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+ servings
Servings: 12

VANILLA BEAN LAYER CAKE WITH CREAM CHEESE WHIPPED CREAM

Prep Time:
10 mins
Cook Time:
30 mins
Total Time:
2 hrs
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.
Vanilla Bean Layer Cake With Cream Cheese Whipped Cream
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Ingredients

FOR THE VANILLA BEAN CAKE LAYERS:

  • 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

FOR THE VANILLA WHIPPED CREAM FILLING:

  • 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

FOR THE PINK CHOCOLATE GANACHE DRIP (OPTIONAL, BUT WILL MAKE THE CAKE PRETTY):

  • 4 oz (100 grams) white chocolate chips
  • 4 oz (120 ml) heavy whipping cream
  • pink gel food coloring
  • candy melts in different pastel colors

FOR THE PASTEL STRAWBERRIES:

  • 5-6 strawberries — (washed and dried with paper towels), you can use more strawberries

OTHER:

  • 8 strawberries — , sliced

Instructions

FOR THE VANILLA BEAN CAKE LAYERS:

  1. Preheat oven to 350 F. Line two 8-inch round cake pans with parchment paper. Spray the bottom and walls with cooking spray.
  2. In a bowl combine flour, salt, baking soda and baking powder. Set aside.
  3. 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.
  4. Add oil and beat to incorporate.
  5. Add vanilla bean seeds or vanilla bean paste. Beat to combine.
  6. Add 1/2 of the buttermilk and beat co incorporate. Then add 1/2 of the flour mixture and beat to incorporate.
  7. Add the remaining 1/2 of the buttermilk, beat to combine and then add the rest of the four. Beat to incorporate.
  8. Divide mixture between 2 8-inch cake pans. Add Even Bake Strips to the pans, if using them.
  9. Bake cakes for 25-32 minutes, until the top is golden and toothpick inserted comes out clean.
  10. Let cakes cool inside the pans for 5 minutes, then remove and transfer to a cooling rack.
  11. Cut off the domes of the cakes.
  12. Using a large serrated knife, cut cakes in half horizontally, to create 2 thin layers out of each cake.

FOR THE VANILLA WHIPPED CREAM FILLING:

  1. 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.
  2. 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.
  3. Fold the whipped cream into the cream cheese mixture.

FOR THE PINK CHOCOLATE GANACHE DRIP :

  1. In a small saucepan, heat heavy cream until is just starts to boil. Remove from heat.
  2. 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.
  3. FOR THE PASTEL STRAWBERRIES:
  4. Melt chocolate chips following the directions on the package.
  5. Dip strawberries and place them on a parchment paper lined tray.
  6. Drizzle melted chocolate in different colors over strawberries. Refrigerate for ar least 30 minutes.

TO ASSEMBLE THE CAKE:

  1. 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.
  2. 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.
  3. Top with chocolate covered pastel strawberries.
  4. Pour the cooled ganache to the edge of the cake, so it drips down to the sides.
  5. Refrigerate for 30 minutes.
  6. Serve.
Course: Dessert
Cuisine: American

Nutrition Information

Calories: 612, Fat: 37g, Saturated Fat: 25g, Cholesterol: 99mg, Sodium: 268mg, Potassium: 247mg, Carbohydrates: 65g, Sugar: 43g, Protein: 6g, Vitamin A: 830%, Vitamin C: 7.8%, Calcium: 128%, Iron: 1.5%