Vanilla Bean Cake with Strawberry Cream Cheese Frosting
This fluffy vanilla bean layer cake with strawberry cream cheese frosting is the perfect Valentine's Day dessert for two!
Equipment
- hand mixer
- Stand Mixer
- Food Processor
- 6x2 inch cake pans
- Offset frosting spatula
Ingredients
For the Vanilla Bean Layer Cake
- 1 ¾ cup all purpose flour or cake flour
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter softened to room temperature
- 1 cup granulated sugar
- 3 large egg whites room temperature
- 3 teaspoon Rodelle vanilla bean paste
- ½ cup sour cream full fat, room temperature
- ½ cup milk whole milk, room temperature
For the Fresh Strawberry Cream Cheese Frosting
- 8 oz cream cheese full fat, room temperature
- ½ cup unsalted butter room temperature
- 3-4 cups powdered sugar
- ¼ cup pureed, fresh strawberries about 15 medium sized strawberries
Instructions
For the Vanilla Bean Layer Cake
- Preheat the oven to 350°F. Grease three 6x2 inch cake pans and line with parchment paper rounds. Set aside.
- Whisk the flour, baking powder, baking soda and salt together in a medium bowl. Set aside.
- Cream the butter for about 1 minute on high until light and fluffy.
- Add the sugar and beat on high for 2 minutes until well incorporated and creamy.
- Add the egg whites and vanilla extract, beat until well combined, then beat in the sour cream.
- Slowly pour in the dry ingredients and mix until just combined. Then pour in the milk and mix until just combined.
- Pour the batter evenly into the cake pans. Bake for 18-20 minutes, or until a toothpick comes out clean.
- Remove cakes from oven and allow to cool on a wire rack in the pans completely before frosting.
To Make the Fresh Strawberry Cream Cheese Frosting
- Clean the strawberries and cut them in half. Blend until a puree is formed.
- Beat the cream cheese and butter on high until light and fluffy.
- Mix in 2 cups of powdered sugar, one at a time. Add the strawberry puree and mix until well combined.
- Continue adding powdered sugar until desired consistency is reached.
- Spread the frosting onto your cooled cakes.
- Store cake covered in the refrigerator for up to 7 days!
Notes
For high altitude baking, adjust the baking temperature and ingredient amounts accordingly.
Nutrition
Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 3gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gCholesterol: 60mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 0.5mg
Tried this recipe?Let us know how it was!