Vanilla Bean Cake with Strawberry Buttercream
User Reviews
5
Vanilla Bean Cake with Strawberry Buttercream
Description
The Vanilla Bean Cake with Strawberry Buttercream centers on a soft butter cake infused with real vanilla bean or paste, lending a natural vanilla aroma and flavor throughout. The batter incorporates room temperature egg whites beaten into creamed butter and sugar, and the buttermilk helps keep the cake moist. Baking in three 8-inch pans produces even layers with a tender crumb.
The strawberry buttercream frosting is made by blending fresh strawberries and vanilla extract into a creamy butter and confectioners' sugar mixture, creating a lightly sweet and smooth frosting with a subtle strawberry taste. The contrast between the velvety cake and the fruit-enhanced frosting creates a balanced dessert.
This cake works well for layered cake presentations at birthdays, gatherings, or anytime a traditional vanilla cake with added fruit flavor is wanted. The recipe can be adjusted for frosting consistency by adding more or less sugar based on texture preference.
As noted from the original source, adjusting the confectioners' sugar quantity ensures a light and smooth frosting texture. Using room temperature ingredients helps to integrate flavors and achieve the proper consistency in both cake and frosting.
Ingredients
For the cake:
- 1 1/2 cups unsalted butter 3 sticks, at room temperature
- 2 2/3 cups sugar
- 9 egg at room temperature, white
- 4 1/2 cups all-purpose flour
- 2 tablespoons baking powder
- 1 teaspoon salt
- 2 cups buttermilk at room temperature
- 1 vanilla bean split & scraped or 1 tablespoon vanilla bean paste
- 1 teaspoon vanilla extract pure
For the frosting:
- 1 1/2 cups unsalted butter 3 sticks) at room temperature
- 6-7 cups confectioners sugar sifted
- 1 cup strawberry fresh
- 1 teaspoon vanilla extract
Instructions
To make the cake:
- Preheat oven to 350° F. Grease the edges of three 8" x 2" round cake pans. Dust with flour and tap out the excess. Line the bottom of each pan with a circle of parchment paper.
- In a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until fluffy and pale, about 4 to 5 minutes. Lower the speed to medium and add the egg whites gradually, mixing until fully incorporated.
- In a medium bowl, sift the flour, baking powder and salt. Whisk vanilla extract and vanilla paste (or contents of vanilla bean) into buttermilk. Pour one third of the dry ingredients into the butter mixture and mix until incorporated. Add half of the buttermilk, then repeat with the remaining dry ingredients and buttermilk, beginning and ending with dry ingredients. Mix until just incorporated.
- Divide the batter evenly between the prepared pans. Smooth with small offset spatula, and bake for 30 minutes, or until a toothpick inserted in the middle of the cake comes clean.
- Cool the cakes in the pans for 10 minutes, then run a knife around the edges, turn the cakes out onto a wire rack and peel off the parchment paper. Let cool completely.
To make the strawberry frosting:
- Puree the strawberries in a food processor. Strain the puree through a fine mesh sieve placed over a bowl to remove the seeds. In an electric mixer fitted with the paddle attachment, combine butter and half of the sugar. Beat on low speed until well blended. Add the other half of the sugar and two tablespoons of strawberry puree, mixing until combined. Increase speed to medium and add additional puree, a tablespoon at a time, until desired color and flavor is reached (I used all of the puree). Add vanilla and beat on high for about 30 seconds to lighten the frosting.
To assemble the cake:
- Place one cake layer on a cake stand, plate or cake board. Spread and smooth 3/4 cup frosting, using a small offset spatula. Repeat with second cake layer. Place the third cake layer on top and frost the top and sides of the cake with the remaining strawberry frosting. Refrigerate for at least 30 minutes and serve.
Notes
- Use room temperature ingredients for better mixing and texture.
- Adjust confectioners' sugar amount in frosting to reach preferred consistency.
- Line cake pans with parchment for easier removal and even baking.
- Fresh strawberries in frosting provide natural flavor; consider straining seeds if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 771 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 771kcal | 39% |
| Carbohydrates | 108g | 36% |
| Protein | 6g | 12% |
| Fat | 35g | 54% |
| Saturated Fat | 22g | 110% |
| Cholesterol | 94mg | 31% |
| Sodium | 212mg | 9% |
| Potassium | 281mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 79g | 158% |
| Vitamin A | 1115IU | 22% |
| Vitamin C | 5.3mg | 6% |
| Calcium | 118mg | 12% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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