Vanilla Bean Layer Cake with Whipped Strawberry Cream Cheese Frosting

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Light but satisfying vanilla bean cake layered with vanilla buttercream and covered in a wonderful strawberry cream cheese whipped frosting!

Vanilla Bean Layer Cake with Whipped Strawberry Cream Cheese Frosting

I may not have any real quality photos of this cake, but it was such a hit and so delicious that I wanted to post the recipe anyway.  Plus, if I made it again just to photograph, I would absolutely eat half of the cake with a fork by myself.  To save my unborn baby from going into a sugar coma, I figured I probably should just work with what we’ve got.

So I had a few different cakes in mind to make for Samara’s 30th birthday celebration, but when Kris raved about a cake she had eaten with this frosting, I knew I had to work around that for the dessert.  I wanted the cake to be something that was light enough to let that frosting shine, but still a bit special.  The vanilla bean cake felt perfect in terms of light texture and balanced flavor.  For the filling I kept it really simple with thin layers of vanilla buttercream.  This cake was definitely a winner.

Vanilla Bean Layer Cake with Whipped Strawberry Cream Cheese Frosting

Vanilla Bean Layer Cake with Whipped Strawberry Cream Cheese Frosting

Serves 12
Note: Be careful with the thin cake layers when lifting as they will be fragile

Vanilla Bean Layer Cake

Slightly adapted from Sweetapolita

8 fluid ounces (1 cup) milk, at room temperature separated (skim, low fat or whole will work)
120 grams / 4 1/4 ounces (~4 large) egg whites, at room temperature
50 grams / 1 3/4 ounces (~1 large) whole egg, at room temperature
4 teaspoons pure vanilla extract
350 grams / 12 3/8 ounces  (~3 cups) cake flour, sifted
300 grams / 10 5/8 ounces (~1-1/2 cups) granulated sugar
Inside of one vanilla bean
19 1/2 grams (1 tablespoon + 1 teaspoon) baking powder
5 grams (3/4 teaspoon) salt
85 grams / 3 ounces (6 tablespoons) unsalted butter, softened at room temperature
85 grams / 3 ounces (6 tablespoons) vegetable shortening

Pre-heat oven to 350 degrees
Grease and flour two  9-inch round pans and line bottoms with parchment paper
In a medium bowl whisk together the egg whites, whole egg, 1/4 cup of milk and vanilla; set aside
In the large bowl of an electric mixer with the paddle attachment, combine the sifted flour, sugar, vanilla bean, baking powder and salt together on low speed for just 30 seconds
Add the butter and shortening; mix on low speed for 30 seconds; add remaining milk and mix again on low speed until just moistened, about 30 seconds
Increase mixer to medium speed and beat for 1 1/2 minutes
Scrape the sides of the bowl add the egg/milk mixture in 3 separate batches; beat on medium speed for 20 seconds after each addition; do not overmix
Divide the batter into prepared baking pans; bake for 29-32 minutes or until a toothpick comes out clean from center of each layer
Set cake layers aside to cool for 10 minutes then carefully remove each layer from pans; run a knife around the edge of each layer for easier removal
Once cake layers are completely cooled, use a serrated knife to carefully cut each layer in half horizontally, creating 4 cake layers; set aside and make buttercreams

Vanilla Buttercream Filling

Source:  Sweetapolita

187 grams / 6 5/8 ounces (13 tablespoons) unsalted butter, softened at room temperature
200 grams / 7 ounces (1 3/5 cups) powdered sugar
1 1/2 tablespoons milk, any type
1/2 tablespoon vanilla extract
1 gram (1/8) teaspoon salt

In the bowl of an electric mixer with a paddle attachment, beat butter on medium speed for eight minutes or until pale and creamy
Add half of powdered sugar, mix on low for 30 seconds
Add remaining powdered sugar, milk, vanilla and salt; mix on low for one minute and then  increase speed to medium and beat for six minutes or until very light and fluffy
Use a flat metal spatula to frost the first layer of cake; top with second layer and repeat; top with third layer and repeat; top with fourth layer of cake and set aside to make whipped strawberry cream cheese buttercream

Whipped Strawberry Cream Cheese Frosting

Source: Southern Living

227 grams / 8 ounces cream cheese, softened at room temperature
280 grams / 10 ounces (2/3 cup) granulated sugar, divided
100 grams / 3 1/2 ounces (2/3 cup) chopped fresh strawberries
12 fluid ounces / 1 1/2 cups heavy cream, cold
1 1/2 fluid ounces / 3 tablespoons fresh lemon juice (~ 1 lemon)

In the large bowl of an electric mixer with a paddle attachment, beat cream cheese and half of granulated sugar on medium-high speed with until smooth; add strawberries beat for 30 seconds(some strawberries should blended in, but some chopped strawberries should still remain intact)
In a separate bowl of an electric mixer with whisk attachment, beat cream and lemon juice at medium speed until foamy; increase speed to medium-high, and slowly add remaining granulated sugar, beating until stiff peaks form
Gently fold half of cream mixture into cream cheese mixture; fold in remaining cream mixture
Use a flat metal spatula to frost outside of cake
Best served immediately; store leftovers in refrigerator and bring to room temperature until ready to eat (within three days)

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14 Responses to “Vanilla Bean Layer Cake with Whipped Strawberry Cream Cheese Frosting”

  1. sue/the view from great island April 28, 2014 at 12:28 pm #

    The combination of vanilla and strawberry is the essence of spring!

  2. Jessica @ Portuguese Girl Cooks April 28, 2014 at 3:44 pm #

    This is one of my absolute favourite combinations!

  3. Kayle (The Cooking Actress) April 28, 2014 at 9:05 pm #

    awwww it looks and sounds fabulous!

  4. Joanne April 29, 2014 at 8:54 am #

    Now THIS is what I’d call a celebration cake!! I really must make that strawberry cream cheese frosting, apparently!

  5. Jennifer | Bake or Break April 29, 2014 at 10:39 am #

    Sounds amazing! I’m such a sucker for cream cheese frosting of any kind!

  6. taylor @ greens & chocolate April 29, 2014 at 7:50 pm #

    Strawberry buttercream?! I die.

  7. Erin @ The Spiffy Cookie April 29, 2014 at 11:04 pm #

    Mmm strawberry frosting would be a great way to use up some of the 16 pounds fo strawberries my dad and I picked yesterday. Already used half to make jam and strawberry syrup. But that leaves 8 pounds!

  8. Melanie @ Carmel Moments April 30, 2014 at 8:31 am #

    Ahh….yes. The best flavors rolled into one delicious cake.
    Have a beautiful Wednesday!

  9. Monet April 30, 2014 at 11:55 pm #

    Now this is the type of cake I would want on my birthday! Love the flavor combo. You can’t go wrong with vanilla and strawberry. Thank you for sharing!


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