Vanilla Bean Layer Cake With Cream Cheese Whipped Cream
Vanilla Bean Layer Cake With Cream Cheese Whipped Cream – layers of moist and fluffy vanilla bean cake, baked from scratch, with light and creamy vanilla bean cream cheese whipped cream and fresh strawberries. Topped with pastel chocolate covered strawberries. Perfect for Spring and Easter.
Hey guys! Happy second day of Spring. Happy Tuesday!
I had planned to share the recipe for this Vanilla Bean Layer Cake with you yesterday, but somehow the post disappeared.
I didn’t feel like typing it again, because I have been feeling under the weather all weekend long. I decided to take off and get some extra sleep. I’m feeling a little better today.
I’m excited about Spring, sun and warmer weather. I’m also excited about Easter, which is less than a month away.
Definitely planning to share with you a few more Easter recipes.
Let’s start with this Vanilla Bean Layer Cake. Cakes are always great for holidays and celebrations.
This would also make a great birthday cake.
This is the same cream cheese whipped cream, that I used for these Vanilla Buttermilk Cupcakes. This filling is a lot more stable than just regular whipped cream, which makes it perfect for cakes.
There is no buttercream in this cake.
I’m not a huge fan of buttercream and mostly use it under fondant.
Whenever I can, I use whipped cream (different flavors), mousses, mascarpone cream or Bavarian Cream for my cakes. These cake fillings just taste better than buttercream in my opinion.
The pastel chocolate covered strawberries are that makes this Vanilla Bean Layer Cake great for Easter.
I just used candy melts in different pastel colors to make them, but you can definitely use white chocolate and food coloring to make them. If you end up using white chocolate, the coating might be a little thicker, than when candy melts are used.
So I also added a light pink chocolate ganache drip to the edges of the cake, because it looked a little plain to me. You can add the ganache to the top of the cake and then add the pastel chocolate covered strawberries, but I thought it would be more fun if it was only around the edge of the cake.
The amount of ganache in the recipe is enough to cover the top of the cake. Also I used it while it was still pretty warm. You can wait until it reaches the desired thickness by cooling and use thicker ganache.
Hope you enjoy the Spring flavors in this cake!
- 2 large eggs
- 1 1/4 cup sugar
- seeds from 2 vanilla beans or 2 tbsp vanilla bean paste
- 3/4 cup vegetable oil
- 1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice or white vinegar)
- 2 1/2 cups all-purpose flour
- 1/4 tsp salt
- 1 tsp baking soda
- 2 tsp baking powder
- cooking (oil) spray
- 8 oz softened cream cheese
- 1 1/2 cups powdered sugar
- seeds from 1 vanilla bean or 1 tbsp vanilla bean paste
- 1 1/4 cup heavy whipping cream
- 4 oz (100 grams) white chocolate chips
- 4 oz (120 ml) heavy whipping cream
- pink gel food coloring
- candy melts in different pastel colors
- 5-6 strawberries (washed and dried with paper towels), you can use more strawberries
- 8 strawberries , sliced
- Preheat oven to 350 F. Line two 8-inch round cake pans with parchment paper. Spray the bottom and walls with cooking spray.
- In a bowl combine flour, salt, baking soda and baking powder. Set aside.
- In the bowl of a stand mixer, fitted with the whisk attachment beat eggs and sugar for 2-3 minutes in high speed until foamy.
- Add oil and beat to incorporate.
- Add vanilla bean seeds or vanilla bean paste. Beat to combine.
- Add 1/2 of the buttermilk and beat co incorporate. Then add 1/2 of the flour mixture and beat to incorporate.
- Add the remaining 1/2 of the buttermilk, beat to combine and then add the rest of the four. Beat to incorporate.
- Divide mixture between 2 8-inch cake pans. Add Even Bake Strips to the pans, if using them.
- Bake cakes for 25-32 minutes, until the top is golden and toothpick inserted comes out clean.
- Let cakes cool inside the pans for 5 minutes, then remove and transfer to a cooling rack.
- Cut off the domes of the cakes.
- Using a large serrated knife, cut cakes in half horizontally, to create 2 thin layers out of each cake.
- In the bowl of a stand mixer, fitted with whisk attachment, 1 cup heavy cream + 1/2 cup powdered sugar for 3-4 minutes until stiff peaks form. Refrigerate.
- Beat cream cheese + 1 cup powdered sugar for 2 minutes. Scrape down the sides and bottom of the bowl. Beat for 1 more minute. Add vanilla bean seeds or paste. Slowly, with the mixer running of medium speed add 1/4 cup heavy cream.
- Fold the whipped cream into the cream cheese mixture.
- In a small saucepan, heat heavy cream until is just starts to boil. Remove from heat.
- Place chocolate chips in a bowl and pour cream on top. Let is stand for 1 minute, then stir with a spatula for 1-2 minutes until the chocolate has melted completely. Let is cool to room temperature, then add food coloring, a little at a time, to achieve the desired color.
- FOR THE PASTEL STRAWBERRIES:
- Melt chocolate chips following the directions on the package.
- Dip strawberries and place them on a parchment paper lined tray.
- Drizzle melted chocolate in different colors over strawberries. Refrigerate for ar least 30 minutes.
- Place the first cake layer on a serving platter. Spread about 1/4 of the cream cheese whipped cream. Add some strawberries over it. Top with the second layer. Repeat the process. Add the third layer, repeat the process and then add the final fourth layer.
- Spread cream cheese whipped cream on top and on the sides of the cake. Using a spatula, carefully scrape down the "frosting" from the top and sides of the cake, to create the "naked" look.
- Top with chocolate covered pastel strawberries.
- Pour the cooled ganache to the edge of the cake, so it drips down to the sides.
- Refrigerate for 30 minutes.