VANILLA BEAN CAKE WITH STRAWBERRY CREAM CHEESE FROSTING
This vanilla bean cake is soft, moist, and full of rich vanilla flavour. Topped with fresh strawberry cream cheese frosting, it’s a beautiful and delicious dessert perfect for birthdays, gatherings, or any special occasion.
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 1 ¾ cups granulated sugar
- 2 large eggs
- 2 large egg whites
- 1 tablespoon vanilla bean paste or seeds from 1 vanilla bean
- 1 cup whole milk
For the Strawberry Cream Cheese Frosting:
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 3 cups powdered sugar
- ½ cup strawberry purée from fresh or frozen strawberries
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat butter and sugar until light and fluffy. Add eggs, egg whites, and vanilla bean paste; mix well.
- Combine Wet and Dry: Gradually add dry ingredients alternately with milk, mixing until just combined.
- Bake: Divide batter evenly between pans and bake for 28–30 minutes or until a toothpick comes out clean. Cool completely.
- Prepare Frosting: Beat cream cheese and butter until smooth. Add powdered sugar, strawberry purée, and vanilla extract. Beat until fluffy.
- Assemble Cake: Frost cooled cakes and layer them with extra frosting between layers. Garnish with fresh strawberries if desired.
Notes
- Make Ahead: Cakes can be baked a day ahead and stored wrapped at room temperature.
- Flavour Boost: Add a few drops of almond extract for extra depth.
- Serving Suggestions: Top with fresh strawberries or a drizzle of strawberry sauce.
- Storage Tips: Refrigerate leftovers for up to 4 days. Bring to room temperature before serving.