Vanilla Bean Layer Cake

Slice of white cake with fork scooping off piece topped with white frosting and yellow colored middle layer sitting on white plate on white countertop

Vanilla Bean Layer Cake

This two-layer decadent cake is the perfect recipe to bake whether it's a special occasion or just an ordinary day! With a Swiss meringue frosting and a pudding-like center layer, this vanilla bean-focused cake is the ultimate!

Course Dessert

Cuisine American

Difficulty Intermediate

Method Baking

Prep Time 10

Cook Time 30

Chill Time 2

Total Time 3

Servings servings

Calories 469kcal

Author Kaleb

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.
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.
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.
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.

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.
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.

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

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.