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Everyone needs a great cake recipe, one that you become known for and use for special occasions. A cake is something you don’t make every day, so when you choose to make one, it needs to be worthy… and worth the effort.
This is my go-to cake recipe. It’s a simple white cake, but a white cake that has actual flavor. Full of vanilla, not just a hint, but also perfectly textured and never dry. This cake is worthy of a wedding but perfect for a birthday or impromptu celebration!
What is the reverse creaming method?
For many, we’re accustomed to many cake recipes calling for the creaming of butter with the sugars. Why is this? Well, creaming adds air and lightness to a baked good.
In direct opposition to this, the reverse creaming method begins by mixing the dry ingredients, then adding the butter to the dry ingredients. As the butter is added, it gains the texture of a coarse cornmeal. The result of a reverse creaming is a more even texture once baked.
And along with an even texture, the cake has a sturdy structure to hold up to a pastry cream filling.
Why use a Swiss meringue frosting?
If you know me, you know that frosting is my thing. I always gravitate toward the piece of cake that has the most frosting. American buttercreams, made with powdered sugar and butter are okay, but they can be heavy and overly sweet. A cake is already sweet and a frosting should complement but not overpower.
Swiss meringue frosting, on the other hand, mixes egg whites with sugar and heats it slowly until the sugar is melted and the whites are stable at 180°F. Once stable, they’re whipped to stiff peaks and cooled to room temperature. Then the butter is added slowly and whipped into a smooth, silky, but not too sweet frosting.
The resulting frosting is never grainy, but surprisingly light for all the butter added. No other frosting compares!
Watch how to make this vanilla bean layer cake
Vanilla Bean Layer Cake
Ingredients
For the cake
- 2 ½ cups cake flour
- 1 ½ cups sugar
- 3 tsp baking powder
- 1 tsp salt
- 8 tbsp unsalted butter room temperature
- 4 large egg whites room temperature
- 1 cup whole milk room temperature
- 1 tsp vanilla bean seeds
- 1 tsp vanilla extract
- ½ tsp almond extract
For the pastry cream
- 4 egg yolks
- ¼ cup sugar
- ¼ tsp salt
- 1 cup whole milk
- 1 ½ tbsp cornstarch
- 2 tbsp butter cold
- 1 ½ tsp vanilla bean paste
For the frosting
- 3 large egg whites
- 1 cup sugar
- ¼ tsp cream of tartar
- ¼ tsp salt
- 2 tsp vanilla bean paste
- ½ tsp almond extract
- 24 tbsp butter room temperature
Instructions
For the cake
- Preheat oven to 350°F. Lightly butter two 8-inch round cake pans, line with parchment in the bottom, and butter the parchment. Set them aside.
- In the bowl of an electric mixer, combine the cake flour, sugar, baking powder, and salt. Turn mixer on low and add butter 1 tbsp at a time, allowing to incorporate for 30 seconds between each addition. Once the butter is added, the mixture should resemble coarse cornmeal.2 ½ cups cake flour, 1 ½ cups sugar, 3 tsp baking powder, 1 tsp salt, 8 tbsp unsalted butter
- In a separate bowl, whisk the egg whites until frothy, 2 minutes. Add the vanilla bean seeds, vanilla extract, and almond extract to the milk. With the mixer running on low speed, add half the egg white mixture, followed by half the milk. Repeat with the final egg whites and milk. Mix until just incorporated, 30 seconds.4 large egg whites, 1 tsp vanilla bean seeds, 1 tsp vanilla extract, ½ tsp almond extract, 1 cup whole milk
- Transfer the batter evenly to the prepared cake pans and bake in preheated oven until a skewer inserted in the middle comes out clean with only a few crumbs, 25-30 minutes.
- Remove from the oven and cool in the pans for 10 minutes. Remove from the pans, discard the parchment, and cool on racks until completely cooled. This can be made one week in advance if kept airtight in a freezer.
For the pastry cream
- In a 4-quart saucepan, combine the egg yolks, sugar, salt, whole milk, and cornstarch. Whisk to combine and set over medium-low heat. Continue to whisk until thick and just beginning to bubble, 5-8 minutes.4 egg yolks, ¼ cup sugar, ¼ tsp salt, 1 cup whole milk, 1 ½ tbsp cornstarch
- Remove from the heat, and add the vanilla bean paste and butter. Whisk until smooth. Pour into a bowl, press plastic wrap directly on top of the pastry cream, and store in the refrigerator until well chilled, 2 hours.1 ½ tsp vanilla bean paste, 2 tbsp butter
For the frosting
- In the bowl of an electric mixer, combine the egg whites, sugar, cream of tartar, and salt. Whisk to combine over barely simmering water. Continue to whisk until the sugar is dissolved and the temperature of the egg whites reaches 160°F.3 large egg whites, 1 cup sugar, ¼ tsp cream of tartar, ¼ tsp salt
- Remove from the heat and whip on medium speed slowly, increasing to high until the meringue becomes glossy, stiff, and room temperature, 7-10 minutes. The meringue needs to be at room temperature and not warm before adding any butter or the butter will melt.
- Once the meringue is at room temperature, add the vanilla bean paste and almond extract. With the mixer running on medium speed, add the butter 1 tbsp at a time, allowing to incorporate after each addition. Once all the butter is added, the frosting should be thick, silky, and creamy.2 tsp vanilla bean paste, ½ tsp almond extract, 24 tbsp butter
To assemble the cake
- Even up the cooled cakes by removing the dome on top with a serrated knife. Place one layer on a cake plate or serving dish. Add the pastry cream to the middle of the layer and spread outwards, leaving a 1-inch border. Place the second layer on top.
- Add a thin crumb coat of frosting to the cake, sealing in the pastry cream between the layers. Set the cake in the refrigerator for 15 minutes to chill the crumb coat and seal in any crumbs.
- Once chilled, finish frosting and serving immediately or store in the refrigerator for 5 hours. Remove from the refrigerator 30 minutes before slicing and serving.
Happy Happy Birthday!! What date is your day?? Our family has 11 August birthdays!! Cannot wait to make this cake- for my birthday next month!!
Kaleb’s birthday is August 19th.
My birthday is 19 August I made it the night before for my birthday and it was a wonderful surprise how wonderful it tasted thank you so much and have a good birthday on your day
Made this yesterday for my Small Group as we had a birthday yesterday. Oh my goodness, so delicious and light. Perfect recipe all around. Only have a small amount of it left over for my vanilla loving grandson. Definitely making it again. It joins my cassata cake and chocolate cake recipes!
This makes me so happy to hear!!! So glad you enjoyed and will make this again.
Absolutely amazing, wouldn’t change a thing
Omgoodness this cake was delicious. The cake was soft wasn’t dry at all. And the meringue frosting had the right amount of sweetness not overly sweet at all.
Where is the MILK POWDER ingredient listed?
Can’t wait to make this cake
Hi Caleb,
Can you recommend a good brand of vanilla paste and if you purchased beans online, what vendor would you use? Thanks! Excited to try!! Jodie
I live in Denver. Would you recommend an altitude adjustment for this recipe?
I live in Greeley and just got done making this cake and I didn’t make any attitude adjustment and it turned out great
Love all your everything you make or do. I always comment but thought you had an invader using your sight! I love all your recipes. I’m going to make your birthday 🎂‼️🎼🎂🎼🥳🎼🎉🎼🎂🎼Happy Birthday to you!
I grew up in a bakery family. Made lots of frostings in my old life lol. This frosting is delectable!! 3 sticks of butter haha. Fat calories for the week! Made your cake for my grandkids birthday