Vanilla Bean Layer Cake with Whipped Strawberry Cream Cheese Frosting
Recipe type: Dessert
Makes: 12 servings
Light but satisfying vanilla bean cake layered with vanilla buttercream and covered in a wonderful strawberry cream cheese whipped frosting!
  • 237 milliliters (1 cup) milk, at room temperature separated (skim, low fat or whole will work)
  • 120g (~4 large) egg whites, at room temperature
  • 50g (~1 large) whole egg, at room temperature
  • 20 milliliters (4 teaspoons) pure vanilla extract
  • 350g  (~3 cups) cake flour, sifted
  • 300g (~1-1/2 cups) granulated sugar
  • Inside of one vanilla bean
  • 19½g (4 teaspoons) baking powder
  • 5g (3/4 teaspoon) salt
  • 85g (6 tablespoons) unsalted butter, softened at room temperature
  • 85g (6 tablespoons) vegetable shortening
  • Vanilla Buttercream Filling (see below)
  • Whipped Strawberry Cream Cheese Frosting (see below)
  1. Pre-heat oven to 350 degrees
  2. Grease and flour two  9-inch round pans and line bottoms with parchment paper
  3. In a medium bowl whisk together the egg whites, whole egg, ¼ cup of milk and vanilla; set aside
  4. 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
  5. 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
  6. Increase mixer to medium speed and beat for 1½ minutes
  7. 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
  8. Divide the batter into prepared baking pans; bake for 29-32 minutes or until a toothpick comes out clean from center of each layer
  9. 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
  10. 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
Cake slightly adapted from Sweetapolita
Be careful with the thin cake layers when lifting as they will be fragile
Recipe by Keep It Sweet Desserts at