Anna Olson's Vanilla Cake Recipe: Buttery Roulade With Hidden Vanilla Bean Paste

This Anna Olson vanilla cake recipe delivers the kind of buttery, moist perfection that makes every slice feel like a celebration. 💛 The secret lies in a hidden vanilla bean paste—rich, aromatic, and far more intense than extract—that transforms ordinary vanilla cake into something extraordinary.

I’ve baked this version countless times, and it never fails to impress, whether for birthdays, holidays, or just because Sunday deserves cake.

The recipe begins with a tender crumb achieved through precise measurements and gentle folding, ensuring no dense pockets ruin the experience.

A buttery roulade technique wraps the cake tightly, creating elegant layers that hold their shape while delivering that signature Anna Olson texture—light yet substantial, with a whisper of vanilla that lingers on the tongue.

The frosting, if you choose to add it, is simple but luxurious: a smooth vanilla buttercream that complements rather than overpowers the cake’s natural flavors.

What makes this recipe truly special is how it balances simplicity with sophistication. No fancy equipment is needed—just patience and attention to detail during the baking and cooling phases. The result?

A cake that’s golden, fragrant, and impossibly tender, with a vanilla flavor so pure it feels like a hug in dessert form. Serve it with fresh berries, a dusting of powdered sugar, or a drizzle of caramel for an extra touch of indulgence.

Perfect for special occasions or quiet afternoons, this cake proves that homemade can rival the best bakery creations. The roulade shape makes it visually stunning, while the hidden vanilla bean paste ensures every bite is a revelation.

Ready to bake a cake that feels like a masterpiece? Here’s how to make it.

Ingredients for anna olson vanilla cake

Elegant vanilla cake ingredients that deliver buttery perfection with a hidden vanilla bean secret.

The vanilla bean paste is non-negotiable—Madagascar beans deliver the most complex, aromatic profile. I source mine from Williams Sonoma or Sur La Table, where they offer high-quality pastes in convenient tubes. For the butter, Plugrá or Land O'Lakes provide the best balance of flavor and texture. The flour should be Bread flour if you want extra tenderness, but all-purpose works perfectly fine for this recipe. Sift both the flour and baking powder together to eliminate any lumps and ensure an airy crumb. The eggs must be room temperature—cold eggs can cause the batter to curdle.

No vanilla bean paste? Double the vanilla extract and add a pinch of ground vanilla bean seeds if you have them. For the buttercream, if you're making it from scratch, European-style butter like Miyoko's creates a richer, smoother frosting. Substitute the milk with heavy cream if you prefer an even more luxurious texture. The powdered sugar can be swapped for confectioners' sugar from Domino, but be sure to sift it to avoid graininess. For a lighter cake, consider replacing half the all-purpose flour with cake flour—it reduces gluten formation for a more delicate crumb.

Store the cake layers wrapped in plastic wrap in the fridge for up to 3 days before assembling. The frosting can be made 2 days ahead and kept refrigerated, then whipped to room temperature before use. Once frosted, the roulade cake keeps well in the fridge for 5 days or can be frozen for 2 months. For best texture, bring the cake to room temperature before serving. The vanilla bean paste can be stored in the fridge for 6 months once opened, making it a worthwhile investment for future baking projects.

Step-by-step instructions for Anna Olson's vanilla cake roulade

This method delivers Anna Olson's signature buttery layers with a hidden vanilla bean surprise.

In a stand mixer fitted with the paddle attachment, combine the 1.5 cups unsalted butter (cold and cubed) with the 2 cups granulated sugar. Beat on medium speed for 3-4 minutes until the mixture becomes pale and nearly doubles in volume. You're looking for a light, airy texture with ribbons forming when the beater lifts.

This creaming process incorporates air into the butter, which creates the cake's signature tender crumb. I press down on the butter occasionally with a spatula to ensure even distribution of sugar crystals. If your butter isn't cold enough, the mixture will melt into a greasy paste—start again with chilled butter.

Add the 4 whole large eggs one at a time, mixing on low speed for 30 seconds after each addition until fully incorporated. The mixture will look slightly curdled at first, but this is normal. After all eggs are added, stir in the 2 tbsp vanilla bean paste and 1 tsp vanilla extract until completely combined.

I like to scrape down the sides of the bowl with a silicone spatula at this stage to ensure no dry ingredients remain. The vanilla bean paste adds depth that regular extract can't match—you'll taste the difference in every layer. Let the batter sit at room temperature for 5 minutes while you prepare the dry ingredients.

In a separate bowl, whisk together the 3 cups all-purpose flour, 1 tsp baking powder, and 0.5 tsp salt. With the mixer on low speed, gradually add the dry ingredients to the wet mixture, mixing just until combined. The moment flour disappears is key—overmixing develops gluten and makes the cake tough.

Then, slowly pour in the 0.75 cup whole milk while mixing on low speed until the batter is smooth and homogeneous. The batter should be thick but pourable. If it looks too stiff, add 1-2 tablespoons more milk. This is where the cake's delicate structure begins to form—don't rush this step.

Preheat your oven to 350°F and grease two 10x15-inch jelly roll pans (or line with parchment paper). Divide the batter evenly between the pans. Spread each layer into an even ⅛-inch thickness using an offset spatula. Bake for 8-10 minutes until the edges are set and the tops spring back when touched.

Here's the secret: the thin layers ensure even baking and prevent a dense center. I tap the pans gently on the countertop to release any air bubbles before baking. Rotate the pans halfway through for even browning. The cakes should be just set in the center—they'll finish cooking as they cool.

While the cakes are still warm, invert them onto clean kitchen towels dusted with powdered sugar. Peel off the parchment paper and carefully roll each cake up with the towel, starting from the long side. Let them cool completely in the rolls before unrolling.

Spread 1.5 cups vanilla buttercream frosting evenly over one of the cooled cake layers, leaving a ½-inch border uncovered. Roll the second layer tightly over the frosted layer, then slice the end to create a clean surface. Chill for 1 hour before slicing to set the frosting and create clean layers.

Regional styles of this recipe

French Classic

Anna Olson’s vanilla cake technique draws inspiration from classic French génoise, where thin layers create a light, airy texture. The French method emphasizes gentle folding of egg whites to maintain fluffiness—something I’ve adapted here with the vanilla bean paste.

For an authentic touch, brush the layers with simple syrup (equal parts sugar and water) before rolling, which adds moisture and a subtle caramel note. 🌟

Swedish Cardamom Twist

In Sweden, vanilla cakes often incorporate cardamom for warmth. I recommend adding ½ teaspoon ground cardamom to the dry ingredients for a Nordic-inspired variation. The spice complements the vanilla beautifully and pairs well with lingonberry compote—a tart Swedish favorite. This twist keeps the cake’s signature buttery texture while adding depth.

Italian Lemon Zest

Southern Italian vanilla cakes frequently include lemon zest to brighten the flavor. For this adaptation, add 1 tablespoon lemon zest to the wet ingredients alongside the vanilla paste.

The citrus cuts through the richness, creating a refreshing contrast. Serve with a dusting of powdered sugar and fresh berries for an elegant Italian-inspired dessert. 🍋

Japanese Matcha Infusion

For a modern fusion, blend 1 tablespoon matcha powder into the dry ingredients for a subtle earthy note. The matcha enhances the vanilla’s aroma while adding visual appeal with its vibrant green hue.

This variation works beautifully with white chocolate ganache or a light dusting of kinako (roasted soybean flour) for texture. It’s a sophisticated twist that still honors the cake’s buttery foundation.

German Buttercream Style

German bakers often use German-style buttercream, which is lighter than American buttercream. Replace the vanilla buttercream with a whipped buttercream made from 1 cup softened butter, 3 cups powdered sugar, and ¼ cup heavy cream.