Description
This Vanilla Bean Cake is light, fluffy, and bursting with rich vanilla flavor, thanks to the real vanilla bean seeds. Paired with a luscious, tangy strawberry cream cheese frosting, it’s a perfect cake for spring celebrations, birthdays, or whenever you crave a refreshing, fruity dessert.
Ingredients
Units
Scale
For the Vanilla Bean Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- Seeds from 1 vanilla bean (or 2 teaspoons vanilla bean paste)
- 1 cup buttermilk, room temperature
For the Strawberry Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- 1/2 cup fresh strawberries, finely chopped (drain excess juice)
- 1 teaspoon pure vanilla extract
- Pinch of salt
Optional Garnish:
- Fresh strawberries, sliced
- Edible flowers or sprinkles (optional)
Instructions
- Prepare the Oven & Pans:
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal. - Make the Cake Batter:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, cream the butter and sugar together until light and fluffy (about 3-4 minutes). Add eggs one at a time, beating well after each addition. Stir in the vanilla extract and vanilla bean seeds.
Alternate adding the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients. Mix until just combined—don’t overmix. - Bake the Cakes:
Divide the batter evenly between the prepared pans. Smooth the tops with a spatula.
Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely. - Prepare the Strawberry Cream Cheese Frosting:
In a bowl, beat the cream cheese and butter until smooth and creamy. Add powdered sugar gradually, mixing well after each addition. Stir in the vanilla extract, salt, and finely chopped strawberries. Mix until smooth. (If the frosting is too soft, refrigerate it for 15–20 minutes.) - Assemble the Cake:
Place one cake layer on a serving plate. Spread a layer of strawberry cream cheese frosting on top. Add the second cake layer and frost the top and sides evenly. - Decorate:
Garnish with fresh strawberries and optional decorations like edible flowers or sprinkles. - Serve:
Slice and enjoy! Keep any leftovers refrigerated.
Notes
- Use ripe, flavorful strawberries for the best frosting flavor.
- To avoid a runny frosting, make sure to drain excess juice from the chopped strawberries.
- For extra stability, add a bit more powdered sugar if needed.
- The cake layers can be baked a day in advance and stored wrapped at room temperature.