the next level. Pair them with fresh berries for a refreshing touch—raspberries or strawberries provide a vibrant contrast that complements the subtle vanilla flavor beautifully.

Ingredients

For the Cake

1 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 vanilla bean, split and scraped
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk

For the Icing

1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract

Instructions

Prep the Oven and Pan

Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.

Cream the Butter and Sugar

In a large bowl, beat the softened butter and granulated sugar together until creamy and light in color, approximately 3-4 minutes.

Add Eggs and Vanilla

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and the scraped seeds from the vanilla bean.

Combine Dry Ingredients

In another bowl, combine the flour, baking powder, baking soda, and salt.

Mix Ingredients

Gradually add the dry ingredients to the butter mixture, alternating with buttermilk, mixing until just combined.

Bake

Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Make the Icing

While the cake cools, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth.

Icing the Cake

Once the cake is completely cool, drizzle the icing over the top and let it set before cutting into squares.

Pro Tips

For an extra special touch, you can add some lemon zest to the icing for a citrusy note.

Ingredient Substitutions

If you want to make this cake dairy-free, coconut milk can be a great substitute for buttermilk. Simply mix 1 cup of coconut milk with 1 tablespoon of lemon juice or vinegar and allow it to sit for a few minutes until it thickens slightly. This will help achieve the necessary acidity and moisture level, ensuring your cake remains moist and flavorful.

For a healthier version, you can swap the granulated sugar with coconut sugar. It offers a lower glycemic index and adds a hint of caramel flavor to the cake. Just remember that this might slightly alter the texture, so keep an eye on baking time, as it can be a touch denser.

Troubleshooting Common Issues

If you notice that your cake has risen unevenly or has a dome shape, it might be due to an unbalanced oven temperature. Consider using an oven thermometer to check if your oven is accurately calibrated and rotating the cake halfway through baking to ensure even heat distribution. This will help achieve a flat, even surface, perfect for icing.

Another common issue you might encounter is a dry cake. This can occur from overbaking or not enough moisture in the batter. To prevent this, always check for doneness a few minutes before the recommended time, and if you find the cake overbaked, serve it with a sweet syrup or fresh fruit to add moisture and flavor.

Questions About Recipes

→ Can I use vanilla extract instead of a vanilla bean?

Yes, you can replace the vanilla bean with 2 teaspoons of vanilla extract, but the flavor will be less intense.

→ How should I store leftovers?

Store the cake in an airtight container at room temperature for up to 3 days.

→ Can I freeze these cake squares?

Yes, you can freeze them. Wrap individual squares tightly in plastic wrap and store them in a freezer-safe bag for up to 3 months.

→ Is there a dairy-free option for this recipe?

You can substitute the butter with a dairy-free margarine and use almond or coconut milk in place of buttermilk.