Vanilla Bean Layer Cake with Strawberry Cream Cheese Frosting
Indulge in the perfect dessert with this Vanilla Bean Layer Cake with Strawberry Cream Cheese Frosting. Rich in vanilla flavor, thanks to real vanilla bean paste, and complemented by a tangy strawberry cream cheese frosting, this cake is ideal for special occasions. Its smaller size makes it perfect for couples or small gatherings. Learn how to make this delectable treat with easy-to-follow instructions and tips for storage, variations, and more!
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Total Time: 1 hour
- Yield: 6-8 servings (6-inch layer cake)
- Category: Cake, Dessert
- Method: Baking, Frosting
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 ½ cups cake flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 stick unsalted butter, softened
- ¾ cup sugar
- 2 large eggs
- 2 teaspoons Rodelle vanilla bean paste
- ½ cup buttermilk
- ¼ cup sour cream
Strawberry Cream Cheese Frosting:
- Fresh strawberries (for puree)
- Cream cheese
- Powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and grease and line three 6-inch round cake pans with parchment paper.
- In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt.
- In a large bowl, cream butter and sugar until light and fluffy (3-4 minutes).
- Add eggs one at a time, mixing after each. Stir in vanilla bean paste.
- Alternate adding dry ingredients and buttermilk, starting and ending with dry ingredients. Mix until just combined.
- Divide the batter between the prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean.
- Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- For frosting, puree fresh strawberries, then beat with cream cheese and powdered sugar until smooth.
- Frost the cooled cake layers with the strawberry cream cheese frosting.
Notes
- For best texture and flavor, use fresh strawberries for the frosting.
- If using frozen strawberries, make sure to drain well to remove excess liquid.
- For a gluten-free version, swap the cake flour with a gluten-free blend.
