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Why I Make This Vanilla Bean Layer Cake
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!
The Reverse Creaming Method
For many, we’re accustomed to many cake recipes calling for the creaming of butter with the sugar. 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.
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!
More Cake Recipes
- Chocolate Texas sheet cake
- Rhubarb and orange pound cake
- Classic chocolate cake with chocolate frosting
- Gingerbread spice cake
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
Vanilla Bean Layer Cake
Ingredients
For the cake
- 2 ½ cups cake flour
- 1 ½ cups granulated sugar
- 3 tsp baking powder
- 1 tsp kosher salt
- 8 tbsp (1 stick) 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 granulated sugar
- ¼ tsp kosher salt
- 1 cup whole milk
- 1 ½ tbsp cornstarch
- 2 tbsp unsalted butter cold
- 1 ½ tsp vanilla bean paste
For the frosting
- 3 large egg whites
- 1 cup granulated sugar
- ¼ tsp cream of tartar
- ¼ tsp kosher salt
- 2 tsp vanilla bean paste
- ½ tsp almond extract
- 24 tbsp (3 sticks) unsalted 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 granulated sugar, 3 tsp baking powder, 1 tsp kosher salt, 8 tbsp (1 stick) 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 granulated sugar, ¼ tsp kosher 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 unsalted 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 granulated sugar, ¼ tsp cream of tartar, ¼ tsp kosher 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 (3 sticks) unsalted 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.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
I make my own vanilla extract. I’d like to use it instead of the paste. How much would I use for the cake, and filling. Thank you. Looks like a fabulous cake!
If I’m not planning on assembling the cake till tomorrow, does it need to be refrigerated. I cooled them completely and wrapped them airtight.
Hello! If it is wrapped airtight it should be fine on the counter. I always go on the side of caution and would put it in the freezer or refrigerator, tightly wrapped, but just overnight should not be an issue.
Happy Birthday!🎶
Excellent Recipe! Grandson loves vanilla…it’s his favorite. Over whipped my frosting but otherwise turned out great.
Omg ! This is so amazing!
Thanks to Kaleb 😘
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